A pot of fish sauce with enough spicy, sweet, fatty, salty flavors of fat, chili, dried shrimp, pepper, fish sauce, … in harmony with each other to create a delicious rustic folk, expressing the characteristics The unmistakable display of the West River. Initially, this dish was derived from the “roughly” eating habits of people in the West River region, especially the farmers. On long rainy days, because people cannot go to the fields, people use things in the house such as grease, dried shrimp, with spices such as fish sauce, salt, monosodium glutamate, … cooked into a mixture. viscous, then go out to the garden to quickly pick a handful of boiled vegetables to eat with white rice. Because the warehouse is very salty, you can cook it once and eat it for many days without fear. The warehouse is considered to be a poor family’s dish because of its salty taste due to being stored in fish sauce, so just a few braised chopsticks can “finish” the meal. This dish is easy to process and can be stored for many days. Therefore, during the rainy and stormy season, food is scarce. Any family that has a pot of food is not worried about hunger. Starting as a folk dish, there is currently no exact explanation for the name of the match. According to some people, perhaps because it is processed by the method of warehouse, when you eat with a chopstick and eat a little, the name comes from that. The ingredients of the dish are quite cheap and easy to prepare. People only need to store fish sauce in a clay pot until it becomes thick and thick. In some places, fish sauce is still simmered to evaporate, leaving only the white salt layer. The warehouse is quite easy to make, so anyone can learn, but to make delicious food, you need a clay pot, an unglazed black pot. After buying the pot, it must be soaked in salt water, then washed, boiled with water, so in the process of processing food will not get the smell of the soil, but also avoid cracking or absorbing the pot. country. Choosing boiled vegetables to eat with braised flakes is also very important, usually a plate of mixed vegetables includes: okra, water spinach, choysum, cabbage, bitter greens, broccoli, carrots, bok choy, cut gourd into pieces. , suffering, … If you have the opportunity to visit the South, especially the western provinces, do not miss the opportunity to enjoy the delicious dishes to learn more about the specialties of your homeland and love the rustic, simple and attractive dishes of the region. River.

The mudskipper makes a strong impression on the viewer because of its unusual shape. The fish is only as small as 2-3 fingers, the skin is rough, but with eyes as big as the head and a pair of hard, strong fins extending out like two paddles. Going to the mangrove forests in Nam Can, Ca Mau, visitors can see mudfish clinging to trees, swimming under water and “jogging” on the ground. The appearance of the mudfish on the outside is very ugly, but for the indigenous people, this is a food source that contributes to enriching daily meals and is also a specialty dish for far away guests when coming to the land. this. There are many dishes from mudfish such as pepper, deep-fried, sour soup with rice, … but the most delicious is still grilled mudfish with salt and chili. Because the mudskipper fish has a rich sweet taste, grilled on a charcoal stove is the best way to cook fish. Mudskipper fish brought back to wash the mud, salted and chili, and then baked on charcoal stove. Just a little, the aroma of fish spread mixed with the pungent scent of chili also makes diners be impressed by the rich flavor of this dish. Coming to Ca Mau, you should definitely not ignore the snapper fish with pepper – a very familiar dish to the people of Dat Mui region. The reason that sardines have peppercorns are favored by people and tourists because this dish has a salty, sweet and sweet taste, which is very suitable for use with white rice. Braised sardines with pepper to taste delicious must be stored in a clay pot. After seasoning fish will be cooked in a clay pot with coconut water and lard, let it simmer until the fish is dry and the fish is cooked. Regarding the land of Nam Can Ca Mau, asking for a hotpot of snapper, everyone knows because this dish is very famous here. The sweetness of the fish meat, in harmony with the sour taste of tamarind juice and the spicy taste of chili, has created a delicious mudfish hotpot that is ecstatic for many visitors. When using this dish, visitors should pay attention to only put each boiled fish in the hot pot so that the fish is ripe, not ripe. The mudfish hotpot is also served with water spinach, banana, tomatoes, herbs … and many other vegetables. In particular, this dish must be used with tamarind fish sauce and noodles. Besides, the mudskipper can also be dried. Dried mudskipper fish fried or grilled with tamarind fish sauce is great. Photo: Internet. Invite readers to watch the video “Specialties Super Horror Not Everyone Dare to Eat”. Source: Youtube.

