Snakehead fish congee served in hotpot

 

A distinct take on congee

 

Congee, particularly fish congee, is a beloved dish throughout Vietnam, especially sought after during times of illness or when a lighter flavor is desired. Among the various simple congee options, snakehead fish congee stands out with its complex mixture of ingredients similar to those found in a hotpot. This dish comprises rice porridge cooked with beans, meats, and mushrooms, accompanied by a diverse array of vegetables such as water lily, eggplant, balsam apple, straw mushrooms, and bean sprouts, enhanced with the heat of peppers. Additional ingredients like eggs and balut contribute to its distinctiveness.

 

Not only does the ingredient list tantalize, but the method of eating this congee mirrors that of a hotpot: as it simmers, diners can add eggs, balut, and vegetables directly to the boiling pot. While some may mistakenly categorize it, it indeed qualifies as a type of congee. Unlike hotpot, which pairs with rice noodles, this dish captivates eaters through the natural sweetness of rice and beans.

 

 

Congee from South-West Vietnam

 

Originating from the lush South-West region of Vietnam—blessed with an abundance of fish and agricultural products—snakehead fish congee is a fascinating blend of locally available resources. It features live large snakehead fish alongside a variety of vegetables, eggs, and the region's staple: rice. Once a typical dish at family meals, this snakehead fish congee served in hotpot style has evolved into a celebrated dish within South-Western cuisine. Enjoying dinner in the countryside, with a steaming pot of congee and succulent fish dipped in fish sauce, ginger, and chili, evokes the simple yet lasting flavors of the Mekong Delta.

 

Recipe

 

- 1 large snakehead fish

- 1 cup rice, 1 cup beans

- Fresh mushrooms, ginger, onion, pepper

- A variety of vegetables commonly used in hotpots

- Prepare the fish, then briefly stir-fry. Cook the rice with beans and ground pork. Serve this dish hotpot-style, allowing guests to add desired ingredients.