A: Hello, everyone. Welcome to VOV 24/7’s Food Delight. We’re A and B. We’re excited to be sharing with you some cooking tips on today’s program.
B: Hello, A. Hello, you guys. *sigh*
A: Oh, B. I heard that you just came back from a trip to Phu Yen province, right? But why do you look so sad? How was your vacation?
B: Well. It’s one of the most gorgeous places I’ve ever been to. But imagine you were enjoying a vacation and then suddenly came to the uncomfortable realization that it was time to go back to work. Do you know that feeling?
A: Come on, B. Why don’t you tell me a little bit about your trip. That might cheer you up.
B: Oh, I must confess that Phu Yen Province has many beautiful scenic spots. It's also famous for its variety of unique and exotic dishes. I visited Vung Ro Bay, which is 25km south of Phu Yen city, and had an amazing food experience there.
A: I know that Vung Ro Bay is not only an important historical relic but also the main fishing ground of the central province. It's famous for its seafood specialties: blood oysters, tuna, jellyfish, and others. I think that trip was tailored for a food lover like you.
B: You're right. In Vung Ro there's always something new and unique to try - for example, dining on a houseboat.
A: A houseboat? You mean the house is floating on and surrounded by water?
B: Yes. The fish we ate was caught and cooked on the spot.  The houseboat’s owner, Ms Tu Hinh, will tell us how to prepare her tasty fish dish. "We always let diners pick a fish from our fish tank and then serve up the complete fish, including the head, in several dishes. One fish, from head to tail, can be cooked in at least 8 ways. When cooking seafood, you should minimize the seasonings that are used. The freshness of the fish is the key to great flavor.   A fish weighing 8 to 10 kilograms, with firm, bouncy meat and clear eyes can be made into about 10 dishes."

Caramelized and braised fish served with white rice is one of the most popular dishes here (Source: Foody.vn)

A: It’s unbelievable that one fish can produce 10 dishes, B. It seems like Mission: Impossible to me. How did Tu Hinh do it?
B: Well, using every part of the fish to make several dishes isn't new in Vietnamese cuisine. Let’s hear more from Tu Hinh. “Fish is healthful and easy to bake, grill, or fry. Caramelized and braised 'Bop' fish served with white rice is one of the most popular dishes here. I often use fillets from the center of the fish to make this braised fish recipe, and use the heads and tails of the fish for sour soup. The fish fillets can be steamed, crispy fried, stir fried, or used to make fish soup or fish salad, which are all delicious.”

A: Well, fish salad, which is absolutely authentic Vietnamese, stir-fried fish mixed with pineapples, and crispy fried fish, all sound really delicious.

B: The most interesting part was eating while watching colored fish swim among the corals through slots in the wooden floor. After eating, you can lie down on the floor, watch the water's reflection play on the ceiling, and let the waves lull you to sleep.
A: How romantic! I hope you've inspired our listeners to get out there and start exploring the delicious diversity of Vietnamese cuisine. And now we have to say goodbye. Join us again next week on VOV 24/7’s Food Delight.