Travel guide Experiences

Month: June 2022

Phu Quoc fish sauce – Eat Best Food in Kien Giang

Posted on by Thomas Vietnam

Phu Quoc fish sauce is the common name for fish sauces produced in Phu Quoc, a large island in the southwest of Vietnam, in Kien Giang province. It is one of the famous fish sauce not only in Vietnam but also known in many countries around the world.

By Thomas Vietnam at vemekong.com | Official Phu Quoc Visitor Guide

1. Better to Know as a Food Lover

Find them: Phu Quoc Island.

Best time: Dusk-Dawn

Don’t miss: Phu Quoc fish sauce

Local’s pick: Thanh Phuong Shop

Tourist’s pick: Thanh Quoc fish sauce shop

Blog: https://vemekong.com/phu-quoc-fish-sauce/

Facts: Since 2001, the Department of Industrial Property has recognized the appellation of origin of Phu Quoc fish sauce and in 2005, the Ministry of Fisheries issued a provisional regulation on the production of fish sauce with the name of origin of Phu Quoc, in which Compulsory after 3 years, only fish sauce bottled in Phu Quoc according to TCN230:2006 can be certified of origin from Phu Quoc.

2. Better to Know Phu Quoc fish sauce

The sea around Phu Quoc island has a lot of seaweed and plankton as food for anchovies, so there are huge resources for anchovies. The use of this resource to make fish sauce in Phu Quoc has a history of over 200 years. At the end of the 19th century, people on Phu Quoc island sold fish sauce to Cambodia and Thailand. However, Phu Quoc fish sauce was only famous from the 1950s, reaching its peak in the years 1965-1975. During the subsidy period in the period 1975-1986, this industry gradually lost its market share, many barrel houses closed and changed jobs. However, since the economy gradually switched to a market mechanism, the fish sauce making industry in Phu Quoc gradually recovered. Up to now, Phu Quoc fish sauce has reached 8 million liters/year.

Before 1945, in Phu Quoc, there were nearly 100 fish sauce barrel houses, mainly concentrated in Duong Dong and Cua Can. During the war, the barrel houses in Cua Can were destroyed, so the barrel houses gradually moved to Duong Dong and An Thoi as they are today.

3. Phu Quoc fish sauce in Kien Giang

Any type of fish can be used to make fish sauce, but Phu Quoc fish sauce producers only use anchovies as ingredients. Anchovies have about a dozen types, but only anchovies with pepper stripes, red anchovies and anchovies have the highest quality of fish sauce.

The difference of Phu Quoc fish sauce is that the anchovies are mixed fresh on board. The main fishing season of the year is from July to December. When the nets have just been pulled alongside, the fish will be picked up with a net, remove impurities and rinse with sea water, then immediately mix the island with salt and water. ratio of 3 fish to 1 salt and then taken to the ship’s tunnel. This way of mixing fresh fish keeps the fish meat from decomposing, the fish sauce has the highest protein content and does not have a bad smell.

The main difference of Phu Quoc fish sauce is the characteristic cockroach wing color, completely natural, not by mixing colors like other places. This color of cockroach wings is obtained by fresh marinating with blood in the fish body and aging time in wooden barrels for up to 12 months.

4. How to Make Phu Quoc fish sauce

Materials to prepare:

Anchovy

Pure salt

How to make anchovy fish sauce:

Step 1: Prepare anchovies

After buying anchovies, please wash them with water. Then, soak the fish in a basin of diluted salt water for 20 minutes, then take it out and let it drain.

Step 2: Choose jars and salt to brew fish

– The jar you should choose is made of ceramic material, not plastic jars. Rinse the jar with a layer of boiling water and then dry it to avoid flies and flies flying inside.

– Salt needs to be pure salt, free of impurities and has been stored for at least 1 year. The fact that salt is stored for a long time will cause Ca, K, and Mg ions – substances that cause acrid, bitter and hot taste to flow less, making the salt “sweet”.

Step 3: Incubate fish sauce

To brew delicious and delicious fish sauce, you need to ensure the brewing ratio is 3:1 (ie 3 fish, 1 salt). The mixture of salted fish will be called Chuong at this time. Do the following in turn: Sprinkle 1 layer of salt first on the bottom of the jar, then 3 layers of fish. Just keep doing this until you run out of fish. Then, you mix the fish and salt well. Finally, spread a final layer of salt on top, both to create compression and create an environment to squeeze all the air out.

Close the lid of the strange jar, use more tape to wrap it tightly around the lid, avoiding insects and bugs from crawling into the jar. Put the jars in a sunny, cool place to quickly ripen the jars. The fish sauce needs to be incubated for at least 6 months to be ripe and ready to eat. After 12 months, the fish sauce will gradually turn to the color of dark cockroach wings. Pour into a cup to see the fish sauce has a wavy color, looks extremely beautiful.

Step 4: Filter fish sauce

Prepare a bowl to store fish sauce. At the top of the brass is a basket with a small hole. Place 1 more towel inside the hole in the basket. Proceed to filter the fish sauce by slowly pouring the mixture onto the towel. Let the fish sauce drip down to the bottom of the bowl. You filter the fish sauce so that it flows as slowly as possible. The fish sauce will be clear and not spoiled by the fish carcass.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Ken Noodle soup – Eat Best Food in, Ha Tien, Kien Giang

Posted on by Thomas Vietnam

Ken noodle soup is probably a dish that is too familiar to Vietnamese people. The bowls of Ken noodle soup with water filled with Ken noodle soup, meat, and spring rolls all over the top will make it easier for diners to eat and feel the sweetness of the Ken noodle soup. If you are a fan of Ken noodle soup dishes, you definitely can’t miss the Ha Tien Ken noodle soup noodle dish

Ken noodle soup in Ha Tien, Rach Gia & Chau Doc

By Thomas Vietnam at vemekong.com | Official Ha Tien Visitor Guide

1. Better to Know as a Food Lover

Find them: Ha Tien City.

Best time: Dusk-Dawn

Don’t miss: Ken Noodle soup

Local’s pick: Ken Noodle soup restaurant

Tourist’s pick: Restaurant in Ha Tien

Blog: https://vemekong.com/ken-noodle-soup-ha-tien/

Facts: This dish is a delicate combination of ingredients such as fish, raw vegetables, pickles and broth cooked according to a special recipe. This dish was created by Khmer people living in Ha Tien (Kien Giang). The name “Ken” also known as “Khen” is a loanword of the Khmer people with the meaning that dishes cooked with coconut milk are collectively called “Ken”.

