One of the more unique soups in a country full of surprises in a bowl. The name literally translates to "sour soup", but it is much sweeter than a sour soup like the Chinese's hot and sour soup. Tamarind is used to make the broth. Pineapple and tomatoes add even more tang. Flavour absorbing vegetables like elephant ear stalk are often added. Okra often adds a slight bitterness. Garnishes include rice paddy, garlic, and scallions. You may also get a plate of greens that include herbs like Thai basil, Vietnamese coriander, and culantro. The dish originated in the Mekong Delta, so river fish is most commonly used as a protien, but you can also find pork, chicken, shrimp, and vegetarian versions of this delicious Vietnamese soup. It's rare to find a soup without noodles in Vietnam, but this one usually just comes with a plate of rice that can be dipped in the broth a spoonful at a time. It's a satisfying meal that won't have you craving dessert after.
Types of canh chua