Vietnamese Tomato and Lentil Stew Bowl (Canh Chua Inspired)

About This Recipe

Canh chua, Vietnam's classic sour soup, is built on a base of tamarind, tomato, and pineapple, traditionally simmered with fish and okra. This bowl borrows that same sweet-and-sour tomato base and reworks it around lentils, giving it more body and turning a soup into a heartier stew that holds up well spooned over rice. Tamarind paste is the ingredient that defines the dish's signature tang, its fruity sourness balanced against a touch of sugar in classic Vietnamese sweet-sour fashion. Ground cumin is not traditional to canh chua but adds a warm undertone that rounds out the tomato base, a home-kitchen addition that works well without overpowering the dish's essential sourness. Fresh herbs and bean sprouts stirred in just before serving keep the bowl textured and bright, echoing how Vietnamese soups are almost always finished with a handful of fresh, uncooked garnishes at the table.

Ingredients

Serves 2

• 1.5 cupsbrown or green lentils(rinsed)
• 4 cupsvegetable broth
• 3tomatoes(chopped)
• 1onion(diced)
• 3 clovesgarlic(minced)
• 2 tbsptamarind paste
• 1 tbspsugar
• 2 tbspfish sauce
• 1 tspground cumin
• 2 tbspvegetable oil
• 1 cupbean sprouts
• 3 cupscooked rice(for serving)
• 0.5 cupfresh cilantro and Thai basil(mixed, chopped)
• 1lime(cut into wedges)

Instructions

1. 1

   Build the base

   Heat oil in a pot over medium heat. Add onion and cook 5-6 minutes until soft, then add garlic and cumin, cooking 30 seconds until fragrant.

2. 2

   Add tomatoes

   Stir in tomatoes and cook 5-6 minutes, mashing them down, until they break into a jammy sauce.

3. 3

   Add lentils and broth

   Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer partially covered 25-30 minutes until the lentils are tender.

4. 4

   Season with tamarind

   Stir in tamarind paste, sugar, and fish sauce. Simmer 5 more minutes, tasting and adjusting the sweet-sour-salty balance.

5. 5

   Add bean sprouts

   Stir in bean sprouts in the last 1-2 minutes so they stay crisp rather than fully wilting.

6. 6

   Serve

   Ladle the stew over rice in bowls, top with fresh herbs, and serve with lime wedges on the side.

Variations

• •

  Add pineapple chunks along with the tomatoes for a closer nod to traditional canh chua.

• •

  Stir in okra slices for extra vegetables and a more classic canh chua texture.

• •

  Use fish or shrimp instead of lentils for a version closer to the traditional dish.

Storage

Refrigerate up to 4 days in an airtight container. Reheat gently on the stovetop; freezes well for up to 3 months, though add fresh herbs and bean sprouts after reheating.

Frequently Asked Questions