Mam hot pot is one of the typical dishes of Western cuisine, which is extremely popular with locals and tourists.
Different from the traditional Western-style sweet taste, Can Tho fish sauce hot pot impresses diners with the characteristic taste of the braised fish sauce and the vibrant colors of dozens of wild vegetables served.
There are many different explanations for the origin of this special fish sauce hotpot. Legend has it that the origin of hot pot with fish sauce is closely related to the Khmer people. According to the “old man of the South” – writer Son Nam, hot pot sauce originated from Chau Doc (An Giang), which is an idyllic dish of Vietnamese people in their journey to reclaim and open the realm.
Mam hot pot is a simple and rustic dish of Vietnamese people (Photo: Vietnamese delicacies)
Fish sauce can be processed into a variety of dishes. Although braised fish sauce is a familiar dish of the people in the garden, it is not easy to make. A delicious fish sauce hot pot not only depends on the origin of the fish sauce, but also directly related to the way it is processed, reduced and served with vegetables.
Can Tho fish sauce hot pot dish often appears in year-end parties, meetings or family gatherings of Southern people. If you want to have a “delicious taste” hotpot, first of all, the source of ingredients must ensure the best freshness.
If you want to have a “delicious taste” hotpot, the ingredients must be fresh (Photo: tieukhanh.02)
Usually, a pot of fish sauce will have bacon, goby, fish balls, squid, tofu, especially indispensable eel dish. However, the main ingredients and flavor that make up the famous fish sauce hot pot is fish sauce.
Choco fish from Chau Doc region used to make braised fish sauce is made from frozen fish from U Minh Thuong region. With a characteristic salty taste, the fish is scaled, washed, marinated with familiar spices such as hearing, jaggery, can add a handful of star fruit leaves or pineapple eyes to make the sauce both delicious and eye-catching red.
The fish sauce is not too salty, the hot pot turns brown, the broth is mixed (Photo: foodiebylybeos)
The people of Cai Rang floating market have their own secret to make the fish sauce taste not too salty, the hot pot turns brown, the broth is mixed with garlic, minced chili, fish meat a lot, looks just enough, delicious, smells good. typical fish sauce.
Choc fish paste is cooked to dissolve the meat, filter the bones, season with spices such as sugar, monosodium glutamate … just eat and pour into the hot pot. Depending on the taste of each family, you can add a handful of finely minced lemongrass leaves, pounded lemongrass root cooked with eel, perch, goby, snakehead fish with a little fragrant fish sauce.
No dish can be eaten with a variety of vegetables like hot pot sauce in the West (Photo: chonoicantho)
Visiting Can Tho to eat fish sauce hot pot, visitors are especially interested in the attractive green – red – yellow color of the vegetable tray served with about 40 kinds of vegetables. Among them, most of them are typical vegetables of the Southern river region such as: water lily, raspberry, bitter vegetables, crab claws, sorrel cotton, pumpkin cotton, water hyacinth, crazy flower, pot string, vegetables. mussels, coriander (capsule), centella asiatica, coriander, cilantro, mangosteen, longan sprouts, longan buds, fig leaves, water lily, coriander, braised coriander, broccoli, morning glory, cilantro , dragon beans, straw mushrooms, eggplant, bananas, dangerous peppers, acrid bananas, eggplant…
The taste of braised fish sauce with a typical processing creates a strong taste impression (Photo: Anh Thu)
Not only creating a visual impression by the attractiveness of color and freshness, the richness of vegetables in Can Tho fish sauce hotpot also has the effect of masking the smell of braised fish sauce and balancing yin and yang very effectively.
Some people say that each tray of vegetables for a hot pot of fish sauce is like a symphony of vegetables from a river garden, making diners unable to help but be enthralled, craving, even “addicted” to green, clean, extremely delicious vegetables. that folk. And it is not “exaggerated” when someone says that no dish can be eaten with as many vegetables as hot pot with fish sauce in the West.
The vegetables in the fish sauce hot pot have the effect of balancing yin and yang (Photo: Vietnamese delicacies)
Can Tho fish sauce hot pot is popular with many diners because the talented chef always knows how to reduce, adjust the smell and taste to suit the taste of each type of guest. With farmers or working guests, it is necessary to have richness; But urban people or intellectual guests need to make lighter fish sauce… It’s the braised fish sauce with its unique processing that creates a strong taste impression for people to enjoy.
Mam hot pot – a rustic dish of Westerners, has now become an indispensable specialty in the menus of many luxury restaurants. But perhaps only in Can Tho, can diners fully feel the culinary essence from the salty, simple and bold aftertaste that is unforgettable because of the strong impressions that hotpot brings.
Photo: Internet (vinlove.net)