Surpassing Sesbania Ganoderma fish hotpot and sour soup (in general), Vietnamese sour fish soup is on the list of 57 most delicious soups in the world, ranked 3rd, according to TasteAtlas.
On May 15, the global culinary consulting site TasteAtlas (headquartered in Zagreb, the capital of Croatia) just updated a list of the 57 most delicious fish soup dishes in the world.
Food critics from TasteAtlas scoured the world for fish dishes from around the world, from some dishes popular with the public such as Ukha from Russia, Halászlé (made from river fish) from Hungary, to unfamiliar names for gourmets like Sua i'a from Samoa (country in the South Pacific).
Among them, Vietnamese Sweet and Sour Soup was honored in 3rd place, with 4.5/5 stars, surpassing Penang laksa (Malaysia), Bouillabaisse (France), Fish soup bee hoon (Singaporean fish soup), Ca Linh Fish and River Hemp Flower Hot Pot (Ca Linh Fish and River Hemp Flower Hot Pot) and sour soup (in general) of Vietnam.
The global culinary consulting site explains the term sour fish soup as a type of Vietnamese soup made from different species of fish, with a characteristic sweet, spicy and sour flavor, best when eaten with rice.
"The sour taste of the soup is often extracted from tamarind. Most chefs choose catfish varieties, but carp, snakehead fish, eel or salmon are still very popular. In addition, pineapple, tomatoes, okra, bean sprouts Beans or other vegetables are indispensable ingredients to make this soup," TasteAtlas commented.
In the list of 57 most delicious fish soups in the world, Vietnam has 3 representatives: sour fish soup, sour soup (in general) and Linh Dien fish hotpot (Dong Thap).
Commenting on the fish hotpot, TasteAtlas wrote: "The sesban ling fish hotpot originates from Dong Thap province. The main ingredient is ling fish, a local freshwater fish. Each variety of ling fish has its own use. If it is a male ling fish, people will simmer them in a pot. The female ling fish will add eggs, which will be fried crispy."
Hemp flowers in hot pot are often blanched to make the most of their nutty and buttery flavors. The broth is a mixture of coconut water, selected spices, young tamarind, water lily, coriander leaves, pork or chicken. Diners should try the Sesbania Ganoderma fish hotpot with spicy chili fish sauce.
