Canh chua cá thì là”” is a type of Vietnamese sour seafood soup characterized by the aroma of tomatoes and dill. This
dish is known for its light and delicate flavor, where the sweetness of the fish harmonizes with the subtle acidity
of the tomatoes and the fragrance of the dill.In Vietnamese meals, soups are always present regardless of the season. These soups are collectively referred to as
“”canh”” and serve to balance the richness of stewed dishes and act as palate cleansers. While typical canh soups
are often simple, made by simmering vegetables in water or a basic broth, canh chua, which makes use of Vietnam’s
rich aquatic resources, is also important. The sourness of the soup helps to mitigate the earthy taste
characteristic of freshwater fish.The importance of sourness in Vietnamese cuisine is often overlooked, but a variety of sour ingredients such as
vinegar, tamarind, Cambodian starfruit, tomatoes, and fermented rice are used. The source of sourness varies by
region and household.In southern Vietnam, canh chua includes okra, bean sprouts, and taro stems, resulting in a sweet and sour taste
achieved with tamarind and sugar. In contrast, northern canh chua cá is a simpler dish featuring the sourness of
tomatoes, fermented rice, and sấu (dragon plums). In central Vietnam, sourness is derived from pickled mustard
greens, pineapple, and green bananas, with chili peppers adding spiciness.While this dish typically uses freshwater fish, it can also be enjoyed with fatty saltwater fish like salmon or sea
bass. Lightly searing the fish can help reduce any earthy taste. Some tomatoes are sautéed to enhance their
richness, while the rest are added at the end to maintain their freshness. The balance of sourness can be adjusted
according to personal preference.For serving, the soup is poured into bowls, and the fish is served separately on a plate. Making a dipping sauce to
enjoy with the fish is a hallmark of Vietnamese home cooking.
Ingredients (For 2 servings)
Ingredients
Ingredients
Amount
For the soup:
sea bass, whole *1 Scale, gut, and cut into 5cm wide pieces.
1 pound (450g)
Salt and freshly ground black pepper
to taste
cooking oil (plus more if needed, not included in the main amount)
4 teaspoons (20ml)
large shallot , thinly sliced
50g
3 medium or 2 large ripe tomatoes , with 1/3 diced and 2/3 cut into 1-inch thick wedges
Can be substituted with other chili peppers, such as dried red chili or fresh peppers, according to preference
Can be substituted with plain white rice
Cooking one point!
This recipe can be adapted with many types of fish besides sea bass. Examples include snapper, black sea bream,
salmon, mackerel, tilapia, and carp. Both whole fish and fillets can be used.
Thai fish sauce tends to be saltier than Vietnamese fish sauce. If using Thai fish sauce, adjust the quantity
accordingly.
Instructions
To make the soup: Lightly season the fish with salt and pepper. Heat 2 teaspoons of oil in a non-stick frying
pan (25cm or larger) over medium heat. To avoid overcrowding the pan, cook the fish in batches if necessary.
Sear the fish on both sides until lightly golden, about 2-3 minutes per side, without cooking it through (add
more oil if the pan dries out). Transfer the seared fish to a plate.
Add the remaining 2 teaspoons of oil to a pot and heat over medium heat. Add the shallot and cook, stirring
occasionally, until lightly golden, about 3-4 minutes.
Add the diced tomatoes (1/3 of the total) and cook until softened and the juices have evaporated, about 3-4
minutes. Add 4 cups of water and bring to a boil. Add the seared fish from step 1 and simmer for about 5 minutes
until the fish is cooked through. Transfer the fish to a plate and keep warm.
Add the remaining tomatoes (2/3, cut into wedges) and fish sauce, then bring to a boil over medium heat. Cook
until the tomatoes are tender. Season with salt and, if desired, add rice vinegar or lime juice to taste (the
soup should have a mildly sweet and sour flavor).
For the dipping sauce and serving: In a small bowl, combine the fish sauce and chili pepper.
To serve, pour the soup into a large bowl, add the fish from step 3 while still hot, and garnish with dill.
Serve with rice and the dipping sauce on the side.
