Dishes you should not miss in the Flooding South

Vietnamese pancake and legumeVietnamese pancake and legume

The Mekong Delta – the rice bowl of Vietnam, is a landscape slashed with mighty waterways and carpeted in a dizzying variety of greens. It is a water world where houses, boats, restaurants and even peaceful markets float upon the innumerable rivers, streams and canals flowing through the region like arteries. In this land, the water is the veins of daily life. Also, this wonderful region offers some cuisines that you should not miss. Tours on Indochina

  1. Danio dangila fish soup pot and Legume
Danio dangila fish soup pot and Legume

Danio dangila fish soup pot and Legume- source: internet

When the rain season comes and the water level starts to rise, the fishes will go down from the upstream to lay eggs on the flat land. The baby dangilas are small with juicy and fresh meat. They will clean, gut and re-clean the fat fresh fish with hot water and finally, dry them.

The broth of the soup is cooked in so many different ways depending on the region. Some regions use the coconut milk to create a tender sweetness, some boil the pig’s bones while other reuse the fish bone to extract the sweetness. The legume is the other important part of this dish. Put together into the boiling broth are the recent-picked legume and other types of vegetable.

  1. Wooden-barrel grilled paddy field mice

 

Wooden-barrel grilled paddy field mice

Wooden-barrel grilled paddy field mice- source: internet

Wooden-barrel grilled paddy field mice is the specialty of the Mekong Delta’s cuisine that not many travelers have the courage to try. The mice used to cook this dish are those which eat the rice, so they are not only fat but also rich in flavor. The cook has to clean and marinate these mice in spices for about 15 minutes, and then hook them into the barrel. When the mice are being rotated, the chef will add in some spices, some grease till the mice skin turns yellow or they are cooked. The meat is served with lakas leaves, cucumber, chili and salt. The smell is awfully good, the skin is crunchy and the meat is delicious. You can see more: boat ho chi minh to phnom penh

  1. Braised Gobies and Danio dangila with coconut milk

In the rain season, the gobies and danio dangila are easily found in any marketplaces. Braise these fish with pepper and coconut milk is the best way to make them even more delicious. The fishes will be well cleaned, marinated with spices before being braised in coconut milk in a clay pot and cooked on small fire. White rice is the best accompaniment of the dishes. Simple yet tasty, just like the Mekong Delta locals, simple but full of friendliness!

  1. Water- lilies and fish sauce
Water- lilies and fish sauce

Water- lilies and fish sauce- source: internet

In the rising season, water-lilies, which grow in the field, in the lowland area with mud, rise with the water. The farmers will collect usually intact the lilies. They will wash out the mud, strip the outer, slice them into small straw about two inches, and leave them to dry.

The sauce is often the Gourami sauce or dangila sauce. The fish’s bone has to be removed, the lemongrass is added in, then shrimp and snakehead fish or mussels, right at the time the sauce is boiled. The sauce served has the crunch of the lilies, the sweetness of shrimp, the spicy of chili, lemongrass, creating a unique yet bucolic flavor of the Mekong Delta.

  1. Vietnamese pancake and legume

The cake is made from the rice flour, well mixed with the coconut milk with some turmeric powder added so it owns the attractive yellowish outside and soft sweet inside. The inside is legume and minced pork. The legume pancake has the extensive flavors of pork, shrimp, turmeric, coconut milk, grease, pepper, onion, garlic, cilantro, many other ingredients, and indispensably, the legume. The cake is then served with other vegetables such as: mango bud, lagerstroemia, etc.

  1. Braised Bagridae with pineapple

It is in the rising season that bagridae – a type of catfish, living in the bottom of the rivers in the Mekong Delta emerge. The Bagridae must be cleaned before being braised on the pan full of red onion, garlic together with other ingredients. The fish is cooked on small fire, and then the pineapples, which are sliced, and then fried with some spices before, are added into. Wait till the fish’s skin is all separated, and then this dish is ready to eat. The fat and juicy bagridae is served with rice creating a sense of familiar in this watery region.

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