June 2022 | Page 22 of 23

Mini Sticky Rice Cake – Eat Best Food in Can Tho

Posted on June 7, 2022July 3, 2022 by Thomas Vietnam

Along with Tet Cake, It Cake, U Cake, and Mini Sticky Rice cake (coconut leaf cake) of the Westerners have become familiar with every meal. Not too fancy, but coconut leaf cake satisfies people by the wonderful blend of many ingredients. In particular, traveling to Can Tho, visitors will feel a unique taste of coconut leaf cake.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Mini sticky rice cake

Local’s pick: Ben Tre Coconut Leaf Cake Specialty Store in Can Tho

Tourist’s pick: Co 5 Coconut Leaf Cake restaurant, Nhu Y Coconut Leaf Cake restaurant…

Blog: https://vemekong.com/mini-sticky-rice-cake-can-tho-food/

Facts: It is called coconut leaf cake because their outer shape is created by young coconut leaves.

2. Better to Know Mini Sticky Rice cake

The first impression of this cake is the shape. Cakes are made from coconut leaves, spiral shaped like springs. Peel off the outer shell, you will begin to feel the distinct aroma of the cake.

In the West, coconut leaf cake is present in many provinces from Long An, Tien Giang, extending to Tra Vinh, Soc Trang, but Ben Tre is the capital of this cake with a crust made from coconut leaves.

Before wrapping, coconut leaves are trimmed into tubes, clean glutinous rice is mixed with black beans, fresh copra, and coconut milk. Just like that, go inside. Coconut leaf cake is usually wrapped with green bean paste like Chung Cake, Tet cake. In addition, to change the taste, Westerners also use porcelain bananas to make fillings. That is the unique feature of coconut leaf cake.

In addition to coconut leaves, dried coconut is an indispensable material. To make the coconut leaf cake fragrant and fatty, the dried coconut is grated and mixed into the glutinous rice seeds before wrapping. Coconut milk is also mixed to create a shiny shine for the cake after it’s cooked.

In order for the cake to be delicious, the baker needs to be skillful in putting sticky rice inside the coconut leaf roll. Hand-pressing wrinkles will cause the cake to become dry. The loose grip makes the cake easy to fall apart. In addition, if you want a delicious cake, you must choose the type of sticky rice that is really fragrant.

After that, you continue to use nylon rope or small wire from the leaf veins, which is the tool used to tie the cake after it has been wrapped. The packer usually bites one end of the rope, holds the rope tightly with his hand, and ties it tightly to fix the cake and the coconut leaf part from falling out.

Cakes before entering the oven are tied tightly into bunches. Each cake is almost a hand long, as big as a cucumber. The maker uses the color of the string to mark each type of cake. If it’s a banana filling, tie a green string, and if it’s a bean paste, tie a yellow string.

3. Mini sticky rice cake in Can Tho

Mini Sticky Rice Cake – Eat Best Food in Can Tho

Cakes are cooked on a charcoal stove to create a cozy atmosphere

After wrapping the cake, it is put in a pot, cooked with a wood stove or coconut shell. Cooking takes more than an hour. Before opening the lid, just going through the cooking pot is enough to smell the aroma of coconut leaves, the kitchen and the smell of coconut milk to make people enjoy it.

After the cake is cooked, take it out and hang it to drain. Due to the tight and careful packaging, the shelf life of the cake is about 2-3 days without worrying about damage.

The average selling price for a cake ranges from 5 thousand VND to 15 thousand VND. It can be said that the coconut leaf cake in the West in general and in Ben Tre in particular has become a meaningful gift for locals and tourists. They are proud that the cakes made are both fragrant and delicious, and contain as much love and healing as the people here. If you have the opportunity to come to this land, don’t miss even a taste of coconut leaf cake.

4. How to Make mini sticky rice cake

Ingredients for Coconut Cake for About 25 pcs

Glutinous rice 2 kg

White beans 150 gr

Siamese bananas 20 fruits

Sugar 100 gr

1 liter coconut milk

Salt 1 teaspoon

Coconut leaves 40 leaves

How to choose and buy fresh ingredients

How to choose and buy delicious sticky rice

Choose to buy glutinous rice grains of even size, opaque white, shiny outside and not broken.

Do not choose sticky rice with humus, hairy or yellow color.

In addition, delicious glutinous rice will have a natural aroma, similar to rice. As for the type of sticky rice that is kept for a long time, it will often lose its smell and when cooked, it will not keep its deliciousness.

You can taste the sticky rice with your mouth, if it has a mild sweetness and no strange smell, it is delicious.

You can refer to delicious types of sticky rice such as: yellow flower sticky rice, Tu Le sticky rice, Dien Bien upland sticky rice, goose sticky rice and velvet sticky rice.

How to choose to buy delicious white beans

Should choose beans with smooth skin, glossy color, in the middle of the bean, there are clear black spots that are not faint, the seeds are even, there is no roughness or tiny spots appear.

In addition, when pressed, the beans are still firm, not swollen inside or easily broken, the beans are new.

Besides, when you smell it, you will not hear any musty or strange odors.

How to choose to buy delicious fresh bananas

For this cake, you should buy black Siamese bananas to have a delicious taste.

Should choose bananas that are not ripe in color (with yellow and green fruits) and have dark pink or black spots.

Should not choose the ripe fruit, dark yellow skin.

Natural ripe bananas will have a yellow stem and body. The stem is green, but the ripe yellow fruit is definitely soaked in chemicals.

Ripe bananas will have a natural aroma and sweetness, soft evenly. Chemically-impregnated bananas, when eaten, will be slightly stiff, hard, acrid and sour.

How to make Coconut Leaf Cake

Step 1. Prepare the ingredients for the cake

First, you wash 2kg of sticky rice with water several times and then drain.

Next, soak 150g white beans with water for about 3-4 hours and wash them again.

Next, peel off the skin and fiber of the banana and put it in a large bowl, then marinate for 2 hours with 100g of sugar, 1 teaspoon of salt. When marinating the bananas, use a knife to cut the bananas in half.

Step 2. Roll coconut leaves to wrap cakes

Each cake will use about 2 coconut leaves, you cut off the veins, wipe the surface and then roll the leaves.

First, you break a piece of coconut leaf (about 5cm) up and then fix it with a toothpick. After that, you continue to roll the coconut leaf so that it hugs the piece of coconut that was fixed earlier.

Roll continuously until you run out of leaves, then you follow the 2nd coconut leaf and continue the circle. When the roll is close to the top of the leaf (pointed end), you use a toothpick to fix it and you’re done.

Step 3. Stir-fry sticky rice and mix beans

Put the pan on the stove, put in the drained glutinous rice, 1 liter of coconut milk, stir the mixture on low heat until the coconut milk seeps into the glutinous rice seeds, the sticky rice becomes soft, then turn off the heat.

When the sticky rice is done, add 150g of soft soaked white beans and mix well.

Step 4. Filling and wrapping cakes

First, put a little sticky rice inside the coconut leaf. Then, make a small hole and put the banana in the middle.

Next, spread it evenly on the face a few more folds and then use a string to tie the two ends.

Next, you use 4 strings to tie the cake, 2 strings to tie the cake across and the remaining 2 strings you stand up and then tie, remembering to tighten so that the filling inside is firmly compressed.

Do the same thing until you run out of ingredients.

Step 5. Boil the cake

Boil 1 pot of water, then you put the cake in and boil it over medium heat for 6 hours to be cooked. After the cake is done boiling, hang it up so that the cake can be drained and cool faster.

Step 6. Finished product

Coconut leaf cake has a soft sticky part, fatty leopard with coconut milk flavor and a little bit of flesh from white beans, the inside of the banana is sweet and sour, extremely delicious.

The cake is very suitable to use as a quick breakfast or as a snack in the late afternoon.

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

Cassava Silkworm Cake – Eat Best Food in Can Tho

Posted on June 7, 2022July 3, 2022 by Thomas Vietnam

Cassava silkworm cake is a rustic dessert of the Southern people, associated with the childhood of many people from rural to urban areas. Traveling to Can Tho, visitors will taste the unique flavor of this simple rustic folk cake.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Cassava Silkworm Cake – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Coconut milk handmade

Local’s pick: Folk Cake Festival

Tourist’s pick: Xuan Khanh market, Co 7 sweet soup restaurant, De Tham Street food zone…

Blog: https://vemekong.com/cassava-silkworm-cake-can-tho-food/

Facts: It is called cassava silkworm cake because it has an elongated shape and is covered with coconut crumbs like a silkworm. Cassava silkworm cake is chewy, fragrant and greasy, often eaten with roasted sesame and white sugar.

2. Better to Know Cassava Silkworm cake

The cake of the “country people” carries in it a fatty, sweet and irresistible taste, stimulating the taste, smell and sight of the eater. Since childhood, silkworm cake with green yarn and red yarn wrapped in a piece of freshly peeled banana leaf with the smell of plastic has been a breakfast dish, a snack to help our students fill their stomachs. Almost at the school gate or any market, there are a few aunts selling these rustic cakes on extremely attractive trays and bamboo mats, passing by cannot turn a blind eye.

