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Salted fish of Chau Doc
Mam (Mắm) is the most popular course of the South. But only in Chau Doc (Châu Đốc) can you find out all the variety of this course. Mam Chau Dochas become a speciality of An Giang up to now.
Entering Chau Doc market, visitors can see more than 30 kinds of mam. Some of them only need adding a little spice to be available for eating like: Mam ruoc (mắm ruốc), mam thai (mắm thái), mam ba khia (mắm ba khía), shrimp paste, tiny-shrimp paste, and tiny-crab paste. The others must be processed meticulously such as: mắm from catfish, mam from anabas, mam from bowel, mam from gudgeon, mam from dory, mam from anchovy, mam Sat (sặt), mam Loc (lóc), mam Tren (trèn), mam Ca Linh (cá linh), mắm Ca Chot (cá chốt), etc.
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SALTED FISH OF Chau Doc |
Frequently, people coming to Chau Doc like to buy mam from bowel. At first, this one was made from bowel and eggs of a type of fresh water fish and this was so scarce consequently. Originally, this was a special, cherish present of the manufacturer (in producing mam) for their family, friends and important relationships. Nowadays, who wants to buy it have to reserve beforehand. Today it is just made from fresh water fish's meat torn into pieces and papaya. It has a bright red colour and is displayed along with "half fat and half lean pork" sliced, shrimp and fresh water fish broiled. It has become a strong-taste and full of cultural features dish in the culinary culture of the South. Besides, there are also other interested sources of mắm. Mam Thai (Mắm thái) which is mixed between fresh water fish and green papaya sliced is so appetizing that people still feel "hungry in eyes" although being full-stomached. In addition, mam loc, mam linh or mắm sat can be cooked to make bouillon or hotspot; they are varied and just so great. Because of existing of too many kinds of mam, eating which one together with which food is also an artistry. Enjoying mam is meticulous: mam Bam (bằm) stewed with eggs and pork; mam loc cooked with first extract water from coconut; mam from anchovy mixed with minced meat. However, the way of eating is different, too. You should use hands eating live mắm and chopsticks eating mam from bowel, and ought to have raw vegetables eating mắm cooked with brine. Mam hotspot requires grilled eel or Ca Keo (cá kèo). As many people said, mắm dishes are the memory of farmers leaving poor villages to crowded cities.
Mam Loc |
A half kilo of mam only costs 15,000 - 20,000 dong. With this, tourists can bring home small happiness for their relatives and friends. Many people have been afraid that taking mam during the way home can spread its odour to other luggage and clothes like it did to sellers here. However, the method of packaging here is very careful and hermetic and will not let the odour out. For that reason, this will no longer be a worriment of the guests.
Source: simplevietnam.com
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