2. Better to Know Ken Noodle soup

Ken noodle soup in Ha Tien, Rach Gia & Chau Doc

The types of fish commonly found in the West are the raw materials to make this famous Ken noodle soup noodle dish such as: tangerine, mackerel, yellow bream, barracuda, etc., which will make the dish taste more special than other fish. noodles elsewhere.

The fish is carefully selected, cleaned, cut into pieces, removed the skin and bones, then pounded, then sautéed with garlic, chili and turmeric. The cook will use coconut water to boil the fish and season it to taste. The most special thing is that absolutely do not use fish sauce because fish sauce will overwhelm the remaining spices so that the dish is not attractive.

Ken noodle soup in Ha Tien, Rach Gia & Chau Doc

When customers order Ken noodle soup, people will quickly put the Ken noodle soup in a bowl, add some raw vegetables, bean sprouts, papaya, dried shrimp, basil… and pour the prepared water into the bowl. Just like that, you will have a delicious bowl of Ken noodle soup with bold flavors of the Southwest.

The broth of Ha Tien Ken noodle soup has an extremely attractive consistency and red color, accompanied by the green color of vegetables, the white color of Ken noodle soup and bean sprouts, the yellow color of curry, turmeric, and the red color of chili. colorful and attractive Ken noodle soup.

3. Ken Noodle soup in Kien Giang

Ken noodle soup in Ha Tien, Rach Gia & Chau Doc

When eating Bun Ken, you can feel the fatty, fleshy taste of coconut milk, the aroma of vegetables, and the sweetness of fresh sea fish. Although the broth is cooked from coconut milk, there are many herbs to eat, so it is not boring. There were many diners who enjoyed it from 2-3 bowls at once. In addition to Ken noodle soup, you can also dip it with bread, which is also very rich and delicious. For those who do not like to eat sweets, you can add a little sweet and sour fish sauce that is already on the table to make the dish more suitable for your taste and delicious. Although the bowl of Bun Ken Ha Tien is small, it is still very full.

4. How to Make Ken Noodle soup

Ken noodle soup in Ha Tien, Rach Gia & Chau Doc

Ingredients for Ken noodle soup

5 mackerel fish

1 banana

1 green papaya

300g bean sprouts

600ml coconut milk

Lemon, minced shallot, minced garlic, turmeric, lemongrass, chili, curry powder, cooking oil, red cashew

Served with: vermicelli

Seasoning: Fermented Fish, salt, seasoning, monosodium glutamate

How to make Ken noodle soup

Step 1: Prepare the ingredients

After buying green papaya, you peel it, wash it to clean the latex. Next, you cut into strands.

You mix a bowl of clean water and squeeze 2 lemons into the water. When cutting the bananas, you immediately put the bananas in this bowl of water so that the bananas are white. Slowly cut the bananas into thin slices about 3mm and then wash them in lemon juice.

Put a pan on the stove and add 4 tablespoons of cooking oil, then you add the red cashews used to create color and stir well so that the cashews turn out a beautiful red color.

Step 2: Boil the fish and remove the fish meat

You boil the fish by putting a pot of boiling water on the stove, then add 2 teaspoons of minced shallot, 1 teaspoon of minced garlic, 1 teaspoon of salt, ½ teaspoon of MSG and slowly Put the fish in the pot. When the fish is cooked, the water is also boiling, you take the fish out to cool.

After the fish has cooled down, remove the meat and remove the fish bones.

Step 3: Make a fragrant lemongrass and turmeric mixture to stir-fry fish

You mince the lemongrass, turmeric is also cut into small pieces, 2 teaspoons of curry powder, 2 chopped chili peppers, 1 teaspoon of minced garlic, 2 teaspoons of minced shallot, and then pound them with a pestle.

Step 4: Stir-fry fish

Heat a pan on the stove, add 2 tablespoons of cooking oil, add 2 teaspoons of minced shallot and 1 teaspoon of minced garlic and stir until fragrant. Next, you put the pureed mixture in step 3 into the pan, stirring well.

When fragrant, you add the fish that has been removed in step 2, also add the colored cashews, add 2 tablespoons of curry powder and start stirring.

You add 2 tablespoons of seasoning, 1 tablespoon of MSG and then stir-fry for another 30 seconds, then turn off the heat.

Step 5: Cook noodle soup with Ken noodle soup

You add 600ml of coconut milk to boil on the pan, remember to stir well lest the coconut milk be burnt and lose its taste. After the coconut milk boils, put all the fish that was sautéed in step 4 into the pot.

When the broth boils, turn off the heat. So, completed.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Herring Fish Salad – Eat Best Food in Ha Tien, Kien Giang

Posted on by Thomas Vietnam

It will be a big mistake if you come to Ha Tien without enjoying the delicious fresh herring salad by the beach.

By Thomas Vietnam at vemekong.com | Official Ha Tien Visitor Guide

1. Better to Know as a Food Lover

Find them: Ha Tien city.

Best time: Dusk-Dawn

Don’t miss: Herring salad

Local’s pick: Cay Bang restaurant

Tourist’s pick: Hong Hai restaurant

Blog: https://vemekong.com/herring-fish-salad-ha-tien/

Facts: Herring salad used to be famous in Phu Quoc, Vung Tau. But Ha Tien herring salad (Kien Giang) still has its own charm, “softening” many difficult and gourmet diners near and far.

2. Better to Know Herring salad

Herring is a little bigger than sardines, but it is a bit long, smooth, white, and is loved by many people because of its delicious and nutritious meat. In the waters of Kien Giang, herring is exploited all year round, most in the windy season around the beginning of August of the lunar calendar to near our New Year.

Although it is the same salad, the locals in Ha Tien have different ways of preparing it. Some people take herring fillets and marinate them with a little lemon juice or vinegar for a few minutes and then drain the water. Then add fish sauce, sugar, ginger, chili and chopped onion, mix well. Others stir-fry garlic and purple onions until fragrant before mixing with fresh fish meat and adding a little hearing to deodorize the fish.

3. Herring salad in Kien Giang

But if you want to have a plate of excellent herring salad, the chef must properly process it, especially indispensable roasted peanuts that are crispy and fragrant and grated coconut. The grated coconut for this dish must be really old desiccated coconut to increase the fat. Accompanied by a plate of flexible rice paper, a plate of small noodles, young vegetables and dipping sauce. The best are garden vegetables, wild vegetables such as mango buds, dandelions, spinach leaves, perilla, mustard greens… add a few acrid bananas, a few star fruit and a few cucumbers, the better. Particularly, the dipping sauce must be made from aromatic fish sauce, seasoned in harmony with a little sourness of farmed vinegar, the spiciness of chili peppers and the sweetness, fatness of sugar, and crushed roasted peanuts.

