Travel guide Experiences

Month: June 2022

White Radish Pies – Eat Best Food in Bac Lieu

Posted on by Thomas Vietnam

Many people say that visiting the ‘peaceful land’ without having tasted radish cake (White Radish Pies) can be considered as having never known Bac Lieu cuisine. In the past, this type of cake often appeared in Chinese families on the occasion of the anniversary of the death or celebration of the Lunar New Year.

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

1. Better to Know as a Food Lover

Find them: Bac Lieu city.

Best time: Dusk-Dawn

Don’t miss: White Radish Pies

Local’s pick: White Radish Pies restaurant on Bac Lieu streets

Tourist’s pick: White Radish Pies restaurant

Blog: https://vemekong.com/white-radish-pies-bac-lieu/

Facts: Over the generations, radish cake has become a specialty dish that makes Bac Lieu people proud of their friends from all over the world.

2. Better to Know White Radish Pies

However, when coming to Bac Lieu, it is not easy for visitors to find radish cake, because this dish is often sold on trolleys or street vendors. Many people still joke that: “Eating cake is also dependent on fate”.

At a glance, radish cake looks like a giant dumpling, but its taste is completely different. The radish crust is made from flour mixed with pureed white radish powder. The crust is rolled thinner than the wet cake, the thinner the crust, the more delicious and beautiful the cake. The ingredients to make the cake are not painted with any flavor, simply white radish, cassava root, dried shrimp and meat. However, the baking process is complicated and labor-intensive.

3. White Radish Pies in Bac Lieu

The baker shows his ingenuity when slicing ingredients such as cassava roots, white radishes into neat threads. The longer and thinner the white radish and cassava roots are, the more seasoning will absorb. In addition to the above ingredients, the baker must soak the dried shrimp with water from the previous day to soften the shrimp and filter out the salt. Dried shrimp, after soaking, drained and minced, mixed with thinly sliced ​​bacon and then marinated with onion, salt, pepper, and sesame oil. Then stir-fry this mixture before mixing it with radishes and cassava roots that have been sliced ​​before.

The process of cooking radish cakes is similar to making rolls. We use a non-stick pan, spread a little cooking oil on the surface of the pan and then pour in the rice flour. Remember to keep the heat low and tilt the pan immediately to coat the cake very thin. Put the cake filling in the center of the four-sided package, cover the lid for a few minutes to cook. Bac Lieu radish cake is served with sweet and sour fish sauce.

The white color in the “penetrating” of the crust reveals the attractive red color of the filling, and the green color of the onion makes diners unable to take their eyes off. The sweetness of shrimp, the fatty taste of meat, the characteristic pungent smell of radishes, and the sweet taste of cassava … create a unique flavor only found in radish cake from the prince of Bac Lieu.

4. How to Make White Radish Pies

Ingredients for Bac Lieu radish cake:

1 piece of dried shrimp.

1 kg of white radish.

2 sausages.

2 dried onions.

350 grams of rice flour.

Cooking oil, sugar, salt, seasoning.

How to make Bac Lieu radish cake:

Step 1:

White radish peeled, washed with water, then cut or shredded.

Continue to put the shredded radish in a bowl, add a little salt, mix well and soak.

Step 2:

Peel the dried onion and chop finely.

Sausage cut into small pieces.

Dried shrimp is washed with water first, then put in a bowl of water to soak until soft, then taken out to drain.

You soak for about 20 to 30 minutes for the radish to absorb the salt and soften, then squeeze out the water. (Note that we squeeze the water into a small bowl and keep this water.)

Continue to add rice flour into this bowl of radish juice, stir to dissolve, then add this bowl of water to the cabbage and mix well.

Step 3:

North pan with a little cooking oil on the stove until the oil is hot, then pour the dried shrimp into the island for about 3 minutes and then add the sausages + chopped dried onions to the island. Add salt + seasoning to taste, continue to stir until the seasoning is absorbed, then turn off the stove.

Step 4:

Put the sautéed dried shrimp mixture into the cabbage bowl, add the sugar and a little more water and mix well.

Next, put this mixture into the cake mold, cover with foil and put in a steamer, steam with high heat.

Steamed radish cake is about 1 hour.

Step 5:

When the cake is done, wait for it to cool and then cut it into bite-sized pieces.

Continue to boil the cooking oil and then add the steamed slices of cake and fry until golden brown.

Crispy golden fried radish cake will be much more attractive.

When the cake is cooked, put it on a plate lined with greaseproof paper and enjoy

When eating, it can be dipped with chili sauce for more flavor.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Bac Lieu’s Three-striped Crab – Eat Best Food in Bac Lieu

Posted on by Thomas Vietnam

The image of the Three-striped Crab (ba khia) is very familiar to the people of the Mekong Delta river region.  Previously, Three-striped Crab was only known for its fish sauce for the poor.  Today, the cuisine is more diverse, and the three aspects are processed into many delicious dishes to serve diners. Three-striped Crab is now a specialty, anyone who comes to the Mekong Delta wants to enjoy this characteristic taste of the river garden.  Three-striped Crab is ubiquitous in the brackish waters of the Mekong Delta, but gourmets say it is the best in Bac Lieu.

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

1. Better to Know as a Food Lover

Find them: Bac Lieu city.

Best time: Dusk-Dawn

Don’t miss: Bac Lieu’s Three-striped Crab

Local’s pick: Bac Lieu’s Three-striped Crab restaurant

Tourist’s pick: Restaurant in Bac Lieu

Blog: https://vemekong.com/three-striped-crab-bac-lieu/

Facts: In Bac lieu, the Three-striped Crab (ba khia) is both soft and crispy, yet full of flavor, with the typical flavor of specialty food.

2. Better to Know Bac Lieu’s Three-striped Crab

Bac Lieu is a province with quite flat terrain with wide caves, interlaced systems of rivers and canals. As a rich land, favored by nature, with favorable rain and wind, Bac Lieu has rich agricultural and aquatic resources. During the flood season, the aquatic products of Bac Lieu are the most abundant in which, to mention the three kinds of brackish water crabs that live in mangrove forests or estuaries. People call the Three-striped Crab because on its back there are 3 bricks like a slitting knife. The pork belly is firm, delicious, sweet, rich in nutrition.

