Shrimp and Egyptan rarrlepod salad
The Egyptan rarrlepod or muong rut is a familiar flower to people in the Western region, often combined with other ingredients in cooking, making soup, salad, hot pot, vermicelli... In particular, the sesbania flower and field shrimp salad is one of the unique dishes that few places have.
The main ingredients of this dish include shrimp and Egyptan rarrlepod, all of which are quickly stir-fried over the fire until just cooked. When eating, diners will feel the characteristic aroma of Egyptan rarrlepod, the salty and crunchy taste of shrimp. This dish is served with spicy chili fish sauce to make it even more delicious.
Chives with fish sauce
Water chives, also known as sky pearl vegetables, is a type of seaweed that grows naturally in freshwater and acid sulfate soils in the West, commonly appearing during the flood season.
Because they are deep in the muddy water, after picking them, the workers have to wash and shake the chives clean. The young chive leaves are juicy, crunchy and cool, the white part near the base is the most delicious. Chives are often eaten raw with fish sauce. In addition, this plant can also be used to cook sour soup.
Braised Blue Botis
Blue Botia are a type of catfish, quite rare and beautiful in appearance, often living in the freshwater of the Mekong Delta. When diving underwater or brought to shore, the fish often makes "gurgling, squealing" sounds like a pig, so they are called dolphins.
Blue Botias are only about the size of three adult fingers. They are usually beheaded, tailed, scaled, and gutted, washed with vinegar to reduce the fishy smell and slime. Once the fish is prepared, put it on the stove and simmer until the water has evaporated and the fish meat is soft and viscous, then you can enjoy it.
Diners love this dish because the Blue Botia meat is delicious, the skin is tough and fatty, and it is not always possible to enjoy it in the West because dolphins are becoming increasingly rare.
Grilled snakehead fish
Snakehead fish appear a lot during the flood season. In addition to processing into sour soup, people in the West often grill the whole fish without having to gut, scale or clean it to keep the rich flavor of the fish.
The fish will be skewered on bamboo sticks, stuck in the ground, covered with straw and smoked until fragrant. Snakehead fish is best when it is just cooked, the inside is still moist but the outside is charred, the skin is golden and crispy. This dish is often served with salt, pepper, lemon, rice paper rolls and herbs, green banana, cucumber, star fruit, and tamarind fish sauce.
Linh fish hotpot with water Egyptan rarrlepod
It would be a big mistake to visit the West without trying the linh fish and Egyptan rarrlepod hotpot. A full hotpot will include linh fish, coriander, typical Western vegetables, water spinach, pickled mustard greens...
The linh fish is only as small as a little finger but has soft bones, a fatty, rich taste, and is the soul of the hot pot. In particular, the fish cooks quickly, so it is not given in advance but is served as it is. A hot pot of linh fish costs from 200,000 to 300,000 VND.