The delicious dish is finished with five colors and five flavors and it will be more interesting when it is served next to the poetic and windy Ha Tien beach.

When eating, you will use chopsticks to pick up fish, coconut, vermicelli and vegetables into the rice paper and then roll it up, dip it, and chew it slowly to enjoy the characteristic flavor of the fish. Herring mixed with salad is more crispy than apricot and not fishy. Settling down, you will feel both the strong aroma of vegetables, combined with the sweetness of fish, the fatty taste of coconut and the sour, spicy, and strong flavors of spices. Oh, ecstatic to the extreme!

Enjoying this dish, you should sip a little spicy yeast, in the right style of wine or medicinal wine, making it more appetizing and easy to digest.

4. How to Make Herring salad

Ingredients for herring salad

500g herring

1 lemon, 6 kumquats

1 onion

5 dried onions

1 piece of ginger

2 garlic bulbs

3 chili peppers

Laksa leaves

100g peanuts

Ricepaper

Spices: Cooking oil, sugar, Phu Quoc fish sauce, monosodium glutamate

Good tip:

– To choose to buy delicious herring, you should choose fresh fish, observe that the eyes are transparent, the gills are light pink with iridescent scales.

– You should not buy fish that are soft, have a bent body and have a lot of scratches on the outside or have an unusual odor.

How to make herring salad

Step 1. Prepare ingredients

Herring was washed, cut off the head and cut diagonally across the belly, then removed the bones to take only the fillet of the fish. Then cut the fillet into bite-sized pieces.

Squeeze the lemon to extract the juice. Thinly sliced ​​onion soaked in cold water to reduce spicy. Finely chopped ginger, peeled garlic, chopped chili. Chopped cilantro.

Step 2. Re-make herring

After the herring is filtered to get the meat, you put it in a small bowl or bowl and pour the lemon juice into it, squeeze it evenly, marinate for 5 minutes so that the herring is back. Then squeeze out the water and put the herring in a large bowl.

Step 3. Dry Onion

Put the pan on the stove, wait until the pan is hot, pour in cooking oil, and fry the dried onions until fragrant. Then take the dried onion to separate the cup.

Step 4. Make the dipping sauce

Put 2 tablespoons of sugar, 1 teaspoon of monosodium glutamate, 1-2 chili peppers, 2 cloves of garlic, a little ginger, squeeze the juice of 2 kumquats into a small bowl, grind it, and then add 3 tablespoons of fish sauce. stirring chopsticks.

Step 5. Squeeze herring salad

Season the herring in a bowl with 1 tablespoon of sugar, 2 tablespoons of fish sauce, iron chili, the juice of 4 kumquats, sliced ​​onion, and minced ginger, then mix well. Finally, add laksa leaves and roasted peanuts and continue to mix well.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Ha Tien Oyster porridge – Eat Best Food in Kien Giang

Posted on by Thomas Vietnam

Oyster porridge is one of the specialties of Ha Tien land. Anyone who comes to this place also wants to enjoy a bowl of hot porridge, rich in oyster flavor.

By Thomas Vietnam at vemekong.com | Official Ha Tien Visitor Guide

1. Better to Know as a Food Lover

Find them: Ha Tien City.

Best time: Dusk-Dawn

Don’t miss: Oyster porridge

Local’s pick: Oyster porridge restaurant

Tourist’s pick: Restaurant in Ha Tien

Blog: https://vemekong.com/ha-tien-oyster-porridge/

Facts: Enjoy a spoonful of hot oyster porridge, you can feel the delicious taste, fresh oysters have a sweet taste with the taste of the sea, especially when combined with shiitake and spices to create an irresistibly delicious dish.

2. Better to Know Ha Tien Oyster porridge

Oysters have a hard outer shell, and the inner meat is very nutritious. 100g of oysters contains up to 7g of protein, 3g of fat and many other vitamins and minerals such as vitamin D, vitamin B12… Because of their high nutrient content, milk oysters bring many benefits when processing:

Strengthens the immune system: Oysters contain minerals, vitamins C and E, help improve immunity, anti-inflammatory, antioxidant.

Good for the cardiovascular system: The potassium and magnesium content in oysters helps to reduce blood pressure and relax blood vessels. Oysters also work to reduce plaque buildup in the arteries. Vitamin E in oysters increases the flexibility and strength of cells.

Good for eyes: Oysters contain zinc and minerals, which are essential for the production of pigments in the retina.

Improve brain function: Oysters provide a variety of vitamin B12, omega-3 fatty acids, zinc, iron to help increase memory, improve concentration.

Improves mood: Zinc in oysters helps reduce anxiety and depression levels.

Beauty skin: The minerals and zinc in oysters help to produce collagen, make nails and hair stronger.

Energy regeneration: Vitamin B12 in oysters helps transport oxygen to cells, providing abundant energy for the body.

Good for bones: Oysters help increase bone density for the body by providing iron, zinc, calcium, phosphorus …

Improve physiological function: Zinc in oysters helps the body increase testosterone hormone, good for the sex life of men and women.

3. Ha Tien Oyster porridge in Kien Giang

Milk oysters are processed into many delicious dishes such as grilled oysters with onion fat, oysters with cheese … but the strangest and easiest to eat is oyster porridge. Oyster porridge is also a specialty dish of Ha Tien. Oyster milk porridge adds many vitamins and nutrients to the body, and has the effect of supporting the treatment of diseases: High blood pressure, dizziness, diabetes…

4. How to Make Oyster porridge

Prepare:

5-6 milk oysters: The most important way to cook delicious oyster porridge is to find fat and milky oysters, and cook up the aroma and greasy taste of oysters. When choosing oysters, it is necessary to choose one that is thick, big, and at least as long as the index or middle finger or more;

1 bowl of plain rice;

¼ bowl of glutinous rice;

1 purple onion;

Green onion, laksa leaves, salt, pepper, cooking oil, seasoning, sugar.

Process materials:

Rinse oysters with diluted salt, then drain;

Scallions, laksa leaves washed, finely chopped;

Finely chop purple onion.

Porridge:

Wash the rice, put it in the pot and cook it into porridge until the porridge is cooked and expands;

Sauteed oyster milk;

Put the purple onion in the pan, add some cooking oil and then fry it crispy;

Add the oysters and stir-fry, add seasoning, fish sauce, and pepper and stir until the oysters are cooked and fragrant.

Complete:

Put the cooked oysters into the cooked porridge, add spices, wait for the porridge to boil, then turn off the stove;

Ladle porridge into bowls, add fried onions, herbs, laksa leaves;

Oyster porridge should be eaten when it is hot to avoid fishiness.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Bang nut jam – Eat Best Food in Con Dao

Posted on by Thomas Vietnam

Bang nut jam is a special gift with a bold Con Dao imprint. Setting foot on Con Dao, just a few hundred meters from the Ben Dam Port, you will immediately encounter the Bang trees.

