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Vietnamese cuisine is an inseparable part of the culture, closely linked to daily life. Culinary culture stretches from North to South, with each region possessing its own unique characteristics, contributing to the richness of Vietnamese cuisine. It's a colorful cultural journey exploring all regions, from simple dishes in family meals to sophisticated dishes for festive occasions. The diversity and sophistication of Vietnamese cuisine not only satisfy diners but also serve as a bridge, bringing the traditional values and culture of the Vietnamese people closer to international friends.
Recently, MAMMOM restaurant introduced its "Flood Season" menu, exclusively for August and September. This event was not only an opportunity for MAMMOM to launch new dishes but also a chance for diners to discover the diversity and unique flavors of signature dishes from the Mekong Delta region of Southwestern Vietnam.
Recently, MAMMOM restaurant introduced its "Flood Season" menu.
This event is not only an opportunity for MAMMOM to launch new dishes, but also a chance for diners to discover the diversity and unique flavors of signature dishes from the Mekong Delta region of Southwestern Vietnam.
The menu begins with an appetizer: Water lily salad mixed with crispy fried shrimp, a truly authentic taste of the Mekong Delta. The second appetizer, uniquely named Soc Trang rice cake, boasts a rich, savory flavor with a crispy crust and a creamy filling of shrimp, meat, and mung beans.
The highlight of the menu is the signature Southern Vietnamese Fish Sauce Hot Pot, featuring the rich flavor of fermented fish sauce made from snakehead fish, combined with fresh vegetables typical of the Mekong Delta region such as water spinach, Sesbania grandiflora, pumpkin flowers, and Sesbania grandiflora flowers. Fish sauce hot pot is a dish deeply rooted in Southern Vietnamese culinary culture, with a rich, fragrant broth infused with the aroma of fish sauce, blended with the sweetness of fresh vegetables and seafood.
The highlight of the menu is the Southern Vietnamese Fish Sauce Hot Pot set.
Furthermore, we cannot overlook the enticing flavor of the delicious and flavorful grilled river dolphin with salt and chili. River dolphin – a special delicacy of the Mekong Delta, indispensable in meals during the flood season – is grilled evenly, retaining its natural sweetness and just the right amount of chewiness. And then there's the dried snakehead fish rice ball with tamarind sauce – a rustic dish with sticky rice mixed with coconut milk, combined with chewy dried snakehead fish and sweet and sour tamarind sauce, creating a perfect combination that evokes memories of familiar, simple country meals.
Finally, the menu concludes with a sweet and creamy dessert: Stir-fried wax bananas in coconut milk. The wax bananas are stir-fried until soft, combined with rich coconut milk and a sprinkle of green onions, creating an elegant and flavorful dessert for a perfect, satisfying ending.
Chef Truong Minh Triet, the mastermind behind these special dishes, shared insights into the signature dish of the Mekong Delta's water lily salad with fried freshwater shrimp, a signature dish of the Mekong Delta during the flood season. The ingredients include water lilies, crispy fried freshwater shrimp, Sesbania grandiflora flowers, and a mix of aromatic herbs. A unique aspect is that during the flood season, water lilies grow tall with the water current, offering a naturally sweet and refreshing flavor. The freshwater shrimp, which feed on plankton, have a particularly sweet and fragrant taste. When the floods arrive, Sesbania grandiflora flowers bloom profusely, becoming an indispensable highlight in Mekong Delta meals. Enjoying this dish is like experiencing the most authentic and quintessential flavors of the riverine region.
Sharing more about the Southern Vietnamese Fish Sauce Hot Pot – the signature dish of the "Flood Season" menu, Head Chef Truong Minh Triet said: “The fish sauce used for this hot pot becomes tastier and richer the longer it is aged; it must be fermented for at least a year. People in the Mekong Delta enjoy fish sauce hot pot with many kinds of vegetables because it is a dish that focuses more on vegetables than meat. The rich fish sauce broth means that vegetables, meat, or seafood can be eaten immediately without dipping sauce. However, some people will eat it with fish sauce or sweet and sour tamarind sauce, depending on their personal taste.”
Chef Truong Minh Triet - the man behind these special dishes.
In addition, Chef Triet also shared about adapting regional dishes to suit the tastes of each diner, as each region has its own unique ingredients and flavors. Chef Triet emphasized: "With the core value of providing the most authentic flavor for diners so that everyone can have the most complete experience of Vietnamese cuisine, MAMMOM restaurant always maintains the most original flavors."
Mr. Nguyen Quoc Hoa, Operations Director of VietDeli, the operator of MAMMOM restaurant, shared: “We always want to bring diners rich culinary experiences from all regions of Vietnam. The 'Flood Season' menu is part of our effort to introduce the diverse and distinctive culinary culture of each region. At MAMMOM, each dish is not only a combination of flavors but also contains a story about history, people, and national identity, contributing to the richness, diversity, and enduring vitality of Vietnamese culinary culture.”
Typical dishes of the Mekong Delta region of Southwestern Vietnam.
