Grapefruit salad
Pomelo salad is a famous garden delicacy in Dong Nai, especially in Tan Trieu islet. This dish has a sour taste from pomelo pulp, sweet taste from shrimp, fragrant smell of spices and herbs.
The grapefruit used to make this dish is usually green-skinned grapefruit, just ripe. The pink grapefruit segments are skillfully separated. Fresh river shrimp are washed, cut lengthwise, marinated with spices, and stir-fried until the shrimp meat is firm and deep red. Boiled pork belly is chopped into small pieces. Roasted peanuts are crushed. Chili, onion, green coriander, Vietnamese coriander... are chopped.
All the above ingredients are mixed together with a little seasoning such as sugar, garlic, chili, fish sauce, add some Vietnamese coriander and sprinkle on top some crushed peanuts, fried shallots, chopped coriander. The salad looks attractive with skillfully mixed and colorful colors.
Pomelo salad is usually served with crispy shrimp chips. This dish costs about 100,000 - 150,000 VND per plate.
In Dong Nai, besides grapefruit salad, there are many interesting delicious dishes made from this fruit such as grapefruit tea, grapefruit steamed chicken, and grapefruit wine.
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Photo: madamegai/thehungrypigg
Wild bitter melon hotpot
Wild bitter melon leaves are quite common in Long Khanh (Dong Nai). People often pick young leaves and shoots of wild bitter melon to prepare dishes. Although bitter, it has higher medicinal properties than regular bitter melon. When eaten, diners can feel the sweet and fragrant aftertaste.
Wild bitter melon grows naturally, commonly in mountainous and midland areas, sparse forests and usually only grows in the rainy season. Nowadays, wild bitter melon is propagated by many people, grown in home gardens to have year-round ingredients for hot pot processing.
Photo: Wild Bitter Melon Hotpot - My Mother
Wild bitter melon hotpot is usually cooked with snakehead fish (like baby snakehead fish) or young ribs, dried shrimp, and field crab.
Bitter melon leaves are picked, washed, and drained. When processing, you can reduce the bitterness of bitter melon by squeezing salt. When the hot pot is boiling, diners just need to dip a handful of leaves into the hot pot and then take them out immediately, and eat immediately to feel the characteristic delicious taste.
Bien Hoa fish salad
Dong Nai has two famous floating fish villages: Tan Mai floating fish village and La Nga floating fish village. Fishermen here prepare many delicious dishes from fish, but the most famous is still fish salad.
Fish used for salad are carp, elephant ear fish, red tilapia... Carp used for salad must weigh no more than 2kg and no less than 1kg. According to people, fish that are too big will have dry meat, the meat fibers are not smooth, but fish that are too small will have little meat, the meat is mushy. With red tilapia and elephant ear fish, the bigger the fish, the sweeter the meat.
After being cleaned and scaled, the fresh fish will be carefully filtered, removing the backbone from the tail to the gills. The chef filters quickly and evenly so that the fish meat is smooth, not broken, and has no small bones. Then, he uses paper towels to dry both sides of the fish meat, removing all the slime and fishy smell.
When the fish meat is dry, slice it into small pieces about 2cm, mix with lemongrass and galangal, crushed. These two hot, spicy spices will make the fish meat rare before mixing with the golden rice bran, giving it a fragrant aroma. This fish salad is eaten with more than ten different types of vegetables such as fig leaves, young jackfruit shoots, mango shoots, ginseng, perilla, basil, mint, young lotus leaves, lettuce, perilla leaves, coriander...
The dipping sauce is very important. The sauce is made from fish head, lean pork, and pork liver. All are ground and mixed with fish eggs, lemongrass, galangal, fried garlic and onions, seasoned to taste to create a thick, shiny, golden fish fat sauce with a fragrant aroma.
Sour soup with sorrel leaves
Long Khanh (Dong Nai) is a red basalt land where giang leaves grow abundantly. This type of leaf belongs to the vine family, often growing in rubber forests. Giang leaves are carefully picked, washed, and crushed hard so that the leaves are slightly bruised. This gives them an appealing sour taste.
People often cook giang leaves with chicken broth. Drain the giang leaves. When the pot of water boils, add the leaves, stir well until the leaves turn yellow, add a little seasoning to taste. At this time, the chicken gizzards are fried with onion and fat, seasoned to taste; remove the pot of soup from the stove and pour the chicken gizzards into the pot of soup, hearing a sizzling sound, fatty, spreading the attractive aroma of chicken, giang leaves, onion, coriander, and basil.
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