Top 10 Delicious and Simple Fish Sour Soup Recipes to Make at Home

Ingredients:

• Fresh carp: 500g
• Pickled mustard: 500g
• Cooking oil: 200ml
• Seasoning powder: 2 teaspoons
• MSG: 2 teaspoons
• Ripe tomatoes: 3 pieces
• Pineapple: ½ fruit
• Sour fruits (like starfruit): 2 pieces
• Dill, chili, green onions, ginger

Instructions:

• Prepare the fish:
  • Clean the fish by removing scales, gills, and internal organs. Rinse thoroughly.
  • Remove the fish fins, tail, and clean out any dirt from the gills and head.
  • Rub salt all over the fish to reduce the fishy smell.
  • Rinse again, cut into pieces, and set aside.
• Prepare the vegetables and spices:
  • Peel the ginger and chili, wash them clean, and crush them.
  • Wash the green onions and cut them into pieces.
  • Rinse the pickled mustard and set it aside.
  • Peel and chop the onions.
• Prepare the fruits:
  • Peel the pineapple, cut into flower shapes, and set aside.
  • Slice the tomatoes into wedges.
• Marinate the fish:
  • After preparation, marinate the fish with a pinch of salt, seasoning powder, and crushed ginger.
• Cook the soup:
  • Heat oil in a pan, add the fish, and fry lightly until golden brown. Remove and set aside.
  • In another pot, heat 3 teaspoons of oil, fry the onions until fragrant, then add tomatoes and seasonings. When tomatoes soften, add the sour fruits and pickled mustard, sauté together, and pour in some boiling water. Let it cook thoroughly.
  • Add pineapple and season to taste.
  • Before turning off the heat, add dill, green onions, and herbs. Open the lid slightly to keep the soup fragrant and fresh.

Ingredients:

• Lotus stem: 400g
• Okra: 200g
• Snakehead fish: 4 pieces
• Tomato: 1 piece
• Horned chili: 1 piece
• Ripe tamarind: 50g
• Minced garlic: 2 tablespoons
• Sweet basil: 2 sprigs
• Culantro: 2 sprigs
• Coriander: 2 sprigs
• Cooking oil: 2 tablespoons
• Fish sauce: 1 tablespoon
• Common seasonings: a pinch (sugar/salt/seasoning powder)

Instructions:

• Prepare the snakehead fish:
  • Clean the fish by removing scales, cutting off the gills, and discarding the internal organs. Rinse well with salted water to remove the fishy smell, then rinse with clean water and drain.
• Prepare the other ingredients:
  • Peel the lotus stem, wash thoroughly, and cut into 3-4 cm pieces.
  • Wash and cut the tomato into wedges. Clean the okra and cut diagonally. Wash and chop the basil, culantro, and coriander.
  • Place the tamarind in a bowl, pour 150ml of hot water, and let it soak for 10 minutes. Afterward, strain to extract the tamarind juice.
• Cook the sour soup:
  • Heat 2 tablespoons of cooking oil in a pot over medium heat. When the oil is hot, lower the heat, and add 2 tablespoons of minced garlic, frying it until fragrant. Remove half of the garlic from the pot, leaving the rest in the pot.
  • Add the fish to the pot, turning it gently to coat with the fried garlic. Fry for 1-2 minutes, then add 800ml of filtered water to the pot. Bring the water to a boil, and skim off the foam.
  • For richer flavor, add 2 tablespoons of sugar, 100ml of tamarind juice, and stir gently to dissolve the sugar. Reduce the heat, then add 1 teaspoon of salt and 1 tablespoon of fish sauce. Stir gently.
  • When the soup begins to boil, adjust the heat to medium, then add the okra and tomato. Cook until tender, then turn off the heat. Finally, add the lotus stem, and garnish with culantro, coriander, basil, and horned chili.

Ingredients:

• Catfish: 5kg
• Tomatoes: 3 pieces
• Fermented rice: 50g
• Chili peppers: 2 pieces
• Green onions: 2 sprigs
• Dill: 5 sprigs
• Cooking oil: 4 tablespoons
• Common seasonings: a pinch (sugar/salt/msg)

Instructions:

• Prepare the catfish:
  • Cut the 5kg catfish into large chunks, wash thoroughly, then soak in diluted salt water for 10 minutes. Rinse with clean water afterward.
• Prepare the other ingredients:
  • Wash the tomatoes, green onions, and dill. Cut the tomatoes into wedges, mince the green onions and dill, and chop the chili peppers.
  • Heat 1 tablespoon of cooking oil in a pan and sauté the tomatoes over medium heat for 5 minutes.
• Fry the catfish:
  • Heat 3 tablespoons of cooking oil in a pot and fry the catfish on high heat, turning them to ensure even cooking for 5 minutes.
• Cook the soup:
  • Add 2 liters of water to the pot with the fried catfish, then add the sautéed tomatoes. Once the water begins to boil, add 50g of fermented rice, the chopped chili peppers, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of MSG.
  • Cover the pot and cook over medium heat for 10 minutes. Then add the dill, green onions, and turn off the heat.