By Thomas Vietnam at vemekong.com | Official Con Dao Visitor Guide

1. Better to Know as a Food Lover

Find them: Con Dao.

Best time: Dusk-Dawn

Don’t miss: Bang nut jam

Local’s pick: Bang nut jam shop

Tourist’s pick: Shop in Con Dao

Blog: https://vemekong.com/bang-nut-jam-con-dao/

Facts: Bang nut jam is a special gift with a bold Con Dao imprint.

2. Better to Know Bang nut jam

Bang in Con Dao has a very large fruit size and leaves exactly like that of an Bang in the sea and island forest. In Con Dao, when they have free time, people here go to harvest Bangs and bring them back to dry in the summer sun, then use a knife to split the seeds and store them in a waiting box to be processed into jam.

When coming to Con Dao, visitors are often invited to taste the specialties of Con Dao, both sweet and salty. It’s called jam, actually it’s like Bang nuts roasted with salt or sugar.

Tasting a little Bang jam will stimulate your taste buds and immediately see the sweet or salty taste mixed with the fat on the tip of the tongue, diners can’t help but admire it: delicious!

Many people like the Bang jam by roasting it with salt. Said to be roasted with salt, but this dish is not salty, but it is a bit stronger than fresh Bang, almost still keeping the original taste of fresh Bangs.

The specialty of Con Dao nut jam is an indispensable gift to bring home

Sugar-roasted walnut jam is very sweet and doesn’t retain much of the original flavor of the Bangs. Salt-roasted Bangs look very firm, dark brown skin, bite to see the ivory-white layer of Bangs arranged close together.

The Bang trees in Con Dao over the time of reproduction also have a source of forest Bang, vitality and resistance to salinity and sea breezes very well, possibly due to harsh conditions, the trunk, foliage and fruit

Con Dao people harvest every summer, then dry and remove the shell to take advantage of the leisure time to separate the seeds. The newly cracked causality is brown, like the color of lacquered wood. Sitting for a few hours with back pain and neck pain, sometimes only a few hundred grams of seeds can be separated. The seeds are separated and roasted with salt or sugar depending on the taste of visitors.

3. Bang nut jam in Con Dao

In the cold winter or hot summer, dried Bang leaves were collected, stored, and brought back to the prison by prisoners in the old Con Dao prison, stacked on concrete and stone to fight the cold and the cold in prison.

Fresh Bang fruit and young leaves are sometimes used as a daily meal to fight hunger, prisoners also use the leaves to transmit messages and write poetry in Con Dao prison, many prisoners who have been imprisoned for many years still use it. Leaves color on the Bang tree to calculate the time, count the seasons and calculate the year.

In the summer around July to the end of August, the Bang tree has the most ripe fruit, the Bangs fall full of sugar when there is a strong wind, sometimes it is also a meal for the bats.

There are days when Con Dao encounters a big storm, the Bangs fall a lot, people gather to harvest like a festival, the Bangs brought back will be dried, used a small knife to split the kernels, skillfully roasted on the fire. All have had a delicious specialty brought to Con Dao tourists to increase their family’s income.

Con Dao not only has a specialty of Bang jam, it also has many other types of dried seafood such as dried squid, dried shrimp, and various kinds of fish sauce.

The way to process Bangs into Bang jam is also very special, not as simple as the way children play with them, which is cut in half and put the seeds in their mouths to chew.

To process the finished products of vacuum sealed bags of Bang jam on the shelves is a feat that only persistent people can do.

So the price of Bang jam is not cheap, about 200,000 VND / kg of roasted sugar and 280,000 VND / kg of roasted salt. If in the winter of Con Dao, their goods are only small, the price can be up to 500,000 VND / kg, but it is not enough to sell to tourists.

4. How to Make Bang nut jam

Of all the stages, the separation of the Bangs is the most elaborate. After picking, the seeds are dried, then split to get the seeds. When chopping, people must do it evenly and gently, otherwise the seeds will be broken. To get 1kg of Bang kernels, jam makers have to split 1 bag of dried Bangs weighing about 50kg. Therefore, the most skilled person can only separate 1kg of Bangs/day [from 8-10 hours]. After separating the kernel, in order to have a batch of jam, the worker must roast continuously for more than 1 hour. When roasting, keep the heat low and stir well so that the Bangs do not burn.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Sadec Crab Hotpot – Eat Best Food in Dong Thap

Posted on by Thomas Vietnam

Fields Crab hotpot is a rustic dish found in many regions with many different flavors. However, in Sa Dec, tasting the Thong Nhat street crab hotpot, we can’t help but be surprised because of the deliciousness and the wonderful blend of flavors.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Sa Dec

1. Better to Know as a Food Lover

Find them: Sa Dec city.

Best time: Dusk-Dawn

Don’t miss: Sadec Crab Hotpot

Local’s pick: Co Ut Crab Hotpot small restaurant

Tourist’s pick: Restaurant in Sa Dec

Blog: https://vemekong.com/sa-dec-crab-hotpot/

Facts: The strong taste of crab sauce, the sweetness of seafood blends in the coolness of vegetables, bringing a harmonious taste to the eater.

2. Better to Know Sadec Crab Hotpot

Crab hot pot as its name suggests is a hot pot dish with the main ingredient being field crab. Crab is a source of wild food, very popular throughout Vietnam. However, the nutritional composition of field crabs is very rich, especially calcium. Therefore, each region of Vietnam has its own processing methods according to taste.

Benefits of field crabs for health

Activate blood and heal bones

 According to oriental medicine, crab is a type of food with soldering properties, salty taste, slightly toxic, has the effect of dissolving, activating blood and healing bones, so it is often used as a medicine with the name of the solution.

Prevent osteoporosis and rickets

From the above nutritional ingredients, field crabs have the effect of treating rickets in children and preventing osteoporosis in the elderly. According to modern medicine, crabs are rich in calcium phosphate, which is used to prevent or treat low blood calcium levels in people who do not have enough calcium in their diet.

Injury treatment

In addition, field crab is also used in traditional medicine with the effect of creating a connection between bones and joints and treating blood stasis when injured.

Cool down the body

The salty taste and soldering properties in the crab have a cooling effect on the body, so many people use it to cook dishes to help cool down on hot summer days.

Treatment of picky eating, trouble sleeping

Not only that, with the abundant nutritional ingredients that field crab brings, it is also used by oriental medicine as a medicine that works to treat restlessness, picky eating, and little sleep.

