Canh chua is the Vietnamese sour soup that often combines tamarind, fish, pineapple, tomatoes and fish such as catfish.
The soup is particularly associated with southern Vietnam and the Mekong Delta. Its sourness may come from tamarind, star fruit or other acidic ingredients, while pineapple contributes sweetness. Bean sprouts, okra, elephant ear stem and Vietnamese herbs are common additions, and freshwater fish such as catfish is a frequent protein.
Canh chua is usually eaten with steamed rice as part of a shared meal rather than treated as a standalone noodle soup. The exact ingredients vary by household and region, so seafood, shrimp or other fish may replace catfish.
Its balance of sour, sweet, salty and herbal flavors reflects the tropical produce of southern Vietnam. The name literally means “sour soup,” making it a category with many versions rather than one rigid recipe.