In October, right on the occasion of the “meeting” of the Three-striped Crab, the Three-striped Crab come to the breeding season to gather in large numbers. At this time, the three-kid is especially delicious, the meat is firm, and it has vermilion bricks. The female three-knife is full of eggs, bricks are full of shells. In the middle of the night, the crabs crawled onto mangroves, mam trees… so people who need to work at the right time to increase the harvest. People go to catch Three-striped Crab at night, the delicious Three-striped Crab dish when it comes to diners is also imbued with the effort of the catcher. In the dark, in the mangrove forest, there are many mosquitoes, squeezing, rainy weather, people also have a hard time catching Ba Khia.  Understanding this, when enjoying a Ba Khia dish, we love the dish even more deliciously and it takes a lot of effort to catch it.

Ba Khia is now a daily dish of the people with many ways of processing. Farmers going to work in the field only need a few fishes to “beat” the whole pot of rice.  The other ways of processing crabs are very delicious and easy to eat, so many people who eat it once will remember it forever.  Westerners have a unique way of cooking, with a strong flavor of the river region, so Ba Khia is also easy to get into the hearts of diners.

3. Bac Lieu’s Three-striped Crab in Bac Lieu

Bac Lieu is most famous for its processing method of making Fermented Ba khia.  The distinctive and salty taste of fermented Ba Khia impresses many people. The way to make fermented ba khia is quite simple, but it takes a seasoned person to make delicious and standard Ba Khia sauce.

There are also a number of other ways to cook crabs such as boiling with coconut water, cooking a cooling soup for a hot summer meal… And no matter what form it is modified, the taste of Bac Lieu crabs also retains the delicious, rich, and the characteristic of Bac Lieu. This is still an invisible string “holding” the footsteps of diners returning to Bac Lieu. Coming to Bac Lieu, you must definitely enjoy the dishes from the Three-striped Crab to at least once enjoy the full flavor of this typical aquatic species.

4. How to Make Bac Lieu’s Three-striped Crab

Ingredients for making Fermented ba khia

1kg Ba khia

300g sugar

350g kumquat

1 pineapple

10 chili peppers

1 bulb of garlic

½ teaspoon MSG

Tools: Brass, bowl, blender, sieve

Tips for buying fresh and delicious Ba khia:

You should choose the ba khia that are still holding the egg to eat, it will be more fragrant and fleshy, should choose the small sized ones because there will be many red bricks that will be very fatty and soft to eat.

When you pick up the three halves, you try to break the paws of the three halves, if you find that the meat is full, it’s still fresh and delicious, and if it’s empty, it’s because it’s swollen, sick, and has little meat.

You should choose the time in the rainy season to buy three aspects for processing (about August-October of the lunar calendar).  Because this is the most delicious Ba Khia season.

How to make fermented ba khia

Step 1. Preliminary three-way processing

After purchasing, you soak it in warm water for about 5 minutes to remove the oily substances in it, then rinse it with water and then drain.

Next, you separate the three notches, the brick you put in a separate bowl. Remove the bibs and pointed tails from the Ba khia legs, and then separate the Ba khia parts into bite-sized pieces.  Do the same with the others.

Step 2. Prepare other ingredients

Pineapple you peeled and cut into medium pieces, then put it in a blender to puree. The ba khia you wash, cut it in half, then filter it through a sieve to remove the seeds and squeeze out the juice.  Peel your garlic and mince it.  Wash the peppers, remove the stalks, and chop finely.

Step 3. Make Mixing Water

You prepare the bowl and then add the juice and the pureed pineapple mixture with the minced garlic and chili.

Next, you add 300g of sugar, ½ teaspoon of monosodium glutamate and mix well for the mixture to blend together.

Step 4. Mix the fermented ba khia

You put the preliminarily processed third part in a bowl of water mixed with the previously separated part of the ba khia and then mix it well for the ba khia to absorb the spices.  Leave it on for 1-2 hours and you’ll be fine.

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

Spicy Beef Noodle Soup – Eat Best Food in Bac Lieu

Posted on by Thomas Vietnam

Noodle soup is a creative culinary product of Vietnamese people. Along the S-shaped strip of land, vermicelli products in each region make up a dish with a bold culinary culture of that region. In Hanoi, there are vermicelli and crab spring rolls, in the Central region, there are Hue beef vermicelli, Da Nang seasoned vermicelli, in the South there are vermicelli noodles in Soc Trang and spicy beef vermicelli are Bac Lieu’s specialty noodles. Bac Lieu spicy beef noodle soup has captivated many gourmets, once you eat it, you will always remember that special taste. Indeed, many diners return to Bac Lieu just to enjoy it again, the attractive spicy beef noodle soup that stimulates the taste buds, which cannot be found anywhere else.

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

1. Better to Know as a Food Lover

Find them: Bac Lieu city.

Best time: Dusk-Dawn

Don’t miss: Spicy Beef Noodle Soup

Local’s pick: Spicy Beef Noodle Soup restaurant

Tourist’s pick: 8 D0Spicy Beef Noodle Soup restaurant

Blog: https://vemekong.com/spicy-beef-noodle-soup-bac-lieu/

Facts: This is a dish that retains its own characteristics of Bac Lieu, is not fussy, meticulous, or unpretentious but long-lived, rustic but has become a specialty. About Bac Lieu, visitors remember to enjoy the excellent spicy beef noodle soup to satisfy their curiosity and to tell others about that special taste.

2. Better to Know Spicy Beef Noodle Soup

To make a delicious bowl of vermicelli that is hard to resist and eat without getting bored, the Bac Lieu people have their own secrets and must have long experience to do it. Traditional restaurants are crowded with thousands of guests every day. That’s enough to know how spicy beef noodles are eaten by people.

The ingredients to make spicy beef noodle soup are simple, but also need to be delicate in the selection. Fresh beef, fresh out of the oven, hot and sticky, guaranteed. Vermicelli is a type of vermicelli made from delicious rice, clean processing, soft and chewy. These two ingredients are just that, but only 50% of the success of the dish is determined. The other half of the success is the spices and skillful hands of the chef.

The spice that makes the difference of Bac Lieu spicy beef noodle soup is the spicy taste of satay. Satay must be made from fresh ripe red buffalo horn chili, both creating a different spiciness and creating a beautiful color for the bowl of vermicelli. How to make satay is also a secret of each Bac Lieu people.

The feature of this dish is that the beef is cut into large squares, the broth is made according to a separate recipe, but it is indispensable that fresh coconut water and strong spicy taste are indispensable. More interesting is the same pot of broth, but the cook can adjust the spiciness depending on the needs of the diners who want more or less spicy. The accompanying vegetables must be basil and cilantro to be in tune.

