Travel guide Experiences

Month: June 2022

U Minh Fermented Fish Hotpot – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

The smell of Mam is strong, even quite difficult to eat, but it is also an addictive smell, and addiction is difficult to quit. If it is prepared as well as U Minh Mam (fermented fish) Hotpot, it is like a drug that stimulates the sense of smell, taste, sight and touch. All senses will be numbed to go on the path of discovering typical Ca Mau cuisine.

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 Fermented Fish Hotpot

Local’s pick: U Minh Fermented Fish Hotpot restaurant

Tourist’s pick: Restaurant in Ca Mau

Blog: https://vemekong.com/u-minh-fermented-fish-hotpot-ca-mau/

Facts: The smell of Mam is not easy to eat, but once you eat it, you will only forget to die. It is like U Minh’s Mam hot pot, once eaten you will remember it forever, as deep as first love.

2. Better to Know U Minh Fermented Fish Hotpot

Mam hot pot in general is inherently a characteristic of the Mekong Delta, so it is not surprising that U Minh hot pot is so famous that it is considered a trademark of Ca Mau Cuisine. Not the type of eating according to the brand, but U Minh sauce is really special. It is a treasure trove of specialties from the popular to the rare, the talented combination of the culinary hands. Because just counting the raw materials, the U Minh Mam hot pot has exceeded 10 numbers. Any Mam, snakehead fish, eel, shrimp, water lily. As for the recipe, it’s sophisticated, measuring every spice.

Going back to Ca Mau, eating grilled snakehead fish and Ca Mau crab without trying U Minh Fish Hot Pot is not a complete trip. Knowing that how delicious the Mam hot pot is, how special it is. It is also true that people are careful in every process. When cooking hot pot, you must definitely choose Ca Linh Mam to make the broth very fragrant. According to the experience of the fisherman, although the Ca Linh fish has many bones, the meat is quite fragrant.

3. U Minh Fermented Fish Hotpot in Ca Mau

Different from other types of hot pot, Mam hotpot only needs Mam that has been cooked to disintegrate the meat, remove the small bones and season with spices. Choose monosodium glutamate, sugar or use the secret of replacing sugar with cow’s milk to make the water fragrant, fat, and thick. And of course, we can’t forget the minced fragrant lemongrass.

The water is done, now it’s time to prepare the hot pot dipping material. Almost all kinds of country seafood are included in this dish. Fatty field eels, firm snakehead fish or gizzard perch are cleaned, cut into bite-sized pieces, and displayed on a plate. In addition, there are also crab meat and snails to add more flavor for users to choose from. As for the accompanying vegetables, full convergence of the countryside to the wild of the rich U Minh. The majestic vegetable plate is bitter, acrid, fleshy, and sour as a symbol of the richness of the soil. There will be crunchy water lilies, bitter green cabbage, fragrant coriander leaves, lumpy bananas or young green mango leaves, etc. Add rich fruits and vegetables such as mushrooms, okra, eggplant, etc. And especially, it must have a good name even though there are already 10, 15 types of vegetables above. All will also be neatly and beautifully decorated, evoking stimulation and curiosity in diners.

U Minh Mam hotpot is the dish that best shows the characteristics of Ca Mau cuisine and converges many specialties and products of the cape region. Because it not only conquers all the senses of diners but also exudes a simple and elegant look in the way of enjoyment. The pot of broth is boiling hot under the fire, taking a slice of fish, pinching a handful of vegetables as you like, and then the feeling of breathing and chewing slowly is so enjoyable.

4. How to Make U Minh Fermented Fish Hotpot

Ingredient

100g choke Mam

100g Linh fermented fish

300g basa fish

300g shrimp

300g squid

300g roast pork

300g pork belly

500g fresh vermicelli

200g pineapples

Buffalo horns, purple onions, garlic bulbs, 3 lemongrass plants 500ml coconut water + 1.5 liters of filtered water

1 teaspoon seasoning

2 tablespoons with rock sugar

3 tablespoons cooking oil Water spinach, squash, bitter vegetables, water lily, water hyacinth, spinach, eggplant

Cooking steps

Process materials

Vegetables bought and cleaned: shaved water spinach, water lily, coriander, cut water hyacinth to taste.

