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Taming of the Spoon

Eat everything {in moderation}

March 4, 2014 (Last Updated July 7, 2018)

Vietnamese Fish, Pineapple, and Tomato Soup

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Vietnamese Fish, Pineapple, and Tomato Soup | Taming of the Spoon

Texas had a brief glimpse of spring last week but cold temperatures have returned for another round of wintry days. I’m not complaining though because now I have a good reason to make this soup. Soup is my ultimate comfort food and this is one of my favorites. The broth is seasoned with fish sauce, pineapple juice, and a touch of fresh lime juice for a nice balance of sweet and savory. The fish sauce will seem overpowering when you first add it, but don’t worry – it will become more mellow as you cook it and add the other ingredients.

Vietnamese Fish Pineapple Tomato Soup | tamingofthespoon.com

This is really an all-season soup. It is perfect in winter when you want something warm and satisfying but the tomatoes and pineapple chunks make it refreshing in the spring.


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Vietnamese Tomato Pineapple Soup | Taming of the Spoon

Vietnamese Fish, Pineapple, and Tomato Soup

★★★★★ 5 from 1 reviews
  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 1 (20 ounce) can pineapple chunks in juice
  • 2 tablespoons canola oil
  • 2 scallions, thinly sliced, plus more for serving
  • 7–8 ounces mild white fish, cut into large chunks (I use tilapia)
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons fish sauce
  • 4 cups cooked rice vermicelli noodles or white rice
  • Fresh lime juice, for serving
  • Fresh cilantro, chopped, for serving

Instructions

  1. Drain pineapple juice into a 2 cup glass measuring cup. Add enough water to measure 2 cups of liquid. Set aside.
  2. Heat oil in a large saucepan over medium-high heat until hot but not smoking. Add scallions and fish and cook until fish is lightly browned and just cooked through. Transfer fish to a plate and set aside.
  3. To saucepan, add 3 tablespoons fish sauce and cook until reduced by half, scraping to loosen any browned bits, about 2 minutes. Add pineapple juice mixture, 2 cups of water, pineapple chunks, and tomatoes. Bring to a boil, then reduce heat and simmer, uncovered, for 10 minutes until tomatoes are cooked through. Return fish to the pan along with any accumulated juices. Simmer another minute.
  4. To serve, divide noodles or rice among four soup bowls. Ladle hot soup over noodles, add a good squeeze of lime juice, and sprinkle with cilantro and scallions. Serve with additional fish sauce to taste, if desired.

Notes

Be sure to use the canned pineapple chunks in juice and not the kind in heavy syrup.


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Reader Interactions

Comments

  1. Brian Jackson says

    March 9, 2014 at 12:51 pm

    Sounds extremely tasty. Just looking at this dish makes my mouth water.

    Reply
  2. GerRy says

    December 14, 2018 at 1:07 am

    Is it 4 cups liquid all together?

    Reply
    • Taming of the Spoon says

      December 14, 2018 at 9:33 am

      Yes. It’s 2 cups of the pineapple juice & water mix + 2 cups of water.

      I made this last week for dinner for the first time in a long time and I forgot how much I loved the flavors. Don’t forget the extra lime juice when serving and I also found I wanted a little extra fish sauce too. I hope you enjoy it!!

      Reply
  3. foodie says

    May 11, 2020 at 12:22 am

    loved it! what is the dish called in Vietnamese?

    ★★★★★

    Reply
    • Taming of the Spoon says

      May 11, 2020 at 4:57 pm

      We always called it Canh Chua which literally means “sour soup” but the phrase is usually translated as “sweet and sour soup”. I’m so glad you liked the recipe! It’s a childhood favorite of mine.

      Reply

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About

I’m Nguyet. Full time mom, part time everything else. Food blogger, food photographer, graphic designer, & WordPress/Genesis web developer.

I’m always wondering what to make for dinner.

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