Part 4/9:
Food plays a central role, especially traditional dishes like canh chua (sour soup), lẩu mắm (fermented fish hotpot), and various vegetables. They discuss the process of preparing fermented fish paste (mắm cá linh), which can take several months to develop, and share techniques for making it tasty—such as boiling and filtering to extract flavor. These foods reflect their resourcefulness in utilizing local ingredients, often gathered from the river or traded within the community.