Cach Nau Canh Chua Ngon Nau Canh Chua Tom Nau Canh Chua CA Cach Nau Canh Chua How to Make Canh Chua Canh Chua CA Hoi Canh Chua CA Kho To Can Chua Recipe
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|Fish, pineapple, tomatoes, sometimes other vegetables, bean sprouts, tamarind-flavored broth|
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Canh chua (literally "sour soup") or cá nấu ("boiled fish") is a sour soup indigenous to the Mekong Delta region of southern Vietnam. It is typically made with fish from the Mekong River Delta, pineapple, tomatoes (and sometimes also other vegetables such as okra or bạc hà), and bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò ôm (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 răm (Vietnamese coriander), ngò gai (long coriander), and rau quế (Thai basil). It can be served alone, with white rice, or with rice vermicelli.
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.