Here’s another favorite canh. It includes mustard greens, which are great in a canh because they have a mild taste when cooked and they keep their texture. Tamarind pulp is another good ingredient to use in canh, as it provides a light sweet-and-tart taste. Rice paddy flower is popular with shrimp and fish soups because its strong, perfumed fragrance covers up the fishiness that some may not find palatable. If you have the time, add some dried shrimp to the recipe. When you put just a few tablespoons of the liquid from the reconstituted shrimp into the soup, the soup will turn into something briny and magical.