Sinigang Broth Base (Filipino Sour Tamarind Broth)

A sour broth soured primarily with tamarind (though other souring agents like guava or kamias are also traditional depending on region), simmered with pork, fish, or shrimp and vegetables.

Flavor Profile

Sharply sour and savory, with tamarind's fruity tang as the dish's defining characteristic.

Culinary Uses

Base and finished form of sinigang, one of the Philippines' most iconic comfort dishes, served with rice.

Regional Variations

Sinigang na baboy (pork), sinigang na isda (fish), and sinigang na hipon (shrimp) are the most common protein variants; souring agent choice (tamarind, guava, kamias, or even unripe mango) varies by region and season.

Storage

Refrigerate 2–3 days; freezes reasonably well though the vegetables soften further.

Vietnamese canh chua is a structurally similar sour soup tradition, developed independently rather than derived from one another.