This is the perfect dish to have for dinner parties. One of those dishes where you can sit back and slowly eat for ages, drink and chat at your own pace .. and for sure walk out full!
What I really like is the variation and choices of what to dip here! Also, if you don’t like something … it doesn’t mean other diners will miss out! The secret is to wait for a while before you tuck into the soup… let all the hungry people dip meats, fish and vegetables in, the more they do it the sweeter the soup base!
Originating from an indigenous sour soup made in style of a hotpot, “lẩu canh chua” charms guests by its sour taste coming from tamarind, pineapple or vinegar, varying with seasons. The sweet of the stock often springs from marrow-bone or fish meat. The intriguing fragrance stems from the harmonious combination of herbs, including caramelized garlic, chopped scallions, as well as okra, Vietnamese coriander (“rau răm”), long coriander (“ngò gai”), Thai basil, and so on, at the cooker’s disposal. Large piles of greens, tofu, starchy taro root, and noodles, mushroom are integral to be served with the broth.
The main ingredient, beef, seafood, meat or the mixture of all is ordered according to personal interest. Like other hotpots, things were either boiled or blanched in the simmering stock and then served with soy sauce and spicy fish sauce. It is interesting with ultimate processes, adding stuff, removing and eating and just-cooked foods sounds too tempting to restrain from.
Once the dipping course is done, rice noodles and bean sprout are added to the viscid broth to create a second course of delicious soup. “Lẩu canh chua” with its sour taste and pure harmony of basic flavours, is not just a favorite warming your belly and your heart in the winter but also an idea choice for hot summer days.
The more the merrier when it comes to Fondues!!