Braised fish in coconut water - Unique feature of Vinh Long cuisine

When mentioning the unique flavors of Western Vietnam, it is impossible not to mention the braised snakehead fish in coconut water dish of Vinh Long town. Here, Tan Tan restaurant is famous for its ability to fully evoke the essence of this specialty. Snakehead fish, a type of fish found only in the Tien River and some areas of the Hau River, has become an indelible culinary symbol in the hearts of locals and tourists.

2. Characteristics and origin of toad fish

According to fishermen, toadfish are very rare and challenging to catch. These fish live in deep waters, where there are many rocks, tree roots, and fast-flowing water. Because of this harsh living environment, only long-time and experienced fishermen can hunt this fish.

3. Building a network to purchase toad fish

To ensure a supply of fresh and delicious toadfish to serve diners, Tan Tan restaurant has established an extremely sophisticated trading network. Areas such as Cai Be, Cho Lach, Mang Thit, and Vung Liem are all involved in this supply chain, with prices not less than 70,000 VND/kg, two to three times higher than other types of fish. Mr. Ba Du, owner of Tan Tan restaurant, said: "People in the West call toadfish or gobyfish both correctly. In the past 60 years, no one has heard anyone say there are two different types."

4. Mr. Ba Du's memories and experiences

Mr. Ba Du is not only the owner of the restaurant, but also a part of the history of this land. He recalls the days on the banks of the Tien River, when the Dam hamlet, the fishing hamlet, and the Bun hamlet were still alive along the river, and the Nam Giang wharf was still bustling. He proudly said: "I know all kinds of shrimp and fish, after the burnt fish of the Hau River, there is no other type as delicious."

5. Requirements and processing methods of toad fish

In Mr. Ba Du's recipe, the toad fish must be alive, weighing at least 2kg to be at its best, with firm meat, few bones, and rich flavor, the best part being the head. To prepare, the fish must be kept alive until close to cooking time, cleaned without scaling, sliced into pieces, and drained.

6. How to cook braised snakehead fish in coconut water

The main ingredients are fresh coconut water mixed with good fish sauce, boiled in a pot. The onion stalks are chopped into small pieces, crushed, and the chili slices are put into the pot first. Then, the fish is added, seasoned and simmered over medium heat until the fish is cooked. The dish is perfect when served with raw vegetables and green mango, creating an irresistible meal. The toad fish can also be used to make stew, but this method is not as good as enjoying it in the form of braised coconut water.