An Giang is a fertile land with a dense network of rivers and canals, endowed by nature with an abundant source of freshwater fish, especially during the annual flood season. To preserve fish for a long time, people dry fish and make fish sauce to store for later consumption, such as: Thai fish sauce, sac fish sauce, chot fish sauce, snakehead fish sauce, snakehead fish sauce, linh fish sauce, ba khia fish sauce, shrimp sauce, shrimp sauce... Fish sauce has become an indispensable dish in the meals of every family in the river region. From here, many special dishes made from fish sauce have appeared, such as: braised fish sauce, steamed fish sauce, fried fish sauce... Among them, it is impossible not to mention fish sauce hotpot.
Fish sauce hotpot was developed based on the braised fish sauce dish. Braised fish sauce is a daily dish cooked by families in the Mekong Delta to eat with rice. Fish sauce hotpot is cooked in death anniversaries, family gatherings or to entertain guests, eating and chatting together. Over time, the ingredients and cooking methods of fish sauce hotpot have been varied and changed in many different ways to suit the taste and preferences of each person. However, the basic recipe in the cooking method is still 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 hotpot is a rustic dish, to make a delicious hotpot is not easy. The first and most important step is to choose the type of fish sauce to cook the hotpot broth. There are many types of fish sauce made from many different types of fish, but the best for cooking hotpot are still linh fish sauce and sac fish sauce. Because these two types of fish sauce will create the sweet and fatty aroma of the hotpot broth. “After cooking linh fish sauce and sac fish sauce with coconut water, filter out the bones and take the water. Add minced garlic, lemongrass, chili and stir-fried pork belly, then add to the hotpot broth. The density of the hotpot broth is adjusted to suit the taste, the cook will have different ways of seasoning and cooking secrets. This is the most important step, deciding the deliciousness of the hotpot broth” - Ms. Lien shared.
Perhaps there is no other hot pot that can combine many ingredients and use many types of vegetables like hot pot with fish sauce in the West. Unlike other dishes, the appeal of hot pot with fish sauce is the diversity of the ingredients. All kinds of freshwater fish, such as: basa fish, snakehead fish, linh fish, snakehead fish, white-bellied fish, red tilapia, perch... to types: snails, eels, leeks, shrimp, squid, goby fish... In addition, there are many types of vegetables, such as: water mimosa, bitter vegetables, sesbania flowers, squash flowers, lotus flowers, water hyacinth flowers, water spinach, water spinach, eggplant, winged beans, drumstick flowers, bitter melon, banana flowers, green cabbage, coconut vegetables... can all be mixed with the flavor to become a hot pot with fish sauce. The fatty, sweet taste of fresh fish combined with the refreshing taste of vegetables blends with the salty, aromatic taste of fish sauce, the spicy taste of lemongrass and chili, creating a feeling that is both strange and familiar, rich in flavor and unforgettable. “I really like eating fish sauce hotpot, this is a special dish only found in the West. The dish is delicious because the hotpot broth is cooked from fish sauce with rich flavor combined with fresh fish and vegetables from the river. Every year, when traveling to An Giang, my whole family has to eat fish sauce hotpot before going home” - Ms. Le Thi Yen Linh, a tourist from Ho Chi Minh City shared.
If you have the opportunity to visit the Mekong Delta, especially An Giang, don't forget to enjoy the rich and attractive fish sauce hotpot that captivates many visitors from afar, to feel the warmth, kindness and affection of the people here.
Source: https://baoangiang.com.vn/doc-dao-huong-vi-lau-mam-a424075.html
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