Another novelty that only Bac Lieu spicy beef noodle soup has is a plate of salt with fresh chili and lemon used to dip the beef. When a piece of sweet and fatty beef is dipped in salt and chili, eaten with vermicelli with the pungent taste of the sauce, it creates a unique noodle dish that cannot be found anywhere else. What makes the delicious spicy beef noodle soup of Bac Lieu people always contains more than spices and ingredients, hidden in it is the quintessence of heaven and earth, of the love of Bac Lieu people.

3. Spicy Beef Noodle Soup in Bac Lieu

As soon as it is brought out, the bowl of spicy beef vermicelli attracts diners at first sight with its outstanding dark yellow broth along with soft white vermicelli mixed with thick slices of beef that fill the bowl. Just looking at it makes diners eager to taste a piece of it. Add to the bowl of vermicelli little mixed raw vegetables. Putting a bowl of spicy beef noodle soup right in front of you without eating it right away is probably a “punishment” for anyone’s stomach.

The first feeling when eating vermicelli is spicy. The spicy taste revives the taste buds, helping the energy to spread throughout the body faster. Eat another piece and see that the vermicelli is soft and chewy, imbued with the rich taste of beef broth. Picking up a piece of beef and taking a bite, chewing sounds soft, fragrant, sweet and seasoned, so it’s refreshing enough. Then, diners in turn enjoy this piece, then another. The more you eat it, the spicier it becomes. That’s how spicy beef noodle soup “conquers” even the most fastidious diners. The motto of Bac Lieu people selling spicy beef noodle soup is not to expect a thousand guests to come at the same time, but to expect guests to come a thousand times. That is the same thing that creates a flavor that holds diners every time they visit Bac Lieu to eat spicy beef noodle soup. When you eat once, you want to eat again and again, but it’s strange that no one ever gets bored, like being addicted to the rustic, simple but sophisticated, because it is strange but familiar. It is not easy to find a spicy beef noodle shop elsewhere in Bac Lieu because it seems that Bac Lieu people want to keep this specialty for themselves.

4. How to Make Spicy Beef Noodle Soup

Ingredients for spicy beef noodle soup

Beef encrusted meat: 1 kg

Fresh vermicelli: 1 kg

Fresh coconut: 1 fruit

Oranges: 1 fruit

Onion: 1 piece

Chili, lemongrass, onion, dried garlic

Common spices: cashew oil, satay, salt, monosodium glutamate, cinnamon powder, cornstarch

Star anise, cinnamon, cardamom, dried tangerine peel: 1 small piece each

Accompanying vegetables: basil, coriander.

Beef encrusted meat is classified into 3 different types. That is the rib, encrusted and the belly encrusted gradually moves towards the buttock of the cow. A feature of beef encrusted meat is that it has a lot of lean meat and tendons.

How to cook spicy beef noodle soup in Bac Lieu

Step 1: Prepare the ingredients

Beef should choose the part with a little fat and tendon such as: encrusted, corn, bucket will be more delicious. Wash and cut into matchbox-sized squares.

Boil 1 pot of water, drop a few crushed ginger branches in. Then, put the beef in and blanch until all the dirt bubbles up, then take it out.

Minced garlic onion.

Lemongrass washed, smashed and cut into chunks.

Peel the onion and cut it into wedges.

Squeeze oranges to extract the juice, remove the peel.

Anise, cinnamon, cardamom and dried tangerine peel are put in a pan to heat for a few minutes until fragrant, then put in a small cloth bag tied tightly.

Step 2: Stir-fry beef and cook broth

Add 1 teaspoon of turmeric powder, 1/2 teaspoon of cinnamon powder, 1 teaspoon of satay, 1/2 teaspoon of salt, 1.2 teaspoons of monosodium glutamate, 1/2 teaspoon of sugar, and ½ part of minced shallot and squeezed orange juice. a bowl and mix well, leave for at least 30 minutes to infuse.

Put the pot on the stove, add 2 tablespoons of cashew oil to heat. Next, put 2 smashed lemongrass bulbs and the remaining minced purple onion in the pan and fry until fragrant. Finally, add the beef and stir-fry until it’s hunted again.

Continue, add fresh coconut water to the tattoo. Then, add cinnamon, cardamom, and tangerine peels to make them fragrant. Turn on the stove and bring to a boil; then lower the heat and cook for about 30 minutes until the meat is tender. During the cooking process, if the water runs out, you can add more, but remember to use boiling water to prevent the beef from shrinking. When the meat is tender, take out the cinnamon and lemongrass packet and smash it to clear the water.

When stir-frying beef, stir quickly and when the soup is just cooked, turn off the heat, stir-fry for a long time, the meat will not be soft and chewy.

Mix 1 tablespoon of cornstarch with 3 tablespoons of filtered water, stir to dissolve the mixture, then pour into the pot of broth, while pouring, gently stir to prevent the dough from clumping. Cook for a few more minutes and season to taste, then turn off the heat.

Finally, put the vermicelli into a bowl, pour the broth with coriander leaves, serve with cinnamon rolls and a plate of crushed salt and pepper.

Step 3: Finished product

Bac Lieu spicy beef vermicelli is rich in spicy taste, the broth has a beautiful red color, light consistency, attractive aroma from lemongrass, anise, cinnamon … The beef is soft, flexible but not crushed, dipped with a plate of salt and pepper. Spicy adds a strange part.

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

Snails Stuffed With Pork – Eat Best Food in Can Tho

Posted on by Thomas Vietnam

Traveling to Can Tho, you should once enjoy a dish of Snails Stuffed With Pork, a dish with a bold flavor of the Southwest region.

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

Snails Stuffed With Pork – 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: Snails Stuffed With Pork

Local’s pick: Snail restaurant, May islet

Tourist’s pick: Hoa Xu Restaurant in Can Tho

Blog: https://vemekong.com/snails-stuffed-with-pork-can-tho/

Facts: With the sweet aroma of stuffed snails combined with the prepared dipping sauce, served with marjoram, perilla to make diners feel the rustic, delicious taste that the countryside brings.

2. Better to Know Snails Stuffed With Pork

Snails Stuffed With Pork – Eat Best Food in Can Tho

In the areas of lotus ponds, canals are the places where snails are numerous. Every time the full moon shines, people row a boat to the middle of the lagoon to catch snails together.

