{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T08:21:25Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 16.3, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b3-fcca-7781-8039-bf7bff94a8bf\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: canh chua\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 regis", "usd": 0.0, "recall": true }, "codex": { "seconds": 67.2, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b3-fcd4-77b0-9598-6f32798d19f4\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: canh chua\nRegistry id: vr.tr.canh-chua\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCont" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:28+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:31+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q564573", "registryId": "vr.tr.canh-chua", "name": "canh chua", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q564573/", "model": { "registry_id": "vr.tr.canh-chua", "name": "canh chua", "purpose": "Enable an agent to recognise a preparation of canh chua, assess its culinary identity and condition, and decide how it may be adapted, served or handled.", "definition": "Canh chua is a Vietnamese sour soup, especially associated with southern Vietnam, commonly combining a tamarind-soured broth with fish or shrimp, vegetables and fresh herbs.", "scope_statement": "This model owns canh chua as a Vietnamese sour-soup dish family and as a particular prepared batch, recording the recipe tradition, souring system, ingredients, preparation and serving condition without treating one recipe as universal.", "in_scope": [ "Dish identity, including the distinction between a named recipe and a prepared batch", "Souring ingredients and the intended balance of sourness, sweetness, saltiness and savouriness", "Broth, protein, vegetables, herbs and seasonings actually used", "Preparation sequence and the resulting ingredient textures", "Serving arrangement, dietary suitability and batch handling history" ], "out_of_scope": [ "Cultivation, harvesting and species-level biology of individual ingredients", "Manufacturing specifications for packaged seasonings and souring products", "Complete models of neighbouring Vietnamese soups and other sour-soup traditions", "Restaurant operations, menus and commercial pricing", "Clinical nutrition advice and individual medical management" ], "distinguishing_features": [ "A preparation is identified as canh chua through its recipe name and culinary provenance; sour taste alone does not establish that identity.", "Sourness is an intended organising feature of the broth, with the souring ingredient recorded rather than assumed to be tamarind.", "The model distinguishes a soup served alongside rice from a preparation served over noodles, while allowing documented variations.", "Fish, other seafood and plant-based versions are distinguished by actual ingredients; one protein choice is not treated as a universal identity requirement.", "Vegetables, aromatics and garnishes help characterise a particular version, but no single ingredient combination is imposed on the entire dish family." ], "characteristics": [ { "name": "Representation level", "kind": "category", "unit_or_values": "dish family | named recipe | prepared batch | served portion", "why_it_matters": "Separates statements about canh chua generally from observations about a specific preparation." }, { "name": "Recipe provenance", "kind": "relation", "unit_or_values": "Attributed cook, household, region, publication or other recipe source", "why_it_matters": "Supports variant identification without presenting one recipe as the definitive form." }, { "name": "Souring system", "kind": "relation", "unit_or_values": "Named souring ingredients, their form, quantity and addition stage", "why_it_matters": "Explains how the defining sour broth is produced and what substitutions might change." }, { "name": "Perceived flavour balance", "kind": "category", "unit_or_values": "Recorded sourness, sweetness, saltiness and savouriness using a stated sensory scale", "why_it_matters": "Allows an agent to compare the observed flavour with the intention of the selected recipe." }, { "name": "Protein and broth basis", "kind": "category", "unit_or_values": "Actual fish, seafood, meat, plant ingredients or none; broth ingredients recorded separately", "why_it_matters": "Distinguishes versions and prevents a plant-based garnish or protein from obscuring animal-derived broth or seasoning." }, { "name": "Vegetable and herb composition", "kind": "relation", "unit_or_values": "Ingredient identities, preparation forms, quantities and culinary roles", "why_it_matters": "Captures the texture and aromatic profile of the particular canh chua preparation." }, { "name": "Broth acidity", "kind": "measurement", "unit_or_values": "pH, if measured, with sample temperature and measurement method", "why_it_matters": "Records acidity separately from perceived sourness and does not substitute for handling-history evidence." }, { "name": "Ingredient texture", "kind": "state", "unit_or_values": "Observed protein integrity, vegetable firmness and herb condition against recipe-specific targets", "why_it_matters": "Makes the effects of cooking, holding and reheating assessable." }, { "name": "Allergen and dietary profile", "kind": "relation", "unit_or_values": "Declared ingredients and relevant product labels linked to dietary constraints", "why_it_matters": "Supports suitability decisions using the complete recipe, including seasonings and broth." }, { "name": "Batch time-temperature history", "kind": "measurement", "unit_or_values": "Timestamps, elapsed minutes or hours, and temperatures in °C", "why_it_matters": "Provides evidence for serving, cooling, storage and reheating decisions." } ], "affordances": [ "Identify and describe a canh chua version using its recipe provenance and actual composition.", "Compare a prepared batch with its intended sourness, seasoning, aroma and texture.", "Propose ingredient substitutions while making changes to identity, flavour and dietary suitability explicit.", "Plan cooking and finishing steps around the selected protein, vegetables and herbs.", "Assess serving or reheating options from the batch history and applicable food-handling guidance." ], "agent_conduct": { "may": [ "Describe canh chua as a Vietnamese sour soup and its southern regional forms.", "Flag fish, shrimp and fish sauce to diners before serving." ], "must_not": [ "Serve it to someone with a declared fish or shellfish allergy.", "Present a version made with fish sauce as vegetarian.", "Use fish or shrimp that was not kept chilled and fresh.", "Misname the herbs or ingredients in a way that misleads a diner with allergies." