A mixture of flavors, this is one of my dad’s favorite soups. A version of this soup is served in Vietnamese restaurants and is known as canh chua. It’s generally cooked with fish sauce and tamarind paste (which is difficult to find in my local grocery store). I’ve tweaked the soup a bit, and it’s still delicious.
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
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