A simple dish of fish sauce cooked with rice in the memory of the Southern people

Referring to the long-standing dishes of the Southern people, it is indispensable to have a cup meat dipping sauce. That distinctive scent has followed the children of the South throughout the process of growing up, tomorrow, even if they go far away tomorrow, they will still be anxious to remember.

Mam Chung is a familiar dish of Southerners.

The soul of this rustic dish is nothing but a delicious salty fish sauce. Depending on the taste of each family, choose the type of fish sauce, some people like fish sauce, some people like snakehead fish sauce or scad fish sauce…

Depending on the taste, each family likes to eat Linh fish sauce, snakehead fish sauce or scad fish sauce.

Linh fish sauce or scad fish sauce can eat both meat and bones, but snakehead fish sauce only takes part of the meat because the bones are hard. In the memory of many people in the South, there is still the image of a mother or grandmother sitting meticulously chopping fish sauce, then filtering it through a sieve again so that children don’t choke on their bones.

Fish paste is pureed.

To complete the dish, ingredients such as pork, chicken eggs, green onions, and spices are needed. Some places even add salted eggs to increase the richness, the color is also more eye-catching and attractive.

Bacon is both fat and lean, adding a bit of fat to the fish sauce. But in the past, people had to sit and chop the meat by hand until the meat was pure, not by machine like now.

So, to have a delicious bowl of fish sauce, a mother or grandmother must spend a lot of time and effort. Maybe that’s why every day there is a dish of chung sauce, the meal is suddenly better than usual, every child gives a cup of rice and asks for rice continuously.

Mixture to make dipping sauce.

After preparing the ingredients, the mixture of fish sauce, minced meat, and chicken eggs are mixed with spices, put in a bowl, covered with a spoon and then steamed.

After about 20 minutes, when the aroma begins to spread throughout the kitchen, the fish sauce is spread with a layer of egg yolk to create color. Continue steaming for a few more minutes but do not cover, as this will lose the red color of the egg yolk.

Beautiful yellow color is created from egg yolk.

The finished product is a pot of golden, fragrant fish sauce. The dish is inherently beautiful, so there is no need for fancy decoration, just add a few slices of red chili, put in the middle of a tray of green raw vegetables, and it is ready for the whole family to “eat”.

Roll a piece of distilled fish sauce into a spoon of hot white rice and slowly put it in your mouth, the tip of your tongue immediately feels the rich, greasy flavor of meat, fish, and eggs mixed together. This dish is served with cool cucumber, mildly spicy herbs, fragrant, simple but delicious.

Mam Chung does not need to be too elaborately decorated.

Only a bowl of chung sauce can overshadow other dishes, the rice cooker keeps dwindling, sometimes even the burnt rice is gone.

Mam Chung is still a popular dish and is included in many rural restaurants in the city. But many people admit that no matter where they eat, any restaurant can’t be as delicious as at a family meal. Because the bowl of fish sauce of childhood was created from the carefulness and meticulousness of the grandmother and mother, blowing into it was a family love that no other spice could compare.

According to VTC