Canh chua (, sour soup) is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Central Vietnam also have their own canh chua). It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as ladyfingers (ÃÂáºÂu bắp) or stems of giant elephant ears (dá»Âc mùng)), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò gai (Limnophila aromatica), caramelized garlic, and chopped scallions, as well as other herbs, according to the specific variety of canh chua; these other herbs may include rau rÃÂm (Vietnamese coriander), ngò om (long coriander), and rau quế (Thai basil). It can be served alone, with white rice, or with rice vermicelli. Variations can include prawns, squid, spare ribs, fish cakes and quail eggs.
The sour taste of the soup comes from tamarind, which is mixed with a small amount of hot water; the mixture is then stirred for a few moments to release all the essence, and the liquid (minus the tamarind seeds and other solids, which are discarded) is then added to the soup.
When made in style of a hot pot, canh chua is called lẩu canh chua.
Varieties
- Canh chua me - made with tamarind; includes most varieties of canh chua
- Canh chua me ÃÂất or canh chua rau nhút - made with water mimosa (Neptunia oleracea)
- Canh chua cá - made with fish
- Canh chua ÃÂầu cá - made with fish heads
- Canh chua cá lóc - made with snakehead fish
- Canh chua cá bông lau - made with Pangasius krempfi catfish
- Canh chua cá lÃÂng - made with Hemibagrus catfish
- Canh chua cá ngát - made with Plotosus catfish
- Canh chua cá trê - made with airbreathing catfish
- Canh chua cá linh bông so ÃÂÃ
©a - made with mud carp and Sesbania grandiflora flowers
- Canh chua lá giang cá kèo - made with Urceola polymorpha leaves and mudskipper fish in the genus Apocryptes
- Canh chua lðán - made with eel
- Canh chua cá há»Âi - made with salmon
- Canh cải chua cá - made with pickled mustard greens and fish
- Canh chua tôm - made with shrimp
- Canh chua tôm rau muá»Âng or canh chua rau muá»Âng nấu tôm - made with shrimp and water spinach (Ipomoea aquatica)
- Canh chua thám nấu tép or canh chua thám nấu vá»Âi tép - made with pineapple and small shrimp
- Canh chua gÃÂ - made with chicken
- Canh chua lá giang gàor canh chua gàlá giang - made with chicken and Aganonerion polymorphum leaves
- Canh chua lá giang cá kèo - made with Urceola polymorpha leaves and mudskipper fish in the genus Apocryptes
- Canh chua rau muá»Âng - made with water spinach (Ipomoea aquatica)
- Canh chua tôm rau muá»Âng or canh chua rau muá»Âng nấu tôm - made with water spinach (Ipomoea aquatica) and shrimp
- Canh chua chay - vegetarian
- Canh chua ÃÂáºÂu hÃ
© - made with tofu
- Canh chua mÃÂng - made with pickled bamboo shoots
- Canh cải chua - made with pickled mustard greens
- Canh cải chua thá»Ât bằm - made with pickled mustard greens and ground pork
- Canh cải chua sðá»Ân non - made with pickled mustard greens and baby back pork ribs
- Canh cải chua cá - made with pickled mustard greens and fish
- Canh cải chua ruá»Ât non or canh cải chua lòng heo - made with pickled mustard greens and pork intestines
- Canh cải chua nấu vá»Âi bắp bò - made with pickled mustard greens and beef shank
- Canh chua Thái or canh chua Thái Lan - an adaptation of Thai tom yum
See also
Notes
See also