Choose the right potatoes, delicious new cakes

This beautiful little cake, at first glance, you will think the processing is simple, but it’s not. It is also because of the meticulous, sophisticated, laborious and time-consuming processing stages that the silkworm cake is gradually lost. To have a good batch of silkworm cakes, bakers need not only strong skills but also skills in choosing suitable cassava ingredients.

It’s just cassava, but there are two types: three-month noodles and six-month noodles. Three-month noodles are noodles harvested after three months of planting. This type of potato has a certain plasticity, is soft and sweet, only suitable for steaming, boiling with coconut water. If you want to make silkworm cake, using noodles for six months is sure to be delicious, grinding out more flour. Almost all six-month noodles are long and equally fat because they have absorbed the most nutrients from the soil. However, if you see that the tuber is fat, then surely the baker will have a hard time grinding the dough. Because the tubers that are too fat are usually old, running, fibrous, grinding is very difficult and will often be mixed with fiber in the flour.

The traditional way of making silkworm cakes pays great attention to the grinding of flour. Currently, cooking channels often do not guide this step, but instead use a blender to shorten the time. That is the difference and also the reason why the cake is less delicious than the traditional way. The powder when milled by machine, combed out, squeezed out will not achieve the same plasticity as manual grinding. In addition, there is an immutable rule when using cassava for cooking, which is that before cooking, all toxins must be removed in cassava, by soaking potatoes with diluted salt water for 4 to 6 hours (usually is soaked overnight) then processed. Unfortunately, most cooking channels, including celebrity chefs’ channels, don’t cover this principle.

Gift of a person with a heart

In order for the standard batch of silkworm cakes to be soft, delicious, and sweet, the dosage of additives mixed into the flour (pineapple juice, rose water, coloring agents, coconut milk, sugar, milk, vanilla…) must be weighed. plain. Also, there’s no need to add any other flour to the potatoes. If you are a gourmet, you will immediately recognize where the batch of cakes is mixed with other flours such as cassava flour, rice flour. On today’s market stalls or trolleys, most batches of silkworm cakes are mixed to increase the weight of the cakes and reduce costs, so the seller can make a lot of money. Such “mixed” batches of cakes when eaten will be tough, hard, not soft and fatty like original cakes

To make a batch of silkworm cakes, counting from the stage of peeling, soaking the toxic waste water to grinding the potatoes, squeezing out the water to get the flour, then decanting the water just squeezed to get the starch deposited on the bottom… takes the least. half a day. Why take the starch part? That’s because even though it is a little bit, it is the most quintessential part of the dough, without it, the cake will lose more or less natural plasticity. Then comes the stage of beating the dough, mixing with additives, then steaming for at least half an hour. The batch of cakes taken out of the basket must wait for it to cool down and dry completely before it can be cut and shaped. Finally, you roll the cake fibers evenly through the layer of grated coconut so that the coconut rice is evenly coated, which also helps to spread the cake, not sticking to each other. The cake is delicious when sprinkled with a little golden roasted sesame and dipped with sesame salt.

A batch of delicious cakes with the right taste is definitely a batch of bakers who put all their heart into each cake, being careful, meticulous and delicate in each processing stage. It must be someone who knows how to appreciate each delicious piece, cherish the dishes with a nostalgic smell, thoroughly understand the origin and history of the dishes that they make. A good baker can also be a good storyteller, even if it’s just the trivia surrounding the cake. At that time, people can enjoy delicious food like enjoying the quintessence of life.

Cassava silkworm cake is an ethereal rustic dish that many people remember, whether in their homeland or far away. It is not easy for people to order this cake as quickly as the fast foods that are filling up all the shops out there. When you meet the cake of nostalgia, it is precisely fate, because you are encountering the priceless old taste again.

3. Cassava Silkworm cake in Can Tho

Cassava silkworm cake usually has an elongated shape like a silkworm but also has other shapes such as square, small rectangle … depending on the taste of the maker. Cakes often have many different colors such as pandan green, rose leaves, white, yellow cassava … The shell is usually wrapped by grated coconut that looks like the white silk of a silkworm. cassava silkworm cakes as well as other types of cakes made with cassava have the sweet taste of cassava (cassava). When eating, people often add roasted sesame salt, white sugar or coconut milk, making the cake become greasy, fragrant with sesame

4. How to Make Cassava Silkworm cake

Ingredients to make Cassava Silkworm Cake For 4 people

Cassava 2 kg

Cassava starch 100 gr

Grated coconut 200 gr

Coconut milk 100 ml

Reserved juice 20 ml

Pineapple juice 20 ml

1 leaf banana leaf

White sugar 150 gr

1 pinch salt

Implementation tools

Blender, steamer, bowl, spoon, brass…

How to cook Cassava Silkworm Cake

Step 1. Preliminary processing of cassava

Cassava, peeled, cut into pieces, soaked in diluted salt water for at least 2 hours, then drained and put in a blender.

Put the grated cassava into a cloth bag and squeeze to dry, leaving the potato carcass in a bowl.

Step 2. Mix cassava

You put in a bowl of cassava 150g sugar, 100g cassava starch, 100ml coconut milk and mix the mixture together.

You divide the cassava mixture into 3 equal parts, 1 part you leave whole, 1 part you mix with 20ml of gardenia juice, the rest of cassava you mix with 20ml of pandan leaf juice.

Step 3. Steamed buns

You in turn spread the cassava into thin rectangular layers.

Prepare a steaming pot, place the banana leaves in the steamer, steam for about 20 minutes with low heat until the potatoes are clear again.

Wait for the potatoes to cool completely for about 15 minutes, then cut the cake into thin slices about 1/4 inch thick.

Step 4. Make peanut salt

Roast peanuts, pound them, then add 50g of sugar, 10g of roasted sesame, 5g of salt.

You mix well to complete the peanut salt.

Step 5. Complete

You put silkworm cake on a plate, sprinkle evenly with a layer of grated coconut and then a layer of peanut salt and enjoy!

Step 6. Finished product

The cake is not only beautiful with eye-catching colors but also very delicious in taste.

The cake is chewy and chewy, with a sweet, fatty taste of grated coconut, adding a little peanut salt to make the taste of this western rustic dish more attractive than ever!

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.

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 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

Grilled Banana Wrapped in Sticky Rice – Eat Best Food in Can Tho

Posted on June 7, 2022July 3, 2022 by Thomas Vietnam

Grilled banana wrapped in sticky rice (grilled sticky rice banana) is a type of cake originating from the Mekong Delta, where there are many bananas and coconuts. The cake was made by the people here from simple and easy-to-find ingredients. Traveling to Can Tho, visitors will enjoy the sweet taste of this rustic dish.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Grilled Banana Wrapped in Sticky Rice – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Coconut milk handmade

Local’s pick: Folk Cake Festival

Tourist’s pick:

– Next to the southern bookstore (right at the red light of Ngo Quyen Street), Peace Avenue, Ninh Kieu District.

– Banana Sticky Rice at the intersection of Xo Viet Nghe Tinh with Truong Dinh at the corner of Can Tho Tourism Intermediate School.

– Banana Sticky Rice at the end of Deer Street, opposite EMI Cafe, bordering the round lake on Huynh Cuong Street

– Banana Sticky Rice at Mau Than Street next to Tham Tuong canal embankment, Ninh Kieu District.

– Banana Sticky Rice Pham Ngu Lao at 35/78 Pham Ngu Lao, Ninh Kieu District.

– De Tham street food area, Ninh Kieu District.

– Baked Potatoes & Grilled Sticky Bananas on Ngo Quyen Street, Ninh Kieu District.

Blog: https://vemekong.com/grilled-sticky-rice-banana-can-tho-food/

Facts: It is called grilled sticky rice banana because the main ingredient is banana and sticky rice mixed together

2. Better to Know Grilled banana wrapped in sticky rice

The popularity of grilled sticky rice banana

This Vietnamese dish was voted the most popular street food at the world street food festival in Singapore last year.

World Street Food Congress (WSFC), takes place for 10 days in Singapore, ending on June 9. Representatives of 10 countries brought their national dishes to the festival, including Vietnam, Thailand, Singapore, Mexico, the US, Indonesia, China, India, Denmark, and Malaysia.

Representative of Vietnam, chef Vo Quoc presented 4 dishes of shrimp rice paper, sunbathing shrimp, grilled banana cake with coconut milk, and Banh Can Phan Rang, introduced to the world.

Grilled sticky rice banana – a rustic gift on the streets of Saigon became the most popular dish at the 2013 World Street Food Festival.

Of the 4 dishes of Vietnam, few people expect that the grilled sticky rice dish served with coconut milk will be highly appreciated by diners and become the most popular dish at the street food festival. During the 10 days of the festival, there are always long lines of customers waiting in line at this stall selling grilled glutinous bananas originating from the South.

3. Grilled banana wrapped in sticky rice in Can Tho

This simple dish in Can Tho is popular with foreign diners, first of all thanks to its attractive taste. Each banana is wrapped in glutinous rice, wrapped in banana leaves, then grilled and cooked over charcoal until it is ripe and crispy. To create a thin, crispy and fragrant coat, sticky rice is soaked and cooked with coconut water instead of regular water.

