In The West, I Miss The Culinary Season Of Floating Water

Sweet and sweet fish hotpot, fragrant grilled ham or a crazy classic cotton pancake ... are specialties that you can not ignore when coming to the West of the flood season. Entertainment, Enjoy the classic Ganoderma fish hotpot The spirit and the crazy cotton is a classic combination of Western cuisine in the floating season

. Spirit fish early in the season from September to October is young, tender meat, almost no bones, sweet meat. The flower is also in bloom season, the wild flowers are yellowish, crispy and battered.The sweet taste from the spirit fish, sour, crispy fragrant of the classic flower dotted with salty fish sauce mixed with chili .



. A wonderful dish in the river region that can not be found. Grilled copper mouse lu. If not a westerner, hearing the meat of a mouse many people will not dare to eat it. Hamster meat can be grilled and marinated with spices such as chili salt, lemongrass .. but especially in the West is grilled lu.



Rats to grill must be those that have eaten full cooked rice, fat, have intestines cleaned, cut nails, then seasoned with spices, then hooked each animal into the pot. , add seasoning water, about an hour later the rat is ripe, the meat is fragrant, tender and the skin is very crispy and delicious. In addition to the famous snakehead fish sour soup, this ingredient can be grilled in a rustic style with bold country flavors, the cleaned intestines are skewered into bamboo sticks, plugged into the ground, covered with straw and burned. . The most difficult requirement is for the fish not to burn or go alive. The straw must be covered with enough straw, the little fish will live, when eaten with a fishy smell and too much straw, the fish will be bitter to eat. , served with rice paper rice paper, green banana, cucumber, star fruit and tamarind fish sauce. Gun saliva is also a typical ingredient only in the flooding season of the Mekong Delta.



They grow in low-lying, muddy puddles. When the water comes back, lilies emerge. They can be processed after being stripped of the outer shell, cut into short pieces and drained. Fish sauce used to store is usually spirit fish or fish. Fish sauce must be boiled and put in, filtered out bones, minced lemongrass, then shrimp, mussels or snakehead fish are put in at the right time when the sauce has just boiled again. Delicious stewed fish sauce that blends the spiciness of chili, the lemongrass, the sweetness of the shrimp, the crunch of water lilies makes you want to enjoy it forever. raw vegetables like banana corn, shredded spinach, water lilies. The broth of the soup noodles has a natural sweetness from fish and shrimp, alleviating the smell of fish sauce.



Therefore, even if you are not familiar with the taste of fish sauce, you can also eat it. In particular, the noodle soup is also served with crispy roasted pork skin, soft sweet meat and fresh shrimp. This is a specialty of Tra Vinh, but some places in the Mekong River Delta are also quite popular. , specially. It is during the water season, people add a cake filled with typical crazy flowers. The cake crust flour is rice flour mixed with coconut milk to thin it, add a little turmeric powder to make the cake golden and fragrant. The filling consists of minced pork, seasoned with stir-fried spices and fragrant sweet cotton, classic cotton pancakes are a combination of many harmonious flavors with sour, sour sauce, sweet shrimp meat, crunchy of the crust, the frit and the pulp of the onion fat. The cake is eaten with vegetables in the home garden such as: rice balls, mango buds, cashew buds, apricot leaves .



.. Where melon salad is a dish of Cambodia and then imported into border provinces such as An Giang, Kien Giang and became the dish of many Western families. The flowers and young leaves of the tree are not used to make salad, they have a bitter taste, so they need blanching to reduce the taste. People use dried grilled chopped fish, boiled bacon and sliced cucumbers, and washed cucumber, sliced chili to decorate the dish more beautiful. After the ingredients are prepared, mix all together, sprinkle garlic chili fish sauce mixed sweet and sour on top, then mix well again to allow spices to absorb before serving on the plate. An important ingredient that makes the main dish delicious is the sweet and sour tamarind fish sauce to dipping together. The harmony of the sour, spicy, salty and sweet flavors makes the dish more attractive.



The three scallop landscape is very familiar to the people of the West River region and has come to a familiar meal of many families. Family in the river region. Salt grove is a famous specialty in Bac Lieu. Three knots are removed from the skin, mixed with garlic, chili, sugar and lemon, wait only about 30 minutes to infuse is eaten. The dish is soaked with the sweetness of sugar, the sour taste of lemon, the pungent taste of garlic and chili, just eating with white rice is enough..

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