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Linh Fish Hot Pot with Sesbania Flowers
Rate this recipeLinh fish hot pot with sesbania flowers: the true taste of the Mekong Delta's waterways.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pork bones
200 g
Sesbania flowers (bong dien dien)
300 g
Linh fish
300 g
La giang leaves
200 g
Implementation Steps
01
Gut and clean the fresh linh fish, drain in a colander, then marinate with garlic, chili, sugar and a little salt for about 10 minutes.
02
Crack open a young coconut and pour the water into the hot pot, add a few spoonfuls of good fish sauce, sugar and a little tamarind juice for sourness, and season to taste. Then add fragrant fried garlic, some pork cracklings and culantro, and bring to a gentle boil. Linh fish is very delicate and cooks quickly, so gently add it to the pot just before eating. Dip the sesbania flowers in as you eat to keep them crunchy and sweet.
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