Baked yellow bananas can be left whole or cut into slices, sprinkled with coconut milk, a little onion fat, and roasted sesame seeds on top and enjoy. The combination of the soft sweetness of bananas, the fleshy but not greasy taste of coconut water, and the highlights from roasted sesame, onion fat… create a special appeal for the dish.

4. How to Make Grilled banana wrapped in sticky rice

Ingredients for grilled sticky rice banana

5 Western bananas

200ml coconut milk

200g glutinous rice

100g peanuts

50g tapioca flour (also known as small pearls)

100g banana leaves for wrapping

Tapioca starch, salt, sugar

How to make grilled sticky rice

Step 1. Cook sticky rice with coconut milk

First, you wash the glutinous rice and then add a small amount of water with a little salt and then put it in the rice cooker to cook. As soon as you see the sticky rice has just cooked, you continue to add about 50ml of coconut milk and 2 tablespoons of sugar and stir until smooth. Cook until the rice is soft, then let it cool and set aside.

The remaining 150ml of coconut milk is brought to a boil with the tapioca starch, you add a little salt, 4 tablespoons of sugar and a little tapioca. While boiling the pot of coconut milk, remember to stir well. Stir until the milk mixture thickens and blends, when the seeds float on the surface of the water, the pot of coconut milk is cooked.

Step 2. Prepare ingredients

Roast the peanuts until fragrant, then pound them until smooth.

Peel the bananas and remove the tendons.

Take the boiled starchy part and let it soak for about 15 minutes in a bowl of water, after 15 minutes are up, take it out, drain the water, then put it in the pot to boil.

Step 3. Baked Banana Pack

After preparing the ingredients, we continue to the step of wrapping bananas for baking.

First, take some sticky rice and spread it on a clean and dry nylon layer. Continue to put a banana on the center position of the surface of the sticky rice.

Roll the sticky rice wrapped with bananas by hand. When you see that the sticky rice and bananas have been firmly wrapped together, you remove the plastic layer and then leave.

Banana leaves after being washed and dried, you spread each piece of banana leaf on a cutting board, then put each banana wrapped in sticky rice on top, then wrap it securely.

Step 4. Bake the Sticky Rice Banana

Put all the bananas that have been wrapped in sticky rice and wrapped firmly in the oven for 30-40 minutes at 180 degrees Celsius.

Hot tip: You can also make this dish without an oven, just follow the same steps as above, at the stage of baking bananas, put them on the charcoal stove and bake until the outer layer of sticky rice is cooked, golden, Crispy, while bananas are soft.

Step 5. Finished Product

With only 4 very simple steps, an extremely delicious and attractive grilled banana dish has been completed. Sticky rice wrapped bananas have a sweet aroma, you cut the sticky bananas into small pieces and then put them on a plate, eat with freshly cooked hot coconut milk and a little soft, chewy tapioca, sprinkle a little peanut crush. It’s really awesome, isn’t it?

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.

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 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

Khmer-Style Bun Goi Da Soup – Eat Best Food in Can Tho

Posted on June 7, 2022July 3, 2022 by Thomas Vietnam

Khmer-style Bun Goi Da Soup is a specialty that is not very familiar to tourists when coming to the Mekong Delta. According to local people, the dish comes from spring rolls. Travelling to Can Tho City, visitors will enjoy the unique taste of Bun Goi Da Soup.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Khmer-Style Bun Goi Da Soup – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Khmer-style Bun Goi Da Soup

Local’s pick: Folk Cake Festival

Tourist’s pick: Chanh Map Bun Goi Da Soup restaurant

Blog: https://vemekong.com/khmer-style-bun-goi-da-soup-can-tho-soc-trang-food/

Facts: The local people enjoy the dish by “Và” (Gathering in one place) like eating rice. Due to the pronunciation of the word “và” to “dà”, from there, khmer-style bun goi da soup was born.

2. Better to Know Khmer-style bun goi da soup

Going to the Mekong Delta, when you ask about the origin of the dish, you will hear the sentence: “My Xuyen co bun goi da, dung qua se thay dam da que huong”, referring to the famous dish in My Xuyen region, Soc Trang province. However, this dish is popular in many big cities in the Mekong Delta. This bun goi da soup dish is derived from a fresh spring roll dish.

3. Khmer-style bun goi da soup in Can Tho

The dish tastes quite similar to vermicelli. In the past, this was a dry noodle dish. When serving, the chef brings out a bowl of vermicelli with a cup of broth. After that, many creative places directly poured the broth into the bowl. The water has a sour taste of tamarind and a characteristic smell of soy sauce. This is the highlight that makes the dish more recognizable.

Bun Goi Da soup with white vermicelli noodles, red peeled shrimp lying on top. Many places also add a little grated coconut or duck eggs to make it more flavorful.

Eaten together with Bun Goi Da soup are familiar vegetables such as bean sprouts, banana cabbage and a few cinnamon stalks. Peanuts are added in moderation, making the dish more fat. When serving to guests, restaurants often bring out a bowl of soy sauce to dip the meat. Do not forget to squeeze the kumquat (kumquat), add chili to eat better.

4. How to Make Khmer-style bun goi da soup

Ingredients to make bun goi da soup

Lean pork 1 kg

Tubular bone 700 gr

Shrimp 500 gr

Sliced ginger 15 gr

Purple onion 15 gr

Green onions 5 gr

(chopped)

Onion 100 gr

(Cut in half)

Pho sauce 2 tablespoons

2 tablespoons soy sauce

Tamarind 10 gr

Vermicelli 1 kg

Vegetables served with 1 little

1 serving ingredients

(Fried garlic / fried onions / crushed golden roasted peanuts)

How to choose and buy fresh ingredients

How to choose to buy fresh and quality pork

You should choose to buy pork with a bright pink color, no strange smell, clear white fat, and should not choose meat that is pale and has a bad smell.

You can press on the meat with your hands, if you observe that the meat is elastic right away, without leaving any dents, the meat is dry and not sticky, it means that this is a delicious piece of meat.

Delicious pork meat, the meat fibers must be even, firm and not oozing or viscous.

When buying meat, you should ask the seller to cut the meat along the grain and should not choose meat with small white wrappers alternating between the fibers because the piece of meat may have been infected with cysts, when you eat it, it will be adversely affected to health.

How to choose to buy delicious fresh shrimp

You should choose the ones that are still alive, the body is slightly curved, firm, flexible, the shell is glossy and smooth, the shrimp head must still be attached to the body, the shrimp legs must be attached to the body and intact.

You can try stretching the shrimp under the light, observing the shrimp joints, the narrower the joint, the fresher the shrimp!

You should not choose the ones that have melted, the body is bent into a round shape, the joints are wide, the legs turn black, when pressing on the shell and moving the hand a few times, it feels like there is a grit under the finger.

How to cook Bun Goi Da soup

Step 1. Prepare and boil pork

Cook about 1.2 liters of water until toothpick bubbles emerge, then add ginger, 15g crushed shallot, 1/2 teaspoon salt, 1 teaspoon sugar, 1 tablespoon vinegar, mix well. Wait for the water to boil for the pork to boil.

How to prepare clean, odorless pork

Purchased pork should not be left for too long in a plastic bag, so use salt to rub the whole piece of meat, rub and squeeze, and then rinse with water thoroughly.

Boiling with ginger helps eliminate odors effectively, but be careful not to add too much, to avoid creating a bitter taste for the broth.

While boiling, you should remove the foam often to remove the smell of meat!

When the meat is cooked, take it out and put it in a bowl of cold water, wait for it to cool, then wash it thoroughly and cut it into small pieces.

Tip: You can use chopsticks to skewer the meat, find it easy to skewer, the white meat is not red, it is cooked.

Pork bones use hot water about 60 degrees Celsius, add 1 tablespoon salt, 1 tablespoon vinegar, soak for 5 minutes. Rinse with clean water.

Put another pot of water on the stove, about 3 liters of water, add onions, 1 tablespoon salt, 1 tablespoon sugar and put the whole bones in the stew for 4 hours.

Step 2. Preliminary processing and boiling shrimp

When you buy shrimp, you break off the head, then peel off the shell.

Next, use the tip of the knife to make an incision on the back of the shrimp, to expose the shrimp only.

Then gently use a bamboo toothpick to remove the shrimp thread.

Note:

You should only slit just enough to see only shrimp meat is still stuck together.

You can wash the shrimp with a little diluted salt water to make sure its fishy smell will disappear. Then put the shrimp in the previous pot of broth, boil for about 2 minutes, then take it out.

Step 3. Prepare other ingredients

Wash raw vegetables and drain. Cut chives into short pieces about 5cm. Cucumber, cut into small pieces.

Other vegetables cut into 2 or 3 to taste.

Add a little boiling water to 10g of tamarind, gently blend to make tamarind juice. Use a sieve to get the water.

Step 4. Make soy sauce

Put 2 tablespoons of non-aromatic cooking oil in the pot with 10g of minced purple onion. Take 2 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of pho, use a spoon to stir until dissolved.

