Top 15 Sour Soup Dishes for Rainy Days

This sour soup is especially loved by families with coastal roots. The stingray, with its tender cartilage, offers a unique texture, while the banana blossom in the sour broth adds a distinct flavor. Preparing this dish requires some effort, especially to get the perfect fermented soybean paste. The tangy taste of the sour broth combined with the slight bitterness of the banana blossoms and the delicate sweetness of the stingray creates a one-of-a-kind and delicious dish.

Ingredients:

• 1 small stingray or half of a large stingray.
• 1 banana blossom.
• Some tamarind or fermented rice (the better the paste, the better the flavor).
• Turmeric powder, sugar, seasoning powder, fish sauce.
• Lime, shallots, pepper, chili.

Instructions:

Step 1: Prepare the ingredients:

• Clean the stingray thoroughly using lime and salt, then cut it into bite-sized pieces.
• Marinate the fish with turmeric, shallots, pepper, chili, sugar, seasoning powder, and fish sauce. Let it sit in the fridge to absorb the flavors.
• Rinse the banana blossom and slice it thinly.

Step 2: Cook the soup:

• Fry the shallots until fragrant, then add the marinated stingray and stir-fry until it's sealed. Add water and bring it to a boil, then add the tamarind or fermented rice paste, adjusting seasoning as needed.
• Stir in the thinly sliced banana blossom and turn off the heat. Garnish with fresh herbs.
• Serve the sour stingray soup with pure fish sauce and sliced chili for dipping — the perfect combination.

This sour stingray soup, served with fish sauce and chili slices for dipping, offers a delightful balance of sour, bitter, and tender flavors, creating an unforgettable dish.

Sour Pork Ribs Soup with Pickled Mustard Greens offers a delightful combination of sour, salty, and savory flavors. This hot and flavorful dish is the perfect addition to any family meal. Follow the steps below to create this hearty and aromatic soup, which is sure to be a hit with your loved ones.

Ingredients:

• 1 bowl of pickled mustard greens.
• 100g pork skin.
• 400g pork ribs.
• 2 tomatoes.
• Chopped spring onions and dill.
• 1 shallot, sliced.
• Seasoning powder, salt, fish sauce, rock sugar.

Instructions:

Step 1: Prepare the ingredients:

• Drain the pickled mustard greens and chop them into small pieces. Cut the tomatoes into wedges.
• Wash the pork ribs and pork skin, place them in a pot with a pinch of salt, and boil for 5 minutes to remove impurities. Rinse with cold water and slice the pork skin into bite-sized pieces.

Step 2: Cook the soup:

• Add the pork ribs to a pot with 1 liter of water, seasoning with 1 tablespoon of seasoning powder, 1 tablespoon of fish sauce, and 1 tablespoon of salt. Simmer for 15 minutes until the ribs are tender. Add the pork skin and cook for another 5 minutes.
• In a separate pan, heat some oil and sauté the shallots until golden. Add the tomatoes and stir for 1 minute, then add the pickled mustard greens and stir-fry for 3 minutes, adding a little seasoning powder for flavor.
• Transfer the stir-fried vegetables to the soup pot, adjust seasoning to taste. If serving with noodles, make it more flavorful; if serving as a side dish with rice, keep it milder.

This dish is a great way to cool down during the summer, thanks to the sweet-sour combination of the mustard greens and pork that blend together wonderfully. It's a perfect dish for those days when you're tired of fish and craving something more savory and tangy.

This dish is a specialty of the Southern Vietnamese cuisine, featuring the light sourness of tamarind, the subtle sweetness of sugar, and the fresh taste of shrimp. You can adjust the ingredients to suit your family's taste and create a perfect pot of soup.

Ingredients:

• 300g shrimp (any type).
• Water spinach.
• Tomatoes, tamarind, coriander, chili, garlic, seasoning powder, sugar, cooking oil.

Instructions:

Step 1: Prepare the ingredients:

• Wash the shrimp thoroughly, drain. Remove the head, antennae, and veins to eliminate any fishy smell. If you prefer, you can peel the shrimp, but it will take more time and effort.
• Wash the water spinach and cut into suitable pieces. Soak the tamarind in hot water, discard the seeds, and strain to get the tamarind extract.

Step 2: Cook the soup:

• Sauté garlic until fragrant, add the tomatoes and cook until they soften and release color. Add the shrimp and sauté until they turn a bright red color, then pour in boiling water.
• To save time and reduce the fishy odor of the shrimp, you can use pre-boiled water.
• Once the soup is boiling, add the tamarind water and water spinach. When the soup boils again, adjust the seasoning to taste.
• Serve the soup in bowls, garnish with coriander and cilantro on top. Enjoy hot with rice or noodles.

