“Lẩu canh chua” (Sour Soup Hotpot)

Originating from an indigenous sour soup crafted in the style of a hotpot, "lẩu canh chua" continues to captivate diners with its distinct sour flavor derived from tamarind, pineapple, or vinegar, which can vary with the seasons. The sweetness of the broth often comes from marrow bones or fish meat. The rich aroma is a result of the harmonious blend of herbs, including caramelized garlic, chopped scallions, along with okra, Vietnamese coriander ("rau răm"), long coriander ("ngò gai"), Thai basil, and other herbs that the chef has on hand. Bountiful servings of greens, tofu, starchy taro root, mushrooms, and noodles are traditionally offered alongside the broth.
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The primary ingredients, which can include beef, seafood, meat, or a combination of all, are selected based on personal preferences. As with other hotpots, items are either boiled or briefly blanched in the simmering broth and are accompanied by soy sauce and spicy fish sauce. The process of adding ingredients, removing finished items, and enjoying just-cooked foods creates a delightful and interactive dining experience that is hard to resist.
Photo: cookpad.com

After the dipping course, rice noodles and bean sprouts are added to the rich broth to create a second course of flavorful soup. "Lẩu canh chua," with its tangy taste and harmonious blend of fundamental flavors, is not just a comforting dish that warms the belly and soul during the winter, but it also makes for an ideal choice on hot summer days.