The delicious western fish sauce famous throughout the country is one of the specialties of the cuisine of the river.
Western tourist land with intricate canals and surrounding rivers has long been dubbed the “kingdom of fish sauce”. This place is not only the craft villages that have been formed for a long time, but also the leading place to produce fish sauce in the South with the quantity of finished products tens of thousands of tons per year and sell to many markets. different schools.
An Giang Chau Doc is known as the largest western fish sauce kingdom.
Well-known to include snakehead fish sauce , Ca Mau shrimp paste, copper fish sauce; Fish sauce in Tra Vinh; Ben Tre cuffs sauce; Dong Thap Muoi sauce ; flexible fish sauce (only available in the flooding season) in An Giang and Dong Thap provinces; Beef sauce of the Khmer in Tra Vinh, Soc Trang. The fish paste in Chau Doc or the Thai fish paste is also very famous. Western fish dishes are extremely diverse and rich from different types of fish to the multifaceted processing. Basically, there are two basic ways to eat fish sauce: raw fish sauce and cooked fish sauce.
Raw fish sauce is difficult to eat but addictive
Eating live western fish sauce means enjoying this typical dish without any preparation or cooking. Although it seems difficult to eat, this is an addictive dish for those who have fallen in love with the taste of this special dish. Raw fish sauce is very diverse in types, but highly appreciated by locals and Western tourists and voted the best fish sauce, fish sauce, snakehead fish sauce, fish sauce, perch, fish choke, catfish, especially shrimp and ba khia fish sauce. 
Western fish sauce is often eaten with a variety of herbs, star fruit, banana.
Snakehead fish sauce
Live snakehead fish sauce is processed by chopping the meat and then marinating it with sugar, adding a little garlic mixed with the small shaved platypus and called Thai sauce. To eat the best Thai fish sauce, you should go to Chau Doc “Capital of Fish Sauce” because there is a way to make fish sauce in general and Thai fish sauce in particular is very famous, and nowhere else can be compared. If you have a chance to travel to An Giang, do not forget to visit and enjoy this delicious dish.
Snakehead sauce is known as the king of all kinds of sauce in the West.
Fish sauce, fish
Reishi fish is a fish that only appears when the water comes back. Young spirit fish (also known as spirit fish at the beginning of the season, coming in flood water) is used to store sugarcane, cook classic cotton and sour soup, … Old spirit fish (available at the end of the season, larger sizes) then used as fish sauce.
Fish sauce is the most popular western fish sauce in Southern cuisine.
After being salted, fish sauce will be kept for a while and then mixed with hearing and sautéed with brown sugar or honey. When the sauce has just “arrived”, it means that it has absorbed the spices with a characteristic aroma, then eat the fish sauce raw with rice, or with boiled sweet potatoes to have a delicious meal. Westerners often use sour fruit and eat with raw fish sauce to neutralize and taste better. There are places where this Western fish sauce is often dotted with the juice made from lemon, kumquat and indispensable hot peppers, a few slices of ginger, garlic to partially mask the smell of fish sauce.
Eating fish sauce with raw fish is indispensable for the fruit.
Shrimp sauce
Fish sauce that has reached the point of eating is often mixed with papaya, galangal and some other spices and then for a day or two for sour sauce will become a delicacy of Western cuisine of Ben Tre and Tien provinces. Giang, Ca Mau, Tra Vinh, … Some regions call this dish as fish sauce.
Mam sauce is packed with raw vegetables including young papaya buds, bananas, star fruit, figs, young crispy fruit and dangerous chili fruit and then rolled into a large roll. This is a familiar way of eating that has become a hallmark of folk cuisine of expatriates coming to the southwestern region to settle down. Today, people often use rice paper rolls instead of using full papaya leaves to wrap spring rolls. According to writer Son Nam, Ca Mau shrimp paste has a very eye-catching red color, looks and likes, and also has a strong aroma of ginger blends the spicy taste of chili and the salty taste of the sun in the sea.
Papaya duck billet mixed with shrimp paste – a delicious western fish sauce.
Fish sauce
Mam ba khia is also a western fish sauce with an interesting way of eating. People often tear the three knots to make fish sauce and mix it with lemon juice, sugar, chili, garlic, ginger, …. After that, let the fish sauce sit for a while. If you eat the right three-notch fish sauce, you must use your hand to pick up the marinated fish sauce to chew into the sound of vegetables with cooked sweet potatoes or boiled bananas or rice, especially cold rice.
Ba khac fish sauce is a type of sauce made mainly from the three crabs, a species of crab typical in the South.
Gut sauce
Fish sauce is a Western fish sauce made entirely of snakehead fish guts, but it must be a medium to large size fish to taste and be fat enough. Because the snakehead fish is increasingly rare and difficult to find, currently only snakehead fish is farmed in the market, so it is more difficult to find the intestines of the wild snakehead fish. That’s why fish sauce is quite expensive. Even the natural snakehead fish sauce has been difficult to find, the fish snakehead fish paste is even more extreme because of the limited quantity.
