EXOTIC HOTPOT IN MEKONG DELTA
"Cù Lao" in the past was usually made of brass, but now it has been replaced by aluminum or stainless steel, it has a round shape like brass but in the middle, there is a tall cylindrical tube to store red coal, which is used for cooking. and heat the food, the bottom has a hollow tube to store ash, coal. In the past, when there was no gas stove or electric stove, the ancients thought and created a "Cu Lao" to serve meals, bearing the image of a row of islands floating on the water. So it can be said that this is a creation of the people with river character.
In the past, "Cu Lao" hot pot was often the main dish, the representative dish in large and small parties of Mekong Delta people, brought up after the appetizers. Later, this rustic dish was elevated to a local specialty and served at restaurants, tourist resorts, large eateries, etc.
However, in terms of characteristics, "Cu Lao" hot pot is still a popular dish that can be eaten all year round. Depending on each locality and the preferences of each household, the ingredients in the "Cu Lao" hotpot dish may vary, but in general, the ingredients to create a proper isle hot pot must still be rich and diverse. For example, in An Giang or Dong Thap, people often add fish to the hot pot, but in Ca Mau and Bac Lieu, it is impossible not to have shrimp, squid,... However, in any region, there must be typical ingredients such as dried pork skin, pork liver, pork heart, chicken or duck gizzard, sliced fish cake, flower cake, ... and vegetables such as cabbage. , white radish, carrot,…. The broth of the islet hot pot dish does not use too many spices, because it is cooked from tube bones, dried shrimp or squid, red radish, or cassava roots, the broth has a natural sweetness, especially the broth is very sweet. in. This is also what makes many people passionate about "Cu Lao" hotpot.
"Cu Lao" hotpot does not have a plate of vegetables to serve like other hotpots, but when guests order, the chef will cleverly put all the ingredients in the pot and then pour the broth into it. Coal is ready to ignite, after having arranged all the ingredients in the pot, close the lid and then put the coal in the burner, bring it to the table for diners. Hot coal will cook the food inside the hot pot, diners can use it with vermicelli, noodles, or white rice. The sweet taste in the hot pot along with the freshness of the accompanying ingredients will give diners an unforgettable taste. Actually, this is a hot soup, but if there is no "Cu Lao", it is inconvenient to use this dish.
"Cu Lao" hot pot dish is not only different from other hot pot dishes in its famous recipe, but also has some more secrets to make the dish unique, such as the coal used to eat islet hot pot. must be mangrove coal, because this type of coal burns evenly, can keep the heat for a long time, and has little ash.
Currently in the Mekong Delta, in some rural areas, when having a party, they still keep the habit of using the "Cu Lao" to cook food, although now there are gas stoves, alcohol stoves, etc., which are much more convenient to use. But people still like the "Cu Lao" because it is close to the people living in the water and it simply keeps the freshness of the dish.