Canh chua ca – the sweet and sour soup - refers to a range of Vietnamese fish soups known for their blend of sweet, spicy, and sour tastes. These soups are typically made with a tamarind-infused broth and feature chunks of pineapple, tomatoes, okra, bean sprouts, or assorted veggies. According to the magazine, while catfish is a common choice, other variations may include carp, snakehead fish, eels, or salmon. Typically garnished with cilantro, these soups are served alongside rice.
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Vietnam's ca kho to - caramelized fish in clay pot (Source: TasteAtlas) |
The soup has also earned recognition as one of the top 35 highest-rated fish soups by TasteAtlas, securing the 5th position.
Meanwhile, ca kho to - caramelized fish in a clay pot - involves braising fatty fish cuts in clay pots. Typically featuring catfish or snakehead, the dish is caramelized with a mixture of fish sauce, sugar, and coconut water, often enhanced with sliced scallions, onions, or garlic. Traditionally, caramelized fish in a clay pot is served with rice.
The list, based on the number of votes from diners and culinary experts, also includes Indonesia’s pempek – a fish cake made from ground fish meat and tapioca starch, Bangladesh’s shorsheilish – hilsa fish cooked in a mustard sauce, and Japan's maguro, otoro, and chutoro nigiri sushi that feature different cuts and qualities of tuna.
Source: VNA