Wound healing

People use pounded field crab boiled with alcohol and use the residue to cover the wound to treat bruises and sores.

3. Sadec Crab Hotpot in Sa Dec

The dish looks simple but the processing is sophisticated, especially the crab dish. If you want to cook delicious crabs, you must choose those that are firm and alive. With that, the new crab will be delicious and form an array. Clean crabs, peel off the shells, separate the crab bricks, and then pound them. Then carefully filter with water, boil until the crab meat floats, take out the bowl, part of the water to make broth. When eating, boil a pot of broth, season with seasonings to taste, and then let the crab sauce float to the surface. Next, add seafood such as shrimp, squid, and fish cake to increase the sweetness of the broth. Served with Sa Dec field crab hotpot is vermicelli and rich Western vegetables such as broccoli, squash, coriander, rafters, … all blend together to create a cool and delicious dish. If you have the opportunity to return to Sa Dec, do not miss the opportunity to enjoy this delicious dish. Especially in the hot weather like today, the delicious and cool taste of the dish will help you dispel the heat outside and have a delicious meal.

4. How to Make Sadec Crab Hotpot

Ingredients for cooking crab hotpot

300-400g of crab

150-200g tubular bone

200-300g beef

3 pieces of tofu

Tomato, green onion

Vegetables dipped in hot pot

Seasoning: Salt, pepper, fish sauce, sugar, seasoning, monosodium glutamate, cooking oil, fried onion, fried garlic

Good tip:

– To choose to buy delicious field crabs, you should choose crabs with shiny, golden shells, small crab claws, firm in the body without being disjointed and should choose female crabs that will be very firm meat.

– Delicious beef is a bright red color mixed with white veins and bright yellow fat. The outside has good elasticity, and does not stick to the hand.

Steps to take

Step 1 Pre-processing of crabs

After buying copper crabs, you put them in a bowl of water along with a few teaspoons of salt to shock many times, to clean the dirt outside the crab body.

Then, you flip the bib of the crab up, take a sharp knife and stab it into the depression under the crab’s belly until the legs and claws straighten out. At that time, you were able to separate the crab shell, the spongy egg part in the bib. You should take a clean spoon to remove the crab bricks and put them in the bowl.

After that, you wash the crab meat with water again and then soak it in diluted salt water for about 15 minutes, then wash it again, then pound or puree it.

Good tip: When pounding or grinding crab, you should add a little salt to help the crab sauce form a more delicious array and limit the splash of the shell.

Finally, you put the crushed crab in a bowl with about 2 liters of clean water, squeeze it for about 5 minutes, then filter it to get the crab juice and discard the carcass.

Step 2 Prep and marinate beef

When you buy beef, you wash it, deodorize it, then slice it thinly and marinate it with about 2 minced garlic cloves, 1 minced ginger root, 1/2 teaspoon seasoning, 1/3 teaspoon sugar, 1/ 3 teaspoons of MSG, 1 tablespoon of cooking oil, 1/2 tablespoon of fried onions, 1/2 tablespoon of garlic, saute for about 20 minutes to infuse the spices.

Step 3 Prepare other ingredients

You use 2 washed tomatoes, 1 fruit is used to cut pomegranate seeds, 1 fruit is used to cut areca. Onions are washed and finely chopped.

Meanwhile, purple onion, you use 3 peeled, sliced, 3-4 peeled and smashed, lemongrass washed, cut and smashed.

As for the accompanying raw vegetables, you should remove the back, damaged leaves, then wash them, soak them in salted water to clean and then dry them.

Tofu, you cut into small squares, then fry until golden brown.

The bones are washed, cut into pieces and rubbed with salt several times, washed again and then blanched in boiling water to reduce the fishy smell.

Step 4 Bone broth to make broth

You put the bones in a pot with about 2 liters of water along with 3-4 crushed purple onions to simmer for about 30 minutes. Then you take out the bones and onions to get the broth.

Step 5 Stir-fry crab bricks

You put an oil pan on the stove, add thinly sliced ​​purple onion to fry, then take out the purple onion and add the tomatoes to stir-fry with 1 tablespoon of fish sauce, stir well.

Next, you put the crab bricks in and stir them back and forth for 2-3 minutes until the crab bricks are melted, then turn off the stove.

Step 6 Cook hot pot

You put the filtered crab juice and bone broth into the pot, cook on medium heat until it boils, then take out the crab meat and set it aside. Then you add the green onions.

Finally, you taste the seasoning, then turn off the stove, scoop out into a small pot, add tofu, crab sauce, dip beef in to eat.

Finished product

The taste of copper crab hot pot is delicious and bold, seasoned to taste and taste. Very suitable to eat with vermicelli, rice, raw vegetables and delicious fish sauce.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Sa Giang Shrimp Puff Pastry – Eat Best Food in Dong Thap

Posted on by Thomas Vietnam

Sa Giang shrimp puff pastry is one of the specialties in Sa Dec, promising to bring great flavors to visitors.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Sa Dec

1. Better to Know as a Food Lover

Find them: Sa Dec city.

Best time: Dusk-Dawn

Don’t miss: Sa Giang shrimp puff pastry

Local’s pick: Market in Sa Dec

Tourist’s pick: Supermarket in Sa Dec

Blog: https://vemekong.com/sa-giang-shrimp-puff-pastry-sa-dec/

Facts: The company’s Sa Giang shrimp puff pastry has been famous in Vietnam since the 1960s.

2. Better to Know Sa Giang shrimp puff pastry

Shrimp puff pastry is a popular snack used in Southeast Asian countries. Fried cake is crispy, spongy, greasy, fragrant with seafood. In Vietnam, shrimp puff pastry, which is considered a specialty of the Southwest region, is usually sold uncooked and must be fried before use. Sa Dec city in Dong Thap province is the place that produces the most shrimp puffs in Vietnam with a very famous brand, Sa Giang.

3. Sa Giang shrimp puff pastry in Sa Dec

From freshwater and saltwater shrimp such as mantis shrimp, iron shrimp, silver shrimp, turmeric shrimp, black tiger shrimp, etc., through skillful processing of human hands, the unique flavor of Sa Giang shrimp cakes has been brought out.

Currently, in addition to the traditional shrimp puff pastry, Sa Giang has developed many new products such as crab cakes, fish puffs, squid cakes, vegetarian puffs, etc. to meet the diverse tastes of customers.

