Linh fish and sesbania flower hotpot is a quintessential dish of the Mekong Delta, particularly beloved during the flooding season. This delicacy embodies the essence of southern Vietnam’s riverine life, offering a blend of simplicity and harmony in every bite.
The dish’s main ingredients are fresh linh fish and vibrant sesbania sesban flowers, both at their prime during the flooding season. Linh fish are prized for its tender, sweet flesh and soft bones, while sesbania flowers bring a mildly sweet and unique flavor, symbolizing the region’s flora. Together, they create a seasonal culinary masterpiece that reflects the Mekong Delta’s natural bounty.
To craft an authentic hotpot, freshness is key. Linh fish are cleaned and lightly seasoned, while sesbania flowers are carefully picked and washed. The base of the dish—a tangy, aromatic broth—combines tamarind, tomatoes, and pineapple for a perfect balance of sweetness and sourness, elevated by the heat of fresh chili. Once the broth is brought to a boil, the fish and flowers are gently added, their flavors melding beautifully in the simmering pot.
Traditionally served with fresh rice noodles, the hotpot is accompanied by a variety of raw vegetables like tonkin creeper, limnocharis flava, and water lilies, alongside a side of spicy fish sauce for dipping. Each spoonful offers a medley of textures and tastes: the delicate sweetness of the fish, the creamy softness of the flowers, and the tangy, aromatic broth.
This dish is not just a meal—it is a sensory journey through the Mekong Delta’s culture and nature, leaving an indelible mark on those who try it.
