Mekong Delta is a peaceful region where people are very kind and friendly. Mother Nature gives them many fresh fruits, fishes, animals and vegetables which can be used to cook delicious foods. However, 'Bun Ca Chau Doc' or Chau Doc Fish Noodle Soup has a special flavor which is totally different from others.
Chau Doc Fish Noodle Soup is originated in Cambodia before people in the Mekong Delta tweaked it to fit their taste. Now it can be found almost everywhere in Chau Doc Town of An Giang Province, 250 km west of Ho Chi Minh City.
Mekong Delta is full of fishes and shrimps which are main components of Chau Doc Fish Noodle Soup. The main ingredients are snakehead fish, broth and noodles. The fish meat is ground and mixed with spices to make fish pie. After cleaning and boiling the fish, the chef fillets it, marinates it with spices and fries it briefly on a pan with turmeric to give it a golden color and nice aroma. The success of the dish lies in the broth that is made from fermented carp, shrimp paste and livestock bones. It also has a pale yellow color from crushed turmeric and fried fish is added to enhance its flavor.
Then the rice noodle, fish pie, toasted pork, chopped green onion, fried tiny onion are put into a bowl. Next, the broth is poured into the bowl. The dish is served with a plate of roasted pork (heo quay) and dien dien which gives a unique aromatic texture and subtle fatty taste. A variety of fresh veggies are served with this food such as thin sliced water spinach, banana flower, bean sprouts, water mimosa and common sesban.
If you have a chance to visit Mekong Delta, especially Chau Doc province, do not miss Chau Doc Fish Noodle Soup. It’s not only the taste but also the soul of Mekong Delta which will be with you even when you have come back home.
Candy Lee
