1. Linh fish – the early-season delicacy you shouldn't miss
Linh fish only appears at the beginning of the flood season. When still young, the fish is tender, with fine bones and a naturally sweet taste. It can be prepared into many delicious dishes such as:
Linh fish braised with sugarcane: a rustic dish where the sweetness of sugarcane blends with the richness of the fish.
Sour soup with linh fish and sesbania flowers: a classic flood season soup with a fresh sour taste and fragrant yellow sesbania blossoms.
Crispy fried linh fish: simple yet flavorful, especially when served with tamarind fish sauce.
Sweet and Sour Soup with Linh Fish
2. Sesbania flowers – golden blossoms of the flood season
Alongside linh fish, sesbania flowers are a signature ingredient during flood season. With a nutty, slightly bitter taste, they are often used in:
Sour soup with linh fish
Salad with river shrimp or pork belly
Stir-fried with garlic or boiled and served with fermented fish sauce
Sweet and Sour Soup with Sesbania Flowers
3. Field rats – a surprising but tasty countryside specialty
In the flood season, field rats grow plump from feeding on ripe rice and crops. Once properly cleaned, the meat is firm and flavorful, suitable for a variety of dishes:
Grilled with salt and chili: a favorite drinking snack among locals.
Stir-fried with lemongrass and chili: aromatic and spicy, perfect with hot rice.
Clay-pot roasted: crispy skin, tender meat – a seasonal specialty.
Fried in fish sauce: rich, savory, and unique in flavor.
Stir-fried Field Rat with Lemongrass and Chili
4. Fermented fish hotpot – the heart of Mekong Delta cuisine
While available all year round, fermented fish hotpot becomes especially rich during the flood season thanks to a greater variety of ingredients like linh fish, snakehead fish, gourami, and vegetables such as water lilies, water mimosa, sesbania flowers, and taro stems. The bold flavor of fermented fish broth combined with the sweetness of fresh fish and wild greens offers a memorable experience.
Vietnamese Fermented Fish Hotpot
5. Dishes made from snakes, frogs, and field crabs
The flood season also brings an increase in wild aquatic life. Locals make the most of this by preparing a wide range of flavorful dishes:
Stir-fried cobra with lemongrass and coconut milk
Frog stew with green banana and tofu
Salt-roasted field crabs, or field crab soup with jute leaves and sponge gourd
Field crab hotpot with featherback fish paste
Field Crab and Featherback Fish Hotpot
6. Vegetarian dishes from wild vegetables
Beyond meat dishes, the flood season brings an abundance of wild greens such as water mimosa, river spinach, water lilies, and nipa palm shoots. These are used in creative vegetarian meals like:
Sour soup with wild vegetables
Boiled greens with caramelized dipping sauce
Sesbania flower salad with tofu
Boiled Vegetables with Caramelized Fish Sauce Dip
Flood season cuisine not only reflects the rich folk culture of the Mekong Delta but also shows the deep connection between the people and nature. If you ever visit the region during this time, don’t miss the chance to try these simple yet unforgettable local dishes.
