Hotpot of Linh Fish and Dien Dien Flower

A typical Vietnamese meal from the province of Dong Thap is Lau Ca Linh Bong Dien Dien (Linh fish with Dien Dien/river hemp flower hotpot). This hot pot has a base of Linh fish, a local freshwater fish, and Dien Dien flower, a river hemp flower. If the fish is male, the roe is normally deep-fried, and if it is female, the fish is cooked in the pot.

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To get the most out of the river hemp flower's nutty and buttery flavor and crisp texture, it's frequently blanched. Coconut water, selected seasonings, young tamarind, water lily (bong sang), yellow velvet leaf (keo neo), and either pork or chicken stock are used to make the soup.

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The hemp flower is blanched first, followed by the fish in a heated pot. This distinctive hot pot type benefits from the inclusion of fish sauce and fiery chili peppers.

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