![]() In My Tho, some famous snakehead fish porridge shops have jars of minced soy sauce for customers to use as dipping sauce or seasoning as they like.įinally, there is a plate of bitter vegetables, a specialty vegetable of the South that is bitter on the tongue but extremely sweet in the end. Minced soybean paste (soybean) is also the secret to helping the fish porridge have a characteristic taste. To make the bowl of porridge more attractive, after seasoning with enough spices, the cook often adds purple onions, in addition, finely chopped scallions and coriander are also two indispensable things. Every time you slurp a piece of porridge, pick up a piece of fish and dip it with fish sauce. There are also people who like to put the fish separately on a plate with some blanched onions and herbs. The fish body will be separated from the bones, when you need to eat, just put the fish in the bowl and then scoop the porridge. ![]() Depending on the preferences of the eater, the chef will separate the head and intestines of the fish. Finally, snakehead fish will be put in a boil for fresh water and the aroma of fish mixed with each grain of porridge, then pick the fish and keep it separate.įor those who cook well, the snakehead fish is just cooked enough to keep the flesh intact and not broken. ![]() Put the pot on the stove, cook until the water boils, then add the roasted rice and cook until the top is full, season with salt, monosodium glutamate, sugar, a little sugar and fish sauce. Some people are careful to use rain water or filtered water to cook porridge. In order for the porridge to have a round flavor, the water for cooking porridge must not be used with tap water that has a chlorine smell. When the fish is blanched, take it out and wait for the porridge to stay, then put it in. In order for the fish to be fishy and not pale, after cleaning, some people blanch the fish in boiling water with a little ginger, salt and seasoning powder. For the Mekong people, the fish is cleaned but the intestines must be left intact because this is considered the most delicious part of snakehead fish and is also the attractive feature of fish porridge. The belly and head of the fish should be cleaned thoroughly by removing the gills and any remaining minced blood. Buy fish to scale, rub salt on the whole body to reduce viscosity and reduce fishy smell. Although this fish is smaller, the meat is firm and fragrant. The snakehead fish chosen to cook is usually a large one with little bone, but instead of buying snakehead fish to raise large children for a lot of meat, meticulous chefs in My Tho often choose copper snakehead fish. Rice porridge is not washed and cooked immediately like white porridge but must be roasted in a pan until the rice grains are golden and fragrant. To have a really delicious bittersweet snakehead fish porridge, the chef will choose a medium-sized, sweet and fragrant rice. Not too fussy in processing, but wanting to have a delicious bowl of porridge that makes people squirm is not easy. But perhaps it is not until tasting the fish porridge of My Tho that the gourmets click their tongue to admit that “this is no longer a common dish but a specialty”.Įxactly when it appeared in the list of specialties of the Southwest region is unknown, but according to some senior chefs in My Tho, Cai Lay (Tien Giang), this dish may have appeared in the family meal from hundreds of years ago. More sophisticated, buy less pork to have a pot of minced meat porridge. Those who are not good at cooking or don’t have much time, just wash a handful of rice in a pot of white porridge and eat with dried braised fish. It’s the same in every house, whenever people feel bored with rice today, people immediately think of porridge. In the southern and southwestern provinces, porridge is a familiar dish of every family. Better to Know Snakehead Fish Rice Porridge Delicious, easy to digest and rich in nutrients, fish porridge of several tens of thousands of VND becomes a specialty dish available all year round and a dish that those who have the opportunity to visit the Mekong Delta region. In the cold season, a bowl of fish porridge warms the hearts of diners. Local’s pick: Snakehead Fish Rice Porridge small restaurantįacts: It’s hot, make a bowl of hot fish porridge while sipping and wiping sweat.
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