Tre fish, a freshwater species commonly found in flooded areas such as the U Minh Forest and Dong Thap Muoi wetlands, has long been a staple in daily meals across Vietnam’s Mekong Delta.
Tre fish’s firm texture and distinct flavor make it a local favorite and a popular choice for visitors exploring the region’s culinary traditions.
The fish can be prepared in various ways, including braising with pepper, grilling, or frying. Among these, grilled or fried golden tre fish served with ginger fish sauce stands out as a widely preferred dish. The dipping sauce — a blend of fish sauce, minced ginger, garlic, chili, and sugar — offers a balanced mix of savory, spicy, and slightly sweet flavors that complement the fish’s natural sweetness.
Grilled tre fish delivers tender, smoky meat with crispy skin, while the fried version is prized for its crunchy texture and rich flavor. Both preparations pair well with ginger fish sauce, enhancing the overall taste.
Locals distinguish between farm-raised and wild tre fish. Farm-raised fish typically have a bright yellow skin — often due to artificial coloring — and are fattier with a stronger odor. In contrast, wild tre fish caught in naturally flooded areas have darker yellow-black skin.
For many, the combination of tre fish and ginger fish sauce represents a flavorful meal and a cultural touchpoint rooted in the rhythms of life along the river.