Add 1 tbsp of satay, 60ml of water, stir well until thickened. Seasoning to taste again.

Step 5. Cooking broth

Re-filter the previous part of shrimp, meat, and bone broth, remove the residue, keep the water clear.

Add 1 tablespoon chicken seasoning powder, 2 tablespoons soy sauce, 1 tablespoon satay oil, tamarind juice, and stir well.

Note:

Because the dish comes with soy sauce, when seasoning the broth, it should be a bit pale, avoid seasoning when adding soy sauce to become salty.

Do not add too much tamarind, making the water sour and losing the characteristic taste of the dish.

Step 6. Complete

Take a sufficient amount of vermicelli, pour directly with boiling broth, put in a bowl and add all ingredients on top. Add broth, some satay, roasted peanuts, fried onions and enjoy!

Step 7. Finished product

The delicious Bun goi Da soup combines with the rich sweetness of the meaty broth, the bone and the sweetness of the shrimp, served with the same delicious blend!

Tips when making Bun Goi Da soup

In order to keep the deliciousness of the noodles, it is best to eat where the noodles are.

Because you have to boil the vermicelli directly in the broth, you can divide the broth into a smaller pot, to avoid spoiling the whole pot.

Soy sauce produced with different brands has different flavors, you should re-season according to your family’s taste to make the broth perfect!

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.

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 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

Fried Spring Rolls – Eat Best Food in Can Tho

Posted on June 6, 2022July 3, 2022 by Thomas Vietnam

Visiting Can Tho city, if you have never eaten fried spring rolls (Cha Gio), then try it once. This is an indispensable dish on the table of Vietnamese people during Tet. And now fried spring rolls are cooked a lot in family meals. Fried Spring rolls is a familiar name for people in the South.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Fried Spring Rolls – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Fried spring rolls

Local’s pick: 69 Fried spring rolls restaurant

Tourist’s pick: Huynh Hoa Fried spring rolls restaurant, Ma Tham spring rolls restaurant…

Blog: https://vemekong.com/fried-spring-roll-can-tho-food/

Facts: In each region, people will process fried spring rolls in many different styles with many different flavors. Coming to each region across the country, diners will enjoy different flavors of fried spring rolls, imbued with the cultural identity of each region.

2. Better to Know Fried Spring Rolls

Fried spring rolls, a dish born in the South

According to many documents, spring roll is a dish born in the South. Writer To Hoai in the book The Old Story of Hanoi wrote: “Hanoi’s Fried spring rolls” are born when they don’t know. Only know the new fried spring rolls from Saigon to Hanoi.

According to writer To Hoai, Saigon fried spring rolls were made normally in big restaurants in Hanoi’s Old Quarter. According to the change of time and Hanoi’s own taste, fried spring rolls can be turned into Hanoi fried spring rolls and completely different from the original dish in the South.

Fried spring rolls are made from Saigon’s spring rolls but are still completely different, spring rolls are made from rice flour, then fried spring rolls are made from wheat flour.

For a long time now, Vietnamese dishes (meat, fish, shrimp, squid) that were pounded in a pot (later there was a remote machine) could be called cha, for example fish cake, silk roll, fried rolls, squid rolls, shrimp rolls, beef rolls… Southern spring rolls are made from minced meat, not minced meat like the Hanoian way of making spring rolls.

What about from the Gio? Spring rolls are the meat of cattle and poultry, pounded, mixed with some other ingredients, tightly wrapped in cylinders and usually cooked by boiling or steaming. It is said: to bundle up like a bundle of hams, which means to bind tightly, to pack tightly, to tightly roll up a round cylinder. Then, the form of spring rolls is also wrapping and tightly wrapping round cylinders.

But there is also a simple explanation without being afraid to be reprimanded, that is: Cha is from the sound of pounding (pounding rice, pounding meat, pounding flour with a mortar and pestle). Spring rolls come from the sound of bundles (rolled, rolled with rice paper).

Thus, fried spring rolls are composed of ingredients for making dishes in which meat is the main ingredient that is pounded, then bundled and rolled with rice paper. Now, it’s the magic of Vietnamese when it opens the pictographs and onomatopoeias in a fried spring roll.

3. Fried Spring Rolls in Can Tho

In Can Tho City, traditional fried spring rolls include lean ground meat, beansprouts, carrots, shiitake mushrooms, vermicelli, wood ear mushrooms and eggs. The filling is finely chopped, mixed and wrapped beautifully on the outside of the rice paper. The delicious taste, the balance of flavors has created the uniqueness of this dish. The spring rolls are fried until golden brown. As soon as we take a bite, we can feel the crispy, slightly salty taste of rice paper, sweet, ripe vegetables inside. All have created a distinct overall taste, only available in Vietnamese cuisine.

Over time, fried spring rolls were modified with a combination of many new fillings and the shape of the roll was also broken. Not just pork spring rolls, you can replace it with beef or make seafood filling, which is also very delicious. You can add cheese filling to create an exceptional breakthrough for the dish. And vegetarian spring rolls are also a perfect choice for modern life. Spring rolls, a dish full of sophistication, skillfully combine ingredients. Created a brand of spring rolls that cannot be confused with any national cuisine.

4. How to Make Fried Spring Rolls

Ingredients needed to make fried spring rolls

– Lean minced meat: 350g

– Pork fat: 150g

– Carrots: 150g

– Tapioca (beans): 150g

– Vermicelli: 150g

– Taro: 150g

– Head of green onion, red onion, garlic

– Dried cat mushrooms: 10gr

– Chicken eggs: 1 egg

– Fried onions (can be fried at home or bought from outside)

– Rice paper used to roll spring rolls (2-3 volumes)

–Ground pepper, sesame oil, sugar, oyster sauce, mayonnaise, seasoning, monosodium glutamate, salt.

How to make Fried spring rolls

Step 1: Prepare the meat

You use a little onion head washed and finely chopped

Add a little garlic, red onion peeled, washed, smashed and minced

Lean meat and fat you buy, wash and dry before you mince the meat. When the meat is drained, you chop the meat to make it easy to mince, add a little onion, red onion, minced garlic with 1 teaspoon of pepper, minced with the meat.

Meat should be minced at home. Although it is a bit laborious, it creates a better taste than when you grind the meat outside.

After that, you also mince 150g of fat to add to the spring rolls to help keep the spring rolls from drying out. If you do not like to eat fat, you can always use 500g of lean ham.

Step 2: Prepare the spring rolls

Use 10 grams of dried black fungus, soaked in water to create bloom. After the mushrooms have been soaked. You will wash it with water, dry it and then cut it finely.

Add the chopped mushrooms to the minced meat. Add 3 tablespoons fried onion, 2 tablespoons sesame oil, 1 tablespoon sugar, ½ tablespoon oyster sauce, 1/3 tablespoon mayonnaise to create fat for the dish. Add 1 tablespoon seasoning, 1 tablespoon MSG, ½ teaspoon salt. Mix well to infuse the flavors evenly.

Step 3: Prepare the remaining vegetables

Use 150g peeled carrots then grate. Then squeeze out the water

Use 150g of cassava roots, cut the fibers through boiling water and also squeeze out the water.

Use 350g of taro, peeled, grated and lightly fried through the shredded taro. Dry frying through the surface of the potato is okay. No need to fry for too long, it will be dry when making the spring roll filling

All ingredients must be squeezed when adding to the mix. The processing kernel must be dry to avoid water leakage when rolling.

Step 4: Mix the fried spring rolls

Pour carrots, cassava roots, taro, vermicelli, chopped green onions and 1 chicken egg into the prepared filling above. Stir the mixture evenly. If you do not put eggs in the filling, the taste of the dish will be lost.

Step 5: Roll the fried spring rolls

Put a little spring roll filling on the surface of the rice paper. Then roll it up by hand. When spring rolls, you should note that you should not roll too tightly. Because when frying the filling, the crickets will leak out. Put the right amount on the rice paper. Roll evenly and lightly.

Roll all the prepared fillings, then we will put the spring rolls in the refrigerator for 30 minutes before frying. The purpose of this is to keep the crust crispy for longer.

Step 6: Make the dipping sauce

Use 1/2 tbsp seeded minced chili, 1.5 tbsp lemon juice, 2 tbsp sugar, and 3 tbsp fish sauce.

Put the sugar in a bowl with the lemon juice. Add half a cup of boiling water to dissolve the sugar. Add fish sauce and chili together. Stir well and you have finished the dipping sauce. You can add sweet and salty depending on the taste of the dipping 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.

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 is 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 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 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

Fresh Spring Rolls – Eat Best Food in Can Tho

Posted on June 6, 2022July 3, 2022 by Thomas Vietnam

Fresh spring rolls is a favorite dish in the South, a delicious, nutritious, cheap dish that is easy to enjoy and make. It doesn’t take much time, you don’t need a luxurious place, you don’t have to search or worry about the price, you can enjoy the delicious spring rolls in Can Tho.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Fresh Spring Rolls – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Special sauce

Local’s pick: 4k spring rolls restaurant

Tourist’s pick: Di Hang spring rolls restaurant, Liem spring rolls restaurant…

Blog: https://vemekong.com/fresh-spring-roll-can-tho-food/

Facts: Spring rolls can be used as breakfast, can be a lunch snack… From the elderly to the young, anyone can enjoy this dish.

