When it comes to Western cuisine, many people will immediately think of fish sauce hot pot. With its unique and attractive flavor, Fermented fish hotpot has captured the hearts of many tourists from near and far when traveling to the Mekong Delta.
When it comes to Western cuisine, many people will immediately think of fish sauce hot pot. With its unique and attractive flavor, Fermented fish hotpot has captured the hearts of many tourists from near and far when traveling to the Mekong Delta.
Fermented fish hotpot is considered a typical dish of the people of the West. Fermented fish hotpot is not simply an everyday dish, it also clearly shows the unique characteristics of the gentle, hard-working people of the West. This is a land gifted by nature with rivers full of fish and shrimp, and fruit trees laden with branches. Since then, fish sauce hot pot has become a culinary feature that blends both love for the countryside and love for the people here. Unlike other lands, only Western fish sauce (especially Chau Doc – An Giang region) can be processed into such a delicious and attractive dish. The strong aroma of fish sauce mixed with herbs and other spices has created a unique, unmistakable characteristic of this dish.
When mentioning fish sauce hot pot, many people will immediately think of the salty taste of fish sauce that has been salted for a long time. However, Fermented fish hotpot is not as salty as people think, but it has a rich, delicious, irresistible sweet taste. To prepare delicious Fermented fish hotpot, choosing fish to make fish sauce is extremely important. Usually, the types of fish commonly used to make fish sauce hot pot are Linh fish and fish. According to the experience of the people here, only this type of fish does not cause a fishy and unpleasant smell to eaters.