The soup has a perfectly balanced sour flavor, with tender, vibrant water spinach and sweet shrimp. Follow this recipe to create a delicious and healthy sour soup that will surely be a hit at your dinner table!

This simple yet delicious clam soup provides a great source of calcium, with a refreshing, mildly sour taste that's easy to enjoy and budget-friendly. The sweetness of the clams, the gentle sourness of tomatoes and starfruit, combined with the aromatic herbs, creates a dish that's particularly satisfying during the hot summer days. Clams are a versatile ingredient used in many dishes, and sour clam soup is one of the most popular choices.

Ingredients:

• 1 kg clams.
• 2 tomatoes.
• 1 starfruit.
• 1 shallot.
• Coriander, spring onions.
• Seasoning: salt, seasoning powder.

Instructions:

Step 1: Prepare the ingredients:

• Rinse the clams thoroughly, then soak them in a basin of water. You can add two chopped chilies to help clean the clams better.
• Wash the tomatoes and cut them into wedges. Trim and wash the spring onions and coriander, removing any old roots. Wash and slice the starfruit. Peel and finely slice the shallot.

Step 2: Cook the soup:

• Place the clams into a pot and bring to a boil. Once the clams open, lower the heat and add a pinch of salt. Stir gently to release the clam meat from the shells.
• Pour the clams into a strainer, then let the broth settle. Carefully separate the clear broth from the sediment and set aside.
• Rinse the clam meat in fresh water and drain it well.
• Heat some oil in a pot. When the oil is hot, sauté the shallot until fragrant. Then add the clam meat and season with a little salt. Stir-fry until fragrant, then transfer it to a bowl and set aside.
• Add more oil to the pot, then sauté half of the tomatoes until soft. Once the tomatoes soften, pour in the clam broth and bring to a boil. Add the remaining tomatoes and starfruit, and simmer for 2 minutes before adding the sautéed clam meat. Season to taste.
• Turn off the heat and stir in the chopped spring onions and coriander. Serve the soup hot in bowls.

With the recipe shared by Mytour, I hope you'll be able to prepare a delicious and refreshing sour clam soup with familiar ingredients!

Trùng trục is a type of mollusk from the clam family, known for its cooling properties. It's commonly used to make refreshing soups in the summer. This soup features the tangy flavors of tamarind and pineapple, along with fresh vegetables and tofu, making it perfect for hot days.

Ingredients:

• 1 kg Trùng trục (mollusk).
• ¼ pineapple.
• 2-3 tomatoes.
• 2-3 stalks of wild taro (dọc mùng).
• Shallots, coriander, spring onions, chili.
• Fresh herbs for garnish.
• Seasonings: seasoning powder, salt, cooking oil.

Instructions:

Step 1: Prepare the ingredients:

• Wash the trùng trục thoroughly and soak it in rice washing water with a few chilies to help it expel impurities. Soak for about 30 minutes, then rinse it again.
• Wash and cut the tomatoes into wedges. Slice the pineapple into thin pieces. Peel and cut the wild taro into bite-sized pieces. Chop the shallots, coriander, and spring onions.

Step 2: Cook the soup:

• Boil the trùng trục and collect the broth. Remove the meat from the shells, rinse it, and set it aside.
• Heat 3 tablespoons of oil in a pan and sauté the shallots and tomatoes. Add the pineapple and cook for a few minutes. Season with ½ tablespoon of seasoning powder, then add the trùng trục meat and stir-fry.
• Pour the clam broth into the pan and bring it to a boil. Add salt to taste and simmer for 3-4 minutes.
• Add the sliced wild taro and cook for 30 seconds or until it softens. Finally, add the chopped coriander, spring onions, and a teaspoon of MSG (optional).

This sour trùng trục soup pairs well with rice or noodles, making it a perfect addition to any meal. With this recipe, you'll easily make a delicious and refreshing sour soup.

This soup combines the sweetness and crunchiness of mushrooms with a delicate sourness from pineapple, tomatoes, and a fragrant hint of Vietnamese coriander. It's a perfect dish for hot summer days and can also be enjoyed on vegetarian days.

