Vietnamese canh — clear broth soups served alongside rice as part of a family meal — are among the lightest preparations in the Southeast Asian culinary range. Unlike the rich, spice-layered soups of neighbouring traditions, canh is defined by its clarity, its freshness, and its brevity — most canh are made in 15–20 minutes from a light broth base. The technique: a flavoured broth (often just pork or shrimp stock), vegetables added in sequence, a small amount of protein, and a fresh herb finish.
- **The broth base:** Light pork or shrimp stock — not the 6-hour French stock but a 45-minute stock made from pork neck bones or prawn shells. - **Fish sauce:** The seasoning — added at the end of cooking, not at the beginning. Fish sauce's volatile aromatic compounds dissipate with prolonged heat. - **The vegetable:** Added at the last moment — canh's vegetables should be just tender, not soft. The Vietnamese preference is for vegetable texture to survive. - **The herb finish:** Vietnamese cooking uses herbs as a vegetable, not a garnish — large quantities of spring onion, coriander, Vietnamese coriander (rau ram) added off heat.
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