Recipes » Soups » Sweet and Sour Fusion Soup
T. Colin Campbell Center for Nutrition Studies

A mixture of flavors, this is one of my dad’s favorite soups. A version of this soup is served in Vietnamese restaurants and is known as canh chua. It’s generally cooked with fish sauce and tamarind paste (which is difficult to find in my local grocery store). I’ve tweaked the soup a bit, and it’s still delicious.

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)


  • 1½ cups chopped cabbage
  • ¼ cup finely chopped onions
  • 2 garlic cloves, minced
  • 2 Tbsp low-sodium vegetable broth
  • 4 cups water
  • 3 Tbsp lime juice
  • 3–4 Tbsp raw cane sugar
  • 1½ tsp salt
  • ½ tsp hot sauce (such as Sriracha)
  • 1 cup chopped pineapple
  • 1 cup chopped tomato
  • 2 Tbsp minced green onion, for garnish
  • 2 Tbsp chopped fresh cilantro, for garnish


  • 1. In a large saucepan, sauté cabbage, onions, and garlic in vegetable broth over medium-high heat, until onions brown.
  • 2. Add water, lime juice, sugar, salt, and hot sauce. Taste and adjust seasonings if needed. Bring to a boil and simmer for 2–3 minutes.
  • 3. Add pineapple and tomato. Cook for an additional 1–2 minutes.
  • 4. Garnish with green onions and cilantro.
  • 5. Serve immediately.

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