Euphoria of 'Trū' Fish in Thu Bon River During Flood Season

Many a flood season from my childhood involved countless trips carrying nets, fishing rods, and tales. Now, as the floods return, albeit not as grand, the chill of winter rain beside a smoky dinner table makes my heart flutter when picking up each small fish.

Euphoria of 'Trū' Fish in Thu Bon River During Flood Season

In recent days, Central Vietnam has seen rain pour like it's unloading an inkwell. The water from the upper reaches of Thu Bon River in my Quang Nam homeland flows into the river, turbid and adorned with foam, white driftwood dancing along the current.

The water steadily climbs, reaching the riverbank and flooding the fields. My village springs to life as homes shift belongings to higher ground, and everyone gets involved, rowing boats, carrying nets straight to the river.

For generations, every flood season prompts the lively pursuit of floodwater fish in my village. The familiar term for these floodwater treasures is 'trū' fish, ranging from finger-sized varieties like snakehead, gudgeon, loach to hefty catfish and tilapia that fit snugly in the palm of your hand.

A mix of large and small fish, each round and plump, a visual feast indicating abundance of meat, richness, and deliciousness. Boats encounter an abundance of fish, more than they can consume, taken to the market at affordable prices, primarily for the joy of it, ensuring everyone in the village shares in the heaven-sent prosperity.

As always, 'trū' fish, whether caught or bought, becomes the canvas for home cooks, particularly mothers and housewives, to create simple dishes like grilling and frying. However, a must-not-miss dish is 'trū' fish sour soup. Choose the fish with the most meat, lively and leaping, clean off the slime, and let it air-dry.

Cleaned fish is marinated with fish sauce, a pinch of ground pepper, and the essential spiciness of chili. Boil water, add the fish, and sliced starfruit, waiting for the soup to boil again before turning off the stove. Don't forget to add a few slices of ginger to ensure a fragrant broth. This dish is best enjoyed when hot. The fish, perfectly cooked, offers natural sweetness and aroma, complemented by dipping it in garlic chili fish sauce and pairing it with rice for an exquisite culinary experience.

Especially enticing is 'trū' fish braised with turmeric leaves, appealing to the taste buds of many. Marinate the fish with lemongrass, chili, and fresh turmeric. Line the bottom of the pot with a bunch of turmeric leaves, then carefully arrange the fish on top.

For truly delectable fish, let the flames dance, gently flip the fish a couple of times, and when the broth ripples, sprinkle finely chopped turmeric leaves, releasing a fragrant aroma that permeates the kitchen. Before turning off the stove, evenly dust the fish with wild pepper.

To make the fish truly delicious, let the flames flicker, gently shake the fish a few times, when the water is simmering, sprinkle another layer of finely chopped turmeric leaves, releasing a fragrant aroma that fills the entire kitchen. Before turning off the stove, evenly sprinkle wild pepper on the fish's surface.

A rustic meal with a plate of braised 'trū' fish emits a rich, spicy aroma that leaves nothing to be desired.

My childhood, with numerous seasons of floods, involved countless instances of carrying nets, fishing rods, and lore...

Now, as the floods revisit, amidst the chilly winter rain around the smoky dining table, the heart is filled with excitement when picking up each small, flavorful fish. The sensation is no different from decades ago.

By Thanh Ly/Tuoi Tre News

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Reference: Travel guide from Mytour