Grilled snakehead fish
Grilled snakehead fish or upside down snakehead fish is a typical dish of the South. This dish is associated with the period of reclaiming new land of the people here. Grilled snakehead fish has a very simple way of preparation. After catching snakehead fish in ditches and fields, use a stick to skewer the fish lengthwise and then grill it directly on fire or straw. When the fish body is covered with a layer of black char, it is also the time when the fish is cooked. Take the fish off the skewer, scrape off the black skin to reveal the fragrant young white fish meat. Grilled snakehead fish is served with garden vegetables, fish sauce and thin rice paper.
Steamed snakehead fish with gourd
There is a way to eat rolled fish and dipped fish similar to grilled snakehead fish, but the preparation process of steamed snakehead fish with gourd is more elaborate and time-consuming. After cleaning the snakehead fish, marinate it with spices for about 30 minutes and then steam it. When the fish is cooked, put it on a mango-shaped plate, arrange the young gourd with the skin cut into cubes around it. When eating, turn on the stove to heat the fish and the gourd is cooked enough to eat.
Fish noodle soup
In the South, there are a series of noodle dishes with snakehead fish, the most prominent of which are bun ken, bun ca Soc Trang, bun ca Chau Doc, bun ca Tra Vinh, bun mam, bun thai... Although the names are different, the processing methods are different, but in all noodle dishes, snakehead fish is processed the same way. Specifically, after cleaning the snakehead fish, boil it, peel off the fish meat and set aside or stir-fry it with turmeric. The fish broth is reduced with bone broth and spices to form the broth.
Noodle soup
In addition to the white, fresh, sweet fish slices, snakehead fish noodle soup attracts diners with its sweet broth, soft and crispy straw mushrooms, large, chewy noodles, and a bowl of fish sauce with firm anchovies, rich in flavor, combined with rustic bitter herbs. Refreshing, easy to eat, easy to digest, snakehead fish noodle soup can be enjoyed at any time of the day, any season of the year, but is most delicious on slightly chilly mornings.
Snakehead fish porridge
Snakehead fish porridge has many plus points. First is the coolness, then the irresistible deliciousness of a series of ingredients such as straw mushrooms, minced meat. To achieve a certain softness, smoothness, and fluffiness, the porridge is not cooked with rice but with sticky rice. The cooking method is also not to put raw sticky rice directly into the broth but to roast it until golden brown with a little pepper and salt, then add it to cook with the broth. Unlike other porridge dishes, Southern snakehead fish porridge is served with bitter herbs and tamarind sauce, making the fish slices fresher, more fragrant and more flavorful.
Fish porridge hotpot
It can be said that fish porridge hotpot is a large-scale development of fish porridge with the ingredients of the porridge multiplied many times, suitable for a shared dish rather than a single person's dish. Snakehead fish porridge hotpot fascinates diners with the soft, hot aroma of sticky rice porridge, green beans, meatballs, straw mushrooms, the sweet and fatty taste of snakehead fish, the fresh sweetness of green beans, the rich fat of duck eggs or the freshness of chicken eggs. In particular, this hotpot is not only suitable as a snack but can also be used as a health-enhancing dish.
