Vietnam's ca kho to - caramelized fish in clay pot. - Source: TasteAtlas
HANOI (Vietnam News/ANN): Vietnam’s sweet and sour soup and clay-pot caramelised fish have respectively ranked 11th and 44th in a list of 53 best Asian fish dishes by cuisine magazine TasteAtlas.
Vietnam’s sweet and sour soup and clay-pot caramelised fish have respectively ranked 11th and 44th in a list of 53 best Asian fish dishes by cuisine magazine TasteAtlas.
Canh chua ca – the sweet and sour soup - refers to a range of Vietnamese fish soups known for their blend of sweet, spicy, and sour tastes. These soups are typically made with a tamarind-infused broth and feature chunks of pineapple, tomatoes, okra, bean sprouts, or assorted veggies.
According to the magazine, while catfish is a common choice, other variations may include carp, snakehead fish, eels, or salmon. Typically garnished with cilantro, these soups are served alongside rice.
Canh chua ca (L) - sweet and sour soup - and ca kho to. - Source: TasteAtlas
The soup has also earned recognition as one of the top 35 highest-rated fish soups by TasteAtlas, securing 5th position.
Meanwhile, ca kho to - caramelised fish in a clay pot - involves braising fatty fish cuts in clay pots.
Typically featuring catfish or snakehead, the dish is caramelised with a mixture of fish sauce, sugar, and coconut water, often enhanced with sliced scallions, onions, or garlic. Traditionally, caramelised fish in a clay pot is served with rice.
The list, based on the number of votes from diners and culinary experts, also includes Indonesia’s pempek – a fish cake made from ground fish meat and tapioca starch, Bangladesh’s shorsheilish – hilsa fish cooked in a mustard sauce, and Japan's maguro, otoro, and chutoro nigiri sushi that feature different cuts and qualities of tuna. - Vietnam News/ANN
