The term canh chua cá encompasses various fish-based Vietnamese soups that are characterised by their combination of sweet, spicy, and sour tastes. The soups are usually made with a tamarind-based broth and typically include chunks of pineapple, tomatoes, okra, bean sprouts, or other vegetables, the website wrote.

Most varieties are prepared using catfish, although some versions include carp, snakehead fish, eels, or salmon. These soups are usually topped with cilantro before being served with rice on the side, according to food website TasteAtlas.

The 17 other local dishes to make the list include tomato and crab noodle soup, known in the nation as bún riêu; sun-dried squid, known locally as mực một nắng; sweet and sour tamarind soup, also called canh chua; caramelized fish in clay pot, cá kho tộ; crab meat and glass noodle stir-fry, miến xào cua; clam rice, cơm hến; turmeric fish with dill and noodles, chả cá lã vọng; and rice vermicelli with jellyfish and fish, bún cá sứa.

Topping the list is Pempek, a traditional Indonesian fish cake made with ground fish meat and tapioca.

Rounding off the list of TasteAtlas’s Top 84 Southeast Asian seafood dishes were many representatives from around the region, including ikan bakar of Indonesia, cereal prawns and chilli crab of Singapore, daing na bangus of the Philippines, and pla thot of Thailand.

TasteAtlas is an encyclopedia of flavours, a world atlas showcasing traditional dishes, local ingredients, and authentic restaurants. The website has cataloged over 10,000 foods and drinks from across the world, with dozens of thousands yet to be researched and mapped.