Hot and sour soup

Hot and sour soup can refer to soups from several Asian culinary traditions. In all cases the soup contains ingredients to make it both spicy and sour.

North America

United States

In American Chinese cuisine hot and sour soup is almost vegetarian. However, many restaurants prepare the soup using chicken broth or add thin pieces of pork. Common key ingredients include bamboo shoots, sesame oil, , cloud ear fungus, buds, vinegar, and chili oil. Other ingredients include and small slices of tofu skin. It is comparatively thicker than the Chinese cuisine versions.

East Asia

China

"Hot and sour soup" is a Chinese soup claimed variously by and cuisines as a regional dish. The Chinese hot and sour soup can be either vegetarian or meat-based, and often contains ingredients such as buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is flavored with pork blood. It is typically made hot by red peppers or , and sour by vinegar.

Southeast Asia

Cambodia

'''', a Cambodian sour soup flavored with lemon, chilis, prawns and/or shrimp. One of the most popular sour soups in Cambodia, it is eaten largely on special occasions.

Philippines

Though technically not a "hot and sour soup", ''Sinigang'', a typical Filipino soup flavored with '''', guava, or ''''.

Thailand

''Tom yum'', a soup flavored with , tamarind, , galangal and

Vietnam

''Canh chua'' , a sour soup indigenous to the Mekong River region of southern Vietnam, is similar to the aforementioned Cambodian soup. It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes , and bean sprouts, and flavored with tamarind and the lemony-scented herb ''ngò ?m'' . When made in style of a hot pot, ''canh chua'' is called ''l?u canh chua''.