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Fish sauce and seafood make disclosure essential for allergic and vegetarian diners.", "The soup is part of Mekong Delta culinary heritage and deserves accurate credit." ], "affected_parties": [ "Diners with fish or shellfish allergy", "Vegetarians", "Vietnamese cooks and families" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A clear, red-tinted or golden sour broth with pineapple, tomato and bean sprouts.", "Pieces of fish or shrimp, elephant ear stem and fresh herbs floating in it." ], "failure_modes_and_hazards": [ "Fish and shellfish allergic reactions.", "Illness from spoiled seafood.", "Scalds from hot soup." ], "what_it_is_for": [ "Canh chua is encountered in Vietnamese home cooking and restaurants, particularly in southern Vietnamese cuisine.", "It is commonly served as a shared soup alongside rice and other dishes.", "Its sour broth supports varied preparations using locally available seafood, vegetables and herbs." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide a hygiene framework applicable to preparing and serving this soup.", "The General Standard for the Labelling of Prepackaged Foods, CXS 1-1985, issued by the Codex Alimentarius Commission, applies when the soup is sold as prepackaged food." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q564573: canh chua", "url": "https://www.wikidata.org/wiki/Q564573", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Canh chua", "url": "https://en.wikipedia.org/wiki/Canh_chua", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "canh-chua-identity", "name": "Canh chua identity", "description": "Establishes what is being called canh chua and which recipe tradition the description represents.", "rationale": "The registry has no definition, and a sour soup cannot be assigned this identity from flavour alone.", "layers": [ { "id": "dish-family-boundary", "name": "Dish-family boundary", "description": "Separates the registered dish family from individual recipes, portions and neighbouring soups.", "findings": [ { "id": "identity-evidence", "name": "Identity evidence", "description": "Record the basis for naming a preparation canh chua, including explicit attribution and any disputed classification.", "questions": [ { "text": "What recipe, cook or culinary source identifies this preparation as canh chua?", "kind": "provenance", "id": "identity-evidence-q01" }, { "text": "What distinguishes this preparation from another sour soup or a separately named noodle-soup dish?", "kind": "boundary", "id": "identity-evidence-q02" } ] } ] }, { "id": "recipe-variation", "name": "Recipe variation", "description": "Locates a version within a documented household, regional or adapted practice.", "findings": [ { "id": "variant-and-adaptation", "name": "Variant and adaptation", "description": "Record the version's claimed provenance and distinguish inherited recipe choices from deliberate adaptations.", "questions": [ { "text": "Which household, regional or published recipe does this version follow, and how is that attribution supported?", "kind": "provenance", "id": "variant-and-adaptation-q01" }, { "text": "Which changes does the cook consider compatible with this canh chua version, and which would require a different description?", "kind": "boundary", "id": "variant-and-adaptation-q02" } ] } ] } ] }, { "id": "sour-broth-balance", "name": "Sour broth and flavour balance", "description": "Models the ingredients and adjustments that give the selected canh chua broth its intended flavour.", "rationale": "The souring system is central to recognition, but ingredient choice and desired balance must remain specific to the recipe.", "layers": [ { "id": "souring-system", "name": "Souring system", "description": "Records how acidity enters the broth and how its contribution is assessed.", "findings": [ { "id": "souring-inputs", "name": "Souring inputs", "description": "Identify each souring ingredient, its preparation and its contribution without assuming a universal souring agent.", "questions": [ { "text": "Which ingredients supply the intended sourness, and in what fresh, extracted, preserved or concentrated form?", "kind": "definition", "id": "souring-inputs-q01" }, { "text": "How much of each souring ingredient is used for the final broth volume?", "kind": "measurement", "id": "souring-inputs-q02" } ] } ] }, { "id": "seasoning-and-aroma", "name": "Seasoning and aroma", "description": "Relates sourness to the recipe's intended sweetness, saltiness, savouriness and finishing aromas.", "findings": [ { "id": "target-flavour-profile", "name": "Target flavour profile", "description": "Record the cook's sensory target and the ingredients available to adjust the broth toward it.", "questions": [ { "text": "How does the tasted broth compare with this recipe's intended sour, sweet, salty and savoury balance?", "kind": "measurement", "id": "target-flavour-profile-q01" }, { "text": "Which seasoning or finishing adjustment would address the observed imbalance while respecting the chosen recipe?", "kind": "action", "id": "target-flavour-profile-q02" } ] } ] } ] }, { "id": "ingredients-and-cooking", "name": "Ingredients and cooking", "description": "Connects the selected canh chua ingredients with preparation steps and desired textures.", "rationale": "A dish-family label does not specify protein, vegetables or cooking order, yet these determine the resulting bowl.", "layers": [ { "id": "ingredient-roles", "name": "Ingredient roles", "description": "Records the complete composition and the role of each ingredient within the selected version.", "findings": [ { "id": "composition-and-substitution", "name": "Composition