Delicious but delicious food. To make the dish is not too difficult, just a little cumbersome. Dried shrimp to make this dish must be earth shrimp (river shrimp) so that it is not friable, not sandy and soft. Take shrimp to soak in warm water to soft, take out the dirt, rinse and drain. Create a mixture of broth, including fish sauce, monosodium glutamate, seasoning seeds, sugar, and filtered water to suit the family taste. Remember that fish sauce used in the warehouse must be a delicious fish sauce, if there is a homemade fish sauce, the better. Because the pot is delicious or bad is the strong scent of the fish sauce. Particularly, the bacon just chopped the rectangle with the little finger or the square and then brought it to the pan to produce oil. Separate lard and meat separately. To the main stage of the dish. The pot used to make the match must be the clay pot to taste it because it slowly absorbs the spices, blends the aroma of soil and especially holds the heat longer. However, if you do not have a clay pot, you can still use an aluminum pan instead. Place the pot on the stove, add some lard that was pressed earlier. Until the fat is boiling, add the purple onion and minced garlic to scent it up. Add dried shrimp to stir-fry, then pour the mixture of stock water into the pot. During the storage process, continue to leave the whole-fruit (or dangerous peppers) buffalo horn, green pepper, scallion to spread the pungent flavor. Let the fire simmer until the pot turns the candy sharp, bring the bacon to mix. Tasting again to taste, then turn off the heat. This hot dish will be very delicious. Any boiled or raw vegetables can be served with a braised dish. The quintessential aroma of fish sauce blends with the fatty taste of pork, the sweetness of dried shrimp and the spiciness of spices to make a delicious dish. Pick up a piece of boiled vegetables “swip” into the “warehouse” pot and then eat it with rice, making the taste buds strongly stimulating. The warehouse can also be a snack or eat with sweet potatoes, burnt rice. Eating rice with braised salt, in addition to changing the taste is also a way to help us remember a difficult time in the past.

Braised potato bud is a traditional dish of the people.

Potato buds here are not sweet potato buds, but buds of varieties with vertical (some places also known as sheaths or sepals) such as yams, galangal potatoes, sweet potatoes, spotted potatoes … which are common in the village. Every countryside has it, easy to grow, easy to take care of, and has many economic benefits and values.

The tuber is used for boiling or stir-frying to make soup. Along the way, potatoes are used to raise pigs, they often eat quickly. And the potato buds (except for the speckled potato, which is a very itchy potato that few users use) bring the soy sauce warehouse for us to eat very delicious soup, with a strong flavor of the countryside.

Potato buds that are not available all year round are only seasonal and for a very short time. Potatoes are usually grown from November of the previous lunar year to May next year, then harvest. The time from when the potato grows to mid-April, the potato grows and gives birth, so it is not picking buds. It was not until early May 1-2 weeks before harvest that they picked potato buds to both feed and for the dwarf potatoes to focus on nourishing the fat tubers.

To have sweet and non-itchy sweet potato buds, from preparation to cooking operations must be very meticulous, careful and attentive. Experience when picking potato buds is to choose the leaf buds that are still tightly wrapped and then bring them out to dry in the light sun for a little re (usually picking in the early morning, drying at noon to cook).

Before cooking, wash it and then fold it into a clay pot in layers, on the bow spread a turn of copper crabs, peeling off the bib and muzzle. Take 2 bamboo cross-pinned crossbones on the top of the pot so that the buds are not inflated when they boil. Take a delicious scoop of soy sauce, dilute with water, add the potato buds and cook. When effervescent, pay attention to reduce the heat, only give effervescent five. Absolutely do not immerse the chopsticks.

Watching when the water in the pot is exhausted gradually, use a water bath to dilute it with water with a little more lard (called row water), sometimes using a scoop to water it gradually. Just boil it almost dry and water the goods in, doing so from 4 to 5 times is nine. At this time, you can take the chopsticks dipped in to check the light salinity to adjust to fit. Then, depending on the large or small soup pot, more or less, you can add 1 or 2 longitudinal fruits that have been cooked, wash off the shells, seeds, then strip on top and add a little more water to cook. shallow is fine.

Lift down the pot and open the pot to cool down. When using the pin to lift the chopsticks, carefully pick each potato bud in the bowl, it looks like each potato bud on the outside is still hunted, but the inside is softly ripe, giving off a sweet aroma of vertical, crab, sweetness and flavor. typical taste of copper potatoes, it is unforgettable to eat.