Every year, when the chướng wind whispers back to the riverbanks of the Mekong Delta, that’s when the sesbania flowers bloom golden across the water surface. And sour soup with sesbania flowers and wild climbing perch is a simple yet uniquely delicious dish that you simply can’t miss.
The Mekong Delta has an intricate network of rivers and vast rice fields. This region boasts the country’s largest production and reserves of freshwater fish. Coming to the Mekong Delta, “eating fish” is a truly captivating culinary delight. There are so many delicious fish varieties in the delta.
Sour soup with sesbania flowers and wild climbing perch is a humble yet distinctive delicacy of the Mekong Delta’s riverine region. The pot is made entirely from fresh, local ingredients, making it incredibly appealing. Climbing perch has sweet, aromatic, and fatty meat that’s quite easy to find in local markets.
During the rainy season and flooding, climbing perch follow the rising water onto the fields to feed. Farmers cast nets or set traps and catch plenty. The young ones, about the size of three fingers closed together, are called “mề” climbing perch—this type is the highest quality. With about 9 such small climbing perch, scale them, gut them, trim fins, remove gills, and keep them whole to make a delicious pot of soup.
In folk cuisine, sesbania flowers are used to prepare a rich and varied array of dishes. In rural areas, people often pick sesbania flowers early in the morning while still fresh, remove the bitter stems and pistils, discard the calyx, and gently rinse under running water to avoid bruising and losing flavor.
Sesbania flowers are highly nutritious, rich in protein and vitamins beneficial for health. Notably, they contain two pigments—agathin (red) and xanthoagathin (yellow)—which are powerful antioxidants that protect cells.
Bring the pot of water to a boil, then add a pinch of coarse salt. Lightly sauté minced lemongrass, add sliced chili when the water simmers down. Season with sugar, MSG, and a dash of good fish sauce. Gradually add eggplant, pineapple, and tamarind to the pot. If you have fermented rice (mẻ) pounded smooth for extra sourness, it’s fantastic. Seasoning with cilantro (ngò om) is the most authentic way, as this herb has a very rustic, countryside aroma.
Add the climbing perch to the pot just until cooked, then scoop them out onto a plate to dip in pure, high-quality fish sauce. Dip the vegetables into the gently simmering pot as desired, and enjoy with rice vermicelli or steamed rice. The fatty, fragrant perch meat, tender sesbania flowers, and tangy-spicy broth will delight visitors, making them sweat and feel refreshed!
A rustic feast featuring sour soup with sesbania flowers and wild climbing perch will leave you with lasting memories of this bountiful land.
According to Vĩnh Long Online