Fish sauce and unique variations
Hotpot with fish sauce
Ganoderma fish sauce, after being boiled, will be filtered off the bone and then take the water. Add spices to deodorize fish sauce such as minced garlic, lemongrass, chili in the pot and stir to turn yellow, continue to add the just sliced bacon and stir-fry and pour fish sauce into. Finally, boiling, seasoning a little sugar, monosodium glutamate or seasoning powder, there is a Western delicacy that attracts many diners. One secret to the mild fish sauce, natural sweetness is to take a handful of lemongrass, crush it and cook it with hot pot broth.
All the ingredients just finished should be put into a small hot pot, let the fire simmer. When eating, you just put the fish in the ceiling so that the pot of fish sauce is sweet, then take it out to a plate to avoid the fish being crushed. Regularly eating hot pot with rich fish sauce and continuing to remove eggplant, bitter melon (cut to taste) and vegetables is the favorite meal of Westerners and many tourists when traveling to the river. 
The ingredients that make up the famous hot pot sauce in the West.
Brown color with typical aroma from familiar western fish sauce such as Linh fish sauce, fish mixed with broth, rich flavor thanks to minced chili garlic combined with lemongrass, sweetness from meat, all kinds seafood such as shrimp, squid and fresh fish such as snakehead fish and a green plate of garden vegetables have created a rich rustic sauce hotpot in Southern cuisine.
Noodles with fish sauce
Along with hot pot sauce, bun Mam is also the dish chosen by tourists when coming to the West. Nowadays, these dishes have become extremely popular, becoming a specialty in restaurants, from popular to high-end restaurants and in the list of favorite dishes of many people. Indeed, the dish processed from the western fish sauce has been positioned as an indispensable delicious dish in the regional culinary culture.
The broth of the noodle dish can be used from the existing hot pot sauce or cooked with a similar cooking method but has a better taste. People who eat noodle soup can combine the broth with noodles, steamed snakehead fish, roasted pork, shrimp, squid, … to get a bowl of delicious, rich and flavorful noodles.
Genuine Western noodle soup makes many people away from home but miss the delicious taste of home.
People in different southern provinces such as Can Tho, Soc Trang, Ca Mau, … have changed the hot pot sauce, vermicelli in different styles with unique features with unique ingredients made from fish. copper, river fish, but still do not forget to combine the available vegetables in our garden from squash flower, comparison chopsticks, water lily to amber, bitter vegetables, water spinach or broccoli, dragon beans, …
Fish sauce
Mam chung is one of the most popular processed fish sauce dishes of the South West. This is also a familiar dish in the family of the river. There are two familiar ways to make the western sauce are to leave the whole and puree the fish and bring it with duck seeds.
Snakehead fish sauce
The finger-sized fish sauce is placed in a circle in a large bowl and then add the purple onion and chopped green onion, add a little ground pepper, chili, garlic, sliced ginger and a little sugar, monosodium glutamate and then add the fish sauce. The rice cooker is cooking on the fire just drained the water, remember to cover it tightly. When the rice is cooked, the fish sauce is just as fragrant.
Fish sauce served with rice and a plate of water spinach or boiled longan or familiar raw vegetables in or around the house such as bananas, starfruit, crab, rice, mango buds, industrious, hyacinth, water lily … it is very ghostly to run out of rice, especially on rainy days.
Snakehead fish sauce is an extremely popular dish of rice.
Fish sauce is sour sour
With fish sauce made of smaller fish, especially anabas, chopped fish, when distilled, the fish sauce must be minced thoroughly and seasoned with a little MSG, sugar and spicy spices such as chili, pepper, onion, garlic to reduce fishy and flavorful. There are places where the sauce is mixed with bacon or minced pork liver. The next step is to beat a few duck eggs into a bowl of fish sauce and stir well with chopsticks. Next, steaming the fish sauce, after a while, use the chopsticks to test to know if the sauce has cooked well. Note that during the steaming process of fish sauce, sometimes you should open the lid of the pot to release the stagnant water, avoiding small water in the bowl of fish sauce will not taste much.
Mam chung is one of the easiest western fish sauce to eat.
Fried snakehead fish sauce
In provinces such as Soc Trang, Bac Lieu, there is also a way to cook western fish sauce more interesting than fried snakehead fish sauce. For the fried fish sauce not to be crushed, the fish sauce to stick to the pan or burn or burn it requires extremely skillful hands. 
Fish sauce fried snakehead fish makes regular meals more delicious.
The perfect fried fish sauce must still have its shape, golden yellow is served in the plate, and around, there are more beautiful and attractive garden vegetables. This is a dish that makes people remember the taste of the country because it is so familiar, associated with the childhood of many people in the West.