How to Make Mekong Delta-Style Water Lily and Linh Fish Soup

The flood season in the Mekong Delta not only brings fields full of fertile sediment but also the perfect time to enjoy Water Lily and Linh Fish Soup. With the distinctive flavor of tender young linh fish and the crisp, sweet water lily, this dish has become a unique culinary icon of the river region. Let’s explore how to prepare this delicious soup in the article below.

Ingredients for Mekong Delta-Style Water Lily and Linh Fish Soup

To make a delicious pot of soup, you need to prepare the following ingredients:

• 500g young linh fish: Choose small fish the size of a finger to ensure tender meat and easily dissolving bones.
• 300g fresh water lily: Early-season flowers are usually a vibrant yellow, crisper, and more fragrant.
• 150g lotus stems or water mimosa: Adds extra crunch and natural flavor.
• 8 young tamarinds: Choose ripe tamarinds for a light, tangy taste.
• 2 tomatoes: Cut into wedges for a visually appealing color and mild sourness.
• Basic seasonings: Salt, sugar, fish sauce, seasoning powder.
• Herbs: Green onions, cilantro, chili, garlic.

Main ingredients for water lily and linh fish soup

Steps to Make Mekong Delta-Style Water Lily and Linh Fish Soup

Step 1: Clean the Linh Fish

• Wash the linh fish with diluted saltwater to remove impurities, then rinse with clean water.
• If you dislike the bitter taste of fish bile, cut a small slit in the belly of the fish, remove the intestines, and rinse again.

Cleaning linh fish before cooking

Step 2: Prepare Additional Ingredients

• Soak tamarinds in hot water, strain to get the tamarind pulp for a refreshing tang.
• Peel and wash garlic, then mince finely.
• Remove the roots of green onions, wash and cut into short sections.
• Pick cilantro and Vietnamese coriander leaves, wash and chop finely.
• Remove tough stems from water lilies, wash and let drain.

Preparing additional ingredients for the soup

Step 3: Cook the Water Lily and Linh Fish Soup

1. Boil water in a pot, add salt, sugar, and tamarind pulp when the water is about ⅓ boiled.
2. Adjust the sour, sweet, and salty flavors to your taste.
3. Add the linh fish to the pot, and when it boils again, add the water lilies.
4. Turn off the heat, sprinkle with green onions, cilantro, chopped chili, and a bit of fish sauce to enhance the flavor.

Finishing the water lily and linh fish soup

Important Notes for Cooking Water Lily and Linh Fish Soup

1. Best Time to Enjoy the Dish

Linh fish and water lilies soften and break easily when cooled. Therefore, enjoy the soup while it’s hot to fully appreciate its distinctive flavor.

Enjoying the soup while hot to maintain the crunch of water lilies

2. Removing Linh Fish Intestines

If you prefer not to eat the fish intestines, remove them before cooking. This will make the dish cleaner and more flavorful.

Removing linh fish intestines for a better taste

3. Cooking Water Lilies Just Right

Do not overcook the water lilies as they will lose their natural crunch. Choose early-season flowers for the best flavor.

Water lilies should be cooked just until done

4. Using Pure Fish Sauce

Adding a bit of pure fish sauce to the soup will enhance the sweetness of the fish and the unique aroma of the water lilies.

Pure fish sauce to enrich the soup's flavor

Conclusion

With the detailed recipe above, you can now make Mekong Delta-Style Water Lily and Linh Fish Soup right at home. This dish is not only nutritious but also offers a unique culinary experience, closely tied to the culture of the Southern Vietnamese river region. Try it out and share your results with family and friends!