Cut eggplant in half and then cut into slices 1-2 cm thick.

Bacon is only washed with salt to remove the fishy smell, then sliced ​​thinly.

Peel the shrimp or leave the shell on as you like.

Cut the squid into pieces about 2-3cm long.

Basa fish is cleaned and cut into slices.

Lemongrass smashed, minced the root, lemongrass leaves cut into pieces.

Minced onion and garlic.

Pineapple cut into slices.

Horny chili peppers, sliced ​​diagonally or trimmed with flowers, are used to season and decorate the hot pot

Pre-boiled seafood

North on the stove 1 liter of water. Wait for the water to boil, add 3 purple onions to make the seafood more fragrant when boiling. In turn, add shrimp, squid, and basa fish and boil briefly. Save the boiling water.

Cooking hot pot with fermented fish

Put 500ml of cold water + 500ml of coconut water + 100g of Linh fermented fish + 100g of choking fermented fish into the pot and turn on the stove to boil. Stir well for the fermented fish to disintegrate, then turn off the heat, use a racket to remove the fish bones. Put the fermented fish in the pot of boiling water in the above step to form a seasoning.

Heat a pan on the stove, add 3 tablespoons of cooking oil and the garlic, lemongrass, and onion mixture until fragrant. Add pork belly and stir-fry together, add a teaspoon of seasoning, stir until the meat is firm.

Pour the seasoning water into the pot. Wait for the water to boil, then put pineapple and lemongrass in. Add 2 teaspoons of rock sugar. Wait for the pineapple to soften, then take it out, put the chopped eggplant in the pot, wait for 2 minutes, then turn off the heat.

Then pour the seasoning water into the hot pot, arrange the accompanying ingredients such as raw vegetables, squid, fish, shrimp, roasted pork, fresh vermicelli and enjoy.

Some note

A delicious fermented fish hot pot requires fresh and clean ingredients. Meat, fish, squid, shrimp are just cooked, not too soft. Therefore, when pre-processing, care should be taken not to overcook the ingredients. The vegetables can be eaten wherever they are for crispy and delicious vegetables. When buying pineapple, you should cut off the eye part so that when you eat it, your tongue won’t burn.

5. Pro tips:

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

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

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

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

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

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

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

Silkworm rice cake with curried chicken – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

The cuisine of the Southwest is as rustic as the people here. If customers from all over the world want to find that taste of the Southwest region, choose Ca Mau Silkworm rice cake with curried chicken.

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

Silkworm rice cake with curried chicken – Eat Best Food in Ca Mau

1. Better to Know as a Food Lover

Find them: Ca Mau city.

Best time: Dusk-Dawn

Don’t miss: Banh tam ga cay (Silkworm rice cake with curried chicken)

Local’s pick: Co Lan Banh tam ga cay restaurant

Tourist’s pick: Restaurant in Ca Mau

Blog: https://vemekong.com/silkworm-rice-cake-with-curried-chicken-ca-mau/

Facts: Its name is audible, rustic but the characteristics are recorded. That is worthy of the name of delicious dishes of the Southwest region, the special cuisine of Ca Mau.

2. Better to Know Banh tam ga cay (Silkworm rice cake with curried chicken)

Ca Mau cuisine has no shortage of famous delicacies, but spicy glutinous rice cakes still have a certain place. That place is the idyllic taste of country rice, the rustic feature in the presentation of dishes, and the simple restaurant decoration that diners cannot find in a series of other specialties or luxury restaurants. That’s why talking about Ca Mau without eating spicy cake is considered as not knowing the taste of the Southwest region

Saying it is a dish, but more precisely, it must be street food, a cake to play with because spicy cakes are mainly sold on mobile phones or on sidewalks, under the porch. Their diners are diverse from all walks of life from working people to knowledge or students. Perhaps this point is also the factor that makes the cake more attractive.

