Sour Soup (Canh chua)

“Canh chua” (literally "sour soup") is a dish that originated in the Mekong Delta region of Vietnam and has now become popular throughout the country. It is typically made with freshwater fish, pineapple, tomatoes, and occasionally other vegetables such as okra, peppermint, and bean sprouts, all simmered in a tamarind-flavored broth. Canh chua is garnished with the aromatic herb “ngò ôm” (Limnophila aromatica), caramelized garlic, and chopped scallions, along with additional herbs to balance the robust flavor of the fish. Depending on the specific variant of “canh chua,” other herbs may include “rau răm” (Vietnamese coriander), “ngò gai” (long coriander), and “rau quế” (Thai basil).
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The sour taste of the soup can come from various sources such as pickled vegetables, fresh fruits like tamarind, sour leaves, or vinegar. These ingredients are combined with a small amount of hot water and stirred briefly to release their essence. The liquid (without the seeds and solids) is then added to the soup.

Canh chua comes in many varieties, but the concept remains consistent. Some variations may include baby clams or pork ribs instead of the traditional fish or meatballs. Canh chua is especially refreshing when served cool, making it a perfect dish for the hot summer months in Vietnam.
Photo: daynauan.info.vn

Indian taro cooked with mullet (Canh dọc mùng nấu cá quả)

Preparation:

For this dish, we prepare the following ingredients: mullet, a bunch of Indian taro, tomatoes, onion, red chili, tamarind, dill, a spoonful of vinegar, “nước mắm” (fish sauce), salt, and pepper. The fish is thoroughly washed with salt water and vinegar, then chopped into small pieces. Indian taro is peeled, washed, sliced into small chunks, soaked in salt water for 30 minutes, and then pressed to remove excess resin. Tamarind is shelled and sliced thinly.

Cooking:

First, fry the fish until it turns golden brown. Next, use a mortar and pestle to mash the spring onions and chili together, or blend them until smooth. Heat oil in a pot and stir-fry the mashed mixture until it becomes fragrant. Then, add the sliced tomatoes and a splash of “nước mắm,” cooking until the tomatoes soften and release their aroma.

Next, incorporate the fried fish and a suitable amount of water into the pot. The tamarind is then added; if a more tangy flavor is desired, additional vinegar can be included later. The mixture should be brought to a boil and allowed to simmer for 30 minutes before adding the Indian taro. Finally, garnish with dill and green onions. This variation of canh chua is best enjoyed with fresh lettuce or steamed rice.