Like many Western countries, Long An has many delicious specialties from fish, one of which is fish sour soup. The fish sour soup is a popular and typical dish of this province with the main ingredients being peg fish and tamarind, but the best fish sour soup must be cooked with young tamarind leaves.
When the rainy season begins, it is also the season of young tamarind leaves, which is also the time to have the best ingredients to cook sour fish soup. At that time, just a bunch of fish cooked with a few young tamarind leaves, adding okra, tomatoes, and chili, you will have an irresistible rice soup.
Peacock fish is a type of catfish, which occurs a lot in the Southwest region. This type of fish can weigh up to 1kg but it is getting rarer day by day, so the average fish will now fall into about 2, 3 adult fingers. Although it is small, the meat of the fish is very chewy, delicious and fragrant. People will easily find fish in canals, canals or in rivers, …
Peanut fish can cook many dishes, but seems to be best with young tamarind leaves. Some people also think that this Long An specialty is delicious or not largely depends on tamarind leaves, although the sour taste of the soup can also be obtained from tamarind or some other sour fruits.
To cook a pot of fish sour soup is also quite simple. The ingredients are also very easy to find. People just need a few fish, hastily plucked a few young green tamarind leaves, red tomatoes, fresh okra and a little more fresh chili to be able to process this pot of sour soup.
Talking about young tamarind leaves, the South Central region has no shortage of tamarind trees, but young tamarind leaves are not always available. To cook delicious soup, one must be picky with the green leaves at the top of the branches, not to be deep, called young, but not too young, but not too old. Maybe the new sour taste is mild, new fragrant. If the leaves are too young, the soup is not sour, if the leaves are too old, the soup will be a bit harsh.
Then the selection of peg fish also needs its own secret. In order to have a delicious sour soup, housewives have to choose fresh fish wisely, with shiny skin, if in the rainy season (about April of the lunar calendar), it is the season of fish to set eggs, the belly must be full of eggs. After the fish has been selected, it is brought back to soak in salt and rub off the viscous and colored part so that the fish is not fishy.
Western fish sour soup cooked simply but deliciously hard to resist because of the sweetness of the fish, the harmonious sour taste of young tamarind leaves, a little spicy of chili, okra, and tomatoes to create the perfect bowl of sour soup. A tray of rice sometimes just needs rice and hot fish sour soup to make the whole family slurp.
If visitors have the opportunity to set foot in the West and have a walk to Long An, do not miss the taste of the bowl of sourdough soup here. Sip each tablespoon of hot, delicious, sour and then enjoy each piece of fragrant, chewy fish, plus a few stalks of pungent celery to be able to feel the full flavor of Western cuisine. This soup has brought it.
The bowls of sour fish soup do not only appear on the daily rice tray of Long An families, but even in restaurants, restaurants, hotels, … visitors can still easily find them. Find this dish. Although simple, rustic and strangely simple, the taste of sour fish soup seems to have gone deep into the soul and lifestyle of the people of Long An since when has no one noticed.
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