3. Banh tam ga cay (Silkworm rice cake with curried chicken) in Ca Mau

Many types of processing, many flavors, but Ca Mau people still prefer spicy chicken curry and silkworm cake. They say that the spicy and hot taste of curry with the fatty sweetness of silkworm combined with fragrant silkworm cake is the harmony of the five senses, expressing the soul of the cuisine of the Southwest region. And each of them comes with its own secret. Like making curry powder, it must have all the ingredients: cloves, star anise, turmeric, cinnamon, dried coriander seeds and dried chili; All roasted fragrant then grinded finely. Only standard flour is used to cook with cleaned chicken to have a delicious chicken curry sauce. Particularly, silkworm needs delicious pork with both lean and fat, seasoning to taste so that when combined with curry sauce, you can still see the taste of silkworm. After processing the ingredients, the seller will now follow the customers’ wishes to present the dish.

A big pot boils on the charcoal stove, and some sellers will pick up the fat and opaque strands of Silkworm rice cake with curried chicken from it and put it on a pure white plate. Customers who order chicken curry will be covered with a thick yellow curry sauce that will overflow the cake and add chicken, chicken gizzards or chicken blood. And don’t forget to include a plate of fresh vegetables, basil and a cup of salt and pepper with lemon to serve. When ordering, we will display two or three hot round silkworm balls on top for guests to enjoy.

Called spicy cake, the main flavor will be spicy, pungent but not overpowering the sweet and sour taste of other ingredients. Spicy sweat, sweet to the bone, sour, salty protein. Therefore, eating does not feel boring but feels extremely. The typical country cake of Ca Mau cuisine is delicious to enjoy at any time: breakfast, lunch or dinner. Not only eating full stomach, full of nutrients but also bone marrow.

4. How to Make Banh tam ga cay (Silkworm rice cake with curried chicken)

Ingredients for Ca Mau Silkworm rice cake with curried chicken

1 duck

500g silkworm cake

1 onion

15g lemongrass

15g minced lemongrass

50g minced garlic

15g tapioca flour

1 handful of lime leaves (optional)

50g accompanying vegetables including lettuce, herbs, bean sprouts, chives

Bread and salt and pepper served

Seasoning: Curry powder, shrimp satay, sugar, salt, monosodium glutamate, cooking oil

How to choose delicious duck

For raw ducks, you should pay attention to have a full, smooth coat, round breast, thick belly or neck skin, you can also cross the wings to see if you can choose that duck.

As for ready-made ducks, choose a duck that has just been pecked, the outer skin is not too dark yellow, and when pressed, the meat is firm and elastic. If pressed, if it is deformed, it should not be selected.

How to make Ca Mau Silkworm rice cake with curried chicken

Step 1 Prepare ingredients

First, you buy a duck, separate the intestines and wash them, use vinegar or alcohol to rub the duck and leave it for 10 minutes. Then bring it to boil in hot water for 10 minutes, then use tweezers to pull out clean hairs, wash them and cut them into bite-sized pieces.

Next, you wash the lemongrass, cut it and smash it. Onions you peel and cut each areca. The accompanying vegetables include lettuce, herbs, bean sprouts and chives, washed, soaked in salt, and drained. Lemon leaves you wash.

Step 2 Marinate duck meat

You put the duck meat in a bowl, marinate with your hands with spices in the ratio of 20g minced lemongrass, 2 teaspoons salt, 2 teaspoons MSG, 1 tablespoon sugar, 1 teaspoon curry powder, 1 teaspoon Shrimp satay coffee, marinated cashews to absorb duck meat.

Step 3 Stir-fry onion duck meat

Next, you put a pot on the stove for 1 tablespoon of cooking oil… 1 teaspoon of minced garlic and saute until fragrant. Then, you add 30g of lemongrass, 1 teaspoon of curry powder, 1 teaspoon of shrimp satay and stir well to blend.

Next, you put the duck meat in with the onion and lemongrass and pound it on the cashew island for 10 minutes on medium low heat, stir until the duck meat is hunted and fragrant.