2. Better to Know Fresh Spring Rolls

Spring rolls is a very popular dish in Vietnam. This delicious spring roll dish mainly uses rice paper rolled with many different ingredients depending on the region. They are often used as an aperitif or sipped with a drink. Summer spring rolls are made from rice paper rolls with herbs, vermicelli, some types of meat such as beef, pork, shrimp, fish, crab, … Delicious spring rolls dish originated as a specialty of the people of Central Vietnam. The dish is loved by many tourists and tourists all over Vietnam. There is almost no fixed recipe for dishes using rice paper rolls. Depending on the locality and region, the materials used to roll have many differences.

The spring rolls dish has a lot of meanings in it. It is not merely a delicious dish, full of nutrition, bringing energy to the body of all those who enjoy it. Even most Can Tho families love this dish. Eating spring rolls, you need to have time to sit and eat with your family and friends. Therefore, it also means reunion with family and loved ones. In addition, delicious spring rolls also help promote the unique culinary brand of Can Tho City in particular and of Vietnam in general to foreign tourists visiting here.

3. Fresh Spring Rolls in Can Tho

In Can Tho city, Due to the fresh nature of vegetables, it is also easy to eat, and is an appetizer and a very good snack. Bite a piece of spring roll, feel the chewy taste of rice paper, the rich fatty taste of pork belly mixed with the sweetness of boiled shrimp, add a bit of saltiness of the dipping sauce, the cool and spicy taste of vegetables on the tongue life forms a symphony that awakens all levels of taste.

4. How to Make Fresh Spring Rolls

Ingredients for Shrimp and Meat Roll Salad

Pork 300 gr

Shrimp 300 gr

Chives 10 branches

2 chili peppers

Garlic 1 bulb

Fresh vermicelli 200 gr

Thin rice paper 300 gr

Lemon juice 3 tbsp

Vegetables served with 1 little

Basil / Perilla / Lettuce)

Fish sauce 5 tablespoons

1 pinch salt/sugar

How to choose and buy fresh ingredients

How to choose to buy fresh pork

Choose meat with a light pink or light red color, the fat will be white with a slight ivory color. Besides, you should also choose meat with a little fat or a mixture of fat and lean, so that when you eat it, you don’t get bored because of a lot of fat or dry due to a lot of lean.

Fresh pork, when pressed by hand, will see good elasticity, after withdrawing the meat back to its original shape, there is no indentation on the surface of the meat.

Do not choose meat that has a pale color, a bad smell or is runny because these are all stale or not fresh meat.

How to choose to buy delicious fresh shrimp

You should choose shrimps that are not greasy to the touch.

In addition, should choose the ones with transparent shells, the head and body sticking together are delicious fresh shrimp.

The fresh shrimp will often have the legs and tail folded together, and the ones with the legs and tail spread out will often be injected with chemicals, you should not buy them!

How to cook Shrimp and Meat Rolls

Step 1. Pork processing

Purchased pork is washed with water, to eliminate the smell of meat, you use a little salt to rub around the piece of meat and then wash it 2-3 times with water, then take it out to dry.

Next, you put the meat in a pot filled with water, add 1 teaspoon of salt and then put the pot on the stove to boil over high heat. When the water boils for 3-5 minutes, turn off the heat.

To remove the dirt on the surface of the meat, as well as help the meat be clearer, when taking out the meat, you will wash the meat again with cold water.

Next, you put the pot on the stove, put the blanched meat in, pour the water to cover the meat and add 1 teaspoon of salt, turn the heat to medium and boil the meat for 30-40 minutes until the meat is tender, then turn off the heat, take the meat out on a plate, let it cool, then cut the meat into thin slices to eat.

Step 2. Shrimp processing

When you buy shrimp, you can leave it whole or cut off the head as you like, wash it a few times with water and then put it in the pot.

Put the pot on the stove, add a little water, cover, turn on medium heat, cook until the shrimp turn red and pay attention to stir well.

Then you take out the shrimp to cool, peel off the shell, cut the shrimp in half lengthwise along the spine and remove the back of the shrimp, then arrange the shrimp on a plate.

Step 3. Prepare other ingredients

Buy chives, cut off the roots, wash them. Raw vegetables are eaten with fresh leaves, soaked in diluted salt water for about 10 minutes, then rinsed a few times with water and then removed to a basket to dry.

Peel the garlic, remove the stalk, rinse it with water and then mince it finely.

Step 4. Salad rolls

Spread thin rice paper on a plate, lightly soak a little water on the rice paper to make it easier to roll, then arrange raw vegetables, fresh vermicelli, meat, shrimp, chives and roll all the ingredients to make sure your hands are okay.

Keep doing this until you run out of ingredients.

Step 5. Make dipping sauce

Put 2 tablespoons of sugar in a bowl, add 2 tablespoons of filtered water, stir until the sugar dissolves, then add 3 tablespoons of lemon juice, 5 tablespoons of fish sauce, continue stirring.

Finally, add all the minced garlic and chili peppers to finish the sauce.

Step 6. Finished product

You put the shrimp and meat salad with the dipping sauce and invite everyone to enjoy it.

Shrimp and meat salad is a delicious dish full of nutrients that is easy to eat, not boring, so it is especially suitable for you to improve your family’s weekend cuisine.

Dipping with sweet and sour fish sauce is really delicious. Let’s go to the kitchen to make it right now!

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.

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 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

Banh Mi Thuy – Eat Best Food in Can Tho

Posted on June 6, 2022July 2, 2022 by Thomas Vietnam

Vietnamese bread (abbreviated: banh mi) is a Vietnamese dish, with the outside being a loaf of toast with crispy skin, soft inside, and a filling inside. Depending on the regional culture or personal preference, people can choose from many different bread fillings. In particular, coming to Thuy’s Banh Mi restaurant (Ba Co’s Banh Mi restaurant) in Can Tho, tourists will feel the rich flavor in the dishes of the western people.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: 6:00-10:00 and 16:00-22:00

Don’t miss: Banh Mi Thuy

Local’s pick: Thuy’s Banh Mi restaurant

Tourist’s pick: Am Phu’s banh mi restaurant, Chao’s banh mi restaurant…

Blog: https://vemekong.com/banh-mi-thuy-can-tho-food/

Facts: Banh mi is considered a popular fast food and is usually consumed for breakfast or any snack of the day. Because of its reasonable price, banh mi has become a favorite dish of many people.

2. Better to Know Banh Mi Thuy

Vietnamese bread is derived from baguette, brought to South Vietnam by the French in the 20th century. Some researchers believe that banh mi has been present in Vietnam for 150 years ago. Decades later, Vietnamese banh mi spread throughout the central and southern regions, especially in Saigon. The Saigon people then modified the baguette into a smaller and shorter loaf, only about 30–40 cm, and the inside of the baguette was hollow to accommodate more fillings, similar to a sandwich. Depending on the ingredients, bread has different names. In addition, banh mi is also served with a variety of dishes, such as braised beef, sardines or shumai.

After 1975, following the migration and crossing of the sea by Vietnamese people, Vietnamese bread became popular in many countries and territories around the world. This dish is present in nearly every country where Vietnamese expatriates live because of its easy-to-find ingredients as well as simple processing, suitable for the culture of the place where they live. In the usual way of calling, the British Americans changed the word “banh mi” to banh mi instead of calling Vietnamese sandwiches like similar dishes. In March 2012, the travel website of The Guardian newspaper voted Saigon bread in the top 10 most delicious and attractive street foods in the world.

Particularly, coming to Thuy’s banh mi shop, tourists will feel the unique quality from the bread, feel the crispy taste of the cake, the rich taste of meat, the crunchy sour taste of each pickle. Surely no guest can forget once they have eaten.

3. Banh Mi Thuy in Can Tho

The owner of Ba Co’s banh mi restaurant is Ms. Bui Thi Linh Thuy. If you come to Ninh Kieu district, you should try eating banh mi here once. Banh Mi Thuy is not only famous for its delicious taste, but also attracts customers thanks to its affordable price, ensuring food hygiene and safety. One day, Ms. Thuy’s banh mi restaurant sells no less than 1,000 loaves of bread, many of whom have been regular customers for many years. The menu of cakes here is also very diverse, some types of Banh mi are loved here such as: liver pate, cold meat… Cakes to customers are always clean and safe. It’s always hot and fresh, the crust is crispy.

4. How to Make Banh Mi

Preparation materials:

Bread: Should choose a standard bread oven with crispy crust, spongy, fragrant inside

Roast pork

Scallion

Cilantro

Pickles (carrot and radish salad)

Cucumber

Ingredients for making the sauce:

Cooking oil: cup

Filtered water: cup

Ground soy sauce or soy sauce: tablespoon

Tapioca flour: 1 tablespoon

Purple onion: 5 pieces

Dried garlic: 5 cloves

MSG: teaspoon

Salt: teaspoon

Pepper

1 lemon (squeeze the juice)

Minced chili

Instructions for making meatloaf:

Making sauce: Sauce is the most important part that determines the deliciousness of bread. Having a part of the sauce is 70-80% successful.

