Canh Chua

Fact: Canh chua is commonly consumed in hot regions like Southern and Central Vietnam or during the summer in Northern Vietnam.

Canh Chua: Basic Information

Pronunciation

/kʌn tʃuːɑː/

Alternative Name(s)

No

Dish Type

Soups

Course

Main Course

Mealtime

Lunch, Dinner

Canh Chua: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified

Popular Canh Chua Variations

Canh Chua Đầu Cá

Include fish heads

Canh Chua Cá Trê

Include airbreathing catfish

Canh Chua Cá Lóc

Include snakehead fish

Canh Chua Cá Bông Lau

Include Pangasius krempfi catfish.

Canh Chua Cá Hồi

Include salmon

Canh Chua Lươn

Include eel

Canh Chua Tôm

Include shrimp

Canh Chua Lá Giang

Include Urceola polymorpha leaves (often incorporated with mudskipper fish or chicken).

Canh Chua Rau Muống

Include water spinach (often incorporated with shrimp).

Canh Cải Chua Cá

Include fish and pickled mustard greens.

Canh Cải Chua Sườn Non

Include square ribs and pickled mustard greens.

Canh Chua Thơm

Include pineapple (often incorporated with shrimp or small shrimp)

Canh Chua Măng

Include pickled bamboo shoots.

Canh Chua Thái

Adapted from Thai tom yum.

Canh Chua Chay

Vegetarian version (often using tofu in place of fish/meat, or only including vegetable-based ingredients).

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Canh chua is a famous Vietnamese sour soup hailing from the Mekong Delta region in Southern Vietnam. In English, it literally means “sour soup,” implying the prominent flavor of the soup.

The typical ingredients of canh chua are fish (often catfish), tomatoes, pineapple, Colocasia gigantea, bean sprouts, and sometimes okra, with tamarind-flavored broth.

To get the sourness from tamarind pulp to make canh chua, the Vietnamese soak it in hot water first. After stirring to infuse the water with the tamarind’s flavor, the strained liquid is added to the soup, and they discard the solid part and seeds.

Mekong Delta’s canh chua is traditionally topped with chopped Limnophila aromatica (lemony-scented herb), green onions, and caramelized garlic. Some recipes use other herbs like long coriander, Vietnamese coriander, or Thai basil.

There are other varieties of canh chua in Northern and Central Vietnam with different ingredients. Locals can use shrimp, squid, chicken, square ribs, or other types of fish, and other vegetables to make canh chua.

Besides delicious canh chua variations, you’ll also know other insights like its accompanying foods, the pluses and minuses of consuming it, other common eaters’ concerns about canh chua, and its similar dishes. So don’t miss any insight here!

Canh Chua Images

A big bowl of canh chua served with a plate of rice vermicelli and fish sauce.

Canh chua with tofu.

Vietnamese canh chua ingredients include fish, pineapple, sesban flowers, Limnophila aromatica, and Colocasia gigantea.

Vietnamese-style sour soup with grouper fish slices, orka, tomatoes, and pineapple with chopped herbs in a white bowl.

A bowl of canh chua with sesban flowers.

Vietnamese sour soup with fish, pineapple, Colocasia gigantea, tomatoes, okra, and coriander.

What Are Varieties of Canh Chua?

Vietnam’s beloved sour soup is also available in different types made with different components. Of course, the key flavor of it is the sourness, but with regional ingredients and personal touches, you’ll have many varieties of canh chua to try out if you have a chance to visit Vietnam. Here are some examples in the following table.

Canh Chua Đầu Cá

Include fish heads

Canh Chua Cá Lóc

Include snakehead fish

Canh Chua Cá Trê

Include airbreathing catfish

Canh Chua Cá Bông Lau

Include Pangasius krempfi catfish.

Canh Chua Cá Hồi

Include salmon

Canh Chua Lươn

Include eel

Canh Chua Tôm

Include shrimp

Canh Chua Lá Giang

Include Urceola polymorpha leaves (often incorporated with mudskipper fish or chicken).

Canh Chua Rau Muống

Include water spinach (often incorporated with shrimp).

Canh Cải Chua Cá

Include fish and pickled mustard greens.

Canh Cải Chua Sườn Non

Include square ribs and pickled mustard greens.

Canh Chua Thơm

Include pineapple (often incorporated with shrimp or small shrimp)

Canh Chua Măng

Include pickled bamboo shoots.

Canh Chua Thái

Adapted from Thai tom yum.

Canh Chua Chay

Vegetarian version (often using tofu in place of fish/meat, or only including vegetable-based ingredients).

Now that you’ve discovered the various types of canh chua, let’s look at the best dishes to complement this tangy soup.

What to Serve With Canh Chua?

For serving, Vietnamese normally enjoy canh chua with steamed white rice or rice vermicelli, though the sour soup can be served alone. Some also serve the soup with a small bowl of fish sauce.

FYI, the natives typically enjoy sour soup as a part of the meal for lunch or dinner and share it in family style. Moreover, it can be served in a hot pot style, which is called lẩu canh chua.

Next, let’s also consider the soup’s health benefits and potential drawbacks.

Pros and Cons of Eating Canh Chua

Following are the advantages and disadvantages of eating Vietnamese canh chua.

Further down, find expanded details on the frequently asked questions about sour soup.

Canh Chua FAQs

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