Canh Chua Chay (Sweet and Sour Vegetable Soup) Recipe | PBS Food

Canh Chua Chay (Sweet and Sour Vegetable Soup)


Get the Canh Chua Chay (Sweet and Sour Vegetable Soup) recipe featured in Family Ingredients on PBS.

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  • * excellent with fresh fish and shrimp, or meats like pork spare ribs or chicken leg.
  • *usually served with rice vermicelli as a noodle soup
  • 1 ½ cups lemongrass chili satay
  • 1 quart tamarind water (recipe follows)
  • 1 gallon of water
  • 5 roma tomatoes, cut into wedges
  • 1 pineapple, medium diced
  • 1/2 # okra, cut into 1/3
  • 1# bean sprouts, whole
  • 1# taro stem, cut into obliques
  • 1c fresh shiitake mushrooms, sliced
  • 1/4# rice paddy herb, rough chopped
  • 200g Palm sugar
  • 90 g fish sauce (omit if making it Vegan and season to taste)
  • 30g salt
  • Tamarind Water
  • 1-gallon water: 1# tamarind
  • Chili Satay
  • 1 cup chili oil
  • ½ cup garlic, chopped
  • 1 cup onion, diced
  • 2 cup lemongrass, minced


  1. Bring to a boil and add the vegetables. Simmer till cooked. Finish seasoning with sugar, fish sauce, and salt to taste. Should be sweet and sour.


For Vegan - omit fish sauce and season to taste.
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