<Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (March 2013) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (March 2013) (Learn how and when to remove this template message) </Td> </Tr> <P> Canh chua (literally "sour soup"), a sour soup indigenous to the Mekong River region of southern Vietnam, is similar to the below Cambodian soup . It is typically made with fish from the Mekong River or shrimp, pineapple, tomatoes (and sometimes also other vegetables), and bean sprouts, and flavored with tamarind and the lemony - scented herb ngò ôm (Limnophila aromatica). When made in style of a hot pot, canh chua is called lẩu canh chua . </P> <P> Samlor machu pkong or "Sour Shrimp Stew" is a Cambodian sour soup flavored with lemon, chilis, prawns and / or shrimp . One of the most popular sour soups in Cambodia, it is eaten most often on special occasions . </P>

Which of these is a spicy and sour hot soup of thai origin