Vietnamese Canh Chora Soup (Printable)

Tangy-sweet Vietnamese soup with fish, pineapple, tomatoes, and fresh herbs in a flavorful tamarind broth.

# What You Need:

→ Seafood

01 - 1.1 pounds white fish fillets (catfish, tilapia, or basa), cut into chunks
02 - 8 large shrimp, peeled and deveined (optional)

→ Vegetables & Aromatics

03 - 2 medium tomatoes, cut into wedges
04 - 1 small pineapple, peeled and cut into bite-sized pieces
05 - 5.3 ounces bean sprouts
06 - 5.3 ounces okra, sliced
07 - 2 stalks celery or elephant ear stem (bạc hà), sliced
08 - 2 cloves garlic, minced
09 - 1 small onion, sliced
10 - 2 birds eye chilies, sliced (optional)

→ Broth & Seasonings

11 - 6.3 cups water or fish stock
12 - 3 tablespoons fish sauce
13 - 2 tablespoons tamarind paste
14 - 1 tablespoon sugar
15 - 1 teaspoon salt
16 - ½ teaspoon ground black pepper

→ Fresh Herbs

17 - 0.7 ounces fresh Thai basil leaves
18 - 0.7 ounces sawtooth coriander (ngo gai), chopped
19 - 0.35 ounces fresh cilantro, chopped
20 - Lime wedges, for serving

# How To Make It:

01 - Heat a splash of oil in a large soup pot over medium heat. Sauté minced garlic and sliced onion until fragrant and translucent, approximately 2 minutes.
02 - Pour in water or fish stock. Whisk in tamarind paste, fish sauce, sugar, and salt. Bring the mixture to a gentle boil, ensuring seasonings are fully dissolved.
03 - Add pineapple chunks, tomato wedges, sliced okra, celery (or elephant ear stem), and chilies to the boiling broth. Simmer for 5–7 minutes until vegetables become tender-crisp.
04 - Gently place fish chunks into the simmering soup. Add shrimp if using. Cook for 5–7 minutes until seafood is opaque and just cooked through, avoiding overcooking.
05 - Stir in bean sprouts and cook for exactly 1 minute to maintain crisp texture. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice to achieve the perfect sweet-sour-salty balance.
06 - Remove pot from heat immediately. Gently fold in Thai basil, sawtooth coriander, and cilantro. Ladle hot soup into bowls and garnish with additional fresh herbs and lime wedges.

# Expert Suggestions:

01 -
  • It hits that perfect sweet and sour spot that wakes up your palate without overwhelming it
  • The broth comes together in under an hour but tastes like it simmered all day
  • You can adjust the ingredients based on what's available at your Asian market
02 -
  • Never boil the fish aggressively or it will toughen and lose its delicate texture
  • The tamarind paste needs to dissolve completely, so whisk it into a little warm broth first if it's being stubborn
  • This soup is meant to be eaten immediately while the herbs are still vibrant and the fish is perfectly tender
03 -
  • If you can find bạc hà, the elephant ear stem, use it instead of celery for authentic texture
  • Let the soup rest for 5 minutes off the heat before serving to let the flavors marry

Go back