Dried fish and dried shrimp

Dried fish and shrimp are versatile ingredients for many rustic Vietnamese dishes. A simple preparation involves simmering the fish in fish sauce, pan-frying it with a bit of oil, or grilling it. Dried shrimp or anchovies can be stir-fried with star fruit, roasted with shallots and oil, or added to soups. A quick meal during a storm might consist of hot rice, dried fish, and a bowl of soup, a comforting and filling combination.

Steamed minced meat with shrimp paste

Shrimp paste is a cornerstone of storm-season meals across Vietnam. In central and southern Vietnam, fermented shrimp paste is a key ingredient in dishes like stir-fried shrimp paste with meat, salted dried fish, or kho quet (a thick dipping sauce). These savory, rich dishes are easy to preserve and keep well. They not only provide sustenance but also maintain regional culinary traditions and long-standing customs.

In northern Vietnam, steamed minced meat with shrimp paste or fish paste is a regional specialty. The delicate blend of shrimp paste or fish paste with minced meat, onions, and chilies creates a flavorful and easily preserved dish. This method allows northerners to retain the flavor and nutrients of the paste while creating a filling meal suitable for extended periods of stormy weather when trips to the market are limited.

Braised meat and fish (Thit kho, Ca kho)

Braised meat and fish are favored during storm season for their rich flavor, heartiness, and long shelf life. By slow-cooking the ingredients with the right balance of saltiness, these dishes not only last but also deepen in flavor with each reheating.

Northerners often braise pork belly with eggs, coconut meat, Vietnamese sausage (cha), or daikon radish, resulting in a tender, savory dish perfect with white rice.

Central Vietnam is known for its braised goby fish and salted braised mackerel, cooked until the liquid evaporates and the fish becomes firm. In the south, braised snakehead fish in a clay pot or braised meat with coconut water are considered staples during storm season when market access is difficult.

These braised dishes represent resourcefulness and thrift in Vietnamese cuisine, especially during times of hardship.

Pork floss (Cha bong/Ruoc thit)

Easy to make, store, and enjoyed by all ages, pork floss is an ideal choice for stormy days when cooking is challenging. Depending on regional preferences, lean pork or chicken breast is steamed or boiled, shredded, and then dry-roasted with fish sauce until fluffy and fragrant. Once cooled, the floss is stored in a clean jar for later use. It's a delicious and nutritious addition to plain rice, porridge, or sticky rice, requiring minimal preparation.

Pickled vegetables (Dua, Ca muoi)

Pickled vegetables like mustard greens, pickled daikon radish and eggplant are essential during storms when fresh produce is scarce or unavailable. These pickles complement braised meat and fish, balancing flavors and aiding digestion. Pickled daikon radish, made from sun-dried vegetables then pickled in a sweet and sour brine, is common in central and southern Vietnam during the rainy season. Pickled pressed eggplant is a familiar dish on northern Vietnamese tables. These simple pickles, made with inexpensive ingredients, are in line with the Vietnamese tradition of preserving food during storm season.

Salted sesame seeds and salted roasted peanuts

Dried goods like salted roasted peanuts, salted sesame seeds, and peanuts roasted with fish sauce are often prepared in advance for use throughout storm season. Salted roasted peanuts can be kept for several days in airtight containers and conveniently eaten with hot rice. Salted sesame seeds are a familiar, easy-to-make, filling snack suitable for all ages. Peanuts roasted with fish sauce, with their sweet, salty, and savory flavor, offer a welcome change during stormy days when fresh ingredients are limited.

These sesame and peanut-based snacks not only provide plant-based protein and are economical but also demonstrate Vietnamese ingenuity during extended periods of rain.

Bui Thuy