Snakehead (termite fish), a fish that lives on the seabed near the coast, is abundant in the Central Coast. Fish has white meat, chewy and sweet taste. In Duc Pho TX, fish are considered specialties and there are many delicious dishes made by the people here.
The first dish to mention is the fish soup cooked with dragon tongue. On hot days, walking around the coastal markets such as Pho Khanh, Pho Cuong, Pho Chau … you can easily see fresh, fish caught by fishermen in the morning. Choose a few fish that are hard, firm, round like wrists and bring them to shave off the scales and then cut open the intestines, remove the veins along the spine and cut them short to taste. Long tongue (a type of cactus) grows wild in the coastal villages of Duc Pho town. One time cooking soup only needs about a dozen hand-sized long blade leaves, beating each leaf to the ground so that the leaves drop off the spikes, then using a knife to cut off the nodules around the body, then wash it and then cut into thin fibers.
Fish soup with dragon tongue – a specialty of Duc Pho waters. Photo: THIEN DI The ingredients are available, just boil the water and add the fish to a few slices of fresh chili to remove the fishy smell. When the fish is just cooked, put the long tongue on the island. A few minutes later, season with a little more delicious fish sauce, monosodium glutamate and eat with some cilantro. So, there was a fish soup cooked with a wild, sweet and cool tongue. The sweet aromatic fish meat blends with the mild sour taste of the dragon’s tongue, the mild broth creates the characteristic taste of this soup. This dish is characteristic of the people of Duc Pho, so the people who are far away from home also deeply remember its taste when going away. Mrs. Tra Thi Ut, in Pho Khanh commune (Duc Pho town), has reserved a small garden just to plant the dragon’s tongue. Mrs. Ut shared: “My children live and work in Canada, but each year they return to their homeland. This dragon blade garden I plant so that every time it comes back, I cook fish soup with dragon tongue. When he was bored with fish soup, Duc Pho people chose to cook fish soup, but more specifically, fish porridge had to be eaten with bread roll. Like all other types of fish porridge, the fish are boiled and removed from the bones, leaving only the white flesh. The fish meat is lightly oiled, then seasoned to taste. Fish bones are finely crushed, filtered for water, and then cooked in porridge with fish broth. Porridge cooked, add meat and fish to be finished. “But bread roll, it must be the type of bread that is coated in the bakery only in Pho Khanh or Pho Cuong,” said Pham Kim Oanh, from Pho Khanh commune. Crispy bread rolls on embers, dotted with fish porridge to leave a very special aftertaste for people to enjoy. Not only cooking soup, porridge, fish can also be baked or stored with pepper, hot chili in a clay pot, sour soup with giang leaves … Although the price is quite cheap, only from 40-70 thousand VND / kg, Depending on the size, but this fish is very popular and is a regular dish present in the meals of Duc Pho people from ancient times to now, becoming an indispensable part when it comes to the specialties of the land. south of the province.
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