Step 1: Prepare the ingredients: You dissolve the energy with water to dissolve evenly, peel off the shell, wash and chop it. Squeeze lemon juice. Then put the filtered water, sugar, soy sauce, salt, MSG in a small and pointed bowl.

Step 2: Put the pan on the stove, add oil to the hot temperature, then, the chopped shallots are fried until fragrant. Then combine the marinade into the pan and bring to a boil for a period of 3-5 minutes.

Step 3: From the ability to combine in step 2 and to be honest, when starting to combine, turn off the stove and wait, add water, pepper, combine and then proceed to bid. just fine. A little trick is that you can add a little cinnamon bark to the sauce to help your bread have a special smell.

To make a roast burger:

+ Step 1: Cut cucumber lengthwise into many slices, roast pork cut into bite-sized pieces, cilantro, bread cut a longitudinal line on the outside.

+ Step 2: Place 2 slices of cucumber in the center of the loaf, then add roasted meat, pickles and cilantro on top. Finally, pour over the top of the tongs. If the customer eats spicy, you can add a few slices or a little bit of spicy to enhance the taste of the cake.

You have completed an extremely attractive loaf of bread and then roasted pork:

+ Step 1: Cut cucumber lengthwise into many slices, roast pork cut into bite-sized pieces, cilantro, bread cut a longitudinal line on the outside.

That’s you have completed an extremely attractive loaf of bread.

5. Google Maps of Banh Mi Thuy in Can Tho

Google Maps made a name for itself helping people travel from one place to another, avoid traffic (You probably know the route from your hotel to the gas station by heart, but what you can’t be sure about is gridlock), measure a distance, get back to the hotel on time, share the location…

6. 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.

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 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

Banana Blossom Salad – Eat Best Food in Can Tho

Posted on June 6, 2022July 2, 2022 by Thomas Vietnam

Banana blossom salad is a familiar dish in Vietnam. This dish is called banana cabbage salad in the North of Vietnam, and it is called banana salad in The South. It is one of the rustic dishes with bold rural flavor and is popular in all three regions of the North, Central and South. In particular, coming to Can Tho, visitors can feel the distinct flavor of the Mekong-Delta-style banana blossom salad.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Banana Blossom Salad– Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: Ninh Kieu District, Can Tho city.

Best time: Dusk-Dawn

Don’t miss: Banana blossom

Local’s pick: Chanh map restaurant

Tourist’s pick: Lua Nep restaurant, Hoa Su restaurant…

Blog: https://vemekong.com/banana-blossom-salad-can-tho-food/

Facts: Nowadays, banana cabbage salad has appeared on the menus of restaurants, large and small eateries all over Vietnam. It has become one of the dishes with a national flavor, rustic and cool.

2. Better to Know Banana Blossom salad

Eating Banana Blossom salad has the effect of:

Improve Uterine Health

Banana flower is one of the “golden” foods for the female uterus. This food provides iron, copper and calcium, ingredients that help strengthen the uterine wall and prevent inflammatory problems. This effect will be increased if you take it with other spices and herbs such as fresh turmeric, pepper or cumin.

For pregnant women, banana flower is also a “remedy” to help you feel healthier. Because the consumption of boiled bananas has the ability to control the production of the hormone progesterone. This is the hormone involved in cramping, bleeding that can occur during the first and last trimesters of pregnancy.

Banana cabbage also contains a significant amount of magnesium, a mineral that is very beneficial in early pregnancy because it helps improve mood and effectively fight morning sickness. Many pregnant women also say that drinking boiled banana flower water early in the morning will limit unpleasant nausea symptoms. However, to be on the safe side, you should consult your doctor before doing so!

Regulate menstruation

Another use of banana flowers is to help regulate the menstrual cycle. Accordingly, every woman has a different menstrual situation, quite a few have to experience premenstrual symptoms, while others experience excessive bleeding. Fortunately, bananas can help you with this problem thanks to their ability to boost the production of the hormone progesterone, which reduces blood flow.

Usage is quite simple, you just need to chop the banana, cook sour soup or cook it and then serve it with cheese or yogurt as a salad. A plus point when using this dish is that it provides fiber content and many nutritional ingredients. In particular, fiber is one of the essential factors for effective weight control.

In addition to the above benefits, banana flower is also a great natural remedy for menstrual pain. According to a study, banana flower tea can help relieve menstrual pain. Wash the banana flower, cut it into small pieces and then let it dry or dry. Then, let the flowers dry for about 5-7 minutes before using the tea.

Increase lactation

In folklore, the stewed banana flower dish is used as a remedy to help clear milk, “calling for milk” to feed the baby.

In addition, postpartum mothers are also encouraged to consume other foods such as banana flower cooked with shrimp, banana flower salad, etc. so that the baby can receive nutrition from breast milk, helping the baby grow and develop comprehensively…

In addition, the nutrients in banana flowers have also been shown to promote wound healing during childbirth, inhibit the growth of pathogenic bacteria, thereby protecting the mother from diseases. infection.

Lower blood pressure

Hypertension (or high blood pressure) is a disease that occurs when the pressure of the blood against the walls of the arteries is increased. The disease is likened to a “silent killer” because the entire progression of the disease takes place silently without symptoms. It is an obvious fact that today there are millions of people suffering from this health problem without even knowing it.

Accordingly, high blood pressure puts a lot of pressure on the heart and can cause dangerous complications such as cerebrovascular accidents, heart failure, myocardial infarction …

To reduce these risks, patients must change their lifestyle, adhere to the treatment regimen and combine with natural therapies, such as using bananas. Explaining this benefit, experts say that the composition of banana flowers including flavonoids, tannins, amino acids and antioxidant compounds have protected the body from the harmful effects of free radicals – the cause of many different diseases, especially cardiovascular disease and cancer.

Treatment of anemia

An indispensable use of banana flower is to support the treatment of anemia. This condition usually occurs when the body does not have enough healthy blood cells to carry oxygen to the cells and tissues.

There are many different types of anemia, ranging from temporary to long-term. In general, if you have anemia, you will feel tired and weak with symptoms such as irregular heartbeat, dizziness, headache, pale skin, cold hands and feet.

Accordingly, some types of anemia can be solved with a healthy diet, a variety of foods rich in iron – an essential component involved in the production of red blood cells. The great thing is that this mineral is present a lot in bananas. So, do not forget to add this food to your daily menu!

Food safe for people with diabetes

People with diabetes need to monitor their blood sugar regularly. Because if this index rises suddenly, it can easily lead to many complications such as circulatory arrest, impaired vision, itching and tingling sensations in hands, feet or even death if no measures are taken. timely intervention.

To prevent these problems from happening, you need to try to keep blood sugar levels stable by many measures, including adopting a high-fiber diet such as bananas. This ingredient works to keep you full for a long time, thereby preventing a sudden spike in blood sugar, limiting health risks for patients.

Improve kidney function

Kidneys are one of the important organs of the body. Every day, the kidneys make 1-2 liters of urine. The composition of urine includes residue and excess fluid. Imagine without the kidneys, waste and excess fluid would accumulate and harm the body. In addition to this function, the kidneys also play a role in regulating blood pressure, participating in red blood cell production, producing essential hormones, and keeping electrolyte levels stable.

As can be seen, the kidneys are essential for all the normal functioning of the body. The good news is that the use of banana flower helps to nourish the kidneys, and prevent kidney and urinary problems if we consume it sensibly.

In folklore, young bananas are also used to treat kidney stones. In the traditional way, people will cook the banana flower and stem for drinking within 2 weeks. In addition to kidney stones, cystitis is also said to improve when the patient adds banana flowers to the diet.

Solve Digestive Problems

There are many type of Banana trees and banana flowers in Vietnam.

For those who are having stomach problems, banana cabbage is definitely a great “savior”. In essence, banana flower is alkaline, so it will neutralize excess acid, and reduce pain and irritation in the stomach.

Besides, the high fiber content and nutritional components in banana flowers also act as a natural “laxative” to help overcome constipation effectively.

In case of indigestion, you can also try banana flower. However, if you do not see improvement, you should consult your doctor. By persistent status is also a warning sign of possible more serious problems.

Similarly, banana flower also has an anti-sadness effect for pregnant women in the first week. For peace of mind, you should check with your doctor before consuming any new products during pregnancy.

Prevent Aging

Theoretically, the original accumulated in the body is aging. Free radicals mark themselves electronically from proteins and DNA molecules in the skin, causing stress and damage to cells. In addition, exposure to factors such as UV rays from sunlight, pollution, and cigarette smoke also increase proliferation by itself.

To reverse the aging process and regain a youthful appearance, consume foods rich in antioxidants. In particular, banana flowers have been shown to have high levels of vitamin C, tannins and flavonoids which are all free body antioxidant compounds that protect from free radical damage.

3. Banana Blossom Salad in Can Tho

Banana Blossom Salad at the local market in Can Tho

This dish in Can Tho has a harmonious taste between the four flavors “salty, sweet, sour, spicy”, when eaten, there is the aroma of flowers, herbs, the crunchy feeling of pig’s ears and a little fleshy bean. served with sweet and sour fish sauce, making it hard for people to forget. A plate of banana flower salad with full colors and flavors will surely make a cozy meal with family members gathered together on the tray of rice.