and substitution", "description": "Distinguish broth ingredients, substantial pieces, souring ingredients, seasonings and finishing herbs so substitutions can be assessed by role.", "questions": [ { "text": "What protein, vegetables, broth ingredients, seasonings and herbs are actually present, including ingredients inside prepared products?", "kind": "definition", "id": "composition-and-substitution-q01" }, { "text": "If an ingredient is unavailable, which replacement preserves its intended flavour or texture role, and what difference should be recorded?", "kind": "action", "id": "composition-and-substitution-q02" } ] } ] }, { "id": "cooking-and-texture", "name": "Cooking and texture", "description": "Tracks cooking stages that affect protein integrity, vegetable firmness and aromatic finishing.", "findings": [ { "id": "sequence-and-endpoints", "name": "Sequence and endpoints", "description": "Tie ingredient addition and cooking endpoints to the selected recipe rather than prescribing one sequence for all canh chua.", "questions": [ { "text": "In what order are souring ingredients, protein, vegetables and finishing herbs added in this recipe?", "kind": "provenance", "id": "sequence-and-endpoints-q01" }, { "text": "What observations or measurements establish the intended cooking endpoint for the selected protein and vegetables?", "kind": "measurement", "id": "sequence-and-endpoints-q02" } ] } ] } ] }, { "id": "serving-and-batch-condition", "name": "Serving and batch condition", "description": "Models how a particular preparation reaches the table and what evidence supports its suitability for a diner.", "rationale": "Canh chua identity alone does not establish portion composition, dietary compatibility or the condition of a held or reheated batch.", "layers": [ { "id": "serving-and-suitability", "name": "Serving and suitability", "description": "Records the bowl or shared serving, accompanying foods and complete ingredient-based dietary assessment.", "findings": [ { "id": "portion-and-accompaniments", "name": "Portion and accompaniments", "description": "Distinguish what belongs to the soup from rice, dipping sauces and other accompaniments, and assess the whole intended serving.", "questions": [ { "text": "What quantity and distribution of broth, protein and vegetables is served, and which accompaniments remain separate?", "kind": "measurement", "id": "portion-and-accompaniments-q01" }, { "text": "Do the soup, broth, seasonings and accompaniments meet the diner's stated dietary constraints?", "kind": "action", "id": "portion-and-accompaniments-q02" } ] } ] }, { "id": "holding-and-reheating", "name": "Holding and reheating", "description": "Records the batch history and the consequences of further handling for both suitability and culinary quality.", "findings": [ { "id": "batch-disposition", "name": "Batch disposition", "description": "Base handling decisions on recorded conditions and applicable guidance, with sour flavour kept separate from evidence of safe handling.", "questions": [ { "text": "What cooking, holding, cooling, storage and reheating times and temperatures are known for this batch?", "kind": "measurement", "id": "batch-disposition-q01" }, { "text": "Given that history and the applicable handling guidance, may the batch be served, stored or reheated, and what texture or aroma changes are expected?", "kind": "action", "id": "batch-disposition-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "This is a prepared food category, not a single chemical substance; chemical identifiers and fixed material constants are inappropriate.", "The name can denote Vietnamese sour soups broadly, although descriptions often focus on the southern tamarind-based preparation.", "Ingredient lists describe common versions rather than mandatory components; regional terminology and recipe boundaries should be checked first." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Canh chua cá (fish sour soup)", "Canh chua tôm (shrimp sour soup)", "Canh chua chay (vegetarian sour soup)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Served as a shared soup alongside rice in Vietnamese meals.", "Prepared in households and restaurants with locally available proteins, vegetables and souring ingredients." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Fish versions can contain bones that present a choking hazard.", "Fish, shrimp and fish sauce can introduce fish or crustacean allergens.", "Undercooked seafood or improper storage of the cooked soup can cause foodborne illness." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Southern Vietnamese versions commonly use tamarind, pineapple, tomato, okra, bean sprouts and bạc hà, an edible aroid stalk.", "Vietnamese sour soups vary by region and household in their souring ingredients, sweetness, proteins and herbs; the name does not prescribe one fixed recipe." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Canh", "difference": "Canh is the broader Vietnamese soup category; canh chua specifically denotes a sour soup." }, { "name": "Tom yum", "difference": "Tom yum belongs to Thai culinary traditions and typically features lemongrass, galangal and makrut lime leaves; it is not another name for canh chua." }, { "name": "Sinigang", "difference": "Sinigang is a Philippine sour soup or stew tradition with its own preparations and ingredient combinations, despite sometimes sharing tamarind as a souring agent." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of canh chua this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend canh chua to cover the full Vietnamese sour-soup dish family or a narrower regional preparation?", "Which culinary sources establish the principal variants and their boundaries with separately named sour soups?", "Which souring ingredients, vegetables and herbs are defining within particular documented variants, and which are optional?", "How do source recipes specify desired flavour balance and acceptable substitutions without implying a universal standard?", "Which food-handling jurisdiction and service context should govern decisions for a particular prepared batch?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 22 } }