Canh Chua (Sweet and Sour Tamarind Soup)

Canh Chua (sweet and sour tamarind soup) is a traditional Vietnamese soup from the Mekong Delta region. It's distinguished by its three distinct flavors: sour, sweet, and savory. With a sour flavor, the soup includes seafood (eel, shrimp, snakehead, and catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs.

 

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Canh chua is traditionally served with rice vermicelli noodles or a side of steamed jasmine rice. The soup can be cooked with water spinach, chicken, bamboo shoots, mustard greens, pig, or beef, and there are many variations based on the ingredients used. Canh chua is considered a quintessential Vietnamese dinner because of its nutritional content, health advantages, and quick cooking time.

 

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Amongst many kinds of Canh Chua, Canh Chua Ca Chot (Sweet and sour catfish soup) is the best. This is a popular soup in southern Vietnam, particularly in the province of Long An. Catfish, tomatoes, okra, spring onions, chiles, pineapple, bean sprouts, a variety of herbs, and tamarind leaves for a sour flavor are the key ingredients in this soup.

 

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Canh Chua Ca Chot is made using the fish's head and tail, while the remainder of the catfish is broiled with fish sauce and sugar. With a bowl of steaming rice or vermicelli, you may enjoy this beloved Mekong Delta speciality. Once you've tried Canh Chua Ca Chot, you'll definitely remember this Mekong Delta cuisine forever.

Leading place for Canh Chua Ca Chot: Long An province, Mekong Delta, Vietnam.

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