4. How to Make Banana Blossom salad

Banana flower core which is used as a salad as well!

Ingredients:

1 banana flower (small)

1 pig ear

2 cucumbers

2 sour star fruit

1 carrot

100g peanuts

2 red horn peppers

Herbs, mint basil

Spices, sugar, vinegar, fish sauce

How to make pig ear banana blossom salad:

Step 1:

First, you thinly slice banana flowers, you should choose young banana flowers, if you choose old banana flowers, they will be bitter, when making mannequins, they will be hard.

Thinly slice banana flowers, then immediately soak in rice water or cold water with a little lemon/vinegar. This little tip will help the pig’s ear banana flower salad not to darken, having a certain crispiness when eaten.

You soak banana flowers for about 15 minutes, then wash and drain the scales.

Step 2:

Purchased pig ears are washed with water, rubbed with salt or vinegar or white wine to clean and deodorize.

Then put on the stove to boil for about 15 minutes, when the pig’s ears are cooked, take them out and let them cool. Then you cut the pork ears into thin, long pieces.

Step 3:

Peeled garlic, minced

Chili washed, seeded, chopped

Wash the star fruit and cut it into thin slices.

Peel the cucumber, soak it in rice water to release the plastic, then cut it into long, thin pieces.

Young banana tree core for making banana salad– Eat Best Food in Can Tho

Step 4:

Roast peanuts and then incubate them in a cloth to make them crispy. When roasting, remember to keep the heat on medium, stir well because otherwise it will burn very quickly.

Peel the peanuts and pound them into small pieces. Pay attention not to crush too much, you just need to pound the peanuts into 2, 3 pieces.

Step 5:

Mix the salad dressing according to the ratio: 3 teaspoons of sugar, 2 teaspoons of vinegar (You can replace it with lemon juice if you want), 1 teaspoon of fish sauce, 1 teaspoon of sugar, garlic, and chopped chili.

Put the banana flower, pig’s ear, star fruit, raw vegetables, cucumber in a bowl, add the water mixed with the mannequin to stir well and season to taste.

Step 6: Finished Product

Finally, you wait about 15 minutes for the ingredients to infuse the spices, then put the mannequin on a plate and enjoy. Crispy pig ear banana flower salad, sure to make you and your family satisfied. Don’t forget to garnish with a few slices of herbs!

Let’s start making pig ear banana flower salad right away. Wishing you success and delicious food!

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.

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 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

Crab Noodle Soup at Floating Market – Eat Best Food in Can Tho

Posted on June 5, 2022July 2, 2022 by Thomas Vietnam

Vietnamese cuisine is extremely rich and unique with delicious dishes, clearly reflecting the culture and life here as well as the personality of the people here. There are dishes that just need to be named and you can see the whole land, there are many dishes with variations from the country and there are also dishes with variations from local cuisine. Typical of which is Crab noodle soup, a dish not to be missed every time guests come to Can Tho floating market.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Bún Riêu Cua means Crab Noodle Soup at Cai Rang Floating Market in Can Tho

1. Better to Know as a Food Lover

Find them: Can Tho floating market, Cai Rang District and Phong Dien District, Can Tho City.

Best time: Before 9:30

Don’t miss: Crab noodle soup

Local’s pick: Cai Rang Floating Market

Tourist’s pick: 110 crab noodle soup restaurant, Vo Thi Sau crab noodle soup restaurant…

Blog: https://vemekong.com/crab-noodle-soup-in-can-tho-floating-market/

Facts: It is not known when crab noodle soup appeared in the North for more than 50 years.

2. Better to Know Crab Noodle Soup at Floating Market

BBQ and Crab Noodle Soup at Floating Market– Eat Best Food in Can Tho

Origin of Crab noodle soup

Crab noodle soup, like most other noodle dishes, originates from the Northern Delta region. Originally, Crab noodle soup was just a row of broth cooked with crab sauce and served with vegetables and shrimp paste. Then, adding a little vinegar suddenly creates a slightly ethereal and gentle sour taste of Northern cuisine. Crab noodle soup had a variation and the South advanced extremely strongly into Saigon and the southern provinces. This land is famous for its abundance, there is no shortage of fish and shrimp all year round, so the bowl of Crab noodle soup is gradually changed and has the appearance of tofu, tomato, and pig’s blood to create a unique blend of flavors suitable for Southern cuisine. Crab noodle soup from a rustic dish has developed into a dish that requires cooking techniques, requires a skilled cook and patiently simmers the bones to create a sweet Southern taste for the broth.

3. Crab Noodle Soup at Floating Market in Can Tho

The tourists enjoy the Crab Noodle Soup at Floating Market– Eat Best Food in Can Tho

Crab noodle soup is a sour soup cooked from crab bricks, pounded crab body and filtered to get crab meat along with tomatoes, water fat, batch or sudden vinegar, fish sauce, salt, scallions… Crab noodle soup often adds a little shrimp paste to increase it. Add rich flavor, add a little chili for spicy and serve with vegetables: lettuce, chopped young banana stem, water spinach, add a little marjoram, perilla…. The bowl of Crab noodle soup at the floating market has the color of red tomatoes, the color of delicious crab bricks, a little bit of dried onion sprinkled on top and the yellow color of fried beans. Bringing people to enjoy the frugal, cool taste right at the first time “touching eyes”.

4. How to Make Crab Noodle Soup

Crab Noodle Soup at Floating Market– Eat Best Food in Can Tho

Ingredients for Crab Noodle Soup for 4 people

-Minced copper crab 1 kg

-Fresh vermicelli 400 gr

-Raw spring rolls 100 gr

-Pork blood 200 gr

-Dried shrimp 50 gr-Dried squid 30 gr

-2 egg yolk

-Pork fat 100 gr

-Tofu 150 gr

-Tomato 500 gr

-Vegetable side 300 gr

-Red onion 100 gr

-Green onions 20 gr

-Cooking oil 150 ml

-Cashew oil 1 tablespoon

-Shrimp paste 20 gr

-Fish sauce 20 ml

-1 little seasoning (pepper/ seasoning/ salt/ sugar/ monosodium glutamate)

Implementation tools

Blender, non-stick pan, steamer, mold

How to choose and buy delicious field crabs

Choose field crabs with a dull purple-gray color, the shell of the crab is lighter in color. If you want to choose a crab with a lot of meat, you should choose a male crab with a small and pointed bib, and if you choose a brick crab, choose a female crab with a larger bib, which is often called a cotton bib.

Choose the ones that still move quickly, have enough claws and legs, and are flexible. Use your hand to press on the bib shell and see if there are air bubbles, the crab is still fresh.

To make delicious crab noodle soup, the crab must be pounded by hand, the new crab meat will be soft, smooth and retain its characteristic flavor. If you don’t have time, you can grind the crab with a blender, but the crabmeat is usually porous and gritty.

Do not choose field crabs with red eyes, hairy undersides of crabs or star-dots on the back of the crabs.

How to cook Crab Noodle soup

Step 1. Preliminary processing of crabs

Crab soaked in water for about 1 hour to remove all sand, rinse with clean water. Peel crab bibs and crab shells and set aside.

Use a small spoon to scrape the crab pieces into a bowl, marinate with a little ground pepper and seasoning. Grind or crush the crab bibs.

Put the ground crab in a large bowl and marinate it with a little salt and then add the water, gently squeezing the crab meat into the water. Then, use your hands or sieve to remove the crab carcass to get the water. Comb about 3.5 liters of crab broth.

Step 2. Prepare other ingredients

Pork fat is washed, cut into small squares, then fried until golden brown (use the pork fat as oil to fry other ingredients). Tofu cut into small pieces and fried until golden brown.

Green onions are washed, half cut into small pieces and half cut into pieces about 3cm. Peeled and sliced purple onions.

Wash tomatoes, cut areca. Pig blood is boiled with water to clean and cut into bite-sized pieces.

Dried shrimp and dried squid are soaked in water for about 30 minutes, then cut into small pieces and fry until golden brown with dried shrimp.

Step 3. Purple onion

Put 150ml of cooking oil in a deep pan (or use the pork fat if there is a lot) to heat, then add sliced purple onions and fry until golden brown.

After the onions are golden brown, add the fat that has been won and fry it, then take it out and let it dry.

Tips for delicious crispy purple onions, no oil

Add 3-4 drops of lemon with a little salt when the oil is not boiling, wait for the oil to boil, then add the onions, so the onions will be crispy and not splattered with oil. Using the right ratio of cooking oil for every 500g of red onion, about 600ml of oil. Let the onions be submerged in the oil and crispy evenly, without burning.

Add the purple onion slowly, but do not pour it all at once, and use chopsticks to stir continuously but gently to prevent the onion from separating.

Step 4. Stir fried crab bricks

The crab bricks have been separated, you put in the pan with 1 tablespoon of pork fat and stir-fry.

