In the West, the flood season usually starts from August to November every year, this time due to the rising water level, creating favorable conditions for aquatic products and plants to develop. Since then, many delicious dishes have been created from these heavenly foods. Visiting the West in the floating season, visitors not only have the opportunity to visit the idyllic scenery of the river here but also enjoy the specialties of the countryside. Especially the dishes are made from river vegetables, the taste will be remembered forever.
If you have the opportunity to go to the West in the floating season, you will be able to see firsthand the bright yellow color of wild flowers on both sides of the canal. The flowers are fragile, small and beautiful, but when making the dish, it is also delicious.
Dandelion cotton is very easy to eat and also easy to prepare. From the simplest dish, which is fried rice with shrimp, to more typical dishes such as banh xeo, it is all delicious.
In addition, this is a quite popular vegetable dish in Western hotpot dishes such as goby hotpot, fish sauce hotpot,… Any kind of hot pot can be eaten, dipped with classic cotton. The sweet, slightly aromatic flavor makes you irresistible when cooked.
Another famous plant species that is no less famous than the poppy flower in the floating season is the water lily. This is a dish that has existed and become familiar to people in the West for a long time. In the middle of the river, the water lilies also race to show off purple and green colors in the whole area.
The water lily is attractive when eaten, it has a crunchy feeling and a sweet aftertaste. Just like crazy, water lily is also a factor that creates the attraction of Western hotpots. Water lily can also make many delicious dishes, but the most special thing is still next to fish sauce. The fresh taste of the gun blends with the salty, delicious taste of Linh fish sauce and choking fish sauce.
Every year when the flood season comes, the water will turn green in an area, bringing delicious and rustic dishes to the people here. Called water chives because it grows in fields, deep under the water. Unlike terrestrial chives, water chives have thin leaves, white veins in the middle, and light green color.
Water chives have a sweet taste, the bite is soft, spongy and crispy. Water chives are often chosen as a fresh vegetable dish, dipping with fish sauce or stocking are delicious. The freshness of the freshly picked chives, mixed with the salty taste of the stock, is both crispy and chewy in the mouth, leaving an unforgettable aftertaste.