Use a flashlight to shine on the water, then find and catch snails lying in the swamp or clinging to lotus stems and rotten wood. Catching snails during the day is easy, but not as interesting as catching them at night, it’s both cool and charming.

The snails are brought home and soaked in water to wash, pound a few chili peppers, mix well, stir and leave overnight for the snails to release slime and dirt. The next morning, wash the snails thoroughly, then process them.

3. Snails Stuffed With Pork in Can Tho

Copper snails can be processed into many delicious dishes such as steamed snails with lemongrass and chili peppers, grilled snails with salt and pepper, sauteed snails with guise leaves, ginger leaves… However, perhaps stuffed snails with meat are still a popular dish for many people.

To make stuffed snails, use a knife to cut the bottom of the snails and then boil them briefly until cooked, pour the snails into a basket to cool, use a toothpick to remove the intestines, then discard the tail, take only the lean parts and wash them briefly. Then, mince the snail meat with lean pork, and season with a few spoons of seasoning powder, a little lemongrass, pepper and chili.

Wash snail shells, put in a few lemongrass stalks, put snail meat into each shell to make it full, and then steam the snails for about 20 minutes. When the snail meat is cooked evenly, place the snail on a plate or bowl to enjoy. Serve with snail meat indispensable cup of ginger fish sauce, pounded with a few chili peppers, a little sweetness of sugar, to reduce the harsh taste of ginger and chili, add a few stalks of chopped cilantro, it is possible to create the perfect dipping sauce for this dish.

4. How to Make Snails Stuffed With Pork

Ingredients for stuffed snails with meat

1kg snails

100g of raw pork

100g minced pork

100g minced black fungus

Minced lemongrass, ginger, red onion, chili, lemongrass

Spices: Sugar, fish sauce, seasoning, ground pepper

Tips for choosing to buy snails:

– You should choose to buy live snails that will be fresher by touching the grinder, the snail will be closed and grind inward.

– Do not choose snails with indented snail grinding because it is a dead snail or drop the snail into a basin of water and see the snail’s bottom rotate up, if you hold it lightly, the snail is dead.

– Choose to buy fat, round snails – snails that are close to the outer edge.

How to make stuffed snail with pork

Step 1 Prepare ingredients

First, soak 1kg of snails in a bowl with 1 liter of water and 3 chopped chili peppers for about 60 minutes. Then, drain all the water and rinse the snails thoroughly.

Step 2 Boil the snails

Boil snails for about 30 minutes and add 5 smashed lemongrass plants to make the snails more fragrant. After the snails are cooked, you need to take them out and let them cool.

Step 3 Get snail meat

Use a fork to remove the snail meat from the shell and remember to remove the tail. Next, you need to finely mince the snail meat.

Step 4 Mix the ingredients

First, you will mix the minced snail meat in step 3 with 100gr minced pork, 100gr raw ham, 100gr minced black fungus, 3 tbsp minced lemongrass, 4 minced purple onions, 1 minced ginger root.

Next, you add the spices to the above mixture: 1 tablespoon fish sauce, 1 tablespoon sugar, 1 tablespoon ground pepper and mix well.

Step 5 Stuff and steam the snails

First, you need to wash the snail shell thoroughly and then use 1 sheath of lemongrass leaves to put it in the shell. Then, you stuff the mixture in step 4 into the snail shell with a moderate amount and must be stuffed tightly so that the snail meat does not fall out!

Step 6 Make the dipping sauce

You mix the dipping sauce according to the recipe: 4 tablespoons fish sauce, 1 tablespoon sugar, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 tablespoon minced chili and then stir well.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Hau Giang’s Bronze Featherback Fish Cake – Eat Best Food in Hau Giang

Posted on by Thomas Vietnam

Coming to Hau Giang without eating Hau Giang’s Bronze Featherback Fish Cake is a big omission because this is a dish with a strong flavor of the countryside, once you eat it, you will remember it forever.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Hau Giang

Hau Giang’s Bronze Featherback Fish Cake – Eat Best Food in Hau Giang

1. Better to Know as a Food Lover

Find them: Hau Giang city.

Best time: Dusk-Dawn

Don’t miss: Hau Giang’s Bronze Featherback Fish Cake

Local’s pick: Hau Giang’s Bronze Featherback Fish Cake shop

Tourist’s pick: Supermarket in Hau Giang

Blog: https://vemekong.com/bronze-featherback-fish-cake-hau-giang/

Facts: Hau Giang’s Bronze Featherback Fish Cake with delicious flavor with characteristics of the river region, will surely satisfy any visitor coming here.

2. Better to Know Hau Giang’s Bronze Featherback Fish Cake

Hau Giang’s Bronze Featherback Fish Cake – Eat Best Food in Hau Giang

Bronze Featherback Fish is a freshwater fish with a long body, clean, small tail, faded color, living in rivers, canals, ponds, lakes and found most in the Mekong Delta… Hau Giang is famous for its individuals. Beaded waterfall, which originates from the Tonle Sap, follows the Mekong River into North Vam Nao and radiates to the western rivers.

Favored by nature, Hau Giang has many water sources suitable for strabismus species, our meat is sweet, fragrant, chewy, natural white, different from fish in different regions. This helps to create Hau Giang’s very own specialty dishes, which are Bronze Featherback Fish Cake.

3. Hau Giang’s Bronze Featherback Fish Cake in Hau Giang

Bronze Featherback Fish Cake is quite easy to make, but to make this dish delicious, you must choose really fresh fish with characteristics such as bright red gills, hard body, and iridescent meat. Then, the fish is preliminarily cleaned, boned, marinated with garlic, pepper, then pounded (by hand is better) until the meat is flexible, pinkish-white in color, add a little dill and finely chopped.  The small members have just eaten and then fried until the fish cakes are golden in color, fragrant, and the fish is cooked.

Bronze Featherback Fish Cake dish will be more attractive if served with raw vegetables. The fresh aromatic herbs are mixed with tough, crispy, sweet fish meat, dipped in a bowl of sweet and sour chili sauce to create a flavorful variation, making diners unable to resist, wanting to eat more pieces.

Bronze Featherback Fish Cake is an indispensable dish of Hau Giang people, often appearing in the daily rice tray and also a dish to treat guests every time they have the opportunity.

4. How to Make Hau Giang’s Bronze Featherback Fish Cake

Ingredients for making Bronze Featherback Fish cake

200g of fish meat

Green onions, purple onions

Cooking oil, sugar, pepper, seasoning

Hot Tip: The suitable fish for making delicious fried calamari are fish with clear eyes, hard gray body and firm, not soft flesh.

