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Hot and sour soup

Hot and sour soup
Ping SJ hot & sour soup.JPG
TypeSoup
Hot and sour soup
Traditional Chinese酸辣湯
Simplified Chinese酸辣汤
Literal meaning"Sour and spicy soup"

Hot and sour soup is a variety of soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.

North America

United States

Soup preparation may use chicken or pork broth, or may be meat-free. Common key ingredients in the American Chinese version include bamboo shoots, toasted sesame oil, wood ear, cloud ear fungus, day lily buds, vinegar, egg, corn starch, and white pepper.[1] Other ingredients include button mushrooms and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions due to the addition of cornstarch. This soup is usually considered a healthy option at most Chinese establishments and, other than being high in sodium, is a very healthy soup overall.[2]

East Asia

China

"Hot and sour soup" is a Chinese soup claimed variously by the regional cuisines of Beijing and Sichuan as a regional dish. The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood.[3] Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) by red peppers or white pepper, and sour by vinegar.

Japan

In Japan, ramen noodles are usually added to hot and sour soup to make suratan-men (or sanratan-men) or "hot and sour soup noodles".[citation needed]

South Asia

India

In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup.[4]

Pakistan

Hot and sour soup is usually made in Pakistan with chicken, carrots, cabbage, corn flour, eggs, vinegar, chili, soya sauce and salt.[5] It may also contain bean sprout and capsicum.[6]

Southeast Asia

Cambodia

Samlor machu pkong or "Sour Shrimp Stew" is a Cambodian sour soup flavored with lemon, chilis, prawns and/or shrimp. One of the most popular sour soups in Cambodia, it is eaten most often on special occasions.

Samlar machu yuan or "Vietnam sour soup" is another common hot and sour soup of Cambodia originating among the Khmer Krom of the Mekong Delta region (hence, the name). It is made with fish, usually mudfish, walking catfish or tilapia, that has first been fried or broiled then added to the broth. Chicken may also be substituted. The ingredients which give the stew its characteristic flavor may vary depending on what is available locally to the cook. Possible ingredients include various combinations of pineapple, tomato, ngo gai, fried garlic, papaya, lotus root, Thai basil (Khmer: ជីក្រហម) and Thai chili.

Thailand

Tom yum is a Thai soup flavored with lemon grass, lime, kaffir lime leaves, galangal, fish sauce and chilis.

Sour curry (Thai: แกงส้ม, RTGS: Kaeng som) is a soup-like spicy and sour Thai curry.

Philippines

Pork sinigang from the Philippines typically use tamarind as the souring agent

There are numerous sour soup dishes in the Philippines using souring agents that range from tamarind to unripe mangoes, guavas, butterfly tree leaves (alibangbang), citruses (including the native calamansi and biasong), santol, bilimbi (kamias or iba), gooseberry tree fruits (karmay), binukaw fruits (also batuan), and libas fruits, among others.[7][8] Most of these dishes are included in the umbrella term sinigang, but there are other regional dishes like sinampalukan, pinangat na isda, and linarang which are cooked slightly differently.[9][10][11][12] The dishes are related to the paksiw class of dishes which are soured using vinegar.[13]

Vietnam

Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam, is similar to the Cambodian version. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes also other vegetables), and bean sprouts, and flavored with tamarind and the lemony-scented herb ngò ôm (Limnophila aromatica). When made in style of a hot pot, canh chua is called lẩu canh chua.

See also

References

  1. ^ Rhonda Parkinson. "Hot and Sour Soup". About.com Food. Retrieved 2 February 2016.
  2. ^ "Archived copy". Archived from the original on 2015-04-25. Retrieved 2015-01-13.CS1 maint: Archived copy as title (link)
  3. ^ Foo, Susanna (2002). Susanna Foo Chinese Cuisine. p. 82. ISBN 978-0618254354. Retrieved 2 February 2016.
  4. ^ "How to make Vegetable Hot and Sour Soup Recipe / Veg Hot and Sour Soup". Tasty Indian Recipes. 2012-02-21. Retrieved 2 February 2016.
  5. ^ "HOT & SOUR SOUP". Cookwithfaiza.net. Retrieved 30 October 2018.
  6. ^ "Hot and Sour Soup - Zubaida Tariq". Khanapakana.com. Retrieved 30 October 2018.
  7. ^ "The Souring Agents of Sinigang". Our Philippine Trees. Retrieved 17 April 2019.
  8. ^ "Sinigang na Salmon at Bauhinia Filipino Cuisine". Flavours of Iloilo. Retrieved 17 April 2019.
  9. ^ Angeles, Mira. "Sinampalukang Manok Recipe". Yummy.ph. Retrieved 13 April 2019.
  10. ^ "Sinampalukang Manok". Filipino Style Recipe. Retrieved 13 April 2019.
  11. ^ Fenix, Michaela (2017). Country Cooking: Philippine Regional Cuisines. Anvil Publishing, Incorporated. ISBN 9789712730443.
  12. ^ Belen, Jun. "How to Make Fish Pinangat (Fish Soured in Calamansi and Tomatoes)". Junblog. Retrieved 10 January 2019.
  13. ^ Pamaran, Maan D'Asis (12 October 2016). "The Filipino-Spanish food connection". Philippine Daily Inquirer. Retrieved 16 December 2018.