How to Make Vietnamese Sour Soup with Snakehead Fish
Sour soup with snakehead fish is a rustic dish that leaves a lasting impression with its mild sweetness from the fish, tangy flavor from tomatoes, pineapple, and baby corn, and the crunchy texture of elephant ear stalks, all complemented by the fragrant aroma of herbs, coriander, and the subtle heat of chili and fried garlic.
This soup is a staple in Southern Vietnam, yet it has become a familiar dish in family meals across the country. It's particularly cherished by those far from home as a comforting reminder of the flavors of their homeland. This soup is not only delicious but also nutritious, as snakehead fish is rich in nutrients and offers health benefits such as cooling the body, reducing inflammation, and relieving joint pain.
A dish made from simple, familiar ingredients like snakehead fish, pineapple, tomatoes, and herbs, sour soup with snakehead fish stands out for its refreshing, mildly sweet, and tangy flavors.
While making this soup is not difficult, achieving the signature tangy flavor typical of Southern Vietnamese cuisine requires some skill. Of course, the recipe can be adjusted to suit individual tastes, but there are some key steps to follow for the best results:
Ingredients
- 1kg snakehead fish
- 2 tomatoes
- 1 pineapple
- 2 elephant ear stalks
- 4-5 okra pods
- 100g bean sprouts
- Half a bowl of tamarind paste
- 2 garlic bulbs
- 1 lemongrass stalk
- Rice paddy herb (rau om)
- Culantro (ngò gai)
- 2 fresh chilies
- Seasonings: Sugar, fish sauce, MSG
Instructions
Preparing the Ingredients
If you are not familiar with cleaning fish, you can ask the fishmonger to prepare it for you, then rinse it with coarse salt and water at home. Make sure to remove all the black membrane inside the fish’s belly to ensure a cleaner taste.
For a soup serving 3-4 people, you may only need 3 pieces of fish. The rest can be stored in the refrigerator for another meal. After cleaning the fish, place it in a bowl and marinate with a pinch of seasoning powder and some finely chopped fresh chili.
Wash the tomatoes and cut them into wedges.
Peel the pineapple, remove the eyes, trim off the top and bottom, then wash it. Cut the pineapple lengthwise into quarters, remove the tough core, and slice it into triangle-shaped pieces. Marinate the pineapple with a bit of sugar and salt to soften its tartness and enhance its flavor.
Soak the bean sprouts in saltwater, rinse them clean, and let them drain.
Peel the outer skin off the elephant ear stalks, cut them diagonally into 3-4cm pieces, then soak them in ice water with a pinch of salt to eliminate any itchiness and to keep them crunchy and prevent browning.
Trim the ends of the okra, rinse, cut them into pieces similar in size to the elephant ear stalks, and soak them in a bowl of diluted saltwater to reduce their sliminess. After soaking for about 10 minutes, drain the elephant ear stalks and okra.
Peel the outer layers of the lemongrass, wash, and finely chop it.
Pick and clean the rice paddy herb and culantro, discard any yellow leaves and tough stems, and chop them finely.
Peel the garlic and chop it finely. Set aside a portion for later, and sauté the rest until fragrant.
Cooking the Sour Soup with Snakehead Fish
First, lightly fry the fish to firm it up and enhance its flavor, preventing it from breaking apart during cooking. Heat oil in a non-stick pan, sauté some garlic and the chopped lemongrass, then add the fish pieces. Fry briefly until the fish firms up.
Add about 1.2 liters of water to a pot and pour in the tamarind juice. Once the water boils, gently add the fish. Adding the tamarind juice first helps neutralize the fishy smell and enhances the flavor. Season the soup with sugar, fish sauce, and MSG, then add the tomatoes, pineapple, okra, and elephant ear stalks. Stir well and skim off any foam to keep the broth clear and fresh.
Place the fish pieces in a serving bowl first, then ladle the other ingredients over them, followed by the broth. Finally, garnish with a few slices of fresh chili and the sautéed garlic to add aroma and visual appeal to the soup.
Final Product Requirements
This soup is best enjoyed hot to fully appreciate its flavors. It has a vibrant color palette, with the white-pink flesh of the fish, orange tomatoes, yellow pineapple, and the green of the herbs, okra, and elephant ear stalks, accented by the red of fresh chili.
The soup combines the mild sweetness of the fish, the tanginess of pineapple, okra, and tamarind, and the warmth of chili, creating a refreshing, light dish that is never overwhelming.
