You could call it a pimped out tom yum to make it sound more familiar. They probably have similar origins. They are both clear tamarind based broths, but tom yum is finished with lemon grass in the end.
Sinigang is probably the second national dish of the Philippines right next to adobo. It is sour, often spicy, and served with your choice of meat or seafood, plus the standard vegetables daikon (labanos), string beans (substitute for sitaw), and spinach (in place of kangkong). Continue reading
