On this trip, enjoying Western cuisine, I have a different perspective, very different from the food in the West.
Going on a tour and experiencing short-term roadside restaurants has greatly reduced the appeal of regional cuisine, so a trip guided by a local will help you enjoy the true regional delicacies. And I had such a trip.
The first difference is that you don't have to think that all Western dishes are "intoxicatingly sweet". Intoxicatingly sweet is different from being sweet.
This means that the sweetness of Western dishes this time no longer causes reactions from real local chefs. For example, Soc Trang noodle soup is a typical delicious dish, sweet and rich in flavor but not "overly sweet".
Then comes the number one dish in the West, which is braised fish in a clay pot. Braised fish can be used to braise all kinds of fish, but catfish is the strength of the West, such as tra fish, basa fish, and snakehead fish. The small ones are goby fish, coconut goby fish, dolphin fish (the name sounds like a big fish, but it is a tiny little fish, also a type of catfish), and then there is chot fish.
The got fish - a specialty fish of the Western region - is plump and round with full eggs.
Braised fish in clay pot is also known as braised fish in clay pot. This is the most delicious specialty dish that I have enjoyed during this trip to the West, although I have been treated to countless types of fish as I just mentioned above.
The got fish in the Central region I call it "nganh fish". The barb on the fish's beak becomes "nganh" in the South; the got fish in the West is fat and round from its egg belly.
The goby fish is always cleaned and stripped of its skin at the market. When you buy it, just wash it, drain it, and put it in a clay pot to marinate.
To marinate, you must first boil a little sugar water to get the color of the fish's wings, then add fish sauce, sugar, chili, chili powder, shallots, cooking oil according to each family's taste. In the Central region, it is less sweet, in the South, it is a little sweeter. Marinate for about 1 hour. Before braising, add a little coconut water to cover, put on the stove and simmer until the fish is curled.
Braised snakehead fish in clay pot in the West, eaten with white rice, irresistibly delicious.
That day, we enjoyed a pot of braised fish with pickled cucumber and many other delicious dishes; the pot of braised fish was passed from one end of the table to the other just to be enjoyed with a bowl of authentic ST25 white rice. It truly lives up to its reputation as “Can Tho with white rice and clear water”. There really is no dish more delicious.
Source: https://danviet.vn/ca-chot-giau-omega-3-nhieu-acit-beo-khoe-o-mien-tay-con-nhieu-nhin-thoi-da-thay-ngon-lam-roi-20240625204835.htm
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