4. How to Make food from Sa Giang shrimp puff pastry

Frying: Fry oil at a temperature of 170 – 1900C, put the cake in, when the cake turns golden, take it out

Microwave oven: Use the microwave in Micropower mode (capacity 600 – 1000w) for about 40-60 seconds

Cooking soup: Boil 100g of cake for 3 to 5 minutes, prepare 400ml of hot soup and put it in a bowl with cake, meat, shrimp, squid, chives, bean sprouts… and other seasonings as you like.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Lai Vung Spring Rolls – Eat Best Food in Dong Thap

Posted on by Thomas Vietnam

Dong Thap is not only famous for being the land of pink lotus, this is also the birthplace of Lai Vung’s famous spring rolls (Nem) with unique flavors, full of sweet and sour flavors, once you eat one, you want to try the second one.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Sa Dec

1. Better to Know as a Food Lover

Find them: Sa Dec city.

Best time: Dusk-Dawn

Don’t miss: Lai Vung Spring Rolls

Local’s pick: Co Hoan Lai Vung Spring Rolls shop

Tourist’s pick: Market in Sa Dec, Lai Vung, and Cao Lanh

Blog: https://vemekong.com/lai-ving-spring-rolls-dong-thap/

Facts: Referring to Dong Thap – a vast, rich, straight-winged land. The place is remembered by everyone with the beautiful scenery of the lotus, or the majestic green melaleuca forests. In addition to the scenic beauty, Dong Thap is also famous for craft villages, including Lai Vung spring rolls village with famous delicious spring rolls. That is also one of the reasons why this land is visited by people every year.

2. Better to Know Lai Vung Spring Rolls

The legend of Lai Vung spring rolls

Along the length of our country, spring rolls are available almost everywhere, but why is Lai Vung spring rolls famous and has a place among countless types of spring rolls?

Originating in the 70s of the last century, the first spring rolls were initiated by Mrs. Tu Man in Tan Khanh hamlet, Tan Thanh commune, Lai Vung district, Dong Thap province. At first, Mrs. Tu only made spring rolls for family meals and local parties. When they found it delicious, they learned the craft and brought it to the market to sell. Unexpectedly, the good news that “playing food” grew and became as famous as it is today.

3. Lai Vung Spring Rolls in Sa Dec

The difference of Lai Vung spring rolls compared to other types of spring rolls on the market is that it is wrapped with bamboo leaves or gutted leaves, not with guava leaves like some other provinces. The leaves of the intestine help the spring rolls to ferment quickly, with a characteristic sour taste, making the taste of spring rolls more harmonious.

The taste of modern-day Lai Vung spring rolls is somewhat different. Bamboo leaves became scarce, so many business households were forced to replace bamboo leaves with gutted leaves, and tie nylon strings instead of banana leaves. The rustic dish is loved by people all over the country, so the production quantity is very large, and to meet the demand, the processing of meat and pork skin is not manually pounded like before but put into a blender. However, the delicious taste of spring rolls does not change much.

Nem Lai Vung brings enjoyment in color as well as flavor to people. It can be enjoyed individually or combined with vermicelli, banh cuon, mixed tre or rice. One of the most delicious dishes, when combined with spring rolls that people often hear from each other, is eating spring rolls combined with bread. In addition, it can be grilled on embers and then enjoyed with chili sauce.

4. How to Make Lai Vung Spring Rolls

How to make delicious and delicious Lai Vung spring rolls

Step 1: After buying pork thigh, it will be cleaned, filtered, and then cut into small slices. Then, marinate more sugar, salt, and fish sauce for about 30 minutes and then pound it. You will now notice that the meat has turned a beautiful pinkish red color.

Step 2: After purchasing, the pig skin is shaved clean, washed with water many times, and then put in a pot of boiling water. Then soak in ice water until crispy. Cut off excess fat and put it in a rolling mill.

Step 3: Mix pork ingredients, pureed pork skin together so that it is very smooth.

Step 4: Put the mixture into the spring rolls extractor, to make spring rolls of equal size. Or if you don’t have a spring roll mixer, you can use a small wooden box as a mold or make your own so that the rolls are square.

Step 5: Put 1 small green chili and sliced ​​garlic on top of the meat, use a layer of Vong leaf (intestinal cluster leaves). Then use an extra layer of banana leaves to wrap the outside. Use a banana string or nylon string to tie it up.

Note: The number of banana leaves will determine the fermentation time of spring rolls. Usually, people will wrap banana leaves alternately around the spring rolls to create airiness, help the spring rolls to ferment quickly and have the aroma of the leaves.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Bac Lieu Thick Noodles & Creamy Coconut Milk – Eat Best Food in Bac Lieu

Posted on by Thomas Vietnam

In Bac Lieu, there is a rustic snack that has been elevated to a specialty, which is Ngan Dua silkworm cake. The ingredients are simple and familiar, but to have a delicious cake, it also requires the ingenuity of the maker. Silkworm cake (Thick Noodles & Creamy Coconut Milk) carries the quintessence of Bac Lieu agricultural products with a rather sophisticated processing, strange but attractive taste. Visitors can encounter and enjoy silkworm cakes found in many western provinces, but to enjoy the true quality of silkworm cakes, you have to go to Ngan Dua town, Bac Lieu.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Bac Lieu

1. Better to Know as a Food Lover

Find them: Bac Lieu city.

Best time: Dusk-Dawn

Don’t miss: Bac Lieu Thick Noodles & Creamy Coconut Milk

Local’s pick: Bac Lieu Thick Noodles & Creamy Coconut Milk restaurant in Bac Lieu City

Tourist’s pick: Co Nhan Bac Lieu Thick Noodles & Creamy Coconut Milk restaurant

Blog: https://vemekong.com/thick-noodles-creamy-coconut-milk-bac-lieu/

Facts: It is called silkworm cake because according to folklore, the yarn is handmade from rice flour, with different lengths that are beautiful and white, shaped like silkworms, which is a famous cake in Ngan dua town. Therefore, it is called Ngan Dua Silkworm cake.

2. Better to Know Bac Lieu Thick Noodles & Creamy Coconut Milk

In order to have silkworm cake, which is always pure white, cool and shiny, it must be made from the most delicious rice in Bac Lieu. People bring rice to soak for about 3 nights and then grind it, mix the ground powder with dilute salt water and then soak it for another two nights. Finally, there is the stirring stage, also known as the paste, which determines the specific flavor of the silkworm cake. Thanks to habits, skills and long-term experience, silkworm cake makers will know how to stir the dough properly, too hard, the cake will be easily broken, if the dough is too soft, the cake will be sticky and mushy.

Silkworm cakes must be eaten by hand to be true silkworm cakes. Because of using a hand, the stalks of the cake are uneven, of small sizes, of different lengths and lengths. It is because of this rudiment that the cake has its own soul, the diners who eat it also feel the special thing that the molded cakes do not have.

