What is canh chua GA?

Canh chua (Vietnamese: [kaiŋ cuə], sour soup, chữ nôm:羹䣷) or cá nấu (“cooked fish”, chữ nôm:𩵜𤋷) is a Vietnamese sour soup indigenous to the Mekong Delta region of Southern Vietnam.

How do you make Bac Ha for canh chua?

In Vietnamese cuisine, we usually have bac ha in our sweet and sour soups (canh chua). To prepare the stalk, you have to remove the fibrous outside membrane. Simply chip off a piece of membrane at the end of the stalk with a knife and pull it off in strips.

How do you pronounce canh chua?

The same could be said of canh chua ca (pronounced gahn joo-ah gah), the southern Vietnamese sour fish soup beloved by the city’s residents.

How do you eat canh chua?

What makes Canh Chua my all-time favorite soup is what finishes it off. When the soup is ready to serve, it is topped with aromatic Thai Basil leaves or rice paddy herbs and a generous heap of freshly fried garlic. Just imagine the aroma when the soup is being served.

What do you eat with Canh Chua?

It includes a tamarind broth filled with fish (typically catfish) from the delta, pineapple, tomatoes, elephant ear stalks, and bean sprouts. And it is usually served with a side of white rice and Ca Kho To.

How do you eat Bac Ha?

Before it is added into dishes, Bac Ha must be soaked for 5 minutes in salted water, then drained. Or, it can be steamed or boiled until soft. Bac Ha is tender and soft when cooked, and tends to absorb the flavor of other dishes, much like the sponge gourd vegetable.

Are elephant ear stalks edible?

The leaves are edible, but they (and all parts of the plant) contain needle-like crystals of calcium oxalate which are a skin irritant, so they must be cooked first.

How many calories is Canh Chua?

Nutrition Facts

What herbs are in Canh Chua?

There are three main Vietnamese herbs used to garnish canh chua. Rice paddy herb (rau om), culantro (ngo gai) and Thai basil (rau que). Thai Basil is the easiest to find. It’s a lot more aromatic than regular basil.

What’s the most popular pho soup?

There are many variations, although beef (Pho bo) and chicken (Pho ga) remain the most popular options. Pho bo: Normally, the beef used in pho bo is medium-rare, and continues to cook in the steaming soup broth.