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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":504,"pronunciation":528,"substitutions":529,"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":432,"prepMinutes":552,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":546,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Noticeably sour — it should make you salivate on the first spoonful — but balanced by clear sweetness from the pineapple and sugar. Aim for a broth that tastes slightly too sour on its own, because it is eaten with plain rice and a salty braised dish that will blunt it. Adjust with more tamarind or more sugar right up until the fish goes in.","How sour should canh chua actually be?",{"answer":398,"question":399},"It is bạc hà, the stem of a taro-family plant, often sold in English as elephant ear stem or taro stem. It is peeled, cut into thick diagonal batons and added near the end. It has almost no flavour of its own and behaves like a sponge, absorbing broth while staying crunchy. Celery is the usual home substitute.","What is the spongy vegetable in canh chua?",{"answer":401,"question":402},"Yes. Fried tofu and mushrooms make a common vegetarian version, seasoned with salt and soy sauce instead of fish sauce, and the sour-sweet broth carries it fine. Shrimp is another standard option. What you cannot skip is the tamarind and the pineapple, which between them create the flavour the dish is named for.","Can I make canh chua without fish?",{"answer":404,"question":405},"Usually because it boiled hard after the fish went in, which breaks down the flesh and clouds everything. Keep the pot at a bare simmer once the fish is added, skim the foam that rises in the first minute, and avoid stirring. Rinsing the fish pieces and patting them dry before adding also helps considerably.","Why is my broth cloudy?",{"answer":407,"question":408},"Both are sour Southeast Asian soups, but tom yum gets its sourness from lime and lemongrass with heavy chile heat, and often coconut milk or chile paste. Canh chua is sour from tamarind, distinctly sweet from pineapple, barely spicy, and thin and clear rather than rich. The herb finish is also completely different — rice paddy herb rather than kaffir lime and galangal.","How does canh chua differ from tom yum?",[410,411,412,413,414,415],"Taste the broth before the fish goes in and get the sour-sweet-salty balance right then. Once the fish is in you cannot stir or boil hard to correct it.","The broth should be thin and clear, not cloudy. Skim the surface once after the fish goes in and never let it reach a rolling boil.","Add okra in the last four minutes only. Boiled longer it turns slimy and grey rather than green and firm.","Fry the sliced garlic in oil until pale gold and pour it over each bowl at the table — this fried garlic oil is a signature finish, not an optional garnish.","If you cannot find elephant ear stem, celery gives a similar crunch but not the sponge. Add it earlier since it takes longer to soften.","Use ripe, sweet pineapple. Underripe fruit adds sourness on top of sourness and the soup ends up one-note.","🍲","Canh chua is a sour soup, and it commits to that fully — the broth is tart enough to make you sit up, built on tamarind and sharpened further by pineapple and tomato. Into it go chunks of catfish, okra, bean sprouts and thick batons of elephant ear stem, a spongy vegetable that soaks up broth like a cushion. It is not thickened, not creamy and not slow-cooked; the whole thing takes twenty minutes and is meant to be ladled over rice alongside something salty and caramelised. Northern and central Vietnam have their own sour soups, but this southern version, with its sweetness from pineapple and its herb-heavy finish, is the one most people mean.","Canh chua is Mekong Delta cooking in a bowl: freshwater fish, tropical fruit, and a river landscape where sour vegetables and herbs grow in the water itself. The Delta produces most of Vietnam's catfish and a great deal of its pineapple, and the soup uses both without apology. Elephant ear stem — bạc hà, the spongy stalk of a taro relative — grows in the same wet ground and has almost no flavour of its own, which is precisely the point: it exists to be a sponge for broth.\n\nThe dish also carries Khmer influence, which is unsurprising given the Delta's history as Khmer territory before Vietnamese settlement, and it sits in a wide Southeast Asian family of sour soups that includes Thai tom yum and Filipino sinigang. What distinguishes canh chua is the balance: it is sour and sweet at the same time, rather than sour and fiery, and the herbs go in at the very end raw. Ngò om, rice paddy herb, has a citrus-cumin aroma with no real substitute, and ngò gai, sawtooth coriander, brings a sharper version of cilantro. Both are added off the heat because a minute of boiling flattens them.