Ingredients:

• 500g Snakehead fish
• 300g Pork belly
• 400g Pickled cabbage
• 1 Tomato
• 15 Shallots
• 2 Garlic cloves
• 1 teaspoon Annatto powder
• 3 Spring onions
• 3 Coriander sprigs
• Seasoning (sugar, salt, MSG, pepper)
• Cooking oil

Instructions:

• Prepare the fish:
  • Clean the 500g Snakehead fish, soak it in diluted saltwater for 15 minutes, rinse with clean water, cut the fish into chunks about 2 finger lengths, and fillet the fish. Slice the fillets thinly, about 1/3 of a finger length.
• Prepare other ingredients:
  • Wash the 300g pork belly, slice it into chunks about 1 finger length. Heat 1 tablespoon of cooking oil in a pan, add the pork belly, and fry until the edges are crispy, about 3 minutes. Remove from the pan. Wash the tomato, spring onions, and coriander. Slice the tomato into wedges, cut the spring onions into 2 finger-length pieces, and chop the coriander finely.
  • Peel and wash the shallots and garlic, then mince the garlic and chop 4 shallots. Rinse the pickled cabbage and cut it into bite-sized pieces.
• Fry the fish:
  • Place the fish in a bowl, add half the minced shallots, 1/2 teaspoon of pepper, 2 teaspoons of salt, 1 teaspoon of MSG, 2 tablespoons of sugar, and mix thoroughly. Let the fish marinate for 1 hour to absorb the seasonings.
  • In the same pan used for the pork belly, sauté the remaining minced shallots and garlic until fragrant. Add 1 teaspoon of annatto powder and mix well.
  • Add the marinated fish and fry on high heat for 10 minutes, then remove from the pan.
• Make the soup:
  • In a new pot, combine the fried fish, pork belly, 400g pickled cabbage, tomato wedges, and the remaining shallots.
  • Add 2 liters of boiling water, cover the pot, and simmer on low heat for 10 minutes.
  • After 10 minutes, add the spring onions and coriander, and the soup is ready.

Ingredients:

• 1 Catfish
• 1 Pineapple
• 2 Tomatoes
• 300g Okra
• 1 Garlic bulb
• 50g Water spinach
• 80g Tamarind
• 2 Bird's eye chilies
• 2 Limes
• 100g Bean sprouts
• Herb leaves (Coriander or Vietnamese cilantro)
• 3 tablespoons Fish sauce
• Common seasonings (salt, sugar, seasoning powder)
• 2 tablespoons Cooking oil

Instructions:

• Prepare the catfish:
  • Place the catfish in a bowl with 1/2 tablespoon of salt. Squeeze the juice from 2 limes into the bowl.
  • Rub the fish thoroughly to remove the slimy coating, scraping the skin with a knife and rubbing for about 3 minutes. Rinse with clean water, then pat the fish dry with a towel.
  • Cut the fish into bite-sized pieces, each about 1 finger's width.
• Prepare the other ingredients:
  • Slice the tomatoes into wedges. Peel and dice the pineapple. Wash the bean sprouts and the water spinach, cutting the water spinach into 3-4 sections, discarding the tough stems.
  • Soak the tamarind in 150-200ml warm water, using a spoon to mash it and extract the juice.
  • Crush and peel the garlic, then mince it finely.
• Quick-fry the fish:
  • Heat 2 tablespoons of oil in a pan, then add 2 tablespoons of minced garlic and fry until golden and fragrant. Next, add the fish and stir-fry it on both sides until it firms up, then lower the heat.
• Cook the sour soup:
  • Pour 1 liter of water into the pot with the fish, keeping the heat at medium. Add the tamarind juice and stir well. Season with 2 tablespoons of sugar, 1 teaspoon of salt, and 1 teaspoon of seasoning powder. After 10 minutes of simmering, when the broth begins to bubble, remove the fish and set it aside to avoid breaking it. Skim off any foam from the broth.
  • Add the pineapple and tomatoes first, allowing them to cook thoroughly. Then add the bean sprouts and water spinach. Cut the chilies into small pieces and add them for a bit of spice.
  • In the bowl where you placed the fish earlier, season with 3 tablespoons of fish sauce and add the minced coriander or Vietnamese cilantro.
  • Once the broth boils again, return the fish and herbs to the pot. Let it cook for another 5-7 minutes before turning off the heat.