Step 4 Duck Curry Stew and Done

Continue, you cook a pot of boiling water and then pour into the pot of fried duck so that it is just enough to cover the duck meat. Then, you put in the duck intestines with a little bit of soft crushed lemongrass leaves and close the lid, keep the heat low and stew for 30 minutes until the meat is tender.

You dilute 1 tablespoon of tapioca starch with a little water and slowly add to the curry pot and gently stir until the broth reaches the desired consistency.

You take a bowl to add some vegetables to eat, silkworm cake and add curry broth with duck meat, now you can enjoy it.

5. Pro tips:

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

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

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 Mudskipper Fish – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

Despite having an ugly and weird appearance that makes diners wary, mudskipper is a “rare and hard to find” specialty in Ca Mau. Coming to Dat Mui, not everyone is lucky enough to enjoy this “heaven-given” specialty.

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

Grilled Mudskipper Fish – Eat Best Food in Ca Mau

1. Better to Know as a Food Lover

Find them: Ca Mau city.

Best time: Dusk-Dawn

Don’t miss: Grilled Mudskipper Fish

Local’s pick: Seafood restaurant

Tourist’s pick: Restaurant in Ca Mau

Blog: https://vemekong.com/grilled-mudskipper-fish-ca-mau/

Facts: A special thing is that mudskippers currently only live in the wild, and cannot be raised by farms, so diners who want to enjoy it must ask people to catch them manually. They are also considered “rare and hard to find” specialties, and difficult to buy with money.

2. Better to Know Grilled Mudskipper Fish

Mudfish (or tree climbing fish) belong to the family of white gobies, often live and dig burrows to live in mangroves or coastal alluvial soils, along rivers… In Vietnam, Ca Mau is likened to a “capital capital.”  “of mudskippers.

This fish has an ugly appearance with a small size of only about 1-2 fingers. Their eyes are quite large, bulging more than their heads, so their shape looks very strange.  Mudfish can live both on land and in water. They even “fly” and climb trees quickly thanks to two strong front fins, which act like a pair of hands.

Mudfish was once listed by the World Organisms as one of the 6 “strangest animals on the planet” because of its unique structural features on the body.

To catch this fish, local people have many ways such as setting traps, fishing during the day or lighting at night… When the light is in the eyes, the fish becomes motionless and disoriented.  easier for people to catch. However, setting traps is still considered the most popular and effective.

People often create traps from many materials such as using a sledge (made of nipa leaves, shaped like a thatch) or recycling old bottles to make traps placed in front of the fish’s cave. When the water dries up, the mudskippers start to crawl out and will get caught in the trap but can’t get out. People quickly picked up the traps and collected fish to bring back.

3. Grilled Mudskipper Fish in Ca Mau

To process mudskippers, people have to take the fish to clean, remove all the oil on the skin. This fish lives in a natural environment, so the meat is very delicious and firm. Therefore, many restaurants, eateries in the city or even gourmets are willing to spend money to buy them at high prices.

Mudfish is the raw material for many dishes such as braised with pepper, sour hot pot, fried, grilled with salt and pepper… Each dish has a different processing and flavor but they all leave a bold mark in the food.  diners’ hearts.

With grilled fish with salt and pepper, people clean the fish and then skewer it on long bamboo sticks. The fish is grilled on a charcoal stove to bring out the aroma. No matter where it is baked, the chef will continuously brush the mixture of salt, chili and cashew oil up there so that the fish evenly absorbs the spices as well as has a beautiful color. When one side of the fish is cooked, flip the other side over. Grilled fish dishes have golden skin, crispy, fragrant nose. The flesh of the fish is white, firm and tender. When enjoying, diners just need to use chopsticks to separate the fish meat from the bones and then dip it with salt, pepper, lemon or spicy fish sauce, served with herbs. The aromatic sweetness of the fish combined with the accompanying spices creates a strange and delicious dish that “attracts” guests.

4. How to Make Grilled Mudskipper Fish

Ingredients for grilled mudskipper with salt and pepper

1kg mudfish

3 tablespoons salt

3 chili peppers

Brochettes

Good tip:

– You should choose live mudskippers, still swimming. Besides, you need to pay attention to the fish with light green scales, outside with a slimy layer, which are delicious mudskippers.

