An Giang is a fertile land, crisscrossed with rivers and canals, blessed by nature with abundant freshwater fish resources, especially during the annual flood season. To preserve the fish for longer periods, people dry them and make fermented fish paste (mắm) for later consumption, such as: Thai fish paste, snakehead fish paste, catfish paste, tilapia paste, carp paste, mud crab paste, shrimp paste, and small shrimp paste... Fermented fish paste has become an indispensable dish in the meals of every family in this riverine region. From this, many unique dishes made from fermented fish paste have emerged, such as: braised fermented fish paste, steamed fermented fish paste, fried fermented fish paste... Among them, fermented fish paste hot pot is a must-mention.
Fish sauce hotpot is based on the traditional braised fish sauce dish. Braised fish sauce is a common everyday dish in the Mekong Delta, often eaten with rice. Fish sauce hotpot, on the other hand, is typically prepared for ancestral commemorations, family gatherings, or to entertain guests, allowing everyone to enjoy a meal together while chatting. Over time, the ingredients and cooking methods for fish sauce hotpot have been modified and adapted to suit individual tastes and preferences. However, the basic recipe remains preserved to create the delicious and unique flavor of fish sauce hotpot.
Ms. Nguyen Thi Bich Lien (71 years old, Tan Chau ward) said that although fish sauce hotpot is a rustic dish, preparing a delicious pot of it is not easy. The first and most important step is choosing the right type of fish sauce for the broth. There are many types of fish sauce made from different kinds of fish, but the best for making hotpot are still snakehead fish sauce and catfish sauce. Because these two types of fish sauce will create the fragrant, sweet, and rich flavor of the broth. “After cooking snakehead fish sauce and catfish sauce with coconut water, strain out the bones and keep the liquid. Add minced garlic, lemongrass, chili, and sautéed pork belly, then add it to the broth. The intensity of the broth is adjusted to suit individual tastes; cooks will have different seasoning methods and cooking secrets. This is the most important step, determining the deliciousness of the fish sauce hotpot,” Ms. Lien shared.
Perhaps no other type of hot pot combines as many ingredients and uses as many accompanying vegetables as the fermented fish hot pot in the Mekong Delta. Unlike other dishes, the appeal of fermented fish hot pot lies in the diversity of its accompanying ingredients. All kinds of freshwater fish, such as: basa fish, catfish, carp, snakehead fish, tilapia, red snapper, perch... as well as: snails, eels, shrimp, squid... In addition, there are many kinds of vegetables, such as: water spinach, bitter greens, Sesbania grandiflora flowers, pumpkin flowers, water lily flowers, water hyacinth flowers, water morning glory, amaranth, eggplant, winged beans, Sesbania grandiflora flowers, bitter melon, banana blossom, mustard greens, coconut leaves... all can blend together to create a delicious fermented fish hot pot. The rich, sweet taste of fresh fish combined with the refreshing taste of vegetables, blended with the salty, fragrant aroma of fermented fish sauce, and the spiciness of lemongrass and chili, gives diners a feeling that is both familiar and new, rich in flavor, and unforgettable. “I really enjoy eating fish sauce hotpot; it’s a special dish unique to the Mekong Delta. It’s delicious because the broth is made from rich, flavorful fish sauce combined with fresh fish and vegetables from the river region. Every year, when we visit An Giang, my whole family has to eat fish sauce hotpot before we leave,” shared Ms. Le Thi Yen Linh, a tourist from Ho Chi Minh City.
If you ever have the chance to visit the Mekong Delta, especially An Giang, don't forget to enjoy a rich and flavorful fish sauce hotpot that captivates many visitors from afar, to experience the warmth, kindness, and hospitality of the local people.
Source: https://baoangiang.com.vn/doc-dao-huong-vi-lau-mam-a424075.html
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