ĐSMSN - Muôn vị canh chua Phương Nam - Southwest Vietnam Cuisine Show

There are not only one or two types of sour soup, but also many different ways to cook it. From choosing the ingredients, to making the sourness, to making the dipping sauce, to making the vegetables for the southern style, it's not the same at all. In general, the way to cook sour soup in this place doesn't have a standard rule. It depends on the location and the situation. It's very simple, just like the recipe of our people. At that time, there was a sour soup with eel and banana blossom. At that time, there was a sour soup with fish and vegetables. At that time, there was a sour soup with fish, water lily flower, and water lily flower. At that time, there was a sour soup with water lily flower, water lily flower, and water lily flower. In general, there are many, many different ways to cook sour soup. But in this place, I can't tell you all of them. No one knows when the sour soup was added to the rice of the people of the river. They only know that from the time people know how to chew rice, the taste of sour soup and its characteristic aroma have gradually become familiar. And since then, it has been in the memory of many people. Then, after a few days, the stomach is still craving for the taste of sour soup. So, the mother and father took the basket to the bed, took the basket to the market, and brought home the delicious ingredients to cook the sour soup of Phuong Nam for the whole family to enjoy. Sour soup can be cooked from many different types of vegetables, and many types of fish, shrimp, crab, eel have many differences. But it's very strange. The sour soup pots in this place are different in ingredients, but it's always delicious, cool, nutritious, and you can catch the smell of the soup from the kitchen. People love it and say it to themselves. Who can't stand sour soup? If you want to tell the ingredients of the sour soup of the river, you may not be able to tell them all all day. Because there are too many. Simple, easiest to find, and it seems to be available every season. All you need is cooked tamarind, a few tomatoes, mushrooms, corn, pineapples, water spinach, and a piece of pineapple. Then the snakehead fish, or the fresh shrimp, just pick it up and bring it up, it's enough for a sour soup pot, or a delicious sour hot pot. The sour soup of the river, which is served in the southern restaurant, will gradually become a sour hot pot. It's delicious, it's sweet, it's nostalgic. The coal in the middle is red, so the soup is boiling, hot, and smoky. In that hot pot, in addition to the beauty of the green color of the local vegetables, the red color of the big green shrimp, the firm meat, and the sweet and sour soup, the smell of sour soup flies from the countryside to the big city, from the old days to now. For the lover, even in the sleep, he dreams of the old taste of sour soup. On the way back to Ca Mau, with thousands of salty forests, the far-away guests will be served the sour soup of Ba Khia, cooked with cooked tamarind, banana blossom, and water spinach. Extremely impressive! And the poor little Ba Khia, thought it could only be grilled, eaten, or made into fish sauce. But not! Ba Khia cooked sour soup will change its red color, and make the soup in a light sour, will have a natural sweet taste. Bite a piece, it's full of meat. In the countryside, if there is a bowl of Ba Khia sour soup, it is delicious, cool, just bite Ba Khia, very happy. If you are fond of Southern sour soup, then surely everyone must know and look forward to the season of jumping water, to be able to eat for a lifetime the delicious food of the flood season, that is the sour soup of Linh fish, this sour soup is delicious, and especially impressive. To the point, there are far-away guests who say, it is because of the flood season in the West, if you can't eat the sour soup of Linh fish, then regret for a lifetime. Linh fish is just a flower, a flowerbed in the middle of the flood. In the old days, the people of Phu Nam ate it, but they were hungry, in the middle of the monsoons, in the flood. So, who would have thought, later, it was a flower, a specialty vegetable, should be famous for the hometown of the river. With the sour soup, eat a piece, forget the way home. The sour soup of Linh fish, only has 2 main colors, that is the yellow color of the lotus flower, and the white and silver color of the Linh fish. The two things are connected, harmonious, then the sour soup pot is heated, only have 2 ingredients, flower and vegetable, but who is in a hurry, just vegetable, then flower, put it in a plate of spicy chili fish sauce. Oh, what a delicious taste, not bad, but not kidding. To have a delicious sour soup, the ladies must have good ingredients, to create sourness. It can be a popular sour taste, such as tamarind, lemon, then it can also be from the fruits, of the water river, such as jackfruit, jackfruit, then our people, can also use the leaves around the house, such