The first time I tasted this soup was in Central Vietnam a few years back. It was a welcome and unexpected change from all the Pho we had been having. Canh chua is often made with seafood, especially in the Southern Delta area, but this simple vegetarian version, is popular in Central and Northern areas. Its clean bright flavors feel very healing. Even though tomatoes are sadly out of season, I make an exception for this recipe, because I’ve come to crave it so much. Plan ahead and let the tomatoes soften and ripen on the counter for a few days before making the soup.
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Nutrition Facts
| Amount Per Serving | ||
|---|---|---|
| Calories 163 | ||
| % Daily Value* | ||
| Total Fat 8.9g | 14% | |
| Saturated Fat 1g | 5% | |
| Cholesterol 0g | 0% | |
| Sodium 562.6mg | 23% | |
| Total Carbohydrate 13g | 4% | |
| Dietary Fiber 3.4g | 14% | |
| Sugars 6.2g | ||
| Protein 11.5g | 23% | |
| Vitamin A 17% | Vitamin C 37% | |
| Calcium 42% | Iron 12% | |
( based on 4 servings)
Vietnamese Hot and Sour Soup
Hot and Sour Vietnamese Soup with Tamarind
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2-4 1x
- Category: Soup
- Cuisine: Vegan
Ingredients
- ½ onion- diced (1 cup)
- 1 tablespoon vegetable or olive oil
- 3–4 cloves garlic chopped
- 2 Cups sliced mushrooms (shiitakes or cremini)
- 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
- 1 tsp sugar
- 1 tsp kosher salt plus more to taste
- ½ tsp fresh cracked pepper
- 4 cups vegetable or chicken stock
- 1 teaspoon soy sauce ( if using veggie stock)
- 8 oz firm tofu, cut into ¾ inch cubes
- 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
- ¼ Cup chopped cilantro
- ¼ Cup chopped chives or scallions
Instructions
In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 – 5 minutes. Turn heat to medium, add garlic, and mushrooms. Saute until mushrooms are just tender, about 3-4 more minutes. Add tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
Add stock and soy sauce (optional). Add tofu and tamarind paste ( or lime juice). Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
Serve in a bowls with chopped cilantro and chives and chili flakes.
Serves 2 for dinner or 4 as a starter.
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Ah that looks delicious! Reminds me of that Vietnamese takeaway place I used to get soup from… 🙂
This looks so delicious and warming! Yum!
Haven’t had Viatnamese food at all. Really want to give it a try and seeing these warm soup pics.
It’s worth a try!
The photos really sell the soup! We just had a Vietnamese restaurant open up. I am looking forward to trying it. We are a small town. So it’s extra cool. And this soup sets me right up.
Delicious
This looks so yummy and quick to make. I need to try this!
I love Vietnamese soups and this one looks superb. Must try.
Thanks Kathy!!
Made this last night for dinner. A superb flavour combination, and great that it is so easily made vegetarian. Thanks so much for posting this.
Amazing piece of creating, I’m registering for your website
kennysang.org.
This soup was a fun blend of flavors and colors. It was delicious and so easy to make. Thank you!
Yay…so glad you liked it…I like it too. Healthy, easy and delicious! 😉
Tried it. Really good. I added fish sauce to it too.
★★★★★
Perfect! So simple and tasty!
That sound mouth watering!
Can i substitute the firm tofu with silk tofu?
Yes!
Delicious, relatively simple yet with really bold flavours. This could easily come a staple for me. Thank you!
Absolutely delicious and very easy, done it three or four times now in the las few weeks and about to do it again! Thanks for the recipe.
★★★★★
So glad you are enjoying it Sean!
This soup is awesome!!!
★★★★★
I like this one too! Glad you gave it a try!