Ingredients:

• 200g enoki mushrooms.
• ½ pineapple.
• 1 tomato.
• 3 sprigs Vietnamese coriander.
• ½ stalk spring onions.
• 10g cilantro.
• ½ teaspoon minced shallots.
• 1 teaspoon salt.
• 2 tablespoons fish sauce.
• 1 teaspoon sugar.

Instructions:

Step 1: Prepare the ingredients:

• Trim the mushroom roots, wash thoroughly, and soak the mushrooms in a bowl of diluted saltwater for about 15 minutes. Then rinse and drain them well.
• Wash the tomato and cut it into wedges. Peel the Vietnamese coriander, slice it diagonally, and rub it with a bit of salt before rinsing it to prevent itchiness.
• Chop the spring onions and cilantro. Peel the pineapple, remove the eyes, and cut it into slices.

Step 2: Cook the soup:

• Heat some oil in a pot and sauté the minced shallots until fragrant. Add the tomatoes and stir-fry for 2 minutes, then add the pineapple and continue cooking.
• Pour in a bowl of water and bring it to a boil.
• After 8-10 minutes, add the mushrooms and season with 1 tablespoon fish sauce, 1 teaspoon salt, and 1 teaspoon sugar.
• Add the Vietnamese coriander and cook until tender. Add the spring onions and cilantro, then turn off the heat.
• Serve the soup hot with rice.

This sour mushroom soup is best enjoyed while hot to fully appreciate the refreshing sourness, and it pairs perfectly with either rice or noodles.

This is a simple yet delicious soup with a subtle sourness from the starfruit and the tender beef shank. The combination of slightly tangy starfruit and soft beef adds a delightful touch to any family meal.

Ingredients:

• 300g beef shank.
• 2 starfruits.
• Spring onions, Vietnamese coriander, shallots, salt, seasoning powder.

Instructions:

• Clean the beef shank and place it in the freezer for about 5 minutes to firm up. Then, slice the beef into thin pieces.
• Wash the starfruit, remove the ends, and slice it into star-shaped pieces.
• Place the beef into a pot and bring to a boil for about 5 minutes.
• Add the starfruit and continue to cook. Season with a pinch of salt and simmer until the beef is tender.
• Add half a teaspoon of seasoning powder, stir, and cook for another 3 minutes. Turn off the heat and sprinkle chopped spring onions and Vietnamese coriander over the soup.

Why wait? Grab your notebook and jot down the recipe for this delicious starfruit beef shank soup, promising a new tangy flavor for your family meals.

In Central Vietnam, people often use green starfruit to make sour soups instead of tamarind or young star fruit. This hot, savory soup offers the tangy flavor of starfruit, complemented by the aromatic notes of Vietnamese coriander, Thai basil, and wild betel leaves. Let's head to the kitchen and try this delicious soup with Mytour!

Ingredients:

• 200g shrimp.
• 1 sour starfruit.
• 1 tomato.
• A few sprigs of Vietnamese coriander and wild betel leaves.
• 1-2 wild betel leaves.
• Spring onions, salt, seasoning powder, fish sauce, shallots.

Instructions:

• Step 1: Prepare the ingredients:
• Clean the shrimp, remove the legs, and leave the shells on. Wash thoroughly.
• Rinse the starfruit and tomato. Cut the starfruit into rings, and cut the tomato into wedges.
• Wash and chop the wild betel leaves and herbs.
• Step 2: Cooking the soup:
• Heat two teaspoons of oil, sauté the shallots until fragrant, then add the shrimp and stir-fry until pink.
• Add the starfruit and tomato and stir-fry for about two minutes.
• Pour two bowls of water into the pot, bring to a boil, and season with two teaspoons of salt, one teaspoon of fish sauce, and half a teaspoon of seasoning powder. Let it simmer, adjusting seasoning as needed.
• Turn off the heat and sprinkle chopped Vietnamese coriander, spring onions, wild betel leaves, and herbs into the soup. Serve hot with rice.

This shrimp and starfruit sour soup is not only delicious but also full of vibrant colors. Its tangy taste is perfect for stimulating the appetite and making your meal even more enjoyable.

This crab soup with pickled bamboo shoots is a favorite dish for many families during the summer. The tender, fresh crab meat pairs perfectly with the sweetness of pineapple and the delicate sourness of pickled bamboo shoots, creating a refreshing and delightful soup that’s perfect for a hot day.

