Sweet and Sour Tamarind Soup (Canh chua)
Canh chua is a popular Vietnamese soup originating from the Mekong Delta region. It’s characterized by its contrasting flavors – sour, sweet, and savory. The soup incorporates ingredients such as seafood (eel, shrimp, snakehead, catfish), tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with a tangy flavor.
Traditionally, canh chua is served either with rice vermicelli noodles or with a side of steamed jasmine rice. There are numerous versions of the soup depending on the ingredients used in it – besides fish, it can be made with water spinach, chicken, bamboo shoots, mustard greens, pork, or beef.
Tekwan is a traditional Indonesian fish ball soup. The essential component of the dish are tekwan fish balls, from which the dish derives its name. Usually made with fish paste, tapioca, and flour, they are boiled or fried before being added to the soup.
The broth is usually fish or shrimp-based, and mushrooms, dried lily flowers, slices of jicama, garlic, and scallions are subsequently added and served with tekwan. Some varieties of the dish also include vermicelli noodles and other vegetables. The origin of tekwan is believed to be the city of Palembang, located in South Sumatra, from where this delicious soup has spread across the country.
Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century.
By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers.
Sliced Fish Soup
Sliced fish soup is a traditional fish soup originating from Singapore. There are many variations, but it’s often made with a combination of fish such as grouper, minced pork, cabbage, tofu, tomatoes, fish stock, salt, white pepper, sesame oil, cornstarch, soy sauce, and Shaoxing wine.
The fish and meat are marinated, sautéed, and then cooked into a soup with the vegetables and seasonings. If desired, cooked noodles can also be added to the soup. Sliced fish soup is a staple at hawker centers across the country and it’s believed that the dish was created by the Teochew people.
Fish soup bee hoon
The main elements of this Singaporean soup include a flavorful fish-based broth that is enriched with milk and spices, bee hoon noodles (rice vermicelli), fried or boiled fish heads or fish slices, and mustard greens. Garoupa, snakehead, pomfret, and batang are the most common types of fish used in this dish, and the fish stock is occasionally flavored with brandy or rice wine.
This hearty soup is a classic hawker-style dish that is usually served garnished with fresh scallions. In 2010, CNN mentioned this soup as one of the forty must-try dishes in Singapore.
According to tasteatlas.com