There’s this odd thing we – especially those from immigrant families – do when it comes to tasting new, usually “ethnic” (for lack of a better word) dishes. After the first cursory sips/chews/swallows, the proverbial light bulb goes off and we say: “Oh that’s nice…but you should taste the [insert own culture here] version of this!”. It’s annoying and heart-warming at the same time. On one hand, the fact that someone claims that they make a better “version” of a dish I grew up with is a bit unappetizing. “Bro…the Vietnamese one is far better”…”I mean…it’s not as flavorful as the Somali version my mom makes”…”Are you high? Everyone knows the Arab way is the real one”. On the other, it’s a quick and solid way to connect to one another; gaps bridged by soups, entrees, and confections.
Filipinos embrace the fierce loyalty we have to the Sinigang as the quintessential Filipino soup. Just about every college student knows how to make one from even the barest of budgets: meat (pork ribs or fish) + variety of veggies (usually radish, lettuce, tomatoes, onions, and green beans) all boiled in a sour tamarind broth. No one fucks with Sinigang. So when a good friend uttered the words: “I know what this is! This is just a Filipino version of a really good Vietnamese Sour Soup called Canh Chua Ca!”, best believe I wasn’t going to take it lying down. The debate ended with me downloading the recipe for this…”Sour Soup” and trying it out with a few of my own twists.