Porpoise of Lower Mekong river

The porpoise is processed into 4 dishes. The first and simple one is grilled porpoise meat. A little bit more sophisticatedly is propoise meat cooked with brine in a container. The pungent spice of ground pepper, the sweet of porpoise meat, the fatty taste of propoise fat, the salty of salt and fish sauce and the sweet of sugar all are mixed to become a wonderful taste in our mouths. It is unknown when we feel full to have this dish with rice. A hot pot of porpoise meat and nematode rice is a dish both to have in a meal and to have a drink when friends gather. How wonderful it is to eat this dish with clean vegetable of sesbania sesban flowers. The sweet of the fish and the crispy taste of sesbania sesban flowers which are mixed with the sour taste of nematode rice all make the meal interesting. Sesbania sesban flowers which are tossed slightly in vinegar are suitable to have with porpoise meat cooked unsaltedly with young early tamarind. This is also a dish both to have in a meal and to have in a drink and amazes tourists from afar!