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Ingredients
- 500 g (1.1 lbs) melo meleo snails
- 4 lemongrass stalks
- 3-4 medim-sized onions
- 3 cayenne chillis, cut into strips
- 1 carrot
- 1 cucumber
- 1 medium-sized ginger rhizome
- 5 spring onion cloves, cut into 6-7mm (¼ inch) pieces
- 50 g (1¾ oz) roasted sesame
- 50 g (1¾ oz) peppermint
- 5 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 2 tablespoons vinegar
- minced garlic
- minced chillis
- Vietnamese prawn crackers (bánh phồng tôm)
Melo Melo Salad (Gỏi Ốc Giác)
Melo melo (Vietnamese: ốc giác) is a very large sea snail, and the Vietnamese like large snails because of their chewy…
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Ingredients
- 1 liter (4 US cups) coconut juice, or pig bone broth if you have more time
- 200 g (7 oz) fermented "cá linh" fish (Siamese mud carp)
- 200 g (7 oz) fermented "cá sặc" fish (snakeskin gourami)
- 300 g (10½ oz) fresh Tiger prawns
- 300 g (10½ oz) squids
- 2 Melo melo, a type of sea snail
- 1 kg (2 lbs) undulate venus, a type of saltwater clam
- 200 g (7 oz) pork belly, thinly sliced
- 3 Asian shallots,
- 1 lemongrass stalk
- 100 g (3½ oz) minced lemongrass
- 50 g granule seasoning
- 50 g sugar
- cooking oil
- 1 kg (2 lbs) bún noodle (Vietnamese rice vermicelli), or phở noodle, or instant noodle
- 2 eggplants, sliced thinly, soaked in to salted water
- water mimosa (rau nhút)
- knotgrass (Polygonum aviculare), Vietnamese: rau đắng)
- morning glory shoots
- water lilies
- pumpkin flowers
- banana blossoms, sliced
- "điên điển" flowers
- pennywort
- Narrowleaf cattail shoots (bồn bồn)
- yellow velvetleaf (kèo nèo)
- fish sauce with sliced chillis
Fermented Fish Hotpot With Seafood (Lẩu Mắm…
Fermenting fish and other aquatic food is a method of preserving food in southern Vietnam’s Mekong River region. The fermented fish…