How to make Bronze Featherback Fish

Step 1 Preliminary processing of Bronze Featherback Fish

After buying, clean, use a knife to cut from the body to the bottom of the fish’s tail so that the fish bones do not stick to the meat.  Then, use a spoon to scrape from the fish’s tail up, to get the fish meat easier.

Make use of fish bones and skin to cook soup, the soup will be very sweet.  If you don’t have time, you can also buy ready-made grated fish at the market, or supermarkets to sweep.

You can put the fish in the freezer, after the fish is hard, remove the meat.

Step 2 Squeeze the calamari

Brush a thin layer of cooking oil into the bowl to make it easy to spread. When the fish doesn’t stick to the wall of the bowl, put the grated fish in the bowl with 1 tablespoon seasoning, 1 teaspoon sugar, 1 teaspoon pepper, and onions.  leaves and shallots, mix all ingredients together.

Use a spoon to thoroughly brush the fish meat along the rim of the bowl, in a fixed direction, with 200g of fish I will sweep within 5-10 minutes.  After 5-10 minutes, when you see the fish stick to the spoon, the fish cake is done.

Scouring the fish is the most important step, it is the decisive part to make the deliciousness and toughness of the calamari.  If you do not brush carefully, the fish cake will be very confusing when made.  When cooking, the fish cake will be crushed, fragmented, and not delicious to eat.

Step 3 Fry the calamari

If not used immediately, you can store the fish paste in the refrigerator.  The calamari is used in hot pot dishes, soups, or fried to make it delicious.

Step 4 Finished Product

Put the fried calamari on a plate, decorate to your liking, “mama”.  There is also a way to make fish cakes without using flour you can refer to to show off your talent for your family to enjoy!

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Cai Tac’s Pork Organs Porridge – Eat Best Food in Hau Giang

Posted on by Thomas Vietnam

The Mekong Delta has many delicious specialties that captivate travelers. Cai Tac Pork Organs porridge dish is especially rustic and simple, but once you eat it, you will never forget it.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Hau Giang

1. Better to Know as a Food Lover

Find them: Hau Giang city.

Best time: Dusk-Dawn

Don’t miss: Cai Tac’s Pork Organs Porridge

Local’s pick: Cai Tac’s Pork Organs Porridge restaurant

Tourist’s pick: Restaurant in Hau Giang

Blog: https://vemekong.com/cai-tac-pork-organ-porridge-hau-giang/

Facts: Nowadays, Cai Tac Pork Organs porridge is becoming more and more famous and there are many restaurants for locals and tourists to choose from. However, the price of this dish is also quite affordable, ranging from 15,000 – 20,000 VND per bowl. If you want to eat a special bowl with lots of Pork Organs, you can choose the type of 30,000 or 40,000 VND.

2. Better to Know Cai Tac’s Pork Organs Porridge

Porridge is a popular dish, familiar to many people and all parts of the country. In Saigon, Hanoi or big cities, porridge is sold everywhere. But few people know that this dish is also a famous specialty of Hau Giang.

This dish is called Cai Tac Pork Organs porridge because it is sold a lot in Cai Tac town, Chau Thanh A district, Hau Giang province. No one knows when exactly porridge appeared. However, about 30 years ago, there was a delicious porridge in this area.

People in the region recall, during the subsidy period, the first stalls selling Pork Organs porridge were concentrated in the market, the most famous ones being Mrs. Son and Mrs. Giang. Today, this famous porridge is not only available in Cai Tac, Hau Giang, but also spread to all neighboring provinces and cities, the nearest is Can Tho city.

People in Hau Giang and Can Tho shared that, about 20 years ago, if they wanted to eat a delicious bowl of porridge, they had to travel a long way to Cai Tac market. But today, just go to the center of Can Tho or go on a major route of Hau Giang, you can already enjoy delicious porridge.

3. Cai Tac’s Pork Organs Porridge in Hau Giang

After the porridge is cooked, it will be scooped out into a bowl. The top is full of all kinds of Pork Organs such as Pork Organs, liver, pho, tongue, lean meat, etc. Each bowl is full of pork intestines, beautifully decorated, just needed. Looking at it, you will get hungry. Porridge eaten hot will add a little raw sprouts, herbs, bitter vegetables or bananas. In addition, to increase the flavor of the dish, diners can squeeze a piece of fresh lemon, add a little chili to feel more fully the rich taste of Cai Tac Pork Organs porridge.

In particular, an important ingredient contributing to the distinctive flavor of this Hau Giang specialty is the dipping sauce. Most of the porridge shops in Cai Tac use fish sauce, add fresh chili and squeeze a little lemon juice to dip. There’s nothing better than sitting in a bowl of hot porridge on a cool morning, dipping a piece of soft and sweet Pork Organs into a bowl of sour, salty, and spicy fish sauce.

Besides enjoying normal porridge, you can also eat this Western standard dish by adding fresh vermicelli or crackers. Adding this little ingredient just makes the dish more special and fuller, ready for a long day of work or exploring the beautiful Mekong Delta.

4. How to Make Cai Tac’s Pork Organs Porridge

Ingredients for making Pork Organs porridge

500g pork bone

½ cup of rice

100g pork Pork Organs

pork tongue

100g of pig blood

Young intestine, stomach, liver depending on your family’s needs

Green onions, bean sprouts, chili, herbs of all kinds

Ginger, lemon, sliced ​​purple onion

Salt, seasoning, pepper, fish sauce

How to cook delicious Pork Organs porridge

Step 1: Prepare ingredients

– Green onions, bean sprouts, herbs washed. Chopped green onions. Peel the ginger and cut it into pieces.

– Wash pork bones, cut into pieces, blanch briefly in boiling water to remove dirt, wash again.

– Put the bones and sliced ​​shallots in a common cooking pot, regularly skim off the foam.

Step 2: Clean and boil pork intestines, Pork Organs, liver, and tongue

The Pork Organs, liver, pork tongue and young intestine are washed with salt and lemon several times to get rid of the bad smell.

Bring it to a boil, then take it out and put it in a bowl of ice, squeeze a little more lemon to make the white crispy.

Then remove the intestines to a plate and cut into bite-sized pieces. Cut pork belly into 2 equal parts.

Step 3: How to cook porridge

Soak the rice for 20 minutes and then wash or roast the fragrant rice.