3. Bac Lieu Thick Noodles & Creamy Coconut Milk in Bac Lieu

Ngan Dua silkworm cake is a rustic snack but full of essential nutrients, many diners and people of Bac Lieu use it as a main meal when they are busy or want to change their taste. Silkworm cake has all 3 main nutritional groups: starch, vitamins, fiber from green vegetables and protein, fat from meat and pork skin. The main ingredients are mixed with a typical sauce from coconut milk, fish sauce mixed with sweet and sour spices in a unique way of Bac Lieu people. All are the perfect combination for this simple dish that will satisfy any diners who have the opportunity to enjoy.

The special thing about Ngan Dua silkworm cake is that it is served with sweet, greasy coconut milk and spicy fish sauce. The two flavors are opposite, but when combined, they create a strange mouth-watering taste. In the dish, there are also shumai balls made from bacon and pork liver. This unique combination makes the eater feel strange. Those who eat it for the first time will feel a bit different, but once they get used to it, they still want to enjoy it again and again.

Silkworm cake has a place to eat with a bowl like grilled pork vermicelli, but eating silkworm cake in Ngan Dua in Bac Lieu must be with a deep plate to be of the right quality. Because the plate is wide, diners will be able to see each ingredient of the dish such as cucumber, salad, bean sprouts, herbs, silkworm cake, skin, shumai, sauce…

Ngan Dua silkworm cake is delicious and famous, but the interesting thing is that visitors will enjoy this cake at simple, roadside shops, with sincere and simple service of the people. Although rarely appearing in luxury restaurants, it is the closeness and rusticity of silkworm cake that makes visitors love and remember Bac Lieu forever.

Perhaps with a long-standing wet-rice agriculture, our people create delicious dishes from dear rice grains. The North has pho, the South has noodle soup and the West has silkworm cake. Only from that familiar ingredient, Ngan Dua, Bac Lieu silkworm cake has conquered many diners. If going to Ngan Dua, no one tells anyone, most tourists will find and enjoy the special silkworm cake.

4. How to Make Bac Lieu Thick Noodles & Creamy Coconut Milk

Ingredients for making silkworm cake

200g rice flour

50g tapioca flour

50g glutinous rice flour

300ml coconut milk

1 tablespoon cornstarch

150g pork skin (boiled)

300g lean shoulder meat

Minced red onion, minced garlic, minced chili, lime juice, coconut water

150g of rice

Seasoning: Salt, seasoning, fish sauce, white sugar….

How to make silkworm cake

Step 1: Knead the dough

Mix rice flour, glutinous rice flour and tapioca flour together. Then, slowly pour the prepared boiling water into the dough, stir well, then knead with your hands until the mixture is uniform, smooth and does not stick to your hands.

When finished, take a sufficient amount of flour to put in the palm of your hand, then use your hands to form strands just to eat.

Note, you should cover with a little flour so that the cake fibers do not stick together.

Step 2: Boil the cake

Put the pot of water on the stove, when the water boils, drop the cake fibers in. We will boil them until they float on the surface and the dough turns clearer, then take it out and put it in a bowl of ice water right away.

Step 3: Make the sauce

First, add about 30ml of water to the cornstarch, stir until completely dissolved. Then, put the pot on the stove, add the cornstarch, coconut milk and ½ teaspoon salt mixture. Finally, cook until the mixture boils and thickens, then turn off the heat. So that’s done.

Step 4: Make the envelope

First, wash the lean shoulder meat, then marinate it with minced shallot, 1 teaspoon minced garlic, ½ teaspoon sugar, 1 teaspoon seasoning, 1 teaspoon pepper and 1 tablespoon fish sauce. Mix well and let stand for 10-15 minutes.

Heat a pan with cooking oil, when the oil is hot, add the meat and fry until golden brown. Then, pour in coconut water, rim until the water is thick, then turn off the stove. When finished, cut the boiled pork meat and skin (prepared) into bite-sized pieces. Mix the two together with the rice pudding, that’s it.

Step 5: Make fish sauce

Put in a cup of lemon juice, 70ml of fish sauce, 60g of sugar and 80ml of filtered water. Stir until completely dissolved, add ½ teaspoon minced garlic and minced chili.

Step 6: Finished Product

Arrange the silkworm cake on a plate, then drizzle more sauce on top. We can eat it with cucumber, raw vegetables, skin hearing combined with sweet and sour fish sauce. The white, supple bread is immersed in the fragrant, rich coconut milk sauce. It all comes together perfectly, making us want to eat forever.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Bon Bon Pickles – Eat Best Food in Bac Lieu

Posted on by Thomas Vietnam

This is a specialty only found in two provinces of Bac Lieu and Ca Mau. Break pieces of braised fish or braised meat, pick up some Bon Bon pickles, add one and white rice, people enjoying it will feel the attachment of this land.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Bac Lieu

Bon Bon Pickles – Eat Best Food in Bac Lieu

1. Better to Know as a Food Lover

Find them: Bac Lieu city.

Best time: Dusk-Dawn

Don’t miss: Bon Bon Pickles

Local’s pick: Bon Bon Pickles small restaurant

Tourist’s pick: Restaurant in Bac Lieu

Blog: https://vemekong.com/bon-bon-pickles-bac-lieu/

Facts: Bon Bon pickles sell well all year round. Visitors to Bac Lieu, Ca Mau all want to enjoy this dish and do not forget to bring back a few pounds as gifts for their loved ones.

2. Better to Know Bon Bon Pickles

The plant has the scientific name Typha orientalis G.A. and some others have the names: Typha auhustata Bory et Chaub, Typha augustifolia L, Typha latifoliaL, Typha daviana Hand Mazz or Typhaminima Funk … All of them belong to the family Typhaceae. Bon Bon also has many other names: Thuy Huong Bo, Huong Bodhi, Candle Grass,… is a type of grass shaped almost like sedge (sedge) weaving mats, 1-2 meters high. The leaves are long and narrow. Flowers unisexual, located on the same axis, male flowers above with short yellow-brown hairs, female flowers below with light brown hairs. The white and green leaf Bon Bon is a very healthy food that does not need to be cared for or fertilized, only growing thanks to the fertile nutrients from the soil.

If you want to enjoy the dishes from the Bon Bon, you should come to the season to have it from June to November. At this time, in many fields of the basin covered with green, the people’s job is to pull the Bon Bon out of the water. water, break the leaves, take the white buds and bring them home to make many delicious rustic dishes.