Ingredients:

• 3-4 large crabs
• 1 slice of pineapple
• 2 tomatoes
• 100g pickled bamboo shoots
• Spring onions, Vietnamese coriander, and shallots
• Fish sauce, seasoning powder, salt, pepper, lime

Instructions:

Step 1: Prepare the ingredients:

• Clean the crabs, remove the apron, and scoop the crab eggs into a small bowl. Add a few drops of lime juice to the crab eggs to reduce the fishy smell.
• Cut the crab meat in half and set aside.
• Wash the pickled bamboo shoots, spring onions, and Vietnamese coriander and set them aside.
• Peel and slice the pineapple, and cut the tomatoes into wedges.

Step 2: Cook the soup:

• Heat two teaspoons of oil and sauté the shallots until fragrant, then add the crab eggs and stir well.
• Add the crab meat and stir-fry, cover, and season with one teaspoon of salt, half a teaspoon of seasoning powder, and one teaspoon of fish sauce. Let it simmer for 5-8 minutes as the crab releases its juices.
• Pour in two bowls of water, bring to a boil, and simmer on low heat.
• In a separate pan, sauté the tomatoes with one teaspoon of salt to speed up the cooking process.
• Add the pickled bamboo shoots and pineapple to the pan and continue to cook for 8-10 minutes.
• Finally, pour the sautéed tomatoes, bamboo shoots, and pineapple into the crab soup. Let it boil for 4-7 minutes.
• Turn off the heat and sprinkle chopped spring onions and Vietnamese coriander into the soup. Serve the soup hot with rice or noodles for a delicious meal.

This crab soup with its tangy, slightly spicy taste is sweet, nutritious, and ideal for a family meal, especially on weekends. Give it a try and delight your family with a fresh change of flavor!

If you're tired of meat-based soups, why not try this vegan sour soup? The dish features a tangy mix of tamarind and pineapple, complemented by various vegetables and tofu, offering a light, refreshing flavor that's perfect for hot days or for a vegan meal.

Ingredients:

• 3 pieces of fried tofu
• 1/2 pineapple
• 200g okra
• 3 tomatoes
• 100g mint leaves
• 10g Vietnamese coriander
• 100g brown shiitake mushrooms
• 10g tamarind
• 200g bean sprouts
• 1/2 teaspoon salt
• 2 teaspoons vegan seasoning powder
• 1 tablespoon sugar
• 1 tablespoon cooking oil
• 1 stalk of spring onion

Instructions:

Step 1: Prepare the ingredients:

• Clean the shiitake mushrooms, remove the roots, and soak them in salted water, then rinse well.
• Soak the bean sprouts in salted water for 5 minutes, rinse with clean water, and drain.
• Wash the tomatoes and okra, removing the stems, and cut into bite-sized pieces. Peel the mint leaves and slice the pineapple into small chunks.
• For the seasonings, wash and chop the Vietnamese coriander, peel and mince the shallots, then set aside.
• Cut the fried tofu into small cubes.
• Soak the tamarind in hot water, mash it to dissolve the pulp, and strain to remove the seeds and skin.
• Chop the spring onion and set aside.

Step 2: Cook the soup:

• Heat the oil in a pan and sauté the shallots until fragrant. Add the tomatoes and stir briefly to release their color and aroma. Then add the mushrooms and sauté until cooked through.
• Add the appropriate amount of water for your desired portion into the pot. Pour in the strained tamarind juice.
• Add the tofu, okra, mint leaves, and pineapple to the pot. Season with 1/4 teaspoon salt, 1 tablespoon sugar, and 1 tablespoon vegan seasoning powder, adjusting to taste.
• Simmer for 1-2 minutes, then add the bean sprouts. Taste and adjust seasoning as needed.
• Sprinkle the Vietnamese coriander into the soup and turn off the heat. Serve hot and enjoy!

This vegan sour soup is flavorful and perfect for a light, healthy meal that’s both delicious and satisfying for any occasion.

This sour soup can be served with rice or noodles. The combination of ingredients blends perfectly, creating a memorable flavor that anyone who tries this Sour So Dua Flower Soup will never forget.

Ingredients:

• 400g snakehead fish
• 200g So Dua flowers
• 10g tamarind
• 2 chilies
• 10g Vietnamese coriander
• 10g cilantro
• 2 teaspoons seasoning powder
• 3 teaspoons fish sauce
• 1 liter water
• 1 teaspoon sugar
• 1/4 teaspoon MSG
• 1/2 teaspoon minced garlic
• 1 teaspoon fried shallots

Instructions:

Step 1: Prepare the ingredients:

• Clean the fish, remove the gills and internal organs. Cut the fish in half and season with salt and pepper.
• Remove the stamens from the So Dua flowers, soak them in a bowl of water with a little salt for about 5 minutes. Rinse the flowers 2-3 times in clean water, then set aside to drain.
• Soak the tamarind in 30ml of water, mash it to extract the pulp, and strain out the seeds.
• Fry the garlic in 2 teaspoons of oil until golden brown, then remove the garlic oil and set it aside.

