Unique dishes made with "Fish Sauce"

There were 14 teams participating, each with 3 members. The teams had to prepare a feast for 8 people, with a budget of no more than 1 million VND, including rice or noodles and at least 3 dishes of their choice, with fish sauce hot pot as the main course being mandatory. Each team had 90 minutes to compete (including cooking, decorating, and setting the table).

The competing teams presented their dishes in an attractive and appealing way.

Fish sauce hot pot

Fried fish paste - 2 delicious and appealing dishes made from "Fish Paste".

The competition aims to encourage creativity among cooking enthusiasts, especially in the preparation of fermented fish hotpot; to provide an opportunity for people to interact, learn, and foster creativity in creating dishes using fermented fish sauce. Through this, it promotes this dish to tourists near and far. At the same time, it contributes to the preservation and promotion of culinary cultural values, especially the traditional dishes of the people of Southern Vietnam in general, and the people of U Minh district, Ca Mau province in particular.

On this occasion, the Vietnam Record Holders Association and the Vietnam Record Organization awarded certificates of recognition to the U Minh Fish Sauce Hot Pot dish and the U Minh Forest Honey gift item for "establishing 100 distinctive Vietnamese dishes and 100 Vietnamese specialty gifts in 2020-2021 in the journey to discover and promote the culinary values and specialties of Vietnam".

Mr. Duong Duy Lam Vien, Executive Director of the Vietnam Record Organization, presented the certificate of recognition for the U Minh fish sauce hotpot dish and gifts of U Minh forest honey.

Delegates visited the exhibition area showcasing images of U Minh's signature products such as: Cai Tau mulberry gardens, harvesting freshwater fish, honey harvesting, and fish sauce making...

According to reports, the organization of the competition and other activities in the "Fragrance of U Minh Forest" event series ensured safety in the prevention and control of the Covid-19 pandemic; the opening ceremony was shortened to the maximum extent; and the teams ensured food safety and hygiene.