Sweet Sour Water Spinach Soup with Fish

November 6, 2022  Cambodian Chef Avatar
Sweet Sour Water Spinach Soup with Fish

Sweet, Sour, and Spicy Water Spinach Soup with Fish is a delicious and straightforward dish that is believed to originate from Vietnam. This flavorful soup is both easy to make at home and a delightful addition to any meal.

To prepare this soup, vegetable oil is heated in a large soup pot, and chopped garlic is sautéed until it turns brown without burning. The toasted garlic is then set aside. Minced lemongrass is added to the pot, and water is poured in, cooking until the water reaches a bubbling state. The whole Asian catfish or Basa, cleaned and cut into chunks, is introduced to the boiling water, and once the fish is tender, the water spinach, cut into 2 or 3-inch lengths, is added to the pot.

The soup is seasoned with fish sauce, sugar, and tamarind powder, creating a well-balanced combination of sweet, sour, and spicy flavors. Chopped mix herbs, including rice paddy herb, saw leaves, and sweet basil leaves, are added to the soup along with chopped hot chili peppers and the toasted garlic. The result is a visually appealing and aromatic dish.

This Sweet, Sour, and Spicy Water Spinach Soup with Fish is best enjoyed hot and served with rice. The simplicity of its preparation, combined with the vibrant flavors, makes it a delightful and accessible choice for those looking to explore Vietnamese cuisine in their own kitchen.


2 tablespoons of vegetable oil
2 cloves of garlic, chopped
1/4 cup of fresh or frozen minced lemon grass
4 cups of water
1 whole Asian catfish or Basa, approx 900 gram, clean and cut chunks
2 lbs (900 gram) of water spinach, cut about 2 or 3 inches in length, washed and drained
2 tablespoons of fish sauce
1 tablespoon of sugar
1 tablespoon of tamarind powder
1 cup of chopped mix herbs ( rice paddy herb, saw leaves , and sweet basil leaves)
3 chopped hot chili pepper

Directions to make Sweet Sour Water Spinach Soup with Fish

  1. Pre-heat a large soup pot.
  2. When soup pot is hot, add oil, saute’ garlic till it turns brown but not burn, removed toasted garlic and set it a side.
  3. Add lemon grass in soup pot with hot oil, stirs well, add water and cook till water bubbling.
  4. Add fish in to boiling water, cook till fish tender then add water spinach, stirs.
  5. Seasoning with fish sauce, sugar and tamarind powder, stirs well.
  6. Top with chopped mix herbs, chili pepper and toasted garlic.

Serve hot with rice.

Enjoy it

Related Recipe: Fish Ball with Pineapple Soup

Nutrition Facts

Serving Size: 2

Calories Per Serving: 598

% Daily Value
Total Carbohydrate ‏39g 14%
Cholesterol ‏106mg 35%
Total Fat ‏32g 41%
Saturated Fat ‏7g 35%
Dietary Fiber ‏5g 18%
Protein ‏38g 76%
Sodium ‏1607mg 70%
Sugars ‏28g 56%


30 min


30 min




No Comments

    Leave a Reply


    Skill Level


    Recipe Tag