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Canh chua (Vietnamese: [kaiŋ cuə], sour soup, chữ nôm:羹䣷) or cá nấu ("cooked fish", chữ nôm:𩵜𤋷) 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 sometimes also other vegetables such as đậu bắp or dọc mùng), 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. Variations can include prawns, squid, spare ribs, f

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  • Canh chua
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  • Canh chua (Vietnamese: [kaiŋ cuə], sour soup, chữ nôm:羹䣷) or cá nấu ("cooked fish", chữ nôm:𩵜𤋷) 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 sometimes also other vegetables such as đậu bắp or dọc mùng), 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. Variations can include prawns, squid, spare ribs, f
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  • Canh chua
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  • Canh chua
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  • A bowl of Canh chua
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