When the broth is sweet enough, add the rice and cook until the porridge is soft, stirring constantly to avoid burning the bottom.

When the porridge is soft, add pig’s blood to cook together, it will have the characteristic brown color of Pork Organs porridge.

Finally, add half of the pre-cut pork belly and cooked ginger. Cook for another 15 minutes, then turn off the heat, sprinkle more green onions on top.

Finished product

Ladle the porridge into a bowl, add a few pieces of pork intestines, scallions, bean sprouts, herbs, pepper on top to make it attractive. Next to it is a plate of pre-cut pork intestines.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Stone Crab Roast With Salt – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

Going to explore and experience the land of Ca Mau and to enjoy, there is great food for visitors not to miss. Because there are dishes that money cannot necessarily buy. Typically, the specialty of rock (stone) crab is roasted with salt, for example.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ca Mau

1. Better to Know as a Food Lover

Find them: Ca Mau city.

Best time: Dusk-Dawn

Don’t miss: Stone Crab Roast with Salt

Local’s pick: Seafood restaurant

Tourist’s pick: Restaurant in Ca Mau

Blog: https://vemekong.com/stone-crab-roast-with-salt-ca-mau/

Facts: The reason why the salted rock crab is worthy of the specialty is because the processing method minimizes the impact of heat on the internal parts, so it keeps the fresh, sweet and fatty taste of crab meat.

2. Better to Know Stone Crab Roast With Salt

The crab family has many types, but stone crabs are strangely attractive. It slowly takes people through each level of emotion, sometimes curious, sometimes excited and satisfied. Therefore, anyone who comes to Ca Mau must definitely find food for roasted salted rock crabs.

Looking at the stone crab, no one thought it was a precious specialty of Ca Mau. Because the shape is both small and ugly, the biggest one is only as big as a fist, dark purple in color. The difference is that the two giant claws are as hard as a rock. If you want to get the meat, you have to use a pestle or clamp to get it. Therefore, they are called stone crabs. This species only lives in salt water, in ponds and lagoons, it is submerged in mud, in island environments, it makes caves on rocky beaches, cliffs or grows near estuaries leading to the sea.

Ca Mau rock crab is a natural species that cannot be raised. To enjoy this specialty, people have to catch it manually. Tools only need a basket and a flashlight. In the evening, they carry their lamps along the canals, shine the lights on the bushes to find, if there are crabs, they will grab them by hand. Catching crabs is as simple as going out because the crabs are eaten by lights (the crab’s eyes are sensitive to strong light, and when encountering a flashlight, it gradually loses its self-control feature, just standing in one place, wagging its claws. Spend an hour or two every night. The harvest is quite good, at this time, in addition to eating, people also sell to restaurants and pubs to earn more income.

3. Stone Crab Roast With Salt in Ca Mau

The finished salt-roasted rock crab is red, fragrant, and the salt sticks to all parts of the crab. After using pliers to separate the apricots, removing the shell will reveal the white flesh. Taste the sweetness, the meat is firm and naturally fragrant. The flavor of the dish is more delicious if there is a combination of salt, pepper and lemon.

Admittedly, Ca Mau is blessed with many unique products by nature. Dried shrimp is available everywhere but the best is still Ca Mau, the crab in any sea does not have it, but the first class is still Ca Mau crab, the only one is still Ca Mau rock crab. That said, the culinary attraction is one of the factors attracting tourists. Come to Ca Mau and eat salted rock crab right away.

4. How to Make Stone Crab Roast With Salt

Just prepare the ingredients:

+ 1.5kg of rock crab

+ 2 horny chili

+ 2 cloves of lemongrass, a few cloves of garlic

+ A few scallions and laksa leaves

+ Spices include: cooking oil, sugar, salt, monosodium glutamate…

Processing

Step 1: Prepare and clean the prepared ingredients. Including:

+ Stone crab: Wash with plenty of water, remove the shell and cover of the crab, keeping only the meat on the crab body. Wash a few more times until the crab is completely clean, then take out the basket to drain. Then put the crabs in the oil pan, fight until cooked, then take them out.

+ Horny chili, lemongrass and garlic: clean the skin and mince it.

+ Lettuce and scallions: Wash and cut into small pieces.

 Step 2: Make salt and pepper. Put the chopped chili in a bowl, add 1 tablespoon salt, 1 tablespoon sugar and mix well.

Step 3: Make a simple salt-roasted rock crab

+ Fry minced lemongrass and garlic, then put the fried crab meat in the pan, stir for about 1-2 minutes.

+ Slowly spread the salt and pepper sugar made in step 2 into the pan. Use chopsticks to mix well to absorb the seasoning and crab meat. Stir-fry for a while until the irresistible aroma spreads throughout the kitchen, stimulating the taste buds.

+ You taste the seasoning. Then add chopped laksa leaves and scallions, mix 1-2 more times, you can turn off the stove and enjoy the delicious salted roasted crab right away.

Salt-roasted rock crab after being done will have a characteristic orange-yellow color covered with salt, very attractive. Roasted crab with salt but by no means too salty. Enjoying the crab meat inside, everyone is sure to fall in love with the sweet taste, the spice permeates every fiber of the meat.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Grilled Vop clams with salt and pepper – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

Ca Mau has the rich flavor of both the sea and the forest, which has been clearly imprinted in the culinary culture. In addition to crabs, and shrimp, clam is a specialty you must definitely taste.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ca Mau

1. Better to Know as a Food Lover

Find them: Ca Mau city.

Best time: Dusk-Dawn

Don’t miss: Grilled Vop clams with salt and pepper

Local’s pick: Seafood restaurant

Tourist’s pick: Restaurant in Ca Mau

Blog: https://vemekong.com/grilled-vop-clams-with-salt-pepper-ca-mau/

Facts: For many people, perhaps, clams are still quite strange “as if they have never met” but for Ca Mau people, no one does not know about clams and clams are one of the delicious and popular seafood in the last land of Vietnam map.

2. Better to Know Grilled Vop clams with salt and pepper

Vop is a bivalve mollusk, living in coastal alluvial areas, especially in the mangrove forests of the Mekong Delta provinces.