– You choose to buy big mudskippers, about 1 hand long, with bulging eyes and transparent eyes.

How to make grilled mudskipper with salt and pepper

Step 1. Prepare ingredients

You prepare sticks to skew fish, you should prepare long and strong sticks to skew fish.

After buying, the first thing you do is use a skewer from the fish’s mouth to the fish’s tail.

After that, you will thoroughly wash the slimy outside of the fish and let it dry.

Step 2. Marinate the fish

You put 3 tablespoons of salt in the bowl, 2 chili peppers and then puree them all.

Next, you put the drained fish into the bowl. Then, you bring the prepared salt mixture to the fish, marinate the fish for about 15-20 minutes.

Step 3. Grill the fish

With grilled mudskipper, you should grill with charcoal fire, the dish will be more delicious. Besides, you can also bake fish in an oil-free fryer or bake in a microwave or oven for about 15-20 minutes with a temperature of 180 degrees Celsius.

After marinating the fish, put the fish on the grill.

You grill the fish for about 10 minutes, then turn the fish over until the fish is cooked evenly. You grill the fish until both sides are cooked and the dish is complete.

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

Young Bee Salad – Eat Best Food in Ca Mau

Posted on by Thomas Vietnam

It is not natural that people give the title “the first delicious dish in Ca Mau” to a strange name: bee pupa (young bee) salad. Surely there must be something very special to be praised like that.

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: Young Bee Salad

Local’s pick: Tan Tan restaurant, local restaurants near U Minh Ha forest

Tourist’s pick: Restaurant in Ca Mau City.

Blog: https://vemekong.com/young-bee-salad-ca-mau/

Facts: Salad is an easy dish to make but very delicate and meticulous. Everything is measured and weighted to ensure that every ingredient blends perfectly. Therefore, the taste of Ca Mau bee pupa salad was praised as “Ca Mau’s first delicious dish”, becoming the first specialty of Ca Mau cuisine.

2. Better to Know Young Bee Salad

Wondering how U Minh fermented fish hot pot, Ca Mau crab soup are all delicious dishes with the flavor of Ca Mau cuisine, but only at specialty goods, and bee pupa salad is ranked first. Perhaps the first is the rarity, the taste that pleases all taste buds and is the crystallization result of a whole processing process.

We may have eaten silkworm pupae, but we rarely eat bee pupae, especially U Minh forest bee pupae – a type of bee that only lives in the forest for the famous honey near and far. So every time the locals go to the forest to find honey, the lucky worker who finds a nest after cutting the honeycomb only dares to take a few more young bees to enjoy. This is done to maintain the breed and ensure the source of mining secrets. U Minh forest bees suck the nectar of Melaleuca flowers, live naturally without human influence, so not only delicious honey but also bees are greasier than usual. So sometimes just simple processing can be delicious. And it must be added that this is a healthy nutritious food, so it is also used to soak alcohol.

3. Young Bee Salad in Ca Mau

Cooking porridge, frying, or stir-frying is also delicious, but the best taste is only salad. Because the pure taste of bee stings is preserved throughout the processing, no substance is lost. In addition, the taste of vegetables, spices combined in the dish and some secrets increase the attractiveness of the dish. Bee stings are young bees still in the hive, so they must be done gently by dipping them in boiling water. Filter it, drain it, and stir it with hot oil with fragrant fried onions, add a little delicious fish sauce, small pepper, granulated sugar and set aside.

The main vegetable in the first specialty of Ca Mau is shredded young bananas. Therefore, make sure the vegetable stalks are not acrid, thin, crispy, and spongy by washing them with water mixed with a little vinegar. Add some other herbs like basil, cilantro, and chives. And of course indispensable sweet and sour fish sauce mixed with salad, crushed roasted peanuts. After preparing all the ingredients, put on gloves and start mixing the salad. Under the fish sauce in a bowl, mix well with both hands and mix gently, not squeezing like duck salad or chicken salad. Take out the presentation plate, don’t forget to sprinkle peanuts on top, that’s a delicious dish to enjoy.