as tamarind leaves, lily leaves, then you can also use things to create light sourness, such as rice, star fruit, tomato, or pineapple. With each way of creating different sourness, it will bring us a sour soup pot, with special flavors, that can't be missed, so that the children of the water river, even if they have to eat sour soup every day, they will never feel bored. Southern Vietnam can not miss the missing vegetables, to create a sour taste, to create a lot of memories, for the familiar sour soup of the hometown. In the rainy season, the wild jackfruit trees, are planted well, then the cows are placed on the fence, on the roof of the house, on the leaves, then the green and purple fruits are collected. In the memory of the age of school, the jackfruit tree, is associated with the name, Nhat Quy, Nhi Ma. And in the memory, of those who love the food, of the water river, then this fruit, is the ingredient, that makes up the beauty, that makes other people crave, of the jackfruit sour soup. When the jackfruit is cooked, it will have a sour taste, not very strong, but slightly bitter, very strange. In addition, is the purple color of the water river, cute, easy to remember. To get that special color of the water river, the people of the countryside, must be skillful, pick both the green jackfruit, and the ripe jackfruit, to cook together. But if the jackfruit is green, the soup will not be eye-catching. And if all the jackfruit is ripe, the color of the water is too black, it is not beautiful. This sour soup dish, the most suitable, must be cooked together, with the jackfruit, and the jackfruit fish. So that when the rice is served, people can immediately see, the purple color of the water river, the purple of the water river, the purple of the jackfruit, then the white color of the jackfruit, the green color of the herbs, with a gentle aroma, that is hard to miss. In the countryside, there is also the sour soup, sour, the familiar sour taste, that many people know. Just pick the ripe jackfruit, bring it to cook in boiling water to soften, then squeeze it out, to drain, boil, get the water. So there is the hot sour soup, in the kitchen. Then, even if it is cooked with fish, shrimp, or eel, this soup dish is also delicious, making people keep eating. Really, take a chopstick, break the eel, then dip it in salt, chili, lemongrass, put it in your mouth, it is both chewy, and sweet. As for the soup, it is hard to deny. Sour, light, but still has the hometown feeling, the love of the water river. Or, the sour starfruit, in the yard, was also picked by my parents, cut down, then skillfully, cooked the hot sour soup, with shrimp and eel. Eat a piece, is immediately satisfied with that piece. Or, the sour sour soup, also brings people to enjoy, a wonderful experience, both delicious, and strange, but also extremely impressive. Sour, thought it could only be a familiar fruit, or take it to make salad, but not enough, because this fruit, is also skillfully, mixed with snakehead fish, and herbs, and chili, to cook in the hot sour soup, to cool down, after a tiring day. When the snakehead fish, and sour sour soup, are put together, there will be no variety of colors, such as, starfruit, and shrimp, but more harmonious, with the white of the fish, with the ripe color of the snakehead fish, with the white of the snakehead fish, with the green of the herbs, and the red of the chili. It looks a bit monotonous, in color, but its delicious aroma, is much more impressive. The white of the fish, is sweet, and the sour of the soup, is crunchy, and oozing out of the mouth, is not just a food, but has become a symbol, of the ingredients of the countryside, to make a dish, although cheap, but delicious, and has a strong taste. The sour taste, from the fruit, maybe everyone knows, but the people of the South, also have a dish, of sour soup, cooked with ant eggs, both strange, and cool. This dish, uses ant eggs, to create a different sourness, makes people eat, and feel more delicious, and a little strange, when they bite, the ant eggs, squeak, in the mouth, the feeling is extremely interesting. In addition to sourness, coming from nature, through the wild fruit trees, the people of the water river, also cleverly, use cold rice, to make rice, with a natural white color, and a mild sour taste, to bring up, the sour soup dishes, also simple, but excessively, make the wrong person, enjoy. Just catch the pot of water, on the stove, cook for boiling, bring the rice, through the net, or the hole, to make holes, to make the sour, and the white color, of the rice, dissolve. So, just a little later, the pot of sour soup, with the taste, of the water river, was born. That is, the sour rice soup, cooked with, the ant eggs, eat fat, sweet, that's all. For the people, who live in the south, in the evening, tired, plus the hunger, quickly, rush to the small restaurant, there is nothing, more attractive, than the sour rice soup, that is, the rice, the fish, fish,