Rustic yet delicious dishes in Long An

Famous fermented fish hotpot in the Southwestern region

Fermented fish hotpot is a delicious dish of the Mekong Delta region. The dish has the characteristic flavor of fermented fish and the combination of rustic vegetables such as water lily, water mimosa, drumstick flower, squash flower, sesbania flower, wild water spinach, banana flower, etc.

Ms. Nguyen Thi Hang Ny (Ward 6, Tan An City) said: “On weekend afternoons, when my family gathers, I often choose fermented fish hotpot because this dish is rustic and easy to cook. If you want to make a delicious hotpot, the ingredients must be fresh.

Usually, the hotpot has fish, pork belly, shrimp, squid, etc. And the main ingredient that makes up the "soul" of the hotpot is fermented fish. Choosing fermented lady carp fish or snakehead fish is also one of the secrets to having a delicious hotpot”.

The fermented fish is not too salty, the broth is brown, thick and smooth (Photo: Internet)

After preparing the ingredients, simmer the pork bones to give the broth moore flavor, then cook the fermented fish, filter out the residue. Depending on the taste of each family, season the hot pot to condense the flavor, add a little minced lemongrass. Fermented fish hotpot can also be served with freshwater fish such as perch, goby, snakehead fish, etc to add the soul of the countryside.

Delicious hot pot with fermented fish has a brown, thick broth mixed with garlic, minced chili. In the idyllic setting of the peaceful countryside, enjoying hot pot and sipping a glass of Go Den rice wine is truly a Long An experience.

Xiem Lo vermicelli soup fuses two culinary cultures

By just hearing the name, people can imagine the origin of this dish. Xiem Lo vermicelli soup originated from Khmer cuisine with ingredients including broth made from snakehead fish, vermicelli noodles and chili salt.

When introduced to Long An, Xiem Lo vermicelli soup became a unique dish in localities bordering Cambodia such as Kien Tuong town, Moc Hoa district, Vinh Hung district. People here have transformed it, creating a unique and delicious dish that is hard to resist.

Xiem Lo vermicelli soup - a typical dish that attracts tourists from near and far

Depending on taste, each locality will have a different way of preparing. However, the dish does not lose its original flavor.

The main ingredient is snakehead fish, with firm, sweet meat. After cleaning the fish, the head and bones are used to stew the broth, the body is ground and shaped into small balls to be fried or cooked together. The broth is then poured into a bowl with small, soft, and chewy vermicelli noodles. Xiem Lo vermicelli soup is also served with peanuts, boiled pork skin, and water mimosa.

Mr. Pham Huu Chau (owner of Xiem Lo vermicelli soup restaurant, Ward 6, Tan An City) said: “The soul of the dish is red turmeric. When choosing turmeric, you must choose the old ones. When eating, put a little vermicelli noodles in the bowl, pour the broth and then add a few pieces of fish balls, snakehead fish heads or other substitute such as perch, eel, frog, etc. Finally, add a bowl of chili salt and diners are ready to explore the attractive Xiem Lo cuisine”.

The aroma of turmeric mixed with the sweetness of fish meat and a little bitterness from water mimosa, giving diners a new culinary experience when traveling in Long An. This is not only a dish of cultural exchange but also good for health, especially for people with stomach pain, diabetes, asthma, etc.

Long Huu snow-flaked cakes - the soul of this hometown

For generations, Long Huu snow-flaked cakes have become a familiar delicacy of Long An people. The aroma of fresh ginger blends with the sweetness of dried bananas, the fatty taste of peanuts and sesame, creating a unique flavor for the cake filling that can only be found in Long Huu land of Long An province.

The main ingredient of the cake is sticky rice flour, and the filling is made from dried bananas cut into strips, mixed with shredded ginger, then simmered with sugar until heavy, then taken down to cool, and added peanuts and sesame.

After that, the craftsman uses a wooden mold carved with dragon and phoenix patterns to shape the cake. The image of the dragon symbolizes strength and sacredness, while the phoenix is ​​a symbol of luck and happiness.

Snow-flaked cakes are a specialty of Long Huu area, Can Duoc district

We visited the family of Mr. Bui Van Nho, who has inherited and developed the family's traditional snow-flaked cake making profession for the past 16 years. With the famous Oanh Muoi snow-flaked cake brand in Long Ninh hamlet, Long Huu Dong commune, Can Duoc district, Mr. Nho's family not only has a stable income but also preserves a unique cultural feature of their hometown.

Mr. Nho shared: "To have a batch of delicious filling, the maker must balance many factors. Adjusting the amount of water and the heat,  stirring evenly, each operation requires meticulousness. Only then will the filling achieve a smooth consistency, not dry or soggy".

Thanks to its traditional and delicious flavor, his family's snow-flaked cakes are known and sought after by many people. Every day, his facility produces 100-150 snow-flaked cakes, and during Tet, the number increases to 1,700-1,800, so his family has to hire more workers to meet the demand.

Through many ups and downs, the sweetness of Long Huu snow-flaked cakes has become a part of memories, an indispensable traditional flavor in life, especially during the New Year and Spring. This is a specialty and also a gift from the homeland, which will surely warm the hearts of relatives or visitors from afar.

Fresh sausage - a delicious dish of the lower region

When mentioning Can Duoc - Long An, surely foodies will not forget the flavor of sausage, a delicious dish that is indispensable in the kitchen cabinets of many families.

Co Chau sausage (Can Duoc town, Can Duoc district) is one of the fresh sausage production facilities that is favored by many customers near and far.

As the 3rd generation to continue the family's sausage making tradition, about 15 years ago, Ms. Luu Thi Kim Chau separated and opened the Co Chau fresh sausage brand with characteristic delicious flavor. This is also the family's secret to success that has been kept for over 40 years.

Can Duoc traditional fresh sausage is in the top 121 typical national culinary dishes

The process of making sausage is an art that requires meticulousness and experience. The lean thigh meat must be fresh hot when purchased, then all the tendons and fat must be removed. After being ground or sliced, the meat will be mixed with diced fat and marinated with spices, especially traditional wine. After that, the mixture will be mixed with peppercorns and stuffed into the intestines by using a machine.

Ms. Luu Thi Kim Chau - owner of Co Chau sausage production facility (Can Duoc town, Can Duoc district), said: "My top priority is that the input materials must be fresh hot, from the meat to the garlic, the marinade spices are all carefully selected.

In addition, marinade wine is also a traditional family ingredient to preserve the flavor of Can Duoc fresh sausage". On a normal day, her facility produces 100-200kg of sausage. During Tet, this number increases 5 times to meet market demand.

As one of the delicacies of the lowlands, Co Chau sausage production facility has become the only representative of Long An province to be in the top 121 typical national culinary dishes in phase I of 2022, certified and honored by the Vietnam Culinary Culture Association, contributing to making Can Duoc fresh sausage an indispensable part of the culinary culture of Long An people./.

By Long An Newspaper - Translated by Q. Thien

Source: https://baolongan.vn/kham-pha-long-an-voi-nhung-mon-an-dan-da-a186194.html