Seafood from Mekong - Long An, Vietnam
Never got tired with seafood and never will! Though alot of seafood now are raised in ponds and cages, it is still widely accepted with good practices in their food and hygiene. Of course we prefer wild caught but how much can this practice be sustainable. In fact aquaculture in some advance countries like Taiwan are not only sustainable but also of very high standard for human consumption.
I had meals on many occasions here and the food were fresh from the market and also the cook was really good in matching and using local ingredients. Some of the local components were not even recognised by me who have been in and out of Vietaam over 70 times.
I enjoyed their fish sauce and also various herbs and vegetables and the use of vinegar.
Shrimps marinated in Fish Sauce and cooked with pieces of lard. They were pan-fried till shrimp is stiff.
Shrimps stir-fried with local vegetables that were available in the market
Snakehead fish and water-cress soup
Local carrot in sugar syrup and vinegar
Standard Vietnamese breakfast
I had meals on many occasions here and the food were fresh from the market and also the cook was really good in matching and using local ingredients. Some of the local components were not even recognised by me who have been in and out of Vietaam over 70 times.
I enjoyed their fish sauce and also various herbs and vegetables and the use of vinegar.
Shrimps marinated in Fish Sauce and cooked with pieces of lard. They were pan-fried till shrimp is stiff.
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