Fermented Fish Hot Pot, specialties that travelers should not miss in Chau Doc

A Chau Doc specialty you should not miss is fish sauce hotpot. This dish is a harmonious blend of characteristic ingredients from the Western region. Hãy nghe Quyên một travel blogger nổi tiếng bật mí .

Chau Doc is a district located in the southern province of An Giang, Vietnam. It is renowned for its numerous mountains and lakes. Nature gives Chau Doc a large number of fishes and wild vegetables. Fermented fish hot pot or “ Lau mam” is one of specialty food of Chau Doc. The broth for this hot pot is made from fermented pastes such as mam sac, mam linh, all of them usually salty and sweet. Mam sac is an aromatic base for the hot pot, made by fermenting ca sac fish with various ingredients such as pineapple, lemongrass, salt. Mam linh finishes the broth off with its tart and buttery flavors. Apart from these two, there can be additional "mams" in the broth, depending on the cook.

Source of the image: Author

In Chau Doc, Fermented fish hot pot is served with rice noodles, seafood (shrimp, squid), fresh fishes (snakeskin gourami, snakehead meat), and wild vegetables (tomato, water lily, eggplant), and served with a pot with the broth on a stove. Dinners cook the above ingredients at their tables while eating. They usually use chopsticks to put fishes (or seafood, meat, vegetables) at their wish into the pot, cover the pot, then wait until the foods are ready to eat. Dinners can dip cooked foods in special fish sauce with hot chili pepper to enhance the flavors. The dish has five tastes: salt, sweet, sour, hot, bitter. The comfortable, flavorful and healthy "Lau mam" can satisfy those hard to please.

Source of the image: Author

Source of the image: Author

Eating Lau mam Chau Doc is a great thing to do on your trip is not just a meal but a deep cultural experience, attracting anyone eager to explore Vietnamese cuisine.

03 Tháng 07, 2024 222

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