Vietnamese

A flavorful variation of winter melon soup where dried shrimp are used to create a deeper, more concentrated umami broth. This method offers a distinct savory profile compared to using fresh shrimp.

Chay squash (winter melon) · Dried shrimp · Garlic · Fish sauce

A quintessential Vietnamese home-style soup featuring sweet chay squash (winter melon) cooked with fresh, plump shrimp. The natural sweetness of the squash and the delicate flavor of the shrimp create a comforting and nourishing broth.

Chay squash (winter melon) · Fresh shrimp · Garlic · Fish sauce

A classic Vietnamese clear soup featuring tender chunks of chay squash (winter melon) simmered with savory vegetarian shrimp paste and aromatics, creating a light yet flavorful broth. This version uses vegetarian shrimp paste for a traditional taste without meat.

Chay squash (winter melon) · Vegetarian shrimp paste (mắm ruốc chay) · Garlic · Shallots

A flavorful variation of the classic pumpkin soup, this version uses tender young pork ribs (sườn non) and incorporates fresh ginger for a subtle warming spice that complements the sweetness of the pumpkin and the richness of the pork.

Young pork ribs (Sườn non) · Pumpkin (Bí đỏ) · Fresh ginger · Fish sauce

A simplified version of the classic Canh Bí Đỏ Nấu Xương, this recipe uses pre-cut pork ribs or ground pork and a slightly shorter simmering time for a quicker weeknight meal without sacrificing too much flavor.

Pork ribs (cut into smaller pieces) or ground pork · Pumpkin (Bí đỏ) · Fish sauce · Scallions

A comforting and nutritious Vietnamese soup featuring tender pork ribs simmered with sweet pumpkin, creating a rich and flavorful broth. This classic dish is a staple in Vietnamese home cooking, known for its delicate sweetness and savory depth.

Pork ribs · Pumpkin (Bí đỏ) · Fish sauce · Scallions

A regional variation of Canh Chua Tôm from the Mekong Delta, characterized by a richer broth and the inclusion of specific local ingredients like lotus stems and water lily stems, offering a more complex and earthy flavor profile.

Shrimp · Tamarind paste · Pineapple · Tomatoes

A simplified version of the classic Canh Chua Tôm, perfect for a weeknight meal. This recipe uses pre-cut vegetables and a quicker method to achieve the signature sweet and sour flavor profile with shrimp.

Shrimp · Tamarind soup base · Canned pineapple chunks · Diced tomatoes

A classic Vietnamese sweet and sour soup featuring succulent shrimp, a medley of vegetables, and a tangy broth infused with tamarind, pineapple, and tomatoes. This comforting soup is a staple in Vietnamese cuisine, offering a delightful balance of flavors and textures.

Shrimp · Tamarind paste · Pineapple · Tomatoes

A flavorful variation of the classic, this version emphasizes the sweetness of shrimp alongside the pork filling, creating a richer taste profile for the stuffed bitter melon soup.

Bitter melon · Ground pork · Shrimp, peeled, deveined, and finely chopped · Shallots, minced

A classic Vietnamese comfort soup featuring tender bitter melon pods stuffed with a savory mixture of ground pork, shrimp, and aromatics, simmered in a clear, flavorful broth.

Bitter melon · Ground pork · Shrimp, peeled and minced · Shallots, minced

A classic and refreshing Vietnamese sour soup made with fresh clams, tomatoes, pineapple, and a medley of herbs. This traditional version emphasizes the natural sweetness of clams and the tangy broth.

Fresh clams · Tomatoes · Pineapple · Tamarind paste

A flavorful variation of Canh Cua, this version incorporates the savory depth of dried shrimp alongside the freshwater crab, adding another layer of umami to the classic jute and malabar spinach soup. This is a common addition in many Vietnamese households.

Freshwater crabs · Dried shrimp · Jute leaves (Rau đay) · Malabar spinach (Mồng tơi)

A simplified version of the classic Canh Cua Rau Đay, this recipe uses pre-ground crab meat or crab paste for a quicker preparation without compromising too much on flavor. Perfect for a weeknight meal.

Pre-ground crab meat or crab paste · Jute leaves (Rau đay) · Malabar spinach (Mồng tơi) · Garlic

A classic and comforting Vietnamese soup featuring the earthy flavors of jute leaves and malabar spinach, simmered with a rich broth made from finely ground freshwater crabs. This dish is a staple in Vietnamese homes, especially during the summer months.

Freshwater crabs · Jute leaves (Rau đay) · Malabar spinach (Mồng tơi) · Shallots

A regional variation of Canh Riêu Cua, this version incorporates snails (ốc) for an added layer of texture and oceanic flavor, complementing the crab and tomato base. It's a popular variation in certain parts of Vietnam.

Freshwater crab meat (ground) · Escargots (snails, pre-cooked and cleaned) · Annatto seeds (for color) · Tomatoes

A flavorful vegetarian adaptation of the classic Canh Riêu Cua, using mushrooms and tofu to mimic the texture and umami of crab, while retaining the signature tomato and herb broth.

Firm tofu · Shiitake mushrooms · Annatto seeds (for color) · Tomatoes

A classic and beloved Vietnamese noodle soup featuring a rich, savory broth made from freshwater crab, tomatoes, and aromatic herbs. It's a comforting and flavorful dish, often enjoyed for breakfast or lunch.

Freshwater crab meat (ground) · Annatto seeds (for color) · Tomatoes · Tamarind paste

A regional variation of the sour fish soup from the Mekong Delta, often incorporating a wider array of fresh herbs and sometimes a touch of sweetness from ingredients like young coconut water or a hint of tamarind for a more complex sourness.

Firm white fish fillets (e.g., catfish, tilapia) · Pickled bamboo shoots (măng chua) · Tomatoes · Pineapple

A simplified version of the classic Vietnamese sour fish soup, perfect for a weeknight meal. It uses pre-packaged pickled bamboo shoots and streamlines the cooking process while retaining the signature tangy and savory flavors.

Firm white fish fillets (e.g., tilapia, cod) · Pre-sliced pickled bamboo shoots · Garlic · Fish sauce