Bon soup Canh bon
Canh bon is a Thái soup of buffalo or beef skin with dọc bon or water taro, wild eggplant or wild tomatoes, herbs, mắc khén, and lemongrass. The skin is fragrant and crisp against the slight bitterness of the wild fruit, warmed by the lemongrass.
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The culture desk says the skin is fragrant and crisp, the wild eggplant slightly bitter, the mắc khén fragrant, and the lemongrass warm. Vietnam News says the same skin against the slight bitterness of wild tomatoes, with mắc khén and lemongrass.
How to enjoy it
The culture desk: buffalo or beef skin, sweet dọc bon, wild eggplant, herbs, mắc khén, and lemongrass.
Vietnam News: buffalo or cow skin, water taro, wild tomatoes, herbs, and spices, and names mắc khén and lemongrass in the finished soup.
Where to try it
The Thái table, at home or in a hamlet.