Top 3 Mekong Fish Dishes

Cá tai tượng chiên xù is a traditional dish originating from the Mekong Delta area. This specialty is made by deep-frying elephant ear fish until it becomes crispy and fully cooked, and then it can be served as it is. The meaty and tender pieces of elephant ear fish are often mixed with cucumbers, pickles, and herbs, and the pieces are then wrapped in rice paper. The rolls are usually dipped in a special sweet and sour sauce that’s made from fish sauce, hot chili peppers, and garlic. Before serving, the fish is sometimes topped with roasted ground peanuts and it’s often served with lime wedges on the side.Expand

Cá lóc nướng trui is a traditional dish and a specialty of the Mekong Delta, consisting of grilled snakehead fish. The dish is made with a combination of snakehead fish, basil, bananas, mangos, cucumbers, carrots, and green onions. The vegetables are thinly sliced and arranged on a serving platter. The fish is washed, speared with a long stick from the mouth to the tail, and it’s then buried in straw which is set on fire. When the fire stops burning, the fish should be done. Pieces of the fish are then mixed with the vegetables, sometimes wrapped in rice paper, then dipped into fish sauce or eaten with rice.Expand

Lẩu cá linh bông điên điển is a traditional dish originating from the Dong Thap province. This hot pot is made with a base of ca linh, a local freshwater fish, and river hemp flower called bong dien dien. If the fish is male, it’s simmered in the pot, and if it’s female, its roe is usually deep-fried. The river hemp flower is usually blanched in order to get the most of its nutty and buttery flavor and crunchy texture. The broth usually consists of coconut water, selected seasonings, young tamarind, water lily (bong sung), yellow velvet leaf (keo neo), and either pork or chicken stock. The hemp flower is blanched first, while the fish is added last to the hot pot. Fish sauce and hot chili peppers are welcome additions to this unique hot pot variety.Expand