The first time I tasted this soup was in Central Vietnam a few years back. It was a welcome and unexpected change from all the Pho we had been having. Canh chua is often made with seafood, especially in the Southern Delta area, but this simple vegetarian version is popular in Central and Northern areas.
Its clean bright flavors feel very healing. Even though tomatoes are sadly out of season, I make an exception for this recipe, because I’ve come to crave it so much. Plan ahead and let the tomatoes soften and ripen on the counter for a few days before making the soup.
I hope you enjoy this simple, vegan Vietnamese soup. So delicious, healthy and authentic… I got this recipe from a restaurant in Hoi Ann!