Snakehead Congee
- Preparation time: 20 min minutes
- Cook time: 60 min minutes
Photo: @trangthu_thutrang
Ingredients
- A snakehead fish
- Rice, beans
- Mushroom, ginger, onion, pepper
- Vegetables similar to that of a hotpot
- Prepare the fish and then stir-fry it for a minute. Rice cooked with beans and ground pork. The dish is served like hotpot.
Preparation
Snakehead fish congee may seem like a humble dish at first glance, but for those who experience it, especially when served in a hotpot style, it comes as a delightful surprise. The combination of ingredients and preparation resembles a hotpot, infused with the sweet and rich flavor of congee, complemented by fragrant spices and chili.
A Different Style of Congee
Congee, and particularly fish congee, remains a beloved dish in Vietnam, especially favored by those feeling under the weather or seeking a milder taste. Among the various types of congee, the snakehead fish variant stands out due to its complexity and unique flavor profile. This dish combines rice porridge with beans, meats, mushrooms, and a diverse selection of vegetables such as water lily, eggplant, balsam apple, straw mushrooms, and bean sprouts, along with additional ingredients like eggs and balut.
Not only are the ingredients intriguing, but the method of consuming this congee is also reminiscent of hotpot dining: diners can add eggs or balut and fresh vegetables directly into the simmering pot. Even though many may confuse it with hotpot, snakehead fish congee is distinctly its own dish. Unlike typical hotpots that often include vermicelli noodles, this congee entices diners with its innate sweetness from the rice and beans.
Congee of Southwest Vietnam
Originating from the Southwest region of Vietnam—a locale renowned for its rich variety of fish and agricultural produce—snakehead fish congee is a captivating fusion of local ingredients, featuring fresh snakehead fish alongside an array of veggies and the region's staple: rice. Once a commonplace family meal, this hotpot-style congee has evolved into a celebrated dish within Southwestern Vietnamese cuisine. Sharing a meal in the countryside with a steaming pot of this congee, complemented by strips of fish and dipping sauces made from fish sauce, ginger, and chili, offers a taste of the simple yet unforgettable flavors of the Mekong Delta.
Óc trần lá ngải
Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.
Grilled beef wrapped in wild betel leaf
Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.
