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Unique "island" utensil - the cooking tool for the famous island hot pot dish of the Mekong Delta.
In the Mekong Delta, "cù lao" (island) is not just a name for strip-shaped land areas surrounded by rivers, such as Thoi An islet, Thoi Son islet, An Binh islet... It is also the name of a special dish, cooked in a peculiar pot resembling a candlestick, but larger, combined with a cylindrical aluminum basin with a hollow chimney in the middle to hold charcoal.
"Cù Lao Hot Pot" has become an iconic dish in the cuisine of the Southwestern region of Vietnam, often appearing at important occasions such as weddings, ancestral worship ceremonies, and Tet (Lunar New Year). Perhaps the unusual name comes from the shape of the "Cù Lao" pot, resembling a piece of land rising from the river. This dish showcases the creativity of the local people, forming a distinctive and unmistakable mark of local culture.
The aluminum tube in the middle of the hot pot reminds one of the small islands that rise up in the middle of the river in the Mekong Delta, surrounded by water.
The round pot with a handle and a hollow aluminum tube in the middle is reminiscent of the small islands floating in the waters of the Mekong Delta. The heat from the charcoal in the aluminum tube heats the broth in the pot without the need for a gas or alcohol stove at the bottom. Chefs say that the difference between this island-style hot pot and other hot pots cooked in regular pots lies not only in the recipe. Island-style hot pot is always a charcoal-grilled hot pot. And for the best results, it must be cooked with mangrove charcoal. Because mangrove charcoal burns evenly, maintains consistent heat, retains heat for a long time, and produces less ash and dust...
"During family gatherings, the women often gather beforehand to plan the menu and assign cooking tasks. Each person chooses dishes according to their own preferences and skills, from chicken salad with lotus root, rice vermicelli, roasted pork to jelly dessert. And the hot pot is always entrusted to those with cooking experience and expertise, because preparing this dish requires meticulousness and skill; it must not only be delicious in taste but also beautiful in appearance, showcasing the cook's skill and the host's thoughtful preparation," shared Mai Huong (Soc Trang).
This simple hot pot dish, yet it contains the essence of the land and sky of the Mekong Delta.
The "Cù Lao" hot pot dish doesn't usually require too many complicated steps in its preparation. Instead of using many spices, this dish relies on a broth made from steamed bone marrow, combined with dried shrimp or squid, and then cooked with naturally sweet cassava, resulting in a clearer broth.
Depending on the region and the circumstances of each family, the ingredients for "cù lao" hot pot can vary. Typically, "cù lao" hot pot will include characteristic ingredients such as dried pork skin, boiled pork, chicken or duck heart, liver, gizzard, pig's stomach, egg rolls, cabbage rolls with meat, and various meatballs. Unlike other hot pots, there is no side plate of vegetables; instead, all the ingredients are arranged inside a "cù lao" (a type of container), including cabbage, carrots, and broccoli carved into delicate flower shapes, along with cilantro for added aroma.
The delicious and appealing hot pot dish from the Mekong Delta region is a highlight of Western Vietnamese cuisine.
Mai Huong explained: "Whether the 'Cù Lao' hot pot is visually appealing and colorful depends on the skill of the person who carves the flowers and leaves for decoration. After carving, the flowers are soaked in ice water to maintain their freshness and ensure they bloom beautifully."
People in the Mekong Delta often eat "lẩu cù lao" (a type of hot pot) with vermicelli noodles. Nowadays, many restaurants serving this dish will add vegetables and other dipping ingredients if customers request them. "Lẩu cù lao" is not only a unique local dish but has also become a symbol in the rich cuisine of the people of the Mekong Delta. It is an indispensable dish for important occasions, especially engagement and wedding ceremonies. In traditional Southern Vietnamese feasts, "lẩu cù lao" was often the representative dish, served after appetizers and occupying a central position.
Before the hot pot is served to diners, hot charcoal is lit in the center of the aluminum pot, igniting a flame. After placing the pot on the table, the server pours broth into the pot and covers it to ensure the dish boils quickly. At this point, fresh rice noodles and a bowl of spicy chili fish sauce are added to the table for diners to dip the ingredients in the hot pot.
Depending on the host's taste and circumstances, the variety of dishes in the island hot pot can vary.
As a true native of the Mekong Delta, Mai Huong explained while tending to the simmering hot pot: "When the hot pot is boiling, diners usually take a bowl, pick up a piece of vermicelli, then pour in the hot broth, and savor the delicate aroma of scallions and cilantro. Afterward, they add other ingredients like meat and various types of fish cakes to the bowl and enjoy it slowly. The soft vermicelli blends perfectly with the hot, sweet broth, eaten with crispy and chewy fish cakes, tender and flavorful cabbage-wrapped meat, and crunchy, delicious chicken gizzards dipped in spicy chili fish sauce, creating a savory and unique flavor combination that captivates diners from near and far."
Today, there are many variations of "cù lao" hot pot to suit modern life. However, the sweet and savory flavor of the broth remains what people cherish most when enjoying this dish. It's like the character of the people of the Mekong Delta: honest, simple, but also very generous.
