Fish sauce in U Minh is a treasure trove of specialties, from popular to rare, by the skillful combination of talented hands in the culinary village.
Going along the West, you can find fish sauce hotpot anywhere, but the typical ingredient of U Minh fish sauce hotpot is only in the southernmost part of the country, which is fish sauce with butterflies.
Butterfly choke fish specializes in living in saltwater lagoons, the meat is very fragrant. Therefore, people in the U Minh mangrove forest often add lemongrass leaves, fresh coconut water, and even cow’s milk to the hot pot to reduce the strong smell of this fish sauce.
U Minh fish sauce hot pot is a skillful combination of talented hands in the culinary village (Photo: Tran Hieu)
U Minh fish sauce hot pot of Ca Mau land is really different. It can be said that U Minh fish sauce is a treasure trove of specialties, from popular to rare, by the skillful combination of talented hands in the culinary village.
In order to have a unique delicious taste, right from the selection of ingredients to the processing of fish sauce, the people here are very elaborate and meticulous.
U Minh fish sauce hot pot with full of wild and fresh ingredients (Photo: camau.gov.vn)
Just a rough count, the ingredients that make up the U Minh fish sauce hot pot are over 10 numbers. As for the recipe, of course, “measure and make shoes” to each specific spice.
No one knows when fish sauce was born, but how to make fish sauce, every woman in U Minh knows it all. From the traditional way of salting fish into fish sauce to eat gradually, today, the recipe for making fish sauce has many innovations.
The soul of U Minh fish sauce hotpot is the herbs of domestic grassland (Photo: Kinhtedothi)
Not only “making” different ways to deodorize fish sauce, people in the southernmost part of the country also create “great tricks” to add fish sauce to the salting stage to make fish sauce more delicious and rich.
Attached with the footprints of exploring the southern land, U Minh fish sauce hotpot dish clearly shows the characteristics of Ca Mau culinary culture with full of wild, fresh ingredients, famous specialties of Mui land.
U Minh fish sauce hotpot is best when cooked with seafood from the countryside (Photo: Kinhtedothi)
According to the experience of seniors in the fishery industry in U Minh, although the butterfly chop fish has many bones, the fish meat is fragrant and fragrant. The idea that everyone is “difficult to eat, difficult to smell” the characteristic fish sauce, but just one try, butterfly fish sauce will conquer all the senses of those who enjoy it.
One of the most important steps when making fish sauce hot pot is seasoning because it determines the deliciousness and harmony of the dish. In order for the hot pot to be fragrant, the U Minh people use fish sauce with butterflies, cook the meat, remove the bones, add fresh coconut water, minced lemongrass and seasoning.
Seasoning is the stage that determines the deliciousness and harmony of the dish (Photo: Tran Hieu)
The reason why fresh coconut water is chosen to cook fish hotpot is because of its sweet, easy-to-eat aftertaste, combined with choking fish sauce to increase the sweetness and aroma of the broth. According to their culinary “gu”, Westerners often use sugar, monosodium glutamate or according to the “herditary secret” of replacing sugar with cow’s milk to make the broth clear, fragrant, fat, and comparable.
Boil hot pot, drop ingredients such as meat, fish, seafood… as you like. However, U Minh fish sauce hotpot is most delicious and attractive when cooked with a variety of sweet and brackish eco-system country seafood such as snakehead fish, white catfish, yellow catfish, perch, gourami, crayfish, eel, etc. snails, clams, clams…
Butterfly fish – a typical ingredient of U Minh fish sauce hotpot (Photo: mientaydacsan)
The soul of U Minh fish sauce hot pot is the herbs of the domestic grassland, which grow wild in the rich U Minh forest such as the buds, water lilies, cotton buds, coriander, bitter vegetables, crab claws, tubs, etc. water hyacinth, madden, silk leaf, the grass, water chives, coop…
The “monumental” vegetable plate with all the bitter, acrid, fleshy and sour flavors is neatly decorated beautifully, a harmonious and attractive combination of many typical delicacies of the Western region.
A plate of “monumental” vegetables with all the bitter, acrid, fleshy, and sour flavors (Photo: Nhat Ho)
Enjoy U Minh fish sauce hotpot, from the crunchy feeling when chewing the water lily stalks, the bitter taste of crab vegetables to the sweet taste of fish, shrimp, crab, meat with fresh coconut water and a little fat of cow’s milk.. like awakening all the senses of foodies.
Not only is it a famous delicacy, U Minh fish sauce hot pot also has cultural features, imbued with identity such as the gentle, rustic, close and friendly personality of the people of Mui land.
Butterfly goby belongs to the family of giant fish, living in the natural environment, mainly in the Mekong River basin (Thailand, Laos, Cambodia, Vietnam) or low-lying, slow-flowing shallow water areas with many aquatic plants. born.
The butterfly choke fish has a small head, short, pointed snout, with tiny red-orange dots on the body. Butterfly chop fish meat is delicious, nutritious, healthy, small in size, but greasy when eaten, is the raw material of many popular and simple dishes.
Crispy fried young choke fish with tamarind sauce for the gentleman to use as a sharp bait to cross with his comrades. Adult choke fish are stocked with pepper; Cooking water lily sour soup, taking it out and eating it with rice is the best. If you want to keep the taste for a long time, let it dry. Dried fish choke butterfly grilled up delicious and irresistible.
Fresh gourd fish is made “raw fish sauce” to bring up the nose, eaten with cold rice, acrid banana, sour star fruit and pineapple (fragrant, pineapple). The fish sauce hotpot has a distinctive aroma of Southern fish sauce; Served with wild vegetables of the rich U Minh forest area such as: locusts, tubs, water hyacinths, maddens, water lilies, bitter vegetables, crab claws, water chives…
Photo: Internet (vinlove.net)