Western Nghe An stream goby, an irresistible delicious dish

When night falls, only the sound of frogs and insects chirping in the streams remains, and it is also the time when people in Dong Van and Tan Ky invite each other to go fishing.

Choose the freshest, plumpest gobies, prepare by washing them, leaving the intestines intact and marinating them with a little seasoning.

The gobies are clamped together with many other small stream fish, ready to be grilled on a charcoal stove.

While grilling, the fish is drizzled with a layer of oil to prevent it from drying out and to make the dish more appealing.

After a while of grilling, the fish turns golden brown, the fish meat is chewy, fatty and crispy.

In addition, goby fish is used as a filling for the dish "moc". Moc is a typical dish of Thai people, often appearing on the tray of offerings during holidays.

When making meatballs, people often use very small broken rice grains, soaked in water until soft. Then take the core of the banana tree, chop it up with meat, lemongrass, onions and mix with a little spices to create a unique flavor. The special thing that makes the delicious flavor of meatballs is the goby fish filling. Everything is wrapped in banana leaves, tied at the top with string.

The meatballs are steamed to cook evenly and retain their flavor.

When the sprouts are ripe, remove the string and peel off the banana leaves. The aroma of lemongrass and the rich, fatty flavor stimulates the taste buds, blending with the flavor of the mountains and forests to create a rich, unforgettable dish.

In every family's meal in Western Nghe An, goby fish is a nutritious and familiar dish.

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