A piece of mixed fig

In the fig season, figs are densely packed all over the tree, clusters of figs closely packed together. Phuoc Tich figs are large, flat, red, and rosy. The fig tree grows low but its base is strangely large, with leaves that are as long as taro leaves. The shade of the tree spreads silently over a large area of ​​the garden, cool and refreshing during the hot summer afternoons. Looking at the fig season, clusters and fruits clinging freely to the base of the tree, cool to the eyes, truly pleasing to the eyes.

Vegetarian fig salad

Coming to Phuoc Tich, who can ignore the delicious dishes made from figs? The figs picked from the garden are boiled briefly to reduce the astringency, boiled very quickly so that the figs release their bitter sap, then taken out and soaked immediately in cold water, so that the figs still retain their crunchy texture when eaten. Next, the figs are sliced ​​very thinly, mixed with pig ears and Vietnamese coriander. That is the mixed fig dish, those who eat more thoroughly can scoop the figs with rice paper. The crunchy texture of the pig ears, the crunchy texture of the figs just like that captures many souls.

On the 15th or 1st of the lunar month, the vegetarian meal of Hue people is almost indispensable with fig mixed with peanuts. The fig is simply mixed with Vietnamese coriander and roasted peanuts, yet it is healthy, easy to eat, and goes well with rice. A simple but cool dish, full of Hue flavor.

On hot summer days, a quick and cool dish is still raw figs dipped in Hue shrimp paste. The figs are cut into wedges, the outer skin is carefully scraped off and then washed. If there are raw figs, there must be shrimp paste, especially Hue shrimp paste. A bowl of shrimp paste with a strong characteristic aroma, mixed with lots of chopped chili, is just the right taste for the Central people in general, and Hue people in particular. Sitting next to a plate of raw figs, dipping in a bowl of shrimp paste and sniffing, the joy is indescribable.

To achieve the quintessence, in the true sense of the word "delicious", cuisine must have a harmonious combination of flavors. Eating seafood without figs cannot be complete. Especially squid, or the season of Tam Giang lagoon's clams, no matter how delicious or fresh they are, if not served with figs, they still lack a rich flavor. Thin slices of figs with clams, dipped in shrimp paste. The flavor of the brackish lagoon, the specialty of the garden and the shrimp paste of the sea, all complement each other, so that once tried, you will not be able to forget.

Returning to Phuoc Tich on a hot summer afternoon, I was invited by the village lady to dinner with a rich village-flavored meal made from rustic, homegrown dishes. She warmly said: "Try the mixed fig dish. If you come to Phuoc Tich this season, how can you not eat the mixed fig dish?"

A piece of mixed fig, I hear the whole country's heart pounding.

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