\n\nIn a Vietnamese meal canh chua is never the meal. It arrives as one of several shared dishes, almost always paired with cá kho tộ, fish braised in a clay pot with caramel and black pepper — sour and thin against salty and dark, which is the pairing logic that governs a great deal of Vietnamese home cooking. Rice sits in the middle, everyone helps themselves, and the soup functions as both a dish and a drink through the meal.","Canh chua keeps 2 days refrigerated but changes character: the vegetables go soft and the herbs lose their aroma entirely. Reheat gently without boiling and add a fresh handful of herbs and a squeeze of lime to bring it back. Do not freeze — the fish turns woolly and okra collapses. Better strategy for leftovers: strain the broth, refrigerate it alone, and poach fresh fish and vegetables in it the next day.",[421,422,423,424],"Tamarind pulp rather than powder or concentrate, strained the way Delta cooks do it, for a cleaner and fruitier sourness.","The vegetables go in staged by cooking time, so okra stays green and bean sprouts stay crunchy.","Fish is poached at a bare simmer and added last, which keeps catfish in whole pieces instead of shreds.","Names honest substitutes for bạc hà and ngò om, the two ingredients most likely to be missing outside Vietnam.",[426,427,428],"Medium pot","Small frying pan for the garlic oil","Fine sieve for the tamarind",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},9,21,4,13,1250,30,280,[438],"Steamed rice and cá kho tộ — caramel-braised fish in a clay pot — which is the standard Delta pairing.",[440,443,446],{"name":441,"description":442},"Canh chua tôm","Made with shrimp instead of fish. Shrimp go in for the last 90 seconds only, and the shells can be simmered first to give the broth more depth.",{"name":444,"description":445},"Canh chua chay","The vegetarian version with fried tofu and mushrooms, seasoned with salt and soy instead of fish sauce. Common on the first and fifteenth of the lunar month.",{"name":447,"description":448},"Canh chua with sấu or khế","Northern and central households often use sour fruits like dracontomelon or starfruit in place of tamarind, giving a leaner, less sweet soup.",[450,456,459,463,467,472,475,477,480,485,487,490,495,497,501],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},600,"white-fish","catfish or firm white fish, in thick steaks","g","For the soup",{"qty":457,"name":458,"unit":454,"group":455},40,"seedless tamarind pulp",{"qty":460,"name":461,"unit":462,"group":455},1.2,"water","l",{"qty":464,"ref":465,"name":466,"unit":454,"group":455},200,"pineapple","ripe pineapple, in thin wedges",{"qty":468,"ref":469,"name":470,"unit":471,"group":455},2,"tomato","tomatoes, cut into wedges","piece",{"qty":473,"name":474,"unit":471,"group":455},8,"okra, sliced on a steep diagonal",{"qty":464,"name":476,"unit":454,"group":455},"elephant ear stem (bạc hà) or celery, in thick diagonal batons",{"qty":478,"name":479,"unit":454,"group":455},150,"bean sprouts",{"qty":481,"ref":482,"name":483,"unit":484,"group":455},3,"fish-sauce","fish sauce","tbsp",{"qty":468,"name":486,"unit":484,"group":455},"sugar",{"qty":488,"name":489,"unit":471,"group":455,"optional":8},1,"red chile, sliced",{"qty":432,"ref":491,"name":492,"unit":493,"group":494},"garlic","garlic, thinly sliced","clove","To finish",{"qty":468,"name":496,"unit":484,"group":494},"neutral oil",{"qty":498,"name":499,"unit":500,"group":494},0.5,"rice paddy herb (ngò om) and sawtooth coriander, chopped","cup",{"qty":468,"ref":502,"name":503,"unit":471,"group":494},"scallions","scallions, sliced",[505,508,513,518,521,525],{"text":506,"title":507,"timerSeconds":451},"Soak the tamarind pulp in 200 ml of hot water for 10 minutes, then mash it with your fingers or a fork and push it through a sieve, scraping the underside. Discard the fibres and keep the thick brown liquid.","Extract the tamarind",{"tip":509,"text":510,"title":511,"timerSeconds":512},"Taste now and fix the balance — sour first, then a clear sweet backnote, then salt. It gets harder to adjust once the fish is in.","Bring the remaining water to a boil, stir in the tamarind liquid, fish sauce and sugar, and add {qty:pineapple} of pineapple wedges. Simmer 5 minutes so the pineapple softens and gives up its sweetness into the broth.","Build the sour base",300,{"tip":514,"text":515,"title":516,"timerSeconds":517},"Bare simmer only. A rolling boil shreds the fish and turns the broth cloudy.","Lower the fish steaks into the barely simmering broth and cook 6–8 minutes without stirring, skimming the grey foam that rises in the first minute. The fish is ready when the flesh turns opaque and pulls cleanly from the bone.","Poach the fish",420,{"text":519,"title":520,"timerSeconds":512},"Slide in the tomato wedges and elephant ear stem and simmer 3 minutes, then add the okra and chile for a final 2 minutes, until the okra is bright green and still firm when pressed. Turn off the heat and stir in the bean sprouts.","Add the vegetables in order",{"text":522,"title":523,"timerSeconds":524},"Heat the oil in a small pan and fry the sliced garlic over medium heat for about 90 seconds, until it turns pale gold and smells nutty. Pull it off the heat immediately — garlic goes from gold to bitter in seconds.","Make the fried garlic oil",90,{"text":526,"title":527},"Stir the chopped rice paddy herb and scallions into the pot off the heat so they stay aromatic. Ladle into bowls, spoon the fried garlic and its oil over the top, and serve with steamed rice.","Finish and serve","kahn CHOO-ah KAH",[530,534,538,542],{"note":531,"swap":532,"original":533},"Delta cooks use whatever the river gives. Cut the fish into thick steaks on the bone if you can; the bones add body to a broth that has no stock.","Any firm white fish steaks — snakehead, tilapia, cod loin or sea bass","Catfish",{"note":535,"swap":536,"original":537},"Concentrates vary enormously in strength, so add gradually. Lime alone gives a sharper, less fruity sourness.","Tamarind concentrate (start with 2 