With its unique and attractive taste, fish sauce dishes have become regional specialties that are loved by many people. In different places, each fish sauce has its own unique flavor, gradually becoming a feature in Vietnamese culinary culture.
Chau Doc fish sauce
Thanks to the confluence of the Hau River (one of the two branches of the Mekong River), Chau Doc has a very diverse and rich fish source. So the most famous specialty here is fish sauce.
According to the people working in Chau Doc, any kind of fish can make fish sauce. But according to the experience of the craft village, there are only a few fish species such as snakehead fish, snakehead fish, snakehead fish, key fish, spirit fish … making fish sauce is delicious, because the fish meat has the toughness of the fiber, when brought to work. The new sauce meets the standards of the delicious sauce.
Fish sauce is processed into many dishes, and each dish must choose the right fish sauce to taste it fully. For dishes such as hot pot fish sauce, fish sauce warehouse, use fish sauce, fish sauce. As for fish sauce, you must use snakehead fish sauce with minced meat, red onion, onions and eggs for the dish to prepare.
Thai sauce, An Giang
Besides the salty sardines, Chau Doc also has Thai fish sauce that many people love and often choose to buy as gifts whenever there is an opportunity to travel to An Giang.
Thai sauce has a slightly sweet flavor characteristic of Southern cuisine, but the inside is slightly salty, suitable for eating with white rice, especially on rainy days. This is also the easiest fish sauce to eat and the most attractive because it is quite simple to eat. Just a few hundred grams of Thai fish sauce, vermicelli, boiled bacon, raw vegetables and rice paper can be eaten without any processing.
Fish sauce, Tra Vinh
Luoi belongs to the family of arthropods, with many small filaments, living in brackish water. They are abundant in the coastal provinces of the Mekong Delta with many alluvial flats. Particularly in Tra Vinh province, communes such as Truong Long Hoa, Dan Thanh, Dong Hai, Long Toan, Long Vinh in Duyen Hai district all have rainfall appearing every year.
Fish sauce is a rare specialty with a very high protein level because only a few coastal areas of alluvial beaches have vinegar. Cup of steamed fish sauce or live with tangerine peel, ginger, chili, beat up cotton and sprinkle a little pink pink shrimp on the face. Surrounded by chrysanthemum, is needed, is cut flowers, is basil. Eating with fish sauce is thinly sliced boiled pork hock or its place is a three-thread plate, there’s nothing better.
Lang Co oyster sauce, Hue
Lang Co oysters are available all year round, and have long been known to tourists for their craft of making scallops. If anyone ever tried Lang Co clam fish sauce, no one would have forgotten the unique, fragrant aroma and the pungent taste of the tongue.
The best oyster sauce is when ripe, when it is cooked, the fish sauce is drawn to a cup and it is red, thick water and the shell intact. When eating, add spices such as garlic chili, a little sugar or monosodium glutamate, if you are very stylish, add a little chopped papaya or chopped fig fruit, star fruit and banana.
Grilled beef sauce, Soc Trang
Hoc beef Hoc is considered a traditional dish indispensable in the family meal of Khmer people in Soc Trang province. Many people do not know that they mistakenly think that beef sauce is made with beef or sometimes with frogs. But actually, beef sauce is made from fish. All types of fish can be made into beef sauce.
The Khmer Southern people often eat raw chopped beef sauce, shredded with lemon, sugar, garlic, chili and boiled bacon. In addition, the traditional dishes of Khmer people normally do in conjunction with the soup Siem Prahok, Canh Thin, sour …
Due to the mix, plus residents living along the Kinh, Hoa, cow fish dishes Today’s Hoc is also used to store or cook noodle soup.
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