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Canh chua(Vietnamese:[kaiŋcuə],sour soup)[2]is aVietnamesesour soupindigenous to theMekong Deltaregion ofSouthern Vietnam(Central Vietnam also have their own canh chua). It is typically made withfishfrom the Mekong River Delta,pineapple,tomatoes(and sometimes also other vegetables such asđậu bắpordọc mùng), andbean sprouts,in atamarind-flavoredbroth.It is garnished with the lemony-scented herbngò gai(Limnophila aromatica),caramelizedgarlic,and choppedscallions,as well as other herbs, according to the specific variety ofcanh chua;these other herbs may includerau răm(Vietnamese coriander),ngò om(long coriander), andrau quế(Thai basil). It can be served alone, withwhite rice,or withrice vermicelli.Variations can includeprawns,squid,spare ribs,fish cakesandquail eggs.
 A bowl ofCanh chua | |
| Type | Soup |
|---|---|
| Place of origin | Vietnam |
| Region or state | Mekong Delta |
| Main ingredients | Fish,pineapple,tomatoes,sometimes other vegetables,bean sprouts,tamarind-flavoredbroth |
| Similar dishes | Samlor machu[1] |
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 ahot pot,canh chuais calledlẩu canh chua.
Varieties
edit- Canh chua me- made with tamarind; includes most varieties ofcanh chua
- Canh chua me đấtorcanh chua rau nhút- made with water mimosa(Neptunia oleracea)
- Canh chua cá- made with fish
- Canh chua đầu cá- made with fish heads
- Canh chua cá lóc- made withsnakehead fish
- Canh chua cá bông lau- made withPangasiuskrempficatfish
- Canh chua cá lăng- made withHemibagruscatfish
- Canh chua cá ngát- made withPlotosuscatfish
- Canh chua cá trê- made withairbreathing catfish
- Canh chua cá linh bông so đũa- made with mudcarpandSesbania grandifloraflowers
- Canh chua lá giang cá kèo- made withUrceola polymorphaleaves andmudskipperfish in the genusApocryptes
- Canh chua lươn- made witheel
- Canh chua cá hồi- made withsalmon
- Canh cải chua cá- made with pickledmustard greensand fish
- Canh chua tôm- made with shrimp
- Canh chua tôm rau muốngorcanh chua rau muống nấu tôm- made with shrimp and water spinach (Ipomoea aquatica)
- Canh chua thơm nấu téporcanh chua thơm nấu với tép- made with pineapple and small shrimp
- Canh chua gà- made with chicken
- Canh chua lá giang gàorcanh chua gà lá giang- made with chicken andAganonerion polymorphumleaves
- Canh chua lá giang cá kèo- made withUrceola polymorphaleaves andmudskipperfish in the genusApocryptes
- Canh chua rau muống- made with water spinach (Ipomoea aquatica)
- Canh chua tôm rau muốngorcanh chua rau muống nấu tôm- made with water spinach (Ipomoea aquatica) and shrimp
- Canh chua chay- vegetarian
- Canh chua đậu hũ- made with tofu
- Canh chua măng- made with pickled bamboo shoots
- Canh cải chua- made with pickled mustard greens
- Canh cải chua thịt bằm- made with pickled mustard greens and ground pork
- Canh cải chua sườn non- made with pickled mustard greens andbaby back pork ribs
- Canh cải chua cá- made with pickled mustard greens and fish
- Canh cải chua ruột nonorcanh cải chua lòng heo- made with pickled mustard greens andpork intestines
- Canh cải chua nấu với bắp bò- made with pickled mustard greens andbeef shank
- Canh chua Tháiorcanh chua Thái Lan- an adaptation of Thaitom yum
See also
edit
Notes
edit- ^Lee, Jonathan H. X.; Nadeau, Kathleen M. (2011).Encyclopedia of Asian American folklore and folklife.ABC-CLIO.p. 199.ISBN978-0-313-35066-5.
Somluar machuis the Khmer version of the Southern Vietnamese hot and sour soupcanh chua.
- ^The termcanhrefers to a clear broth with vegetables and often meat, andchuameans "sour".