foodAs temperatures soar across Vietnam, locals turn to a dish that perfectly balances nourishment and refreshment—canh chua cá đuối, or stingray sour soup. This vibrant coastal favorite is not just a meal; it provides a sensory reprieve from the region’s harsh, dry heat.
Unlike richer seafood stews or grilled fish dishes, stingray sour soup offers a lighter, tangy flavor profile that feels almost restorative. The broth, typically soured with pickled vegetables or tamarind, gently infuses the tender stingray meat—a fish prized for its sweet flesh and minimal bones.
The preparation of this dish is as thoughtful as its flavor. The stingray must be thoroughly cleaned to eliminate its natural sliminess and any lingering odor, often by rubbing it with salt and rinsing it in vinegar or diluted lime juice. Once marinated with garlic, chili, and fish sauce, the fish is briefly sautéed to seal in its flavor before being simmered with vegetables commonly used in sour soup, such as bean sprouts, tomatoes, pineapple, taro stems, and okra.
After a short simmer, the soup is finished with rice paddy herb, scientifically known as Limnophila aromatica, which is added just before turning off the heat to preserve its fragrance. The result is a bowl of stingray sour soup that is bright, savory, and subtly spicy.
Beyond its flavor, the dish reflects the coastal culture of central Vietnam, where seafood is a dietary mainstay and recipes emphasize freshness and simplicity. Served hot with steamed rice or fresh rice noodles alongside a small bowl of spicy fish sauce, stingray sour soup is a seasonal staple—comforting yet invigorating, and always welcome on a hot summer’s day.
