Vietnamese Sweet and Sour Soup (Printable)
Aromatic Vietnamese broth with fish, pineapple, and fresh herbs delivers sweet-sour harmony in every spoonful.
# Ingredient List:
→ Fish & Seafood
01 - 14 oz white fish fillets (catfish, tilapia, or snapper), cut into chunks
02 - 5 oz medium shrimp, peeled and deveined
→ Vegetables & Fruit
03 - 7 oz pineapple, peeled and cut into bite-sized pieces
04 - 2 medium tomatoes, cut into wedges
05 - 3.5 oz bean sprouts, rinsed
06 - 1 small okra (about 2.5 oz), sliced
07 - 2 stalks celery, sliced diagonally
08 - 1 small onion, sliced
09 - 2 birds eye chilies, sliced
10 - 2 stalks lemongrass, bruised and cut into 2-inch pieces
→ Aromatics & Herbs
11 - 3 cloves garlic, minced
12 - 1 bunch fresh cilantro, chopped
13 - 1 bunch Thai basil or rice paddy herb, chopped
14 - 2 spring onions, sliced
15 - 1 handful sawtooth herb
→ Broth & Seasonings
16 - 5 cups water or fish stock
17 - 2 tablespoons fish sauce
18 - 1 tablespoon tamarind paste
19 - 1 tablespoon sugar
20 - 1 tablespoon vegetable oil
21 - Salt and black pepper, to taste
# How to Make:
01 - Heat vegetable oil in a large pot over medium heat. Sauté garlic and onions until fragrant and translucent, about 2 minutes.
02 - Add bruised lemongrass and tomato wedges. Cook for 2–3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock and bring to a gentle boil. Stir in tamarind paste and sugar, allowing them to dissolve completely. Simmer for 3 minutes to develop the sour-sweet base.
04 - Add pineapple chunks, celery slices, and okra to the simmering broth. Cook for 5 minutes until vegetables are tender-crisp.
05 - Gently lower fish chunks and shrimp into the soup. Simmer for 5–7 minutes until seafood is just cooked through. Skim off any foam that rises to the surface.
06 - Season with fish sauce, salt, and pepper. Taste and adjust tamarind or sugar as needed to achieve the characteristic sweet and sour balance.
07 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, sawtooth herb, and sliced chilies. Simmer for 1–2 minutes more, then remove from heat immediately.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs and serve immediately with steamed jasmine rice.
# Helpful Tips:
01 -
- The tamarind creates this bright tangy depth that makes you want to sip it slowly
- Every spoonful has layers—crunch from vegetables, tender fish, and fresh herbs that wake up your palate
- It comes together faster than you'd think for something this complex and beautiful
02 -
- Never add tamarind directly to hot liquid—it clumps into stubborn little lumps that never dissolve properly
- The herbs lose their magic if overcooked, so add them right at the end and keep them vibrant
03 -
- Use the ripest pineapple you can find—it naturally sweetens and balances the tamarind
- If your tamarind paste is too thick, mix it with a splash of warm water before adding to the pot