Step 2: Cook the soup:

• Bring 1 liter of water to a boil in a pot.
• Add the fish to the boiling water, then add tamarind, 2 teaspoons of fish sauce, and 1 teaspoon of sugar. Let it simmer on low heat to keep the broth clear.
• Next, add 2 teaspoons of seasoning powder, 1 teaspoon of fish sauce, and 1/4 teaspoon of MSG. Taste the broth, then add the So Dua flowers. Increase the heat and bring it back to a boil before turning off the heat.
• Pour the soup into a large bowl, then garnish with fried shallots, Vietnamese coriander, cilantro, sliced chilies, and a bit of garlic oil.

If you come across fresh, vibrant So Dua flowers at the market, make sure to buy them and try this delicious sour soup!

Sour soup is a popular dish that is loved by many. Different regions have their own variations, using various ingredients for this Sour Squid Soup. When all the ingredients come together, they create a unique and memorable flavor. Let's head to the kitchen and make this tangy, sweet, and crunchy Sour Squid Soup with Mytour!

Ingredients:

• 250g squid
• 150g mint leaves
• 1/2 pineapple
• 100g bean sprouts
• 100g okra
• 1 tomato
• 50g tamarind
• 100g Vietnamese coriander
• 100g cilantro
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon seasoning powder
• 2 tablespoons cooking oil
• 1 teaspoon minced garlic
• 1 chili pepper

Instructions:

Step 1: Prepare the ingredients:

• Start by preparing all the ingredients for the soup. Cut the tomato into wedges, wash and slice the okra diagonally. Rinse the Vietnamese coriander and cilantro, then chop them finely. Rinse the bean sprouts. Peel and slice the mint leaves. Remove the core of the pineapple and cut it into bite-sized pieces. Place all the ingredients on a plate.
• Chop the chili and garlic, and place them in a small bowl. Soak the tamarind in warm water, mash it to extract the pulp, and strain out the seeds. You can add a bit of hot water to extract as much tamarind juice as possible.
• Clean the squid: Remove the ink sac to avoid it breaking open and affecting the flavor and color of the soup. Rinse the squid with saltwater and slice it into rings, placing them on a plate.

Step 2: Cook the soup:

• Fry the minced garlic in 2 tablespoons of oil until fragrant, then add the squid and stir-fry for 5 minutes.
• Pour 1 liter of water and tamarind juice into the pot and bring it to a boil. Once boiling, season with 1 tablespoon of sugar, 1 teaspoon of salt, and 1 teaspoon of seasoning powder.
• Finally, add the mint leaves, pineapple, bean sprouts, okra, tomato, and chili. Let it cook for another 3 minutes, then turn off the heat.
• Serve the Sour Squid Soup in bowls, garnished with Vietnamese coriander and cilantro. Enjoy it with rice. This sour soup is refreshing and has a cooling effect, making it perfect for hot summer days.

The Sour Squid Soup is a perfect blend of familiar seasonings, with the squid being the star ingredient that brings balance and harmony to the dish. Despite its simplicity, the result is a dish that's absolutely delightful!

Sour Minced Meat Soup is one of the most popular and easy-to-make dishes for everyday meals. This simple, flavorful dish is loved by many, especially during hot weather, as it's a great way to cool down. It's also packed with nutritional value, and the preparation is straightforward.

Ingredients:

• 200g ground pork
• 2-3 tomatoes
• 100g fresh mushrooms (optional, but recommended for better flavor)
• 1 onion
• 1 stalk green onion
• Seasonings: MSG, salt, seasoning powder, etc.

Instructions:

Step 1: Prepare the ingredients:

• For the mushrooms, trim the stems and wash them thoroughly. Soak them in a mild saltwater solution for 15-20 minutes, then drain and set aside to dry.
• Wash and cut the tomatoes into wedges.
• Peel and wash the onion and green onion, then chop them finely.
• Place the ground pork in a small bowl, season with salt and pepper, and marinate for 10-15 minutes before cooking.