Ingredients:

• 150g Snakehead fish meat
• 1/4 Pineapple
• 50g Bean sprouts
• 2 Tomatoes
• 4 Okra pods
• 30g Ripe tamarind
• 1 Piece of Vietnamese balsam leaf (dọc mùng)
• 50g Vietnamese cilantro and coriander leaves
• 15g Minced shallots and garlic
• 2 Chilies
• Seasonings: pepper, salt, sugar, cooking oil, seasoning powder, fish sauce, MSG

Instructions:

• Prepare the ingredients:
  • Mix the snakehead fish meat with pepper, garlic, shallots, 1 tablespoon of seasoning powder, and cooking oil. Knead the mixture thoroughly to make the fish cake firmer and more flavorful. The firmer the fish cake is, the better it will hold together while cooking. For tips on achieving perfect fish cakes, see "How to make Snakehead Fish Cakes that are firm and not mushy". The firmer you knead it, the tastier it becomes.
  • Shape the fish mixture into small balls and fry them on low heat until golden brown on all sides.
  • Soak the tamarind in hot water, mash it to dissolve, and then strain to get the tamarind juice.
  • Wash and cut the tomatoes, okra, balsam leaf, and pineapple into bite-sized pieces.
• Make the sour soup:
  • Heat some oil in a pot, add minced garlic, and fry until golden and fragrant.
  • Pour in 1 liter of water and bring to a boil. Add the tamarind juice, fish cakes, balsam leaf, tomatoes, okra, bean sprouts, pineapple, and chilies. Season the soup to taste with salt, sugar, and MSG.
  • After 3 minutes, when the soup is done, turn off the heat and add the cilantro and coriander leaves.
• Final dish:
  • The sour fish soup with fish cakes is ready. Serve with a side of fish sauce and enjoy!

Ingredients:

• 500g Shark catfish
• 2 Tomatoes
• 200g Okra
• 100g Vietnamese balsam leaf (dọc mùng)
• 100g Bean sprouts
• 80g Tamarind pulp
• 100g Pineapple
• Sour bamboo shoots
• Other ingredients: Vietnamese coriander, Thai basil, cilantro, chilies, shallots, Korean chili powder
• Seasonings: Salt, pepper, seasoning powder, fish sauce, cooking oil

Instructions:

• Prepare the ingredients:
  • For the catfish: Clean and cut the fish into bite-sized pieces.
  • For the other ingredients: Trim the okra, wash it, and cut into bite-sized pieces. Cut the tomatoes into wedges. Clean the pineapple, remove the core, and cut it into small slices. Peel and slice the Vietnamese balsam leaf (dọc mùng) into thin slices.
  • Wash the bean sprouts and set them aside to drain. Clean the Vietnamese coriander, basil, and cilantro, then chop them finely. Chop the shallots and garlic into thin slices.
  • Place the tamarind pulp in a bowl, add hot water, mash it well, and strain to extract the tamarind juice.
• Marinate the fish:
  • Put the catfish in a large bowl, then add chopped shallots, half the sliced garlic, 1/2 teaspoon of salt, 1 teaspoon of Korean chili powder, 1/2 teaspoon of pepper, 1 teaspoon of seasoning powder, and 1 tablespoon of fish sauce. Mix thoroughly, ensuring the fish absorbs all the seasonings. Let it marinate for 15 minutes.
• Sauté the fish:
  • Heat a small amount of oil in a pot, add the remaining garlic, and sauté until fragrant. Add the marinated fish and stir well to ensure it absorbs all the seasonings. Continue to sauté until the fish begins to firm up. Then, add the tomatoes and sour bamboo shoots and sauté for a few more minutes.
• Make the sour soup:
  • Once the fish and other ingredients are well-seasoned, add 1 liter of boiling water to the pot, followed by the tamarind juice. Taste and adjust the seasoning as needed.
  • Add the Vietnamese balsam leaf (dọc mùng) and simmer for a few more minutes. Turn off the heat and add the prepared okra, bean sprouts, and pineapple. Mix gently and finish by sprinkling the fresh herbs on top.
• Final dish:
  • The sour shark catfish soup is now ready. Serve it hot and enjoy!

