Vietnamese food 7

Canh Chua (Fish Sour Soup)
Canh chua originated from the Mekong Region, more specifically from Dong Thap Muoi. Canh chua is a fish sour soup made with fish from the Mekong River and so dua flower. This dish is mostly served when the so dua flower first blossoms at the end of the rainy season. A feast is organized and the fish sour soup is among the delicious meals prepared for this event. Fish sour soup must be eaten very hot. It must also be eaten all at one time since the taste is altered when the soup is reheated.
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Chao Tom (Grilled Shrimp Paste)
Foreigners often say that grilled shrimp paste is a very unusual dish made from very simple ingredients. The recipe consists of clean shrimps placed in coconut water. The shrimps are later grilled and ground to obtain shrimp flour. The flour is mixed with fat and sugar to finally obtain shrimp paste. This dish is served with fish sauce.
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Banh Cuon Trang Bang (Rice Cakes)
Trang Bang, located 40 km from Ho Chi Minh City, is where one can find the best rice paper and rice cakes.
Both can be found everywhere, but nowhere are they better than in Trang Bang where they are made from local rice. The rice flour is roasted for four or five hours and made into thick cakes. Once the cakes are dried, they are placed into nylon bags.
These cakes can be eaten with shrimp, meat, salad, and coriander. During Tet, the cakes are served with roasted meat, eggs, and sour mustard.

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