After cleaning, the white Bon Bon is processed into many different unique dishes. Simply cut into pieces and cook with coconut soup, creating a fragrant bowl of sweet and fatty coconut soup mixed with the crisp taste of the white Bon Bon. Or take a little more time, leading a little more is pickles. The white Bon Bon is split in half and put in a jar of rice water, mixed with salt water for a few days to have a concentrated pickle dish. Tuna melon is crispy, soft, with a similar combination of bamboo shoots and lotus roots. If you want to be more sophisticated, you can add chili, sugar, and garlic to add a richer flavor to the Bon Bon pickle

Bon Bon becomes a rustic, close and dear dish to the people here. This wild plant has become a unique and sweet culinary feature that appears regularly in the meals of people with muddy hands and feet.

3. Bon Bon Pickles in Bac Lieu

As a specialty, but the way to make a Bon Bon pickle is quite simple, you must first choose the young white part of the Bon Bon, use a sharp knife to split it into two or four depending on the size of the Bon Bon. Arrange the Bon Bon into the jar, mix salt and sugar into the rice water. Then, pour this mixture to cover the Bon Bon and then cover the jar tightly, about 3 days to be eaten. Tuna melon can be transformed into dishes with hot rice such as braised fish with sweet and fleshy taste, cooked carefully the sour taste of the melon will fade away, the fish meat is not fishy, ​​soft but not crushed. Especially braised with shrimp creates a distinct aroma and a harmony of colors.

In addition to the “contributions” in cuisine, the plant also has the effect of improving the environment and ecology of wetlands, said Mr. Nguyen Dinh Hoe – Vietnam Association for the Protection of Nature and Environment: “…Group Candlestick grass (Bon Bon) has the effect of filtering water, reducing waste, especially organic matter, into lakes and lagoons, thereby reducing the possibility of eutrophication of lakes and lagoons. Candlesticks can also be used to produce ethanol. Roots are very resistant to erosion. After a long time, candelabra has played an active role in drying up the swamp… In many ways, candelabra is a precious plant species of the wetlands of the Lower South region.”

The pollen of the Bon Bon is also used in traditional oriental medicine with the name Bo Hoang, is a unisexual flower of the same root (male flower above, female flower below), the flower cluster looks like a candle, rhombic fruit. Oriental medicine often uses pollen, in addition, leaves, flowers and roots are used to make medicine. “Pink” – the most common medicine from Candelabra is pollen taken from male flowers. In April-August, cut off the upper part of the flower (the male flower part), pound or shake off the pollen, sieve to remove impurities, dry or store in a sealed jar for later use.

4. How to Make Bon Bon Pickles

Ingredients for making Bon Bon pickles:

1kg fresh Bon Bon

2 liters of rice water

1 clean glass or plastic jar

3 tablespoons salt

1.5 tablespoons sugar

1 tablespoon vinegar

How to cook Bon Bon pickles

Step 1: Cook silage rice water

First, pour 2 liters of rice water into the pot, then add 2 tablespoons of salt and 1.5 tablespoons of sugar, stir well and bring to a boil. When the mixture boils, you will see a layer of foam floating on the surface, now you should skim off that layer of foam to make the sour brine clearer.

Then you let the water cool down and pour it into a bowl with a lid to keep it for 2 days so that the fermented rice water will ferment and settle the residue.

Step 2: Prepare the Bon Bon

You should choose plants with young and fresh cores. After buying, you will separate the old core around, wash it, then use a knife to carefully separate the Bon Bon (note that now the Bon Bon is still fresh, so it is very brittle and easy to break, you should be gentle when preparing it).

Next prepare a basin of water with 1 teaspoon of salt and 1 teaspoon of vinegar, stir well to wash and remove pus on the Bon Bon (you can use alum if you want the Bon Bon to be whiter). At this point, you put the Bon Bon that has been split in half and soak it in water for about 10-15 minutes. After 15 minutes, take out the Bon Bon and wash it with cold water and then drain.

Step 3: Carry out the salting of the Bon Bon

First you clean the jar and let it dry, then you put the Bon Bons into the jar in turn. Because the Bon Bon is long, you have to bend the Bon Bon and then put it in, you should bend it gently to avoid breaking the Bon Bon, which will not be beautiful and not delicious. Next, you pour the silted rice water into the sink and use a plastic bag to press it over so that the Bon Bon is always submerged in water. And finally, fermenting the Bon Bon for 2 days is enough to enjoy.

Finished product

The pickle dish, when eaten, will have a crunchy and sour texture that is easy to eat. People in the West often like to eat this dish in many ways such as: Mixing shrimp and meat salad, served with braised fish, dipping Bon Bon melon with shrimp paste is extremely delicious and serving rice there.

5. Pro tips:

Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.

Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.

Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.

If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.

Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.

Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…

Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…

Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…

Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…

Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…

Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…

Must-Eat Foods & Restaurants in My Tho: Fried Sticky Rice, Snakehead Fish Rice Porridge, Hu Tieu My Tho (Noodle Soup), Coconut Banana Cake…

Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…

Must-Eat Foods & Restaurants in Sadec: Sa Dec Noodle Soup, Sadec Crab Hotpot, Lai Vung Spring Rolls, Sa Giang Shrimp Puff Pastry, Lai Vung Tangerine…

Must-Eat Foods & Restaurants in Bac Lieu: Spicy Beef Noodle Soup, Bac Lieu’s Three-striped Crab, White Radish Pies, Bac Lieu Thick Noodles & Creamy Coconut Milk, Bon Bon Pickles…

Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…

Must-Eat Foods & Restaurants in Hau Giang: Cau Duc Pineapple, Cai Tac’s Pork Organs Porridge, Hau Giang’s Bronze Featherback Fish Cake…

Must-Eat Foods & Restaurants in Ha Tien: Herring Fish Salad, Spider crab cake soup, Ken Noodle soup, Xoi Xiem (Siamese sticky rice), Steamed Noodle soup, Ha Tien Oyster porridge…

Must-Eat Foods & Restaurants in Rach Gia: Stir Noodle Soup, Kien Giang Fish Noodle Soup…

Must-Eat Foods & Restaurants in Con Dao: Bang nut jam, Vu Nang Snail, Roasted Pork Bread (Banh Mi), Coconut Ice Cream…

Must-Eat Foods & Restaurants in Phu Quoc: Phu Quoc Sim Wine, Phu Quoc Pepper, Phu Quoc fish sauce…

Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!

“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.

Thank you

Photo of the day

When people ask me what to see in Mekong today. I tell them view our MekongDelta365.

Can Tho Rice Noodle Factory & Villages
March 27, 2021
PHOTO BY THOMAS VIETNAM, MEKONG COLLECTION
Can Tho Rice Noodle Factory & Villages

Nowadays, there are more and more green and responsible tours which are meaningful and educational as well. This is why Can Tho noodle factory is getting popular for both Vietnamese and foreigners to come and explore the cuisine culture and the typical local life in Can Tho, Mekong Delta.