Pounded bamboo soup Canh thụt
A soup of lá bép, rattan shoots, bitter eggplant, and stream fish or meat, cooked inside a bamboo tube and pounded with a chopstick as it steams. It finishes thick and sticky, bitter, hot, nutty, and fatty.
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Search on KlookFromThe Dak Lak provincial portal, 18 Feb 2019, describes canh thụt as a highland soup and explains the name from the pounding
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Taste
The Dak Lak provincial portal says the finished soup is thick and sticky, and tastes bitter, hot, nutty, and fatty.
How to enjoy it
The tube leans on the fire for 60 to 90 minutes, then the soup goes into a bowl or onto a banana leaf.
Where to try it
Cities where this dish is eaten.