U Minh fish sauce hotpot is one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.

A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips.

B: In today’s program, we introduce U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.

A: Fish sauce has been around in the southern region of Vietnam since it was first populated. There are countless dishes made with fish sauce but the most outstanding dish is undeniably fish sauce hotpot, which is considered a trademark of U Minh cuisine.

B: The hotpot includes a special fish sauce and an abundance of fresh vegetables, such as cabbage, coriander, green bananas, chili, and special local vegetables.

A: These special vegetables are wild vegetables that can only be found in U Minh. Additional ingredients used to flavor the fish sauce hotpot are corn, mushrooms, fish, and eel.

B: The broth of this hot pot is made from fermented snakeskin gourami, which is very rich and fragrant. Bay Hien, owner of the Dung fish sauce shop, told us her recipe for making fermented fish sauce.

He said: “The fish sauce has just two main ingredients: fish and salt. The first and most important step is choosing the fish, which should be fresh, clean, and of a uniform size. After 5 days, when the fish has turned slightly red, add a mixture of boiled sugar water, toasted rice powder, and white wine to the jar to elevate the flavor of the fish. We often add good quality fish sauce to the fermented fish after 2 days, which prevents the fish from getting too dry.” 

A: Every woman in U Minh knows how to make fish sauce. It is agreed that the better the fish sauce, the tastier the hot pot.

B: The flavorful and healthy fish sauce hotpot from U Minh pleases even fussy palates.

Mr. Giang Hoang Hon, Director of the Huong Tram Eco-Tourism Area in Khanh An commune, U Minh district, said: “The fish sauce is rich and fragrant. We use fish sauce and coconut water to increase the sweetness of the broth. Many visitors come back to U Minh repeatedly just to eat this fish sauce hot pot. Some ask me to ship the fish sauce and recipe to them so they can make the dish at home.’

A: To reduce the strong smell of the fish sauce, some people add minced lemongrass leaf and crushed lemongrass root, fresh coconut water for a fresh, sweet aftertaste, and fresh cow’s milk in place of the sugar water to make the finished product thicker and creamier.

B: Like durian, many people find the smell of fish sauce hot pot a bit difficult to get used to, but try it once and you might become addicted to its strong, unusual taste. According to Mr. Le Huu Loi, Head of the Culture and Information Office of U Minh district, fish sauce hot pot is a central feature of the culture of U Minh.

“In the past, people made fish sauce as a familiar fermented condiment. Then, some local people invented new ways to make the fish sauce and elevated it to a local specialty. When you come to U Minh, try some U Minh fish sauce hotpot, an iconic dish of southern Vietnam,” Loi said. 

A: For more recipes, visit vovworld.vn/Food-delight, where many recipes are already waiting for you.

B: Join us again next week for more ideas to diversify your menu. And now, goodbye!

Fish sauce hot pot is a central feature of the culture of U Minh (Photo: VOV)

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