Vietnamese Sweet and Sour Soup (Printable)

Tangy Vietnamese soup with fish, pineapple, and fresh herbs in a balanced sweet-sour broth.

# What You Need:

→ 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 It:

01 - Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced onions, sauté until fragrant and translucent, about 2–3 minutes.
02 - Add bruised lemongrass and tomato wedges to the pot. Cook for 2–3 minutes until tomatoes begin to soften and release their juices.
03 - Pour in water or fish stock. Bring to a gentle boil, then stir in tamarind paste and sugar. Simmer for 3 minutes to allow flavors to meld.
04 - Add pineapple pieces, celery slices, and okra to the simmering broth. Cook for 5 minutes until vegetables are tender-crisp.
05 - Gently add fish chunks and shrimp. 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 and sugar levels to achieve a balanced sweet-sour profile.
07 - Add bean sprouts, chopped cilantro, Thai basil, spring onions, and chilies. Simmer for 1–2 minutes more, then remove from heat immediately.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh herbs if desired. Serve immediately with steamed jasmine rice.

# Expert Advice:

01 -
  • The sweet-sour balance hits every craving you didnt know you had, especially on hot days or when youre feeling under the weather
  • Its one of those forgiving soups that welcomes substitutions and still manages to taste incredible every single time
  • The texture contrast between silky fish, crunchy bean sprouts, and tender pineapple makes every spoonful exciting
  • Ready in under an hour but tastes like it simmered all day, perfect for weeknight dinners that feel special
02 -
  • Don't overcook the fish, it will continue cooking in the hot broth and tough fish is heartbreaking in such a delicate soup
  • The balance of sweet and sour is personal, so keep tasting and adjusting until it sings to your palate
  • Bean sprouts turn to mush quickly, so really do add them at the very end and serve immediately
03 -
  • Cut your fish into larger chunks than you think necessary, they shrink slightly as they cook and big pieces feel more luxurious
  • Prep all your ingredients before starting because once you hit the stove, everything moves pretty quickly
  • Let the soup rest for about five minutes off the heat before serving, allowing the flavors to marry and the broth to clarify slightly

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