Missing the comforting taste of home and craving a simple Vietnamese soup to warm your soul? I’ve got you covered!
This easy, sweet-and-sour fish soup with pickled mustard greens (Canh Cá Nấu Dưa Chua) requires no complicated steps or special marinating. Just toss everything into one pot, let it simmer, and you’re done. Serve it with steamed rice for a heartwarming meal.
Why This Vietnamese Soup Recipe Stands Out
Compared to the traditional tamarind-based sweet and sour soup, this version is much simpler—fewer ingredients, no hard-to-find herbs, and minimal prep time. The only vegetable you’ll need is pickled mustard greens, which you can grab from your local Asian store, order online, or even make at home.
Quick and Easy Cooking
In less than 20 minutes, your delicious soup will be ready—most of that time is just waiting for the fish to cook. Pair it with steamed rice and your favorite Vietnamese protein side dish, like caramelized shrimp or blanched okra.
Pro Tip: A simple dipping sauce for the fish can be made with a few squirts of soy sauce and slices of chili peppers.
Balancing the Flavors
Yes, this recipe does use a fair bit of sugar, but that’s what balances out the tangy pickled mustard greens. Adjust the seasoning gradually to suit your taste, whether you prefer it a bit sweeter or more savory.
Ingredients for Vietnamese Soup
For the Soup:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 shallot, minced
- 2 quarts water
- 1 lb yellow pomfret fish (cut into steaks)
- 10.5 oz pickled mustard greens (reserve the pickling liquid)
- 6 large cherry tomatoes (optional)
Seasonings:
- 5 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons fish sauce
- 2 teaspoons chicken bouillon powder
Instructions
- Toast the Aromatics: Heat vegetable oil in a pot over medium-high heat. Add minced garlic and shallot. Sauté until fragrant (about 15 seconds).
- Prepare the Soup Base: Carefully pour in the water (watch out for splatters). Bring it to a boil over high heat.
- Cook the Fish: Add the fish and simmer on low heat for 15 minutes. Skim off any impurities from the surface.
- Add Vegetables: Toss in the pickled mustard greens, including the pickling liquid, and cherry tomatoes. Cook for another 5 minutes.
- Season: Stir in the sugar, salt, fish sauce, and chicken bouillon powder. Taste and adjust as needed.
- Serve: Ladle the soup into a large bowl and serve family-style with steamed rice.
Enjoy this comforting, no-fuss dish that brings authentic Vietnamese flavors straight to your kitchen. Happy cooking!
Related Recipes to Explore
- Vietnamese Sweet & Sour Catfish Soup
- Pompano Fish and Sour Bamboo Soup
- Sweet & Sour Shrimp Soup with Taro Stems
Want to complete the meal? Try these tasty fish dishes:
- Crispy Pan-Fried Red Tilapia
- Braised & Caramelized Catfish
- Steamed Fish with Scallions, Ginger, and Soy Sauce
Get creative, make it your own, and savor every spoonful of this delightful soup. Don’t forget to share your cooking adventures!