tsp) or, at a push, lime juice plus a little rice vinegar","Tamarind pulp",{"note":539,"swap":540,"original":541},"Nothing quite matches its sponginess. Celery keeps the crunch, which is the more noticeable loss if you skip it entirely.","Celery stalks, or peeled and sliced taro stem from an Asian grocer","Elephant ear stem (bạc hà)",{"note":543,"swap":544,"original":545},"A rough approximation of its citrus-cumin aroma. If you find the real thing frozen at a Vietnamese grocer, it works well from frozen.","Extra cilantro plus a pinch of ground cumin","Rice paddy herb (ngò om)","canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá","vietnam","Mekong Delta",20,"medium",[555],"soup",[557,558,559],"pescatarian","dairy-free","gluten-free",[452,465,469,482],[562,565,567,569],{"alt":563,"src":564},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[572,573,574,575,576,577,465],"canh chua","sour soup","tamarind","catfish","mekong delta","vietnamese soup","2026-08-19","dishroute-kitchen","A thin, aggressively sour broth from the Mekong Delta: tamarind and pineapple against tomato, okra and catfish, finished with fried garlic and a fistful of rice paddy herb.",{"en":582},"\u002Frecipe\u002Fcanh-chua",{"items":584,"total":847,"page":488,"limit":872,"hasMore":873},[585,616,650,677,703,736,746,780,812,842],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":550,"region":590,"baseServings":432,"prepMinutes":435,"cookMinutes":457,"restMinutes":591,"difficulty":592,"course":593,"diet":595,"mainIngredients":596,"images":599,"keywords":609,"publishedAt":578,"updatedAt":578,"authorSlug":579},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",60,"hard",[594],"breakfast",[558],[597,598,482],"ground-pork","mushrooms",[600,603,605,607],{"alt":601,"src":602},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[610,611,612,613,614,615],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":550,"region":621,"baseServings":432,"prepMinutes":552,"cookMinutes":622,"restMinutes":591,"difficulty":623,"course":624,"diet":626,"mainIngredients":627,"images":632,"keywords":642,"publishedAt":578,"updatedAt":578,"authorSlug":579},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",5,"easy",[625],"street-food",[],[628,629,630,631],"carrot","cucumber","cilantro","chicken-liver",[633,636,638,640],{"alt":634,"src":635},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[643,644,645,646,647,648,649],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":550,"region":551,"baseServings":432,"prepMinutes":655,"cookMinutes":435,"restMinutes":435,"difficulty":553,"course":656,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":578,"updatedAt":578,"authorSlug":579},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo",25,[657,625],"main",[558],[660,661,502,482],"shrimp","pork-belly",[663,666,668,670],{"alt":664,"src":665},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[673,674,675,614,660,576,676],"banh xeo","vietnamese crepe","turmeric","gluten free",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":550,"region":590,"baseServings":432,"prepMinutes":435,"cookMinutes":655,"restMinutes":591,"difficulty":553,"course":682,"diet":683,"mainIngredients":684,"images":686,"keywords":696,"publishedAt":578,"updatedAt":578,"authorSlug":579},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[657],[558],[597,661,482,685],"lime",[687,690,692,694],{"alt":688,"src":689},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[697,698,699,700,701,702],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"romanized":708,"countrySlug":550,"region":709,"baseServings":468,"prepMinutes":481,"cookMinutes":710,"difficulty":623,"course":711,"diet":713,"mainIngredients":716,"images":718,"keywords":728,"publishedAt":578,"updatedAt":578,"authorSlug":579},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[712],"drink",[714,559,715],"vegetarian","nut-free",[717],"condensed-milk",[719,722,724,726],{"alt":720,"src":721},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[729,730,731,732,733,734,735],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":546,"title":547,"shortTitle":548,"nativeName":549,"countrySlug":550,"region":551,"baseServings":432,"prepMinutes":552,"cookMinutes":552,"difficulty":553,"course":737,"diet":738,"mainIngredients":739,"images":740,"keywords":745,"publishedAt":578,"updatedAt":578,"authorSlug":579},[555],[557,558,559],[452,465,469,482],[741,742,743,744],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,575,576,577,465],{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"romanized":751,"countrySlug":550,"region":752,"baseServings":432,"prepMinutes":655,"cookMinutes":753,"restMinutes":754,"difficulty":623,"course":755,"diet":757,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":578,"updatedAt":578,"authorSlug":579},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba mau","Southern Vietnam",55,120,[756,712],"dessert",[714,758,559,558,715],"vegan",[760,761],"coconut-milk","cornstarch",[763,766,768,770],{"alt":764,"src":765},"Tall glass of Vietnamese three-color dessert with yellow mung bean, red beans, green pandan jelly and coconut cream over ice","\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-1x1.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fche-ba-mau\u002Fhero-4x3.jpg",[773,774,775,776,777,778,779],"che ba mau","vietnamese dessert","three color dessert","mung bean","pandan jelly","coconut cream","iced 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