In the process of accretion and encroachment of more forests in Ca Mau land, the mam tree went first, the mangrove tree followed, under the vast canopy of mangrove forest, the magpie hid itself and proliferated. Therefore, in the two famous series of Southern land, Southern forest land and Uncle Ba Phi, both mentioned the copter in the mangrove forest of Ca Mau, even exalting it as one of the four most delicious specialties. the land of “shrimp, crab and shellfish”…

The forest clams keep silently burying themselves in the mangrove alluvial soil to reproduce and flourish, so the Ca Mau clam has a larger body than in other areas and is not fishy. The meat is sweet, chewy, very delicious, and can be processed into many attractive dishes such as: steamed crab with ginger, grilled with onion fat, fried with tub, cooked with porridge, stewed with lemongrass and chili, and cooked with sour soup. … The simplest and fastest is to boil the soup with sweet and sour fish sauce, if it’s a little more sophisticated, it should be boiled with ginger, the food will be more delicious.

Select the clams that are equally large, scrape and wash the layer of moss clinging to the shell. Cook a little water, put in a few slices of crushed ginger. Wait for the water to boil, drop in and boil, let it open for a few minutes, that means it’s cooked. At that time, you have to remember it immediately because if you boil it for a long time, it will shrivel and lose its appetite. There is nothing more interesting than removing the meat of each hot clam, dipping it with sweet and sour fish sauce, spicy fish sauce or lemon pepper salt depending on each person’s preference, while sipping a few glasses of cold beer. The chewy, sweet, and chewy pork belly mixed with the sour and spicy taste of the dipping sauce, with a bit of passionate ginger, has created a favorite dish.

3. Grilled Vop clams with salt and pepper in Ca Mau

When enjoying the salt-pepper-lime grilled ham, you will feel the sweetness of the shrimp. The aroma of the herbs served, the sour and spicy taste. The aroma of lemon pepper and the salty taste of salt. Somewhere is the characteristic scent of charcoal of the stove smoke… All these flavors have created delicious and unique dishes with unique local identity. This dish can hold anyone back when coming to Ca Mau land.

4. How to Make Grilled Vop clams with salt and pepper

Grilled Vop is very simple to prepare. Just choose the live clams, wash, drain and put on the grill on the charcoal stove. Spices for grilled clams include salt, pepper, lemon, and monosodium glutamate, vegetables including laksa leaves, herbs, basil…

When preparing grilled clams, you can also add a little onion and peanut fat to enhance the rich, fatty flavor of this rustic dish. When grilled, the mouth is just ripe, and eaten very sweet, if left too long, it will be overcooked, dry, chewy and no longer delicious and sweet. With salt and pepper lemon sauce, you will see the sweetness of the crab, the aroma of the accompanying vegetables, the sourness of lemon pepper and the saltiness of salt, blending in with the characteristic scent of charcoal of the kitchen smoke. The oven … all have made delicious and unique dishes with local identity, the flavor of the forest and the sea can hold any visitor when coming to Dat Mui Ca Mau.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

Nam Can’s Crab – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

Discussing delicious dishes and specialties of Ca Mau, we must mention crabs. Nam Can Crab – Ca Mau is delicious, sure, and famous both at home and abroad, and nowhere else on the S-shaped strip of land can match!

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ca Mau

Nam Can’s Crab – Eat Best Food in Ca Mau

1. Better to Know as a Food Lover

Find them: Nam Can District.

Best time: Dusk-Dawn

Don’t miss: Nam Can’s Crab

Local’s pick: CrabSeafood restaurant

Tourist’s pick: Restaurant in Nan can

Blog: https://vemekong.com/nam-can-ca-mau-crab/

Facts: The name Nam Can, when mentioning this place, people immediately think of the most delicious crab in Vietnam. If you have eaten this crab specialty once, you will not be able to forget the delicious taste that is famous at home and abroad.

2. Better to Know Nam Can’s Crab

Nam Can’s Crab – Eat Best Food in Ca Mau

Ca Mau is endowed by nature with three sides facing the sea along with a developed mangrove ecosystem, so the source of seafood is extremely diverse and abundant. In particular, this place is also an ideal and favorable environment for crabs to develop.

In the past, there were countless crabs in Ca Mau, but now there are very few crabs in the wild, most crabs are combined in shrimp ponds. However, the source of food for crabs is still natural, so the crabs here are very secure. The crabs are released in large and wide lagoons, so the crabs have an active environment and the crabs live in water with stable salinity, so the crab meat is firm, fragrant, sweet, rich in flavor. crushing that no other crab species of the region can match. Nam Can and Ca Mau crabs are divided into many types, including: Y crabs, Yem Square crabs, Xo crabs, Gach crabs and Com crabs. Y crab is male, the bigger, longer the bib and Y-shaped, the best crab meat is in the big and strong pair. The square bib crab is a female crab that is starting to form bricks, the large bib is shaped like a square, and the crab meat is firmer and tougher than other crabs. Bucket crabs are crabs with small meat or broken crabs, lacking claws but still as delicious as other types. Brick crabs are female crabs, with eggs, fragrant and fleshy crabs. Crab nuggets, also known as two-skin crabs, are all types of crabs that are in the process of preparing to peel, the old outer shell is slightly cracked and gradually peeled off, while the new inner shell is forming to develop. grow into a larger crab, this is the most delicious type of crab, very rare.

Nam Can and Ca Mau crabs are dark in color, with firm shells, not clear white and green like industrial-raised crabs. Delicious crab is like that, but it is not easy to enjoy the authentic specialty of Ca Mau crab.

3. Nam Can’s Crab in Ca Mau

Nam Can’s Crab – Eat Best Food in Ca Mau

Come to Bay Crab Seafood to enjoy authentic Ca Mau crab specialties

Just hearing the name of the restaurant, you probably think that this is a place specializing in crabs and must own delicious crab, especially Bay Crab Seafood can confidently take crab as a specialty dish and make the name of the restaurant. That’s right, this place is famous for authentic Nam Can and Ca Mau crab specialties, with a special feature that crabs are also shipped during the day, so they are very fresh and guaranteed as the name “Bay Crab”. Come to Sea Crab Seafood now, you will enjoy delicious dishes made from the best crab in Vietnam.

The crab here is dark, the shell is firm, just looking at it, you can see the shape of Nam Can crab in it. Whether it’s a meat crab or a brick crab, each one is big, beautiful, bigger, more stocky, not only has a lot of meat but also a lot of crab bricks, the fresh color looks very attractive.

Just looking at the appearance of crabs at Crab Bay Seafood has partly confirmed that this is a genuine crab, but once you eat it, you have no reason to wonder about the origin of the restaurant’s ingredients. The crab meat is thick, firm, fragrant, sweet, and has a unique taste that only Ca Mau crabs have. If you eat brick crab, you will never get bored of eating it. After enjoying the crab, the delicious sweetness still lingering on the tip of the tongue makes the eater really can’t forget that taste!

