According to folk beliefs, dishes made from fish can bring good luck for the new year. This is because in Chinese, the word for fish sounds similar to the word for "abundance." Therefore, many people believe that eating fish at the beginning of the year will bring wealth and prosperity.

Even during Tet (Vietnamese New Year), dishes made with whole fish become even more popular, symbolizing the wish for a smooth and successful year ahead.

Among them, deep-fried elephant ear fish is the most popular and favored dish because of its firm, slightly chewy flesh and naturally sweet and fragrant flavor.

This is also one of the most popular specialties of the Mekong Delta, attracting not only local diners but also food enthusiasts in Ho Chi Minh City who eagerly seek it out to enjoy.

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Tourists can find and enjoy the specialty of deep-fried elephant ear fish in the Mekong Delta provinces such as Bac Lieu , Vinh Long, Ca Mau, and Ben Tre. Photo: Deep-fried elephant ear fish 68

According to Mr. Pham Tam, the owner of a restaurant specializing in local delicacies in Bac Lieu, to ensure the best quality dishes, it is necessary to select healthy, fresh, live elephant ear fish weighing between 1.2 and 1.5 kg each.

Next, the fish is prepared by cleaning out the intestines, leaving the scales intact. The fish is washed, drained, and then fried. "This dish isn't overly complicated to prepare, but it requires an experienced and skillful chef."

"The fish must be fried in a large pan with plenty of oil, and the oil must be boiling before adding the fish. During frying, avoid touching or flipping the fish with chopsticks to prevent the scales from coming off or the fish from breaking," Mr. Tam said.

The fish must be fried skillfully so that the skin remains intact and crispy, while the flesh doesn't absorb too much oil. Photo: Quoc Kiet

The owner also revealed that the chef must be able to sense the oil temperature and adjust the heat accordingly so that the fried fish is crispy on the outside, tender on the inside, not greasy, and avoids a heavy feeling.

Besides that, timing is also quite important, ensuring the fish cooks evenly. If fried for too long, the fish meat will become dry. Perfectly fried catfish should have an attractive golden color, a crispy crust, firm flesh, and a fragrant aroma.

The fried fish is then arranged on a plate, topped with some scallion oil and roasted peanuts.

This dish is best enjoyed hot, served with rice paper, vermicelli noodles, various fresh vegetables, and, of course, a dipping sauce made with fish sauce, garlic, and chili, with its distinctive sweet and sour flavor. Photo: Fly Food

According to Mr. Tâm, deep-fried elephant ear fish is a favorite dish among many diners, especially during Tet (Lunar New Year). During these days, his restaurant is always crowded with customers, both for dine-in and takeout.

"Around Tet (Vietnamese New Year), the restaurant serves about 70-80 servings of deep-fried elephant ear fish. As soon as the fish is fried and comes out of the oven, customers come and take it all."

"For dine-in customers, the chef only starts frying the food after the customer orders it, serving it hot to ensure the best flavor," the owner added.

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Deep-fried elephant ear fish is a popular dish at the beginning of the year because it is believed to bring wealth and good fortune. Photo: Deep-fried elephant ear fish 68

Ms. Minh Ly (from Vinh Long ) commented that the crispy fried elephant ear fish is appealing because of the fish's natural flavor, without needing any added seasoning. The scales are crispy, the meat is tender and moist, making it easy to eat and suitable for both the elderly and children.

"The deep-fried elephant ear fish, served with fresh vegetables, has a refreshing taste and is not cloying even when eaten in large quantities. Because it helps to counteract the feeling of satiety and cool the body, this dish is very popular at the beginning of the year."

"Every year during Tet, whenever guests from afar come to visit, I always buy this dish to treat them all," she expressed.

The famous, fatty sprout delicacy from Northwest Vietnam is scarce during Tet, prompting Hanoi diners to desperately search for it . As Tet approaches, this renowned delicacy from Northwest Vietnam becomes even more scarce. Many discerning foodies in Hanoi are willing to spend several million dong to purchase it to enjoy during the year-end festivities and to treat esteemed guests.