Buzz
Taste Atlas, often referred to as the 'global food map,' recently showered praise on two Vietnamese delicacies: Canh chua fish soup and bò nhúng giấm. The site also recommends these dishes for travelers visiting Vietnam.
Canh chua
Taste Atlas does not specify a particular regional variation of Canh chua fish soup, whether from the North, Central, or South, but offers a general review of this delightful soup, known for its balanced combination of sour, sweet, and spicy flavors. The dish is light, nutritious, and pairs perfectly with steamed rice.
Depending on the region, the Vietnamese Canh chua dish has its own unique characteristics, from the ingredients used to the cooking techniques and flavor profiles.
In the North, Canh chua fish soup is typically made with freshwater fish varieties such as carp, snakehead fish, or tilapia.
The sourness of Northern Canh chua fish soup is subtle, primarily coming from characteristic fruits such as tamarind, starfruit, and langsat, as well as naturally fermented ingredients like vinegar. Additionally, this version of Canh chua is delicately spiced with a small amount of chili, no sugar, and garnished with fresh herbs like scallions and dill.
In contrast to the Northern version, Central Vietnamese Canh chua fish soup offers an interesting flavor profile with a sour, refreshing taste from ingredients like starfruit, sour tamarind, tamarillo, and tomatoes.
Reflecting the coastal characteristics of Central Vietnam, Canh chua from this region is often prepared with seafood, with various creative variations such as clam Canh chua, seafood Canh chua, and squid Canh chua. To bring a fresh tanginess that balances the fishy taste of seafood, people from Central Vietnam commonly add water spinach to the dish. This addition brings a subtle sweetness that harmonizes with the strong sourness, creating a unique and flavorful dish characteristic of Central Vietnamese cuisine.
Canh chua is a common dish served in Southern Vietnamese households, known for its diverse ingredients and flavors. Unlike other regions, Southern Canh chua is more complex and varied. It is typically made with smooth-skinned fish such as catfish, barramundi, or basa. The herbs and spices used also change according to the seasons, with unique variations like Canh chua with flowers from the bumblebee tree, sword bean flowers, or bitter melon flowers. The light sourness of this soup is achieved with leaves like tamarind, sorrel, or vinegar leaves, creating an appealing, flavorful dish that pairs perfectly with rice.
Bò nhúng giấm
With its light and refreshing sour taste, Bò nhúng giấm features a variety of ingredients, emphasizing the fresh and tender flavor of beef along with accompanying vegetables. This dish is a favorite among many, winning over the hearts of first-time diners with its unique taste.
A properly prepared Bò nhúng giấm hotpot features a clear broth, infused with the fragrant aromas of lemongrass, onions, and various spices, balanced by the sourness of vinegar and the subtle sweetness of coconut water. To enjoy, simply dip thin slices of beef into the boiling broth for a few seconds until cooked, then wrap the beef with rice noodles and fresh herbs, dipping them into a special sauce. This dish is satisfying and can be enjoyed without ever becoming tiresome.
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T.Hai, 06/03/2023 15:42
