Sa Dec noodle soup
Noodle soup is one of the most famous dishes in Sa Dec. In particular, the ingredients that make this dish are indispensable noodle soup from rice flour, soft without peeling. According to local people, the secret to a delicious bowl of Sa Dec noodle soup is that the noodle soup should fall quickly through boiling water, not leaving it for too long will be mushy and broken.
Ingredients such as liver, chop, meat ... It is recommended to rub the salt thoroughly, clean so as not to smell. The broth is cooked from the stewed tubular bones and removed the foam to keep the broth clear. In order for the water to smell characteristic and sweet, there must also be a few dried grilled squid and dried shrimp.
Sa Dec noodle bowl scores points with clear soup, white cake fibers, some indispensable ingredients are pork liver, meat, chop, quail eggs ... arranged plump on a layer of noodle pie; with chives, sprouts and a few stalks of lettuce combined with fresh peppers, satay ... give the dish more rounded taste.
Silkworm cake is also one of the specialties not to be missed in Sa Dec. In particular, silkworm cake yarn is the secret to making the dish unique, with a very feat process including rice flour and tapioca flour then kneaded and astringent into yarn and then steamed. The skin is cut finely mixed with spices (some places with the addition of shumai or spring rolls), herbs, sprouts, cucumber, sweet and sour fish sauce and rich coconut milk.
The silkworm cakes will be placed on a plate, topped with herbs, sprouts, cucumber, add skin, spring rolls and coconut milk, sweet and sour fish sauce on top. Each strand of chewy silkworm cake blends with sweet and sour fish sauce, adding the fatty taste of coconut milk, the aroma of envelope, for an unforgettable taste.
As one of the specialties of Sa Dec, grilled snakehead fish is popular with many diners. This dish has a simple way to prepare with easy-to-find ingredients such as snakehead, herbs, cucumber, lotus ...
Grilled snakehead and dried to browned straw all give fragrant, fluffy, and sweet meat. When eating, take meat rolls with vegetables, noodles dipped with tamarind fish sauce to add a little hot chili pepper for a balanced taste.
Crazy Spirit Fish Hotpot
This is a typical dish in the floating water season in Sa Dec with two main ingredients: spirit fish and crazy cotton. The spirit fish removes its tail, washes, drains and marinates with garlic, MSG (main pasta), and a little sugar. Next, the typical mad cotton picks up the stem, rinses with water and drains. This hot pot dish is cooked with fresh coconut water, seasoned with fish sauce, sugar, tamarind, chili, garlic ... Season with a little seasoning to taste.
When eating, put the spirit fish in a hot pot and then take it out quickly to enjoy. Where the crazy cotton is eaten, put it in the hot pot there. This casual, casual dish is dipped in salty fish sauce and chopped chili.
Cotton gun stock sauce
Another rustic dish in Sa Dec is fish stock served with water lilies. This type of cotton is also most abundant during the floating water season. Cotton when picked is washed, cut into stalks. In particular, this dish uses spirit fish paste or choke fish to cook fish sauce with ingredients including lemongrass, pork belly, snakehead or truss fish ... then season to taste. When eating, just add the water lily and remove it immediately to keep it crispy fresh.
For Dong Thap people, fish stock must be eaten when it is still hot to be delicious. The aroma of fish sauce and rich taste let diners fully feel the essence of the internal wind incense in Sa Dec.
According to VnE