Step 5. Making and steaming

In a bowl, add 100g of raw ham, 2 egg yolks, 1 teaspoon of MSG, a little chopped scallions with a little filtered crab broth and mix well.

Then put this mixture into the mold with about 100 ml of filtered crab broth and steam for about 30-40 minutes until the crab cakes are cooked.

You spread on the surface of the crab cakes a little fried crab bricks to create a beautiful yellow color and increase the flavor.

Step 6. Sauteed Tomato

Put a pan on the stove with a little hot pork fat, add chopped tomatoes, and 1 tablespoon of cashew oil for about 5 minutes.

Step 7. Cooking broth

The fried squid and shrimp are put in the pot, along with the crab carcass, which has been wrapped in cloth. Add 1.5 liters of water to the pot and cook for about 30-40 minutes so that the squid and crab carcasses are sweet.

Remove the body, at this time there is about 1 liter of broth left in the pot, continue to pour 3 liters of filtered crab broth into the pot and cook on low heat so that the crab sauce slowly forms a scum and floats to the surface.

Then add the remaining tomatoes, tofu, pork blood, scallions, and crab bricks into the pot to season with: 60g of sugar, a little monosodium glutamate, 20ml of fish sauce, a little seasoning, pepper and 20g of fish sauce in shrimp.

Small tip: Shrimp paste creates the typical flavor of vermicelli, if you don’t like it, you can still leave it out.

Step 8. Finished product

Put the Crab noodle soup in a bowl, cut the steamed crab cake into bite-sized pieces, add the broth with tomatoes, blood, tofu and green onions to enjoy right away.

The broth is sweet and sweet, and the steamed and fatty pork rolls will give you an extremely delicious taste, what’s better when served with raw vegetables.

5. Google Maps of Crab Noodle Soup at Floating Market in Can Tho

6. 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.

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 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

Thanh Van Grilled Pork Sausage – Eat Best Food in Can Tho

Posted on June 5, 2022July 2, 2022 by Thomas Vietnam

Among the dishes made from pork, there is a specialty that many people will never forget after eating, which is grilled pork sausage. Thanh Van grilled pork sausage is a popular dish in the menus of families in the North, Central and South regions and also a familiar menu in weekend parties. When coming to Tay Do, admiring the plains, diners are again confused about the esoteric grilled pork sausage

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Can Tho

Thanh Van Grilled Pork Sausage – Eat Best Food in Can Tho

1. Better to Know as a Food Lover

Find them: No. 17 Hoa Binh Boulevard, Ninh Kieu District, Can Tho City

Best time: 8.00-22.00

Don’t miss: Vegetarian spring rolls

Local’s pick: Thanh Van grilled pork sausage restaurant

Tourist’s pick: Anh Map grilled pork sausage restaurant

Blog: https://vemekong.com/thanh-van-grilled-pork-sausage-can-tho-food/

Facts: Grilled pork sausage originate from Khanh Hoa province. Although it is not a specialty dish of the Western region, Thanh Van grilled pork sausage is famous near and far with the unique and unmistakable taste of the “white rice with clear water” region.

2. Better to Know Ut Thanh Van Grilled Pork Sausage

Northern Grilled Pork Sausage

Everyone knows this grilled pork sausage on Au Trieu streets if they are Ha Noi. The grilled pork sausage here is quite different from the grilled pork sausage in other regions. It is used from sour spring rolls and then grilled on charcoal, dotted with spicy chili sauce. Always eat it with beans, lemon tea. This is a specialty in Hanoi and everyone who comes along must taste it. Many children say that this grilled pork sausage dish was found 20 years ago by a young schoolboy. On a cold winter night, he had a few spring rolls passing through Au Trieu Street.

Central Grilled Pork Sausage

Vietnamese Pickled for Grilled Pork Sausage

Famous for landmarks like Hue grilled pork sausage, Nha Trang grilled pork sausage, Da Lat grilled pork sausage. The difference here is that grilled pork sausage is made from fresh ground pork and marinated with sweet, fragrant flavor with rice paper or rice paper rolls with raw vegetables, cucumber, pineapple … then dipped in sweet and fragrant peanut soy sauce of the meat.

This dish of the Central people is similar to their character, rolled with many flavors, from cool, to fleshy, sweet, fragrant… creating delicious dishes from aroma to taste. Similar to the central character, people are very liberal and friendly.

Thanh Van grilled spring rolls- the West

Very different from grilled pork sausage in the North but a bit like the Central region. The difference here is that there is more sweetness than the Central. Another difference is that the sauce of Western-Thanh Van grilled pork sausage will be made from sour tamarind juice and eaten with more raw vegetables.

3. Thanh Van Grilled Pork Sausage in Can Tho

Grilled pork sausage is made of lean pork, finely beaten to add a little pomegranate fat and flavored with garlic, sugar, salt… Crumpled with fingertips. Vendors skewer or fold many meatballs on bamboo chopsticks placed on embers, fat dripping with fragrant smoke. Ms. Tran Ngoc Tho, the owner of Thanh Van restaurant, revealed that in order to have delicious spring rolls, spring rolls are crumpled just right so that when grilled, the meat will cook until the intestines, reaching the consistency and crispy consistency.

Grilled pork sausage often uses ground soy sauce mixed with dipping sauce, not seasoning sauce mixed with pineapple like the outside. Viscous soy sauce has a golden yellow color, made with a mixture of: ground soy sauce, sugar, garlic, chili, flour, fat, ground peanuts … seasoning very well. In these spring rolls, the dipping sauce only plays a secondary role in increasing the taste. However, if you clumsily mix the dipping sauce, the grilled pork sausage, no matter how delicious, will lose the delicate part; lose the soul of the dish.

Eating grilled pork sausage gives diners a slow feeling: A layer of raw vegetables, including: bananas, star fruit, cucumbers, perilla, basil, lettuce… are spread on thin rice paper. Fragrant, cooked grilled pork sausage is placed on pure white rice cakes that stand out on top of green vegetables. Add a little: palanquin, radish, lotus root, lemongrass, baby corn… rolled up with esoteric soy sauce, delicious. Therefore, Thanh Van grilled pork sausage shop attracts a lot of customers regardless of holidays or weekdays.

4. How to Make Thanh Van Grilled Pork Sausage

Ingredients for Western grilled pork sausage

-Ground pork 700 gram

-Fried garlic 5.5 spoon

-Black sauce 150 gram

-Satay 1/2 spoon

-Juice 4 spoon

-Minced garlic and chili 1 spoon

-Cashew oil 1.5 spoon

-Garlic powder 1 spoon

-Five-spice powder 2/3 spoon

-Mai Que Lo wine 1 spoon

-Soy sauce 1/3 spoon

-Oyster oil 1/2 spoon

-Common seasoning 1 little (monosodium glutamate/ground pepper/sugar)

How to cook Western grilled pork sausage with a charcoal oven

Step1: Marinated meat

Put the ingredients in the bowl including: 700g minced pork, 1.5 spoon fried garlic, 1/2 spoon satay, 1.5 spoon cashew oil, 1 spoon garlic powder, 2/3 spoon five spice powder incense, 2 teaspo spoon ons MSG, 1 spoon on ground pepper, 2 spoons sugar, 1 spoon Mai Que Lo wine, 1/3 spoon soy sauce, and 1/2 spoon oyster sauce.

Next, you wear gloves, mix well and stuff until the spices are evenly coated and mixed into the ground pork, then use food wrap to cover the mouth of the bowl and marinate in the refrigerator for about 2 hours for the meat to be cooked. Absorbs seasoning evenly while maintaining freshness.

Small tip: To make grilled pork sausage more chewys, you should leave the ground meat in the refrigerator for about 1-2 hours to reach a creamy spongy state and then mix the spices.

Step 2: Make dipping sauce

Put the pot on the stove, put in the pot 150gr black soy sauce and 20g filtered water, cook on low heat and stir for about 1 minute until the soy sauce dissolves into the water, then add 5.5 tablespoons of sugar.

Stir with your hands for another 3 minutes until the sauce in the pot boils and the sugar dissolves, re-season the seasoning to make it salty, sweet and sweet, then turn off the heat, add 1/2 tablespoon of fried garlic, mix well and let cool.

After the sauce has cooled down, add 4 tablespoons of tamarind juice and 1 tablespoon of minced garlic and chili, mix well.

Step 3: Shaping and baking grilled pork sausage

First you go to light a fire on the coals first, then take a sufficient amount of marinated grilled pork sausage and wrap them evenly, fix them on a chopstick, do in turn until the end of the marinated grilled pork sausage

Next, you put the grilled pork sausage on the charcoal grill, then just rotate and bake with low heat for about 20 minutes until the grilled pork sausage becomes golden color, then you take them out and enjoy!

Step 4: Finished product

Western grilled pork sausage in a charcoal oven, after baking, will give off a strong aroma that is hard to resist, grilled pork sausage is also cooked to a more uniform golden color.

Take a piece of grilled pork sausage to enjoy, we will feel the full flavor of soft, chewy but equally rich, seasoned with extremely delicious spices.

5. Google Maps of Thanh Van Grilled Pork Sausage in Can Tho

6. 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.

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 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

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