Ingredients:

• 1 carp
• 2 carambolas
• 2 tomatoes
• 6 shallots
• 4 garlic cloves
• 1 red chili
• 3 spring onions
• Fresh herbs (mint, dill, or coriander)
• 1 tablespoon oyster sauce
• 1 teaspoon seasoning powder
• Pinch of salt
• 2 tablespoons cooking oil

Instructions:

• Prepare the carp:
  • Scrape off the scales and remove all fins and gills. Rinse the fish thoroughly with water, scrubbing it well.
  • After cleaning, cut open the belly, remove the insides, and wash it under running water. Rub salt over the fish to remove any remaining impurities, especially inside the belly.
  • Cut the cleaned fish into 4 equal pieces.
• Prepare other ingredients:
  • Rinse the carambolas, trim the edges, and slice them into thin rounds about the thickness of your finger.
  • Chop the tomatoes into small cubes. Peel and crush the shallots and garlic, then finely chop them.
  • Wash the spring onions and fresh herbs, then chop them into small pieces.
  • Wash the chili and slice it finely.
• Cook the soup:
  • Heat 2 tablespoons of cooking oil in a pot. Once hot, add the shallots, garlic, and chili to sauté until fragrant. Then, add the chopped tomatoes and stir-fry well.
  • When the tomatoes soften, add the fish pieces. Season with salt, seasoning powder, and oyster sauce, stirring gently to coat the fish with the spices.
  • Once the fish is lightly browned, add the carambola slices and pour in a bowl of water. Cover and cook until the soup boils. Open the lid and add the spring onions and fresh herbs. Let the soup simmer for another 1-2 minutes before turning off the heat.

Ingredients:

• 500g Lăng fish
• 300g Điên Điển flowers
• 2 chili peppers
• 2 celery stalks
• 2 sprigs of cilantro
• 2 tablespoons minced garlic
• 20g tamarind paste
• 2 tablespoons fish sauce
• 1 tablespoon vinegar
• 1 tablespoon white wine
• 2 tablespoons cooking oil
• Salt, sugar, and seasoning powder to taste

Instructions:

• Prepare the Lăng fish:
  • Wash the fish and cut it into pieces about the width of a finger.
  • Boil a pot of water with 1 tablespoon white wine and 1 tablespoon vinegar, then blanch the fish to reduce its fishy odor.
• Prepare the other ingredients:
  • Wash the Điên Điển flowers, discard any old or damaged ones, and let them dry. Slice the chili peppers.
  • Wash and cut the celery and cilantro into pieces about the size of a finger.
  • In a pan, heat 2 tablespoons of oil and sauté the garlic until fragrant, then turn off the heat.
  • Mix the tamarind paste with 100ml hot water, mash to extract the pulp, then strain to remove the seeds.
• Make the soup:
  • Bring 1 liter of water to a boil, add the tamarind water, and season with 1 teaspoon of salt, 1 tablespoon of seasoning powder, and 2 tablespoons of sugar, then add the sliced chili.
  • Once the water boils, add the fish, let it simmer, remove the scum, and season with 2 tablespoons of fish sauce. Add the Điên Điển flowers, celery, and cilantro and cook for another 3 minutes before turning off the heat.
  • Serve the soup in a bowl, top with the sautéed garlic, and prepare a side of chili fish sauce for added flavor.

Ingredients:

• 2 pieces of carp ~ 600g
• 2 tomatoes
• Half a pineapple
• 3 shallots
• 1 small piece of ginger
• 1 hot chili
• Spring onions
• Fern leaves
• Salt
• Seasoning: Soup powder or seasoning powder, monosodium glutamate, fish sauce, ground pepper

Method:

• Prepare the carp:
  • Clean the carp by removing scales and washing the black membrane from the belly. Rub the fish with salt and white wine (if available), then rinse thoroughly and let it dry.
  • Make a few diagonal cuts on the fish and season with a bit of salt and pepper. Rub the mixture evenly on the fish and let it marinate for 15-20 minutes.
• Prepare the other ingredients:
  • Wash the tomatoes and cut them into wedges.
  • Peel and remove the core of the pineapple, then cut it into triangular pieces to balance the sourness.
  • Peel and slice the shallots thinly.
  • Wash and crush the ginger.
  • Wash and chop the spring onions and fern leaves.
  • Wash and crush the chili.
• Fry the carp:
  • Heat oil in a pan, making sure there's enough oil to submerge the fish. Once the oil is hot, carefully drop the fish in. Fry just enough to golden the fish on all sides, ensuring it doesn't become dry. Remove the fish and drain the excess oil.
• Make the sour carp soup:
  • Add 3 tablespoons of the oil (from frying the fish) into a pot, sauté the shallots until fragrant, then add the tomatoes and pineapple to stir-fry. Add a pinch of seasoning powder to enhance the flavors.
  • Once the tomatoes and pineapple are tender, add the fried carp, stir gently to coat the fish with the flavors, then add water to cook the soup. For 3-4 people, around 1.5-2 liters of water is needed.
  • Bring to a boil over high heat, then reduce the heat and let it simmer for another 10 minutes for the pineapple and tomato flavors to meld into the fish.
  • Finally, adjust the seasoning to taste, adding soup powder (or seasoning powder), MSG, sugar, and fish sauce to bring out the aroma of the broth.