Traveling along National Highway 1A towards the Mekong Delta, passing through Tien Giang province, you will encounter many eateries selling Western Vietnamese specialties, including Snakehead Fish Congee with Bitter Herbs.

This dish carries a characteristic rustic flavor that is not only delicious but also helps cool the body and treat the common cold. Snakehead fish meat is mild and sweet, while bitter herbs act as a natural medicine to prevent and treat various ailments. Try your hand at cooking and enjoy this dish to experience its wonderful flavor.

Ingredients for Snakehead Fish Congee with Bitter Herbs

1 large snakehead fish

Straw mushrooms

A handful of soft, fragrant rice

Bitter herbs, fresh bean sprouts

Seasonings, shallots…

How to cook Snakehead Fish Congee

Clean the snakehead fish by removing all scales and internal organs. Be careful not to break the gall bladder, as it will make the fish taste bitter.

Boil the fish with about one liter of water, crushed shallots, and a bit of seasoning powder. When the water boils, foam will appear; you should skim off this foam to make the broth clearer, resulting in a tastier and more visually appealing congee.

A special feature of Western-style snakehead fish congee is using this fish-boiling water to cook the rice. This allows the sweetness of the fish to spread evenly into every grain of rice.

Toast the rice until it turns slightly golden and fragrant, then add it to the previous fish broth to cook into congee. A secret to making the rice bloom faster is to add it to boiling water. The toasted rice grains will bloom beautifully like jasmine petals and smell very aromatic.

Clean and halve the straw mushrooms, then add them directly into the pot to cook with the congee.

After deboning the fish, marinate the meat with a little seasoning powder and pepper. Once the fish has absorbed the spices, add it back into the boiling pot. When the rice is fully bloomed, season to taste and add some finely chopped green onions.

To serve, ladle the congee into a large bowl and eat it with bitter herbs, fresh bean sprouts, shredded ginger, pepper, pure fish sauce, and a few slices of chili. For a more elaborate presentation, you can serve the congee in a small pot over a portable stove and blanch the bitter herbs like a hotpot.

Note: Do not cook the bitter herbs directly in the pot with the congee, as overcooked bitter herbs become extremely bitter and difficult to eat.

On winter days, there is nothing better than the whole family gathering around the fire, slurping a bowl of snakehead fish congee with bitter herbs. This dish is excellent for curing colds, as bitter herbs themselves are a great medicinal remedy for detoxifying the body.

The Mekong Delta is always famous for its unique dishes, especially those made from fish. Despite the simple preparation and easy-to-find ingredients, snakehead fish congee with bitter herbs has deeply entered the subconscious of many people living far from home. Whenever the weather changes, one craves a bowl of congee cooked by their mother—it is not just a remedy for a cold, but also a spiritual specialty of the homeland.