Vietnamese cuisine is an inseparable part of culture, closely associated with daily activities. Culinary culture stretches from North to South, each region has its own unique features to create a rich Vietnamese cuisine. It is a journey of colorful cultural discovery across regions, from simple dishes in family meals to sophisticated dishes during festivals. The diversity and sophistication of Vietnamese cuisine not only satisfies diners but also serves as a bridge to bring traditional values and culture of Vietnamese people closer to international friends.
Recently, MAMMOM restaurant has introduced the "Flooding Season" menu exclusively for August and September. This event is not only an opportunity for MAMMOM to launch new dishes but also an opportunity for diners to explore the diversity and unique flavors of typical dishes of the Mekong Delta region.
Recently, MAMMOM restaurant introduced the "Flood Season" menu.
This event is not only an opportunity for MAMMOM to launch new dishes but also an opportunity for diners to explore the diversity and unique flavors of typical dishes of the Mekong Delta region.
The menu starts with an appetizer of Water Lily Salad mixed with crispy fried field shrimp, a “standard” Western flavor. The second appetizer, with the unique name of Soc Trang Banh Cong, has a rich, nutty flavor with a crispy crust and a filling of shrimp, meat and fatty green beans.
The highlight of the menu is the typical Southern Fish Hotpot set with the rich flavor of linh fish sauce, combined with fresh vegetables typical of the river region such as water mimosa, water mimosa, squash blossoms, and drumstick flowers... Fish Hotpot is a dish imbued with the culinary culture of the South, with rich hotpot broth, fragrant with the smell of fish sauce, mixed with the sweetness of fresh vegetables and seafood.
The highlight of the menu is the Southern Fish Hotpot set.
In addition, we cannot fail to mention the attractive flavor of the delicious, flavorful grilled salt and chili dolphin dish. River dolphin - a special product of the Mekong Delta, indispensable on the dinner table when the water rises, is grilled evenly, retaining its natural sweetness and moderate toughness. And the dish of dried snakehead fish with tamarind sauce - a rustic dish with rice balls mixed with fragrant, chewy coconut milk, combined with chewy dried snakehead fish and sweet and sour tamarind sauce, creating a perfect combination, reminiscent of familiar, simple home-cooked meals.
Finally, the menu concludes with a sweet and fatty dessert of Stir-fried Waxy Bananas in Coconut Milk. The Waxy Bananas are stir-fried until soft, combined with rich coconut milk, and a little green onion, creating an elegant and flavorful dessert for a perfect, well-rounded ending.
Chef Truong Minh Triet - the person behind these special dishes, shares about the Water Lily Salad mixed with freshwater shrimp, a typical dish of the Western people during the flood season. Ingredients include water lilies, crispy fried freshwater shrimp, water mimosa flowers and mixed herbs. A special point is that during the flood season, water lilies grow high along the water flow, bringing a natural sweet taste. This season's freshwater shrimp eat many types of plankton, and their meat is especially sweet and fragrant. When the flood season comes, the water mimosa flowers bloom, becoming an indispensable highlight in the meals of the Western people. Enjoying this dish is touching the most quintessential and authentic flavor of the river region.
Sharing more about the Southern Fish Sauce Hotpot - the signature of the "Flooding Season" menu, Chef Truong Minh Triet said: "The fish sauce used for this hotpot dish will be more delicious and flavorful the longer it is left to eat, it must be aged for at least a year. Westerners, when enjoying fish sauce hotpot, will eat it with many kinds of vegetables because this is a hotpot dish that focuses more on vegetables than meat. The fish sauce hotpot broth is rich, so the 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 each person's taste."
Chef Truong Minh Triet - the man behind the special dishes
In addition, Mr. Triet also shared about the variation of regional dishes to suit the taste of each diner because each region has its own unique ingredients and tastes. Chef Triet emphasized: "With the core value of bringing the most "standard" flavor to diners so that everyone can have the most complete experience of Vietnamese cuisine, MAMMOM restaurant always keeps the most intact 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 'Flooding Season' menu is part of our efforts 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 stories about history, people and national identity, contributing to the richness, diversity and sustainable vitality of Vietnamese culinary culture.”
Typical dishes of the Mekong Delta region
