The term Canh Chua Cá encompasses various fish-based Vietnamese soups which are characterised by their combination of sweet, spicy, and sour tastes. The soups are usually made using a tamarind-based broth and typically include chunks of pineapple, tomatoes, okra, bean sprouts, or other vegetables, the website wrote.
Most varieties are prepared using catfish, although some versions also include carp, snakehead fish, eels, or salmon. These soups are usually topped with cilantro before then being served with rice on the side, according to details given by food website TasteAtlas.
Other local dishes to make the list include sweet and sour tamarind soup, known locally as Canh Chua, ranking 19th globally; and ca linh fish and river hemp flower hot pot, known as Lẩu Cá Linh Bông Diên Diển, which came in at 53rd. Both delicacies are from the Mekong Delta region.
Topping the list is Lohikeitto, a creamy Finish salmon soup which traditionally incorporates diced potatoes and carrots before then being cooked in a flavourful, buttery broth which is infused with fish stock and cream.
Rounding off the list of TasteAtlas’s Top 57 fish soups worldwide were many representatives from around the Asian region, including Assam Laksa and Penang Laksa of Malaysia, Tekwan of Indonesia, Fish Soup Bee Hoon of Singapore, Mohinga of Myanmar, Chueotang of the Republic of Korea, and Shark Fin Soup of China.
TasteAtlas is an encyclopedia of flavours which serves as a world atlas showcasing traditional dishes, local ingredients, and authentic restaurants. The website has cataloged over 10,000 foods and drinks from across the world, although thousands of cuisines have yet to be researched and mapped.
