Depending on who you ask, canh chua ca kho to is the most comforting combination of sweet, sour, and salty flavours presented at a Vietnamese dinner table – or a close second. This traditional combination of sweet and sour fish soup and braised fish in clay pot (or slow simmered, caramelized fish), served with steamed rice on the side is virtually unbeknownst to most people who did not grow up with Vietnamese parents. How could something so good be so unknown?
The main reason might lie in the fact that these dishes are often enjoyed in family settings. Everything from ingredients to preparation, to presentation to serving, all take on traditional forms. Lucky for the rest of the world, many Vietnamese restaurants do offer this combination, although most restaurants tend to place it near the back of the menu where it would have to depend on the customers’ natural curiosity to will them to flip past the pages detailing pho, vermicelli and rice dishes.
sweet and sour fish soup (left), braised fish (right)
And now, the details. This combination usually serves parties of 2 to 4. Some restaurants serve the braised fish in the same clay pot that was used to cook it, and the soup usually comes in a bowl or pot. Traditionally, steamed rice is eaten as the main course, and the fish and soup are served as side dishes to add flavours.
The sweet and sour fish soup gets its sweet flavour from pineapple and added sugar, while the sour is a result of tamarind pulp. Additional ingredients include okra, chiles, tomatoes, celery, bean sprouts, fish sauce, chopped mint leaves, and cilantro leaves.
In contrast to the colourful soup, the braised fish mainly consists of the fish and caramel sauce, and of course, like most Vietnamese dishes, with subtle hints of black pepper, chiles, and fish sauce.
So, next time you go to a Vietnamese restaurant, just try to will yourself past the familiar choices and you’ll discover a whole new adventure! Enjoy!
This is my absolute favourite! sure beats the canned soup from my college days!
Is this in any way related to the Chinese’s hot and sour soup?
Rau muong side dish is always good!
Nicole – the two soups are very different. The Chinese’ has a much thicker and slimier texture whereas the soup in the Vietnamese version is more like water, flavoured.
Sam – very simple but very satisfying as well.