Canh Chua
  • 15 Min. Prep
  • 30 Min. Cook
  • Servings
  • 390 Calories

Canh chua or cá nấu (cooked fish) is a Vietnamese sour soup that is known for its bright and tangy flavors. The soup typically features a mix of fish or shrimp, vegetables such as tomatoes and okra, and sour elements like tamarind or pineapple. Our version is made with Knorr Tamarind Soup Mix for the perfect balance of sour and savory every time.

  • 2-3 lbs catfish steak (cleaned and ready to go)
  • 14 cup water
  • 1 tablespoon cooking oil
  • 2-3 tomatoes
  • 1 onion
  • 1 tablespoon minced garlic
  • 2-3 oz rock sugar
  • 2 tablespoon Knorr Chicken Broth Mix
  • 1 pk Knorr Tamarind Soup Mix
  • 1 teaspoon msg (optional)
  • 1/2 tablespoon fish sauce
  • 1/2 cup sliced pineapple
  • 1/2 cup rice paddy/ngò om
  • Elephant ears/bạc hà
  • Okra
  • Bean sprout
  • Thai basil (optional)
  • Jalapeños (optional)



In a pan add cooking oil, garlic. Fry until garlic fragrant. Add tomatoes and onion. Sauté for 2-3 minutes and set aside.


Bring water to a boil.


Add msg, sugar, Knorr chicken bouillon, Knorr tamarindsoup mix, fish sauce and fish. Cover and bring to a boil.


Uncover and scoop out all thescums.


Add sauté tomatoes, pineapple and okra.


Bring to a boil and low to simmer for 6-8 minutes Taste and adjust.


Add elephant ears. Continued to let it cook for another 2 minutes then turn off heat.


Add rice paddy.