Seonguk and Simon, two Korean men living in Vietnam, were joined by their friend Tan - a Korean expat who uses a Vietnamese name.

The trio has lived in Vietnam for five years, studying Vietnamese while running a YouTube channel dedicated to food and travel experiences across the country.

In a recent video, the three revealed that they had traveled to a small eatery in Xuan Hoa Ward, Ho Chi Minh City, to try one of the most beloved Mekong Delta specialties - ca keo (mudskipper fish).

Tan said he had tried the dish before and found it delicious, so he wanted his friends to experience it as well.

“Good restaurants usually attract a lot of locals,” he remarked.

Simon agreed and was surprised to see the restaurant packed by 7 p.m.

To enjoy the full experience, the group ordered the two best-selling dishes: ca keo hotpot and ca keo grilled with chili and salt.

Ca keo belongs to the goby family and lives mainly in brackish water in Vietnam’s southern provinces.

Its tender, aromatic flesh and high nutritional value make it a popular choice for dishes such as dried ca keo, ca keo braised in clay pots, and grilled ca keo with chili salt.

However, the most famous - and most loved - versions are the hotpot and grilled dishes.

Unlike traditional hotpots, ca keo hotpot stands out for its tangy, distinctive broth made with la giang leaves.

Simon noted that Koreans also have a ca keo soup, but the preparation is different.

“In Korea, the fish is cooked first - usually steamed or boiled - then the bones are removed and the flesh is ground into a porridge,” he explained.

“It’s a common dish for people recovering from illness because it’s considered restorative.”

When their order arrived, the group eagerly started with the grilled ca keo.

Simon commented that the fish was flavorful and aromatic, though it didn’t have much meat.

Tan admitted it was tricky to eat because the fish was skewered lengthwise on bamboo sticks, but he said the texture and seasoning made the challenge worthwhile.

Sharing the same opinion, Seonguk praised the grilled fish, eating two in a row with visible delight.

Next came the hotpot, served with a vibrant platter of fresh vegetables including dien dien flowers, water spinach, water mimosa, banana blossoms, and bitter herbs.

Simon described the hotpot as “hard to put into words.”

“The fish is tender, fragrant, and easy to eat since it’s not too bony,” he said.

“The liver is slightly bitter, but it adds to the flavor. I actually prefer the hotpot over the grilled dish.”

Impressed by the hotpot, Simon even ordered an extra serving of live ca keo.

The fish, considered clean and nutritious, is sometimes kept alive until just before cooking.

When customers order, the staff skillfully drop the live fish into the boiling broth and quickly cover the pot to prevent them from jumping out.

This lively cooking method gave Simon mixed feelings - he described it as “a bit scary, but really delicious.”

By the end of the meal, all three guests said they were satisfied and delighted by both dishes.

They added ca keo hotpot and grilled fish to their list of favorite Vietnamese foods and promised to recommend them to friends.

Thao Trinh