Canh chua

Vietnamese sour soup dish

Canh chua is a Vietnamese 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 bean sprouts, in a tamarind-flavored broth. It is garnished with the lemony-scented herb ngò gai, 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, ngò om, and rau quế. It can be served alone, with white rice, or with rice vermicelli. Variations can include prawns, squid, spare ribs, fish cakes and quail eggs.

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