Vietnamese Fish Soup (Canh Ca)

Updated: 11/20/2023

Fish soup was one of my favorites growing up. It's light and fragrant with the perfect balance of sweet, sour, salty, and umami flavors. My mom would make so much that there would be enough for us for about half the week. Don’t worry, this is a scaled down recipe for 2, but you can always make more!

SERVES: 2
PREP TIME: 5 MINS COOK TIME: 20 MINS TOTAL TIME: 25 MINS

Ingredients

• 1 teaspoon oil

• 1/2 yellow onion, thinly sliced

• 2 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• 1/2 pound fish filet*

• 2 tablespoons fish sauce, or more to taste

• 1/8 teaspoon sugar, optional

• 2 cups chicken broth (or water)

• Pepper, to taste

• Fresh herbs (dill, scallions, cilantro)

• 2 servings rice, optional

Instructions

1. Heat the oil in a medium pot over medium heat. Add the onion and garlic. Sauté until fragrant.

2. Add tomatoes. Stir fry until the oil turns red and tomatoes are softened.

3. Add fish filets, fish sauce, and sugar. Add enough broth to cover everything by half an inch.

4. Bring to a boil. Once the soup is boiling, lower heat and simmer covered for about 5 minutes, or until the fish is cooked through.

5. Taste and adjust seasoning, if necessary.

6. Garnish with fresh herbs.

7. Enjoy on its own or over rice.

Notes

• You can use any fish you prefer. Salmon, cod, and tilapia all work well.