What is Cactus Soup? Why is it Popular in Central Vietnam?
As its name suggests, cactus soup is made from thinly sliced cactus pads, cooked together with fresh local seafood such as fish, squid, or shrimp. In the land known for its harsh natural conditions – rocky and arid near the mountains, and sandy with strong coastal winds by the sea – farming has always been a challenge. Especially during the dry season, when crops struggle to survive, the lush, water-storing cactus plants stand out vividly against the blazing sunlight, thriving on the sandy soil.
No one remembers exactly when it began, only that for as long as anyone can recall, people in Central Vietnam have been cutting young cactus pads from their gardens to prepare meals that helped them endure long days of scorching heat or heavy rain. Cacti grow wild and belong to no one in particular. Any household could harvest it, as long as they respected nature’s gift—taking only what was needed, avoiding waste, and leaving enough behind for others.
Over time, cactus became a familiar presence in simple family meals. Some days it was served boiled or stir-fried, and on others, it appeared as a steaming bowl of cactus soup—its refreshing taste bringing a cooling sensation to the whole body.
Gradually, cactus soup became more diverse and flavorful. After a long day out at sea, the men would return with baskets of freshly caught fish. The women, with their skillful hands, would combine these gifts from the ocean and rivers, such as stingray, tuna, fresh squid, snakehead fish, or grass carp, making the sour cactus soup richer and more varied in taste.
The meaning and nutritional value of cactus soup
Scientific studies have shown that cactus is rich in Vitamin A, Vitamin C, Calcium, Omega-3, and many other nutrients. It helps lower cholesterol, protects brain cells, and even contributes to cancer prevention. In several Latin American and European countries, cactus is treated as a type of vegetable, often used in stir-fried dishes, salads, or even made into refreshing juices.
For the people of Central Vietnam, the cactus is seen as a precious gift that sprouts from the arid, sandy soil, helping them endure days when food was scarce and life was harsh. The sour cactus soup, with its light, tangy flavor and crunchy, succulent cactus strips, not only makes a humble meal more appealing but also offers health benefits such as cooling the body, improving blood circulation, and reducing inflammation. When cooked together with fresh fish and seafood, the dish becomes even more nutritious and flavorful, delighting the palate.
How to cook cactus soup
Cooking cactus soup in the Central Vietnamese style is not too difficult, but to capture the soul of this regional specialty, you can follow the recipe below:
Ingredients for cooking cactus soup
- A few young cactus pads, plump and juicy. The most common types used for soups are five-rib cacti, also known as prickly pears, as they have fewer thorns.
- Okra, cut into small pieces.
- Fish for sour soup—commonly grass carp, snakehead fish, or stingray.
- Green onions, aromatic herbs, minced garlic, and sliced chili.
Steps to cook cactus soup
1. Cutting cactus pads
First, the cactus pads should be harvested early in the morning. After a night soaked in dew, the pads are plump, juicy, and refreshing. It’s important not to cut cactus at noon or in the afternoon, as the plant loses a lot of water throughout the day, shrinks, and develops a more bitter taste, making it less enjoyable.
2. Preparing the Ingredients
The fish for the sour cactus soup should be cleaned thoroughly and cut into small sections.
Processing the cactus is the most important step that determines the flavor of the soup, and it should be done carefully as follows:
- Use tongs to hold the cactus pad firmly, then trim off the spiny ridges along the edges.
- Peel off the thin green outer skin surrounding the cactus pad (similar to how lotus stems or taro stems are prepared).
- Split the cactus pad lengthwise to remove the hard core.
- Slice the cactus flesh thinly, preferably cutting across the grain.
- Soak the sliced cactus in diluted salt water to remove the sap and reduce its bitterness.
- Boil a pot of water, blanch the cactus slices briefly, then take them out and let them drain.
3. Cooking the Sour Cactus Soup
- Sauté minced garlic until fragrant, then add the fish to the pot, searing it lightly so the flesh firms up.
- Pour in clean water, bring it to a boil, then add the cactus slices and okra. Season to taste and cook for another 5–7 minutes.
- Once the fish and cactus have softened, add fresh herbs, green onions, and a few slices of chili before turning off the heat.
Enjoying Cactus Soup with Grass Carp at Chày Lập Farmstay
When visiting Phong Nha, Quang Tri, travelers can savor the authentic taste of Central Vietnam through Cactus Soup with Grass Carp, prepared with the famous Son River carp from the Phong Nha countryside. At Chay Lap Farmstay’s restaurant, guests can also enjoy a diverse menu featuring many local specialties that pair perfectly with cactus soup, such as:
– Son River Grass Carp Fish Cakes: Made from fresh grass carp fillets finely ground together with pork shoulder, seasoned richly, and fried to a golden crisp. Diners will enjoy the crispy, fragrant outer layer, the tender yet chewy texture inside, and the naturally sweet flavor of fresh fish.
– Braised Grass Carp with Galangal: A dish rich in Central Vietnamese flavors, grass carp is braised with fresh turmeric, lemongrass, chili, and bold seasonings. The fish becomes tender and richly infused with the aroma of galangal. When paired with cactus soup, it creates a delightful contrast of flavors—bold and light, spicy and sour—making it a perfect match with steamed rice.
– Grilled Chicken with Cheo salt: Free-range chicken is grilled over hot charcoal, giving the meat a firm, chewy texture and a smoky aroma. It is served with muối cheo—a fragrant dipping salt mixed with lime leaves. At Chay Lap Farmstay, this signature grilled chicken is beautifully presented on a bamboo tray, accompanied by pork belly, small river fish, sticky rice, and fresh vegetables.
– Stir-fried Snails with Piper Lolot Leaves: Freshwater snails are cleaned and quickly stir-fried with spicy chili and finely chopped piper lolot leaves. The dish carries a mild spiciness and the distinctive aroma of the leaves, best enjoyed with crispy rice paper, which makes it a perfect appetizer.
In addition to enjoying the signature Central Vietnamese cactus soup and many other delicious specialties, guests staying at Chay Lap Farmstay can also immerse themselves in a peaceful atmosphere with comfortable services. The property offers three types of rooms: rustic wooden Farmstay rooms, charming Garden rooms, and Mountain rooms with breathtaking views of the surrounding forested mountains.
Chay Lap Farmstay also boasts a convenient location, situated right across from Chày Lập Riverside. It is only 3.5 km from the Chay River – Dark Cave and Hava Valley, 6.3 km from Mooc Spring, and 15 km from Commander cave, among others. From here, guests can easily access many of the most famous attractions within Phong Nha – Ke Bang National Park.
