Canh chua

Canh chua, also known as cá nấu, is a cherished traditional Vietnamese sour soup originating from the Mekong Delta in southern Vietnam. This delectable soup features fish from the Mekong River, expertly paired with a harmonious blend of pineapple, tomatoes, bean sprouts, and a broth infused with tamarind. To enhance its flavors, it is garnished with herbs such as ngò ôm, caramelized garlic, and scallions, along with other herbs that vary depending on the specific type of canh chua.

The soup derives its distinctive sourness from tamarind. To prepare this, tamarind is mixed with hot water and stirred to release its tangy essence; the mixture is then strained to remove seeds and solids before being added to the soup. Canh chua can be savored on its own, accompanied by white rice, or paired with rice vermicelli.

There are numerous variations of canh chua, each offering its unique twist on the classic recipe. Some versions might include prawns, squid, spare ribs, fish cakes, or quail eggs. When prepared in the style of a hot pot, it is referred to as lẩu canh chua.

Different types of canh chua include:

- Canh chua me (tamarind-based)

- Canh chua cá (fish-based)

- Canh chua tôm (shrimp-based)

- Canh chua gà (chicken-based)

- Canh chua rau muống (with water spinach)

- Canh chua chay (vegetarian)

Each variety boasts unique ingredients and flavors, showcasing the versatility of this dish and the rich, diverse culinary traditions of Vietnamese cuisine, particularly from the vibrant Mekong Delta region.