7 Western specialties during flood season

The normally peaceful Western river region becomes more special during the floating water season.

1. Sesbania Ganoderma fish hotpot

When the rain falls heavily on the fields, the flood begins to rise, fish from the upper reaches of the Mekong River come down and go to the fields to spawn, starting the ling fish season.

Depending on the region, the broth of this hot pot dish is cooked in many different ways.

Linh Dien fish hotpot.

2. Grilled field mice

This is a Western specialty that not all tourists dare to try.

Delicious dishes `challenge` the courage of visitors.

3. Coconut goby, braised flexible fish with pepper

In the flood season, coconut goby and ling fish fill the markets to be processed into many dishes, but the most delicious is fish braised with pepper.

Attractive fish dish braised with pepper.

4. Melon salad is not a fish

The young leaves and neem flowers are washed and put in boiling water to reduce bitterness, then drained.

Typical Western salad.

5. Sesbania cotton pancakes

The cake is made from rice flour mixed with coconut milk to thin it, adding a little turmeric powder to make the cake golden and fragrant.

Rustic pancakes with Sesbania filling are only available during flood season.

6. Braised lentils with pineapple

Catfish is a type of catfish that lives on the bottom of the freshwater environment in the Mekong Delta, appearing in abundance during the floating season.

Rich braised fish with pineapple.

7. Braised water lily with fish sauce

Water lily is a field vegetable that grows in low-lying areas with muddy water.

Delicious braised fish sauce is usually fish sauce made from flexible fish, choke fish… The fish sauce must be boiled in boiling water, filtered to remove bones, minced lemongrass, then shrimps, mussels or snakehead fish are added at the right time when the fish sauce has just boiled again.

Harvesting water lilies.

Thanh Tuyet