{"id":2770,"date":"2021-08-06T09:00:32","date_gmt":"2021-08-06T09:00:32","guid":{"rendered":"https:\/\/vanhoamientay.com\/tourism\/a-unique-and-delicious-dish-sour-fish-soup-with-vinegar-fruit"},"modified":"2026-01-21T04:04:36","modified_gmt":"2026-01-21T04:04:36","slug":"a-unique-and-delicious-dish-sour-fish-soup-with-vinegar-fruit","status":"publish","type":"post","link":"https:\/\/vanhoamientay.com\/en\/cuisine\/a-unique-and-delicious-dish-sour-fish-soup-with-vinegar-fruit","title":{"rendered":"A unique and delicious dish: sour fish soup with vinegar fruit."},"content":{"rendered":"\n

The characteristic refreshing sourness of roselle fruit creates a very unique and intriguing flavor for the familiar snakehead fish sour soup (canh chua c\u00e1 l\u00f3c).<\/em><\/p>\n\n\n\n

The roselle plant, also known as b\u1ee5p gi\u1ea5m or c\u1ea9m thanh, is a wild herbaceous plant growing abundantly throughout the Mekong Delta. Roselle is an annual herb reaching about 1.5\u20132 meters tall, with yellow, pink, or purple flowers. The fruit is onion-shaped, with a fine fuzzy red calyx consisting of several segments surrounding the seed pod. When mature and dry, the seed pod splits open, allowing the seeds to scatter and germinate everywhere.<\/p>\n\n\n\n

For many people, the roselle plant is also a beautiful ornamental “flower” for decoration. But for housewives, roselle fruit is an indispensable premium ingredient in pots of sour soup, especially sour soup with shrimp or snakehead fish.<\/p>\n\n\n\n

Few people know that the thin, crisp, red segments of the roselle fruit calyx, with their sour taste, are a valuable ingredient rich in nutritional value, both in cuisine and in traditional medicine. The leaves or fruit calyx have a slightly sweet-sour flavor, cooling properties, helping to clear heat, quench thirst, and treat conditions like sore throat, cough, liver and gallbladder issues, high blood pressure, and arteriosclerosis.<\/p>\n\n\n\n

Ingredients for the dish include water spinach, pineapple, okra, and roselle fruit. For the best-tasting sour soup, snakehead fish should be wild-caught from the fields, but nowadays these are very rare\u2014most are farmed, so the meat isn’t as sweet and firm. Choose live snakehead fish about the thickness of a wrist. Clean the fish, cut it in half, rinse thoroughly, and drain. Bring a pot of water to a boil on the stove and add the roselle calyces to simmer until soft.<\/p>\n\n\n\n

Season the broth to achieve a rich yet refreshing sour taste. Then add the snakehead fish and cook until done. When the soup returns to a boil, add the vegetables, adjust seasoning again, and turn off the heat. Ladle the soup into bowls, sprinkle chopped green onions, cilantro, and a few slices of ripe chili on top for aroma. Eating snakehead fish sour soup cooked with roselle is incomplete without a small bowl of pure fish sauce with chili.<\/p>\n\n\n\n

On hot, sunny days, the refreshing sourness of this dish not only whets the appetite but also provides excellent heat-clearing benefits for the family. It’s truly warm and joyful when the whole family gathers around the meal with that one-of-a-kind bowl of fragrant roselle-cooked snakehead fish sour soup.<\/p>\n\n\n\n

According to VnExpress<\/pre>\n","protected":false},"excerpt":{"rendered":"
The characteristic refreshing sourness of roselle fruit creates a very unique and intriguing flavor for the familiar snakehead fish sour soup (canh chua c\u00e1 l\u00f3c). The roselle plant, also known as b\u1ee5p gi\u1ea5m or c\u1ea9m thanh, is a wild herbaceous plant growing abundantly throughout the Mekong Delta. Roselle is an annual herb reaching about 1.5\u20132…<\/p>\n","protected":false},"author":1,"featured_media":30,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"footnotes":""},"categories":[642],"tags":[723,685,678],"location":[661],"class_list":["post-2770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-am-thuc","tag-sour-soup","tag-western-vietnamese-cuisine","location-can-tho"],"acf":[],"_links":{"self":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2770"}],"collection":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/comments?post=2770"}],"version-history":[{"count":1,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2770\/revisions"}],"predecessor-version":[{"id":2774,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/posts\/2770\/revisions\/2774"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media\/30"}],"wp:attachment":[{"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/media?parent=2770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/categories?post=2770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/tags?post=2770"},{"taxonomy":"location","embeddable":true,"href":"https:\/\/vanhoamientay.com\/en\/wp-json\/wp\/v2\/location?post=2770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}