Step 2: Cook the soup:

• Heat some oil in a pot. Once hot, add the finely chopped onion and sauté until golden and fragrant. Add the marinated ground pork and sauté, then toss in the tomatoes and continue to cook.
• Once the pork and tomatoes are softened, add enough water to the pot to make a soup.
• When the soup starts to boil, add seasonings such as MSG, salt, and seasoning powder to taste.
• When the soup comes to a boil again, add the mushrooms and green onions, and simmer for another 2-3 minutes before turning off the heat.
• Serve the soup hot in bowls and enjoy with your loved ones.

This dish will provide a rich, savory flavor that you can enjoy in any season. Whether hot or cold outside, this soup is always comforting. You can pair it with crispy fried shrimp for a complete and satisfying meal.

Sour Snakehead Fish Soup is a traditional dish beloved by the Vietnamese, especially in rural, riverine, and farming areas. There are various ways to prepare this dish depending on the region, whether it's in the North, South, Central, or Mekong Delta. To make this soup flavorful and authentic, without any fishy taste, a few secret tips are needed.

Ingredients:

• Snakehead fish (800g)
• 1 pineapple
• 2 tomatoes
• 2 ripe tamarinds
• Onion, chili, garlic, Vietnamese coriander, dill
• Seasonings: fish sauce, salt, seasoning powder, cooking oil, pepper, etc.

Instructions:

Step 1: Prepare the ingredients:

• Clean the snakehead fish, rinse with salt water or rice wine to remove any slime and fishy smell. Cut into bite-sized pieces.
• Marinate the fish with a bit of fish sauce, salt, pepper, chili, and minced garlic for 20 minutes to let the flavors infuse.
• Peel the pineapple, remove the eyes, and slice into small pieces. Cut the tomatoes into wedges. Wash and chop the onions, Vietnamese coriander, dill, and chili.

Step 2: Cook the soup:

• Heat some oil in a pot and sauté the minced onion until fragrant. Add the fish and quickly stir-fry until the fish firms up and loses its fishy smell.
• Add the tomatoes and stir gently to avoid breaking the fish. Once the fish is nearly cooked, add water to cover the ingredients and drop in the tamarinds.
• Let the soup boil, then add the pineapple and simmer on low heat for about 5 minutes until the pineapple softens. Season the soup to taste with salt, fish sauce, and pepper.
• Once the tamarinds have softened, mash them to extract the juice, then adjust the sourness of the broth. Boil for another 2 minutes before adding the onions, Vietnamese coriander, dill, and chili. Turn off the heat.

This dish is a well-loved classic in the Mekong Delta. To enhance the flavor of the soup, you can serve it with a side of chili-fish sauce or a spicy salt dip. This elevates the sourness and richness of the soup.

This dish is a specialty of the Mekong Delta, offering a balance of sourness from tamarind, sweetness from sugar, and the fresh flavors of fish. You can choose fish varieties with firm flesh that hold their flavor well during cooking, such as snakehead, tilapia, or basa fish.

Ingredients:

• Tilapia: 600g
• Sour bamboo shoots: 300g
• Tomatoes: 2
• Chili peppers: 2
• Rice or noodles
• Betel leaves, Vietnamese coriander, garlic
• Sugar, cooking oil, fish sauce, salt

Instructions:

Step 1: Prepare the ingredients:

• Clean the fish, cut it in half, drain, and marinate with 1 tbsp salt, minced garlic, and crushed chili for 20 minutes, making sure to rub the mixture thoroughly on the fish body and inside.
• Cut the tomatoes into wedges after removing the stem.
• Finely chop the betel leaves, Vietnamese coriander, and slice the chili peppers.
• Crush and finely chop the garlic.
• Lightly fry the fish (just enough to firm up the flesh).
• Rinse the bamboo shoots, drain, cut into bite-sized pieces, and toss with oil and garlic.

Step 2: Cook the soup:

• Heat the garlic in a pan until golden and aromatic, then remove from heat and add the bamboo shoots. Season with 1/2 tsp MSG and salt, and toss well.
• Bring water to a boil, then add the bamboo shoots and fish. Add the tomatoes and season with 1 tbsp sugar, 1 tbsp MSG, 1 tbsp salt, and 1/2 tsp fish sauce.
• Let the soup simmer for 10 minutes. Finally, add the Vietnamese coriander, betel leaves, and sliced chili peppers.

This sour fish soup with bamboo shoots has a delightful aroma and vibrant colors that attract anyone who sees it. The fish is tender and flavorful, while the broth is perfectly balanced with a mild sourness that is very refreshing and easy to enjoy.