
Alongside Linh fish (Siamese mud carp), He fish is considered a seasonal specialty of the Mekong Delta during the flooding season. He fish thrives in natural environments, often hiding among submerged plants and feeding on insects, algae, small fish, and crustaceans. Thanks to this diet, its flesh is sweet, tender, and fatty. Western Vietnamese locals prepare He fish into various delectable dishes such as sour soup, savory braises, crispy fried fish, and especially the stewed version.
Given its fine bones, stewing is the preferred method for preparing He fish. This dish is simple but requires time to ensure the bones soften thoroughly. To prepare this dish, freshly caught He fish must be cleaned of slime, gills, fins, and guts. Many people choose to leave the scales on for stewed fish, as this enhances the dish's unique flavor. Once cleaned and deodorized, the fish is marinated with seasonings to promote even absorption before being stewed.
Western Vietnamese cooks typically stew fish in clay pots, using caramelized sugar for coloring and adding a splash of coconut water to enhance the sweetness and aroma. The fish must be simmered for 7-8 hours to achieve tender bones. Depending on personal taste, slices of pineapple, green tamarind, or fresh mangrove apple may be added during the stewing process. These ingredients not only expedite the softening of the bones but also add depth to the dish, reducing any heaviness. Once fully cooked, the fish is aromatic and sweet, and the bones melt in your mouth.
In Cần Thơ, visitors can savor He Fish Stew at various eco-restaurants, such as Sông Hậu Restaurant or Ẩm Thực Ven Sông Cần Thơ.
Source: Cantho News - Translated by Hoang Dat