What's special about Vietnam's rustic soup, which is in the top 10 best fish dishes in the world?

Sour soup ranked 3rd in the fish soup category.

The world- famous culinary magazine TasteAtlat has updated the list of the 100 best fish dishes in the world according to the reviews and votes of diners and culinary experts around the world. Accordingly, Vietnamese sour fish soup ranked 3rd in the category of fish soups, rated 4.5/5 stars.

Canh chua ca is used to refer to a variety of Vietnamese fish soups, characterized by a combination of sweet, spicy, and sour flavors. In sour fish soups, the broth is often made from tamarind and combined with other ingredients such as pineapple, tomatoes, okra, bean sprouts, or other vegetables.

Common ingredients to cook sour fish soup

Most of the fish soups are made from catfish. However, other fish can be used such as carp, snakehead fish, eel or salmon. These soups are often flavored with coriander and are served with rice.

How to make standard sour fish soup

How to cook Northern style sour fish soup

Ingredient:

+ Fresh fish about 500gr - 1kg

+ 1 green pineapple

+ 3 tomatoes

+ 100gr bean sprouts

+ 5 okra

+ 3 tamarinds

+ Chili, onion, minced garlic, ginger, green onion, dill

+ Seasoning: cooking oil, salt, sugar, MSG, fish sauce

How to make sour fish soup

Step 1: Prepare the ingredients:

+ Clean the fish, cut into pieces and rub with a little salt, lemon or rinse with white wine to reduce the fishy smell. Then, marinate the fish with a little fish sauce, MSG, minced garlic for about 10 minutes to absorb the spices, it will taste better when cooked.

+ Peel the ginger, wash it and chop it finely. Cut the chili in half, remove the seeds, wash it and chop it into small pieces. Pick off the wilted leaves of the onions and dill, wash them and chop them finely. Peel the pineapple you bought, cut it into small pieces. Soak the tamarind in hot water and mash it to get the juice. Wash the tomatoes and cut them into wedges. Wash the okra and cut it diagonally.

Step 2: Cook sour fish soup:

Add oil to the pan, heat it up, then add garlic and sauté until fragrant, set aside in a bowl. Next, add fish and fry both sides until firm, then set aside in a bowl.

Add cooking oil to the pan and continue to fry the shallots, add half of the tomatoes and stir-fry first to create color, then add the pineapple. After about 3 minutes, add enough water and tamarind juice to the pot and bring to a boil. When the warm water starts to bubble, add the fish and season with fish sauce, salt, and MSG. When the water boils, reduce the heat to let the fish cook and absorb the spices. Finally, add the stir-fried tomatoes and pineapple along with the remaining tomatoes and continue cooking. A few minutes later, add the okra and cook for 2 minutes, then add the bean sprouts, half a tablespoon of fish sauce, 1 teaspoon of seasoning powder to the pot and green onions to complete.

After ladling the soup into a bowl, add a few slices of chili and enjoy with white rice or noodles, both are delicious.

Southern style sour fish soup

Ingredient

+ About 4 ounces of catfish. You can also use snakehead fish or pineapple fish, which are tastier than puffer fish.

+ Taro

+ 2 tomatoes

+ 6-8 okra

+ Bean sprouts

+ 1/8 pineapple

+ Coriander and watercress

+ Seasoning: salt, MSG, sugar, 15ml good fish sauce

+ 15ml lemon or kumquat juice

How to prepare

- Wash the fish with salt then marinate with a little fish sauce for 15 minutes. Cut the fish into slightly thicker pieces so it won't fall apart when cooked and will be sweeter and tastier.

- Put oil in a pan, saute a little garlic until golden brown, then add pineapple and 1/2 sliced ​​tomato and stir-fry until soft, then pour in 1 liter of water and bring to a boil.

- Cook over medium heat, when the fish is about 60% cooked, add the taro stem (mint) first, then the okra and the remaining tomatoes. Once everything is cooked, add the bean sprouts and herbs, when the water boils, turn off the heat and the dish is done. Pour the salty fish sauce into a small bowl, cut the chili into it; take the fish out and put it on a plate, enjoy it hot, very delicious.

With Southern sour soup, remember not to fry onions because the onion smell will overpower the characteristic smell of herbs. Fish also does not need to be fried first, which will make the soup less clear because of the oil and the fish will not be naturally sweet.

Be careful when adding salt to the sour soup because salt also increases the sourness of the soup a bit. If the soup is cooked with green vegetables (water spinach, water mimosa...), add the sour seasoning when the stove is almost off to keep the green color and prevent it from turning yellow.

Source: https://giadinh.suckhoedoisong.vn/mon-canh-dan-da-cua-viet-nam-lot-top-10-mon-an-lam-tu-ca-ngon-nhat-the-gioi-co-gi-dac-biet-va-cach-che-bien-17224062822302977.htm