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Hot and sour soup is a popular example of Sichuan cuisine. Similar versions are found in Henan province, near Beijing, and in Henan cuisine itself, where it may also be known as hulatang or "pepper hot soup" (胡辣汤).
"Hot and sour soup" is claimed variously by the 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 white pepper, and sour by Zhenjiang vinegar.
Japan
Japanese hot and sour soup is made with the traditional dashi broth flavored with vinegar, soy sauce and sake, and may include shiitake mushrooms, tofu, bamboo shoots and red chilis. The soup is thickened with eggs and potato starch.[4]
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.[5]
Pakistan
Hot and sour soup is usually made in Pakistan with chicken, carrots, cabbage, chillies, corn flour, eggs, vinegar, soy sauce and salt.[6] It may also contain bean sprout and capsicum.[7]
Southeast Asia
Cambodia
Samlor machu pkong 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 yuon (សម្លរម្ជូរយួន) is another common hot and sour soup that originated in the Mekong Delta region. 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, Asian basil (ជីក្រហម) and Bird's eye chili.
Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam. 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.
^Belen, Jun (15 June 2011). "How to Make Fish Pinangat (Fish Soured in Calamansi and Tomatoes)". Junblog. Retrieved 10 January 2019.
^Pamaran, Maan D'Asis (12 October 2016). "The Filipino-Spanish food connection". Philippine Daily Inquirer. Retrieved 16 December 2018.
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Hot and Sour Soup
January 10, 2023
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This article has multiple issues Please help improve it or discuss these issues on the talk page Learn how and when to remove these template messages This article s lead section may be too short to adequately summarize the key points Please consider expanding the lead to provide an accessible overview of all important aspects of the article November 2018 This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Hot and sour soup news newspapers books scholar JSTOR October 2018 Learn how and when to remove this template message Learn how and when to remove this template message Hot and sour soup is a popular example of Sichuan cuisine Similar versions are found in Henan province near Beijing and in Henan cuisine itself where it may also be known as hulatang or pepper hot soup 胡辣汤 Hot and sour soupTypeSoupPlace of originChinaRegion or stateSichuanCookbook Hot and sour soup Media Hot and sour soupHot and sour soupTraditional Chinese酸辣湯Simplified Chinese酸辣汤Literal meaning Sour and hot soup TranscriptionsStandard MandarinHanyu Pinyinsuanla tangWade Gilessuan1 la4 t ang1IPA swa nla tʰa ŋ Yue CantoneseYale Romanizationsyun laaht tōngJyutpingsyun1 laat6 tong1IPA sy ːn la ːt tʰɔ ːŋ Southern MinTai losng lua h thng Contents 1 North America 1 1 United States 2 East Asia 2 1 China 2 2 Japan 3 South Asia 3 1 India 3 2 Pakistan 4 Southeast Asia 4 1 Cambodia 4 2 Thailand 4 3 Philippines 4 4 Vietnam 5 See also 6 ReferencesNorth America EditUnited States Edit Soup preparation may use chicken or pork broth or may be meat free Common basic 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 shiitake mushrooms or straw mushrooms and small slices of tofu skin 2 It is thicker than the Chinese cuisine versions due to the addition of cornstarch East Asia EditChina Edit Hot and sour soup is claimed variously by the 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 white pepper and sour by Zhenjiang vinegar Japan Edit Japanese hot and sour soup is made with the traditional dashi broth flavored with vinegar soy sauce and sake and may include shiitake mushrooms tofu bamboo shoots and red chilis The soup is thickened with eggs and potato starch 4 South Asia EditIndia Edit 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 5 Pakistan Edit Hot and sour soup is usually made in Pakistan with chicken carrots cabbage chillies corn flour eggs vinegar soy sauce and salt 6 It may also contain bean sprout and capsicum 7 Southeast Asia EditThis section needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Hot and sour soup news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Cambodia Edit Samlor machu pkong 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 yuon សម លរម ជ រយ ន is another common hot and sour soup that originated in the Mekong Delta region 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 Asian basil ជ ក រហម and Bird s eye chili Thailand Edit Tom yum is a Thai soup flavored with lemon grass lime kaffir lime leaves galangal fish sauce and chilis Sour curry Thai aekngsm RTGS kaeng som is a soup like spicy and sour Thai curry Philippines Edit Main articles Sinigang and Paksiw 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 8 9 Most of these dishes are included in the umbrella term sinigang but there are other regional dishes like sinampalukan pinangat na isda cansi and linarang which are cooked slightly differently 10 11 12 13 14 The dishes are related to the paksiw class of dishes which are soured using vinegar 15 Vietnam Edit Canh chua literally sour soup a sour soup indigenous to the Mekong River region of southern Vietnam 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 ngo om Limnophila aromatica When made in style of a hot pot canh chua is called lẩu canh chua See also Edit Food portalEgg drop soup List of Chinese dishes List of Chinese soups List of soups List of vegetable soups Hot and sour noodlesReferences Edit Rhonda Parkinson Hot and Sour Soup About com Food Retrieved 2 February 2016 Hot and Sour Soup Gimme Some Oven 2017 01 09 Retrieved 2019 11 25 Foo Susanna 2002 Susanna Foo Chinese Cuisine Houghton Mifflin Harcourt p 82 ISBN 978 0618254354 Retrieved 2 February 2016 sour soup pork blood Japanese Style Hot and Sour Soup NHK World Retrieved 30 January 2021 How to make Vegetable Hot and Sour Soup Recipe Veg Hot and Sour Soup Tasty Indian Recipes 2012 02 21 Retrieved 2 February 2016 HOT amp SOUR SOUP Cookwithfaiza net Retrieved 30 October 2018 Hot and Sour Soup Zubaida Tariq Khanapakana com Retrieved 30 October 2018 The Souring Agents of Sinigang Our Philippine Trees 25 September 2009 Retrieved 17 April 2019 Sinigang na Salmon at Bauhinia Filipino Cuisine Flavours of Iloilo Retrieved 17 April 2019 Thomas Amanda A Fusion of Flavors How to Make Bacolod City s Famous Kansi Balay ph Retrieved 23 October 2019 Angeles Mira Sinampalukang Manok Recipe Yummy ph Retrieved 13 April 2019 Sinampalukang Manok Filipino Style Recipe Retrieved 13 April 2019 Fenix Michaela 2017 Country Cooking Philippine Regional Cuisines Anvil Publishing Incorporated ISBN 9789712730443 Belen Jun 15 June 2011 How to Make Fish Pinangat Fish Soured in Calamansi and Tomatoes Junblog Retrieved 10 January 2019 Pamaran Maan D Asis 12 October 2016 The Filipino Spanish food connection Philippine Daily Inquirer Retrieved 16 December 2018 Wikimedia Commons has media related to Hot and sour soup Wikibooks Cookbook has a recipe module on Hot and Sour Soup Retrieved from https en wikipedia org w index php title Hot and sour soup amp oldid 1128247312, wikipedia, wiki, book, books, library,
