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Anyone who has visited Vietnam will surely be captivated by its rich soup culture.<\/p>\n
Just as miso soup is indispensable for Japanese people, in Vietnamese home cooking the soup \"canh\" \u2014 leafy or root vegetables with protein like pork, shrimp, or fish added \u2014 is indispensable at the table. Soup has its own recipe in each household, and it's a memorable, special dish especially for Vietnamese living alone or away from their hometown.<\/p>\n
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Vietnamese soups are broadly divided into noodle soups like pho and bun, and canh, a staple of home cooking. Each has regional character, and the interesting point is that differences in seasoning and ingredients can be seen between the north and the south.<\/p>\n
Pho is a rice-flour noodle originating in northern Vietnam and said to be Vietnam's national dish.<\/p>\n
The ingredients are dried noodles made by kneading rice flour and water, spreading it thin and steaming it into sheets, then cutting it into noodles with a cutting blade. Vietnam is known as the world's second-largest coffee producer, but in fact rice production is thriving too, and a food culture using rice flour is deeply rooted.<\/p>\n
Pho is broadly divided into two types. Pho bo (Ph\u1edf b\u00f2) is a soup pho with beef; the simmered-beef pho is a classic dish where the chunk of meat, taken out after making the broth, is thinly sliced and placed on top. You can enjoy well-simmered tender beef and a clear broth faintly touched with spice. Meanwhile, pho ga (Ph\u1edf g\u00e0) is a soup pho with chicken, more light and refreshing than the beef pho, so it's popular with women.<\/p>\n
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By contrast, the pho of Ho Chi Minh City in the south often has an ethnic seasoning with sweetness and sourness in the soup, with a rich variety of ingredients too. It's topped with herbs like garlic chives and coriander, and chili. Pho was originally eaten only in northern Hanoi, and it's said it came to be eaten in the south too because, when the war of independence from France ended in 1954, many people migrated from Hanoi to Saigon (present-day Ho Chi Minh City).<\/p>\n
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Often confused with pho is bun (b\u00fan). Rice vermicelli is called by different names by region, and in Vietnam it's called \"bun.\"<\/p>\n
Pho and bun are both made from the same rice, but differ in production method and dish variety. Bun is made by pressing kneaded dough through small holes under high pressure into noodles. Whereas pho has few dish variations \u2014 beef or chicken soup pho, stir-fries \u2014 bun is used beyond soup noodles as tossed noodles or as a filling wrapped in rice paper, and is eaten with side dishes placed on top in place of rice. Pho is like a feast eaten at a specialty shop, laden with meat, while bun is an everyday noodle often used at home too.<\/p>\n
Vietnam, where various flavorful green and yellow vegetables are harvested year-round. A simple soup using seasonal leafy vegetables is not only delicious but also a way to take in nutritious vegetables.<\/p>\n
Especially popular is water spinach soup (canh rau muong). Water spinach is characterized by a crisp texture and a faintly sweet aroma, and is widely used in Vietnamese cuisine. The slightly sour soup is perfect for a hot day too. Also, in the hot season, Malabar spinach soup (canh rau mung toi) is popular. Malabar spinach has a mild taste and turns slightly thick when heated. It's often cooked with crab paste, but dried shrimp, fresh shrimp, or luffa may be added too.<\/p>\n
Soups using root vegetables are characterized by depth of flavor \u2014 soups with broth taken from bones or richness from ground pork \u2014 and suit rainy days and the cold season.<\/p>\n
Popular among root-vegetable soups is a soup using purple yam with a creamy texture (canh khoai mo). Made by simmering with pork bones or shrimp, this soup lets you enjoy the contrast of the creamy soup and the fluffy texture of the purple yam. The soup is thick but light in taste, going superbly with other dishes.<\/p>\n
Pumpkin soup (canh bi do), which lets you easily replenish plenty of nutrients, is also one of the popular soups. The soup's ingredients \u2014 ground meat, pumpkin, and herbs \u2014 are very simple, but you can enjoy a gentle flavor where the umami of the ground meat and the sweetness of the pumpkin harmonize.<\/p>\n
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The \"thap cam\" of canh thap cam means \"mixed\" or \"assorted\" in Vietnamese, referring to a soup with many ingredients. Traditionally mushrooms, carrots, and corn are used, but you can also arrange it by adding vegetables you like.<\/p>\n
Dried pork skin and vegetable soup (canh bong thap cam) is a soup originating in the northern region. The ingredients include dried pork skin, meat, shrimp, and colorful vegetables. This soup symbolizes good luck and prosperity, and is an indispensable dish at celebratory occasions like Lunar New Year and weddings.<\/p>\n
Spare rib and vegetable soup (canh suon non) is a flavorful soup letting you take in plenty of vegetables. The ingredients are pork spare ribs, potato, carrot, corn, and cauliflower, and simmering slowly brings out the sweetness of the vegetables. This soup can be enjoyed as a main or a side dish, and eating it with macaroni is recommended too.<\/p>\n
