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Delightful Madness: The Extravagant Fish Soup with Wildflowers
Author: Tran H.G.
A gastronomic masterpiece from the Mekong Delta's floating world, this dish features the tender, boneless meat of young carp known as 'linh.' During September and October, the linh fish is at its prime, offering sweet, almost boneless flesh. Simultaneously, the wildflowers go into full bloom, presenting vibrant yellow blossoms with a crispy, hearty texture. The sweet taste of linh fish, combined with the tangy and fragrant wildflowers, dipped in a savory fish sauce and chili blend, creates a culinary masterpiece unique to the riverine region. However, savoring this dish is a seasonal affair; the wildflowers are only available during certain times, and towards the end of the season, the linh fish tends to have more bones, diminishing the soup or hotpot's overall appeal. Therefore, seize the golden opportunity to relish this quintessential water-themed dish when the season is right.
Grilled Field Mice in Special Sauce
Photo by bunplus
Unless you're from the Mekong Delta, the idea of eating mouse meat might make many people squeamish. However, these are field mice that primarily feast on rice, carrying fewer bacteria compared to sewer rats. The mouse meat can be grilled and seasoned with various spices like chili, lemongrass, and more. The distinctive touch in the Mekong Delta is the 'lu' grilling technique. The mice chosen for 'lu' grilling are well-fed on ripe rice, plump and clean, with gut and nails removed. They are then marinated with spices and grilled in the 'lu.' Turned and basted with fat and seasoned water, after about an hour, the mice turn golden and flavorful. The meat is fragrant, tender, with crispy skin, truly delicious.
Grilled Snakehead Fish with Fermented Rice
Snakehead fish, known for its firm and sweet flesh, is abundant during the flood season. Besides the famous sour snakehead fish soup, this ingredient can also be grilled in a rustic way, bringing a distinct countryside flavor. After gutting, the fish is skewered on bamboo sticks, planted into the ground, covered with straw, and set ablaze. The challenge lies in keeping the fish unburnt and alive. The right amount of straw ensures the fish stays alive, avoiding a fishy taste. Grilled snakehead fish is at its best when just cooked, with its pale white meat encased in lightly charred scales. It's most enjoyable wrapped in rice paper with various fresh herbs, green bananas, cucumbers, star fruit, and dipped in tamarind fish sauce.
Fermented Cotton Flower Buds Stew
Cotton flower buds are a unique ingredient found only in the flood season of the Mekong Delta. Growing in mud puddles, they emerge when the water rises. After removing the outer layers, cutting them into short pieces, and draining excess water, the buds are ready for cooking. Typically, fish like linh or sắc are used for stewing. Boiling the fermented fish sauce, removing bones and minced lemongrass, then adding shrimp, clams, or snakehead fish at the right moment creates a delectable stew. The stew combines the aromatic taste of chili, the freshness of lemongrass, the sweetness of shrimp, and the crispiness of cotton flower buds.
Flood Season Noodle Soup
Leaning into the harmony of beef anchovy sauce, roasted pork, and fresh greens like banana flowers, finely shredded water spinach, and cotton flower buds, Flood Season Noodle Soup is a delicacy from Tra Vinh, although it is quite widespread in the Mekong Delta.
Sizzling Pancakes with Wildflowers
Southern-style sizzling pancakes differ from those in the Central region, with the Western version holding unique charm, especially during the flood season when they incorporate the distinctive wildflowers. The pancake batter is made with rice flour mixed with coconut milk for lightness and a touch of turmeric for color and fragrance. The filling comprises small pieces of seasoned pork and crispy, sweet wildflowers. Sizzling pancakes with wildflowers encompass a harmonious blend of flavors, featuring the tangy spice of dipping sauce, the sweetness of shrimp and meat, the crunch of the pancake, wildflowers, and the richness of onion fat. Enjoyed with homegrown greens like sesame leaves, mango shoots, cashew leaves, and more.
Caramelized Snakehead Fish with Sugarcane
Snakehead fish, a delightful seasonal delicacy during the flooding season, not only finds its place in the renowned snakehead fish hotpot with wildflowers but also stars in other dishes like peppery snakehead fish stew and, notably, sugarcane caramelized snakehead fish. The naturally sweet taste of sugarcane enhances the fish, harmonizing with onion fat, black pepper, and chili for a rustic and exquisite dish. The fish head, combined with sugarcane, becomes tender and delectable. Stripped sugarcane is laid at the bottom of the pot, the fish and coconut water are added to submerge them, then simmered until the coconut water evaporates, leaving the fish cooked and the bones soft. Finally, a sprinkle of ground pepper and a few ripe, hidden chilies complete this delectable dish.
Clam and Jellyfish Salad
Photo by Ha Lam
Sầu đâu salad is a dish originating from Cambodia and later introduced to border provinces like An Giang and Kien Giang, becoming a favorite in many households in the Mekong Delta. The flowers and young leaves of the sầu đâu tree are used to make the salad, offering a slightly bitter taste that requires blanching to reduce bitterness.
Dried jellyfish, sliced and grilled, boiled pork belly cut into pieces, and thinly sliced cucumber create an aesthetically pleasing dish. After preparing the ingredients, mix them together and evenly drizzle sweet and sour chili fish sauce on top. Toss everything thoroughly once again to let the flavors meld before serving. The key ingredient adding a unique flavor is the sweet and sour tamarind fish sauce for dipping. The harmonious blend of sour, spicy, salty, and sweet flavors makes this dish irresistibly delicious.
Salted Mantis Shrimp
Photo by Ha Lam
The sight of mantis shrimp is familiar to the people of the Mekong Delta and has become a staple in many households. To choose tasty mantis shrimp, people often bend the tail; if it's meaty, it's good, but if the tail is empty, it's likely an old, no-meat mantis shrimp. Salted mantis shrimp is a renowned delicacy in Bac Lieu. The shrimp is peeled, mixed with garlic, chili, sugar, and lime, waiting just 30 minutes for it to be ready. The dish combines the sweet taste of sugar, the sourness of lime, and the spicy kick of garlic and chili. Enjoying it with plain rice is delightful enough.
Posted by: Cu Diem Dang
Keywords: 9 specialties from the Mekong Delta flood season evoke a 'sky full of nostalgic affection'
