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About: Canh chua     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodyago:WikicatVietnameseSoupsyago:Dish107557434yago:Food100021265yago:Matter100020827yago:Nutriment107570720yago:PhysicalEntity100001930Foodyago:Soup107583197yago:Substance100020090 New Facet based on Instances of this Class

Canh chua (Vietnamese: [kaiŋ cuə], sour soup) or cá nấu ("cooked fish") is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam (Note, Northern and Central Vietnam also have their own canh chua). 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