The Best Vietnamese Seafood for Soups and Stews

Vietnamese cuisine is renowned for its vibrant flavors and fresh ingredients, and seafood dishes hold a special place in this culinary tradition. When it comes to soups and stews, the combination of fresh seafood and aromatic herbs creates a delightful experience for the palate. In this article, we will explore some of the best Vietnamese seafood to use in soups and stews, highlighting their unique characteristics and the dishes they typically accompany.

1. Shrimp (Tôm)
One of the most popular seafood choices in Vietnam, shrimp is versatile and easy to prepare. In soups like Canh Tôm, shrimp is often paired with various vegetables and herbs, providing a burst of flavor in every bite. When used in stews, such as Tom Kho, shrimp absorbs the savory sauces, making the dish even more delectable.

2. Fish (Cá)
Vietnam boasts a wide variety of fish, such as catfish (cá basa), tilapia (cá tilapia), and pomfret (cá chim). Fish is a staple in many Vietnamese soups, including the popular Canh Chua, a sour soup that combines fish with tamarind, pineapple, and herbs. For stews, fish is often braised with spices and vegetables, resulting in rich, flavorful dishes like Cá Kho Tộ.

3. Squid (Mực)
Squid is another beloved seafood option, known for its tender texture and adaptability. In soups, squid often features in dishes like Miến Mực, a noodle soup enhanced by fresh herbs and spices. For stews, squid is frequently cooked with tomatoes and other ingredients, making for a savory and comforting dish that warms the heart.

4. Crab (Cua)
Crab is a delicacy in Vietnamese cuisine, known for its sweet and succulent meat. In soups, such as Bánh Canh Cua, crab is complemented by thick noodles and fragrant broth. Stews that feature crab, like Cua Rang Me, combine the sweet flavor of the crab with tangy tamarind sauce, resulting in a dish that is both rich and satisfying.

5. Clams (Ngêu)
Clams are a lesser-known but delicious choice for soups and stews. They are often used in Ngêu Xào Sả Ớt, a spicy clam stir-fry that can rejuvenate any meal. When added to soups, such as Canh Ngêu, clams provide a wonderful umami flavor that elevates the dish and enhances the overall experience.

6. Octopus (Bạch Tuộc)
Octopus is a seafood ingredient that adds a unique texture and flavor to Vietnamese dishes. In soups, it can be found in Canh Bạch Tuộc, where it is cooked with various vegetables and herbs, creating a harmonious blend of flavors. Stews featuring octopus, like Bạch Tuộc Xào Sả Ớt, infuse the dish with spices, making it a memorable meal.

7. Fish Sauce and Soups
No discussion of Vietnamese seafood is complete without mentioning fish sauce (nước mắm), a key ingredient that adds depth and umami to many soups and stews. Whether it’s drizzled over a seafood soup or mixed into a stew, fish sauce enhances the overall flavor profile, making each dish memorable and distinctly Vietnamese.

In conclusion, the best Vietnamese seafood for soups and stews offers a delightful combination of flavors, textures, and aromas. From shrimp and fish to clams and octopus, these seafood options enrich traditional dishes and reflect the coastal bounty of Vietnam. By incorporating these ingredients, you can create authentic Vietnamese soups and stews that capture the essence of this beloved cuisine.