Canh chua is a staple soup of Vietnamese home cooking.<\/p>\n
This soup, with an exquisite balance of sweetness and sourness, commonly uses pineapple, tamarind, or tomato for the sourness. There are various kinds of canh chua, but the southern canh chua ca (Canh Chua Ca) and the northern canh suon chua (Canh Suon Chua) are especially popular.<\/p>\n
The southern \"sour fish soup (Canh Chua Ca)\" is a soup where the sourness of tamarind and the like harmonizes with the delicate flavor of freshwater fish. Since the soup also contains herbs, tomato, bean sprouts, and taro stems, it's very filling.<\/p>\n
Taking the fish out of the soup onto a plate and eating it with a little fish sauce combines spiciness, sweetness, and sourness for an addictive deliciousness. This distinctive balance of sourness and sweetness is also a feature of the southern Ho Chi Minh City seasoning.<\/p>\n
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The northern canh suon chua (Canh Suon Chua) is a sour soup using spare ribs. Northern seasoning is simpler than the south, with a more modest use of spices. Good broth comes from the spare-rib bones and soaks into the vegetables.<\/p>\n
Locally there's a potato version too, and a recipe using taro is popular. To avoid needing to soak the taro, peel it just before use. Stir-frying the taro before simmering removes the stickiness, turning the surface translucent for a melting texture.<\/p>\n
We introduce a basic recipe for Vietnamese-style pho you can easily make with one pot.<\/p>\n
The ingredients (for 1 serving) are about 45g of pho, 50g of chicken thigh, 50g of bean sprouts, 1\/4 onion, 1 green onion, lemon and cilantro to taste, and 500cc of water. The seasonings are 1\/3 teaspoon of sugar, 1\/2 tablespoon of fish sauce, and 1 tablespoon of granulated chicken stock.<\/p>\n
To make it, cut the chicken thigh into bite-size pieces, slice the onion, and finely chop the green onion. Put the seasonings and water in a pot and heat; once boiling, add the chicken and onion and simmer lightly. Add the bean sprouts and pho directly as dried noodles and simmer for 4 minutes to finish. Top with lemon and cilantro to taste.<\/p>\n
It's a dish with a light soup carrying the umami of chicken. Enjoy the chewy noodle texture and the freshly made, piping-hot soup.<\/p>\n
This is a recipe arranging a traditional Vietnamese home dish with Japanese ingredients.<\/p>\n
The ingredients (for 2 servings) are about 150g of Chinese yam, 2 thin green onions, cilantro to taste, 10g of dried shrimp, 100g of lean ground pork, 1 tablespoon of rice oil, 2 cups of water, and a little pepper. Seasoning A is 1 tablespoon of nuoc mam and a little pepper. Seasoning B is nuoc mam to taste and a pinch of sugar.<\/p>\n
Cut the thin green onion into the upper green part and lower white part; finely chop the green part into small rounds and mince the white part. Crushing the white part first with the flat of the knife before mincing greatly brings out the aroma. Rinse the dried shrimp quickly, rehydrate for about 10 minutes in 2 tablespoons of hot water, and once soft, chop finely with a knife.<\/p>\n
It's a rustic, comforting soup characterized by a smooth texture and deep richness.<\/p>\n
We introduce points for ordering soup at Vietnamese street stalls and restaurants.<\/p>\n
When ordering pho, choose \"pho bo\" (beef) or \"pho ga\" (chicken). Sizes are usually chosen from \"small (Nho),\" \"medium (Vua),\" and \"large (Lon).\" Toppings can be added too; if you want to add raw meat, say \"Tai\" (raw beef), or \"Chin\" for simmered meat.<\/p>\n
On the table there are usually seasonings and condiments like red chili, lemon, nuoc mam, hot chili sauce, and pickled garlic-and-chili. Adjusting the taste to your liking is the way to enjoy Vietnamese soup.<\/p>\n
In Vietnam, there's no problem slurping soup with sound. Rather, it's accepted as a way of expressing deliciousness.<\/p>\n
Eating with chopsticks and a spoon is common. Lift the noodles with chopsticks and scoop the soup with a spoon. For pho, we recommend enjoying it as is without changing the seasoning at first, then adjusting to your liking with the tabletop seasonings partway through.<\/p>\n
Squeezing lime or lemon adds freshness, and adding chili gives a spicy kick. Add fresh vegetables like cilantro and bean sprouts to the soup just before eating and enjoy the crisp texture.<\/p>\n
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Vietnam's soup culture is rich in diversity by region and household.<\/p>\n
From noodle soups like pho and bun to the home-cooking soup called canh, each has its own appeal. The difference between the north's simple seasoning and the south's complex flavor also tells of the richness of Vietnamese food culture.<\/p>\n
Even when making it at home, master the basic recipe and you can enjoy authentic Vietnamese soup. With easy-to-find seasonings like fish sauce and chicken stock, it turns out plenty delicious. That you can customize it to your liking with tabletop seasonings is also a big appeal of Vietnamese soup.<\/p>\n
When you visit Vietnam, do try the authentic soup at local street stalls and restaurants. And after returning home, why not take on making Vietnamese soup at home?<\/p>\n