4. How to Make Food from Nam Can’s Crab

Nam Can’s Crab – Eat Best Food in Ca Mau

Just prepare the ingredients:

+ 1.5kg of Nam Can crab

+ 2 horny chili

+ 2 cloves of lemongrass, a few cloves of garlic

+ A few scallions and laksa leaves

+ Spices include: cooking oil, sugar, salt, monosodium glutamate…

Processing

Step 1: Prepare and clean the prepared ingredients. Including:

+ Nam Can crab: Wash with plenty of water, remove the shell and cover of the crab, keeping only the meat on the crab body. Wash a few more times until the crab is completely clean, then take out the basket to drain. Then put the crabs in the oil pan, fight until cooked, then take them out.

+ Horny chili, lemongrass and garlic: clean the skin and mince it.

+ Lettuce and scallions: Wash and cut into small pieces.

 Step 2: Make salt and pepper. Put the chopped chili in a bowl, add 1 tablespoon salt, 1 tablespoon sugar and mix well.

Step 3: Make a simple salt-roasted Nam Can crab

+ Fry minced lemongrass and garlic, then put the fried crab meat in the pan, stir for about 1-2 minutes.

+ Slowly spread the salt and pepper sugar made in step 2 into the pan. Use chopsticks to mix well to absorb the seasoning and crab meat. Stir-fry for a while until the irresistible aroma spreads throughout the kitchen, stimulating the taste buds.

+ You taste the seasoning. Then add chopped laksa leaves and scallions, mix 1-2 more times, you can turn off the stove and enjoy the delicious salted roasted crab right away.

Salt-roasted Nam Can crab after being done will have a characteristic orange-yellow color covered with salt, very attractive. Roasted crab with salt but by no means too salty. Enjoying the crab meat inside, everyone is sure to fall in love with the sweet taste, the spice permeates every fiber of the meat.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

U Minh Ha Forest’s Honey – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

Honey is considered the high of a hundred flowers – a food containing many nutrients, often used as medicine, as a nutritious food for the elderly, women after childbirth and malnourished children. According to scientists, regular honey – that is, bees raised is good, natural honey from U Minh Ha forest is better.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ca Mau

1. Better to Know as a Food Lover

Find them: Ca Mau city.

Best time: Dusk-Dawn

Don’t miss: U Minh Ha Forest’s Honey

Local’s pick: U Minh Forest’s Honey shop

Tourist’s pick: Supermarket in Ca Mau

Blog: https://vemekong.com/u-minh-ha-forest-honey/

Facts: Folk often call honey as Bach Hoa Cao or Bach Hoa Tinh. Particularly, the famous national medicine man of Vietnam, Hai Thuong Lan Ong Le Huu Trac, considers honey to be the essence of a hundred flowers.

2. Better to Know U Minh  Ha Forest’s Honey

Since centuries ago, honey has been a “panacea” for women’s skin and hair. The person famous for the milk and honey bath method to maintain youth is the Egyptian’s Queen Cleopatra.

According to scientists, honey consists of about 70-80% sugar, the rest is water and minerals such as calcium, phosphorus, magnesium, enzymes and some other acids. Each gram of honey contains about 320 calories, which means that for each spoon of honey, our body will be provided with 15-20 calories. A special feature is that the sugar in honey has a simple texture and is easier to digest than table sugar, so they help improve the digestive system for better health. Many medical experts also believe that honey cures diabetes, is good for the heart and helps the body relax.

In addition, honey also has a sedative effect, helps sleep well, cures sore throat, laryngitis, hoarseness, cough, treats minor burns, cures peptic ulcers, makes spring anise cure impotence, anti-fatigue, uplifting, antiseptic mouth, eyes bright, slimming, asthma treatment, anti-aging. Particularly in the field of cosmetology, due to its moisturizing and lubricating properties, honey is used a lot to make face masks, or is made into wax to prevent chapped lips and wrinkles in women, retain moisture and remove keratinized cells in the skin.

3. U Minh Ha Forest’s Honey in Ca Mau

U Minh Ha has been famous for wild animals and honey since ancient times. The entire U Minh Ha forest is a huge warehouse of raw materials for bees to make honey – that is Melaleuca flower. The honey in U Minh Ha forest is clear and yellow like orange juice. Condensed honey is poured into bottles without a funnel. Honey is not mixed, for a long time does not change color, does not metamorphose and does not stagnate sugar.

U Minh Ha forest covers an area of ​​about 30,000 hectares and is estimated to have a honey production of many tons per year.

At the beginning of March and April of the lunar calendar, Melaleuca forests began to bloom sporadically. The melaleuca flower is small, covered on the top of the melaleuca tree like hair that has just turned silver. Each cluster, each cluster of pistils is soft, the fragrance is soft, discreetly spread in the space, enticing each swarm of bees to fly away to collect honey from the previous shacks for bees to make nests, which they call “eating bees”. Honey harvested from this season – that is, the dry season is considered the best and most valuable honey. A beehive a year can be harvested 6 times, each time from 3 to 4 liters of honey, there are some beehives that give 10 liters of honey each time. Skilled custodians earn 12% of the total family income each year.

The job of guarding bees in U Minh Ha forest is an art, from studying the behavior and habits of bees, gradually people draw experience and come to become proficient in collecting honey that outsiders find hard to imagine. The truss is a melaleuca branch longer than a meter, with a small branch at one end used as a node. After choosing a suitable place, the forest worker puts the slanted truss on the melaleuca tree, and must clear the surrounding branches and leaves so that when taking honey, there is no need to get entangled.

The most ideal time to guard the rafter is around mid-November of the lunar calendar, so that the late rains at the end of the season wash away the iron smell where the 2 ends are cut by the knife and the honeycomb branch has enough time to dry out like other dry branches. If any truss still smells like the iron of a freshly cut knife, the bee will never make a nest.

4. How to Make Drink from U Minh Forest’s Honey

Ingredients: 8 kumquats, 1 lemon, 1 dry tea, honey

Doing:

– Brew dry tea with a little water, filter out the residue.

– Squeeze the seeds, squeeze out the water, put in the mixed tea, put in the mixture a few kumquat shells for fragrance.

– Squeeze more lemon and add honey, adjust the dose according to taste.

– Serve hot or add ice.

5. Pro tips:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Thank you

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

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