4. How to Make Young Bee Salad

How to prepare bee pupa:

-Dip the bee hive in boiling water, filter out the clean bee pupa, and you can process dozens of delicious dishes such as bee pupae porridge, stir-fried bee pupae, bee pupae mixed with salad…

-In particular, the bee pupa mixed with salad is popular with many people because it can combine the delicious taste of the bee pupae and the aroma of vegetables.

How to make bee pupa salad:

-To make this dish, people bring the bee pupa, after cleaning, to separate, fry the onion pan so fragrantly, then put the bee pupae on the island, add a little spice, delicious fish sauce, pepper, a little sugar to make it rich, and then set it aside.

-Young bananas are thinly sliced, washed in dilute water, mixed with a little vinegar, then squeezed dry, mixed with bee pupae.

-Crushed peanuts, a little chives and a few chopped herbs, all mixed well.

-Add a little sweet and sour fish sauce and you have a dish where all the delicious, sweet and fatty flavors blend together.

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

Snakehead Fish Rice Porridge – Eat Best Food in Tien Giang

Posted on by Thomas Vietnam

Sweet and fatty snakehead fish, a bowl of fragrant roasted rice porridge and the bitter taste of vegetables growing in the summer are hard to miss when visiting My Tho (Tien Giang).

By Thomas Vietnam at vemekong.com | Official My Tho Visitor Guide

1. Better to Know as a Food Lover

Find them: My Tho city.

Best time: Dusk-Dawn

Don’t miss: Snakehead Fish Rice Porridge

Local’s pick: Snakehead Fish Rice Porridge small restaurant

Tourist’s pick: Restaurant in My Tho

Blog: https://vemekong.com/snakehead-fish-rice-porridge/

Facts: It’s hot, make a bowl of hot fish porridge while sipping and wiping sweat. In the cold season, a bowl of fish porridge warms the hearts of diners. Delicious, easy to digest and rich in nutrients, fish porridge of several tens of thousands of VND becomes a specialty dish available all year round and a dish that those who have the opportunity to visit the Mekong Delta region.

2. Better to Know Snakehead Fish Rice Porridge

In the southern and southwestern provinces, porridge is a familiar dish of every family. It’s the same in every house, whenever people feel bored with rice today, people immediately think of porridge. Those who are not good at cooking or don’t have much time, just wash a handful of rice in a pot of white porridge and eat with dried braised fish. More sophisticated, buy less pork to have a pot of minced meat porridge. But perhaps it is not until tasting the fish porridge of My Tho that the gourmets click their tongue to admit that “this is no longer a common dish but a specialty”.

Exactly when it appeared in the list of specialties of the Southwest region is unknown, but according to some senior chefs in My Tho, Cai Lay (Tien Giang), this dish may have appeared in the family meal from hundreds of years ago.

3. Snakehead Fish Rice Porridge in My Tho

Not too fussy in processing, but wanting to have a delicious bowl of porridge that makes people squirm is not easy. First is the rice. To have a really delicious bittersweet snakehead fish porridge, the chef will choose a medium-sized, sweet and fragrant rice. Rice porridge is not washed and cooked immediately like white porridge but must be roasted in a pan until the rice grains are golden and fragrant.

The snakehead fish chosen to cook is usually a large one with little bone, but instead of buying snakehead fish to raise large children for a lot of meat, meticulous chefs in My Tho often choose copper snakehead fish. Although this fish is smaller, the meat is firm and fragrant. Buy fish to scale, rub salt on the whole body to reduce viscosity and reduce fishy smell. The belly and head of the fish should be cleaned thoroughly by removing the gills and any remaining minced blood. For the Mekong people, the fish is cleaned but the intestines must be left intact because this is considered the most delicious part of snakehead fish and is also the attractive feature of fish porridge. In order for the fish to be fishy and not pale, after cleaning, some people blanch the fish in boiling water with a little ginger, salt and seasoning powder. When the fish is blanched, take it out and wait for the porridge to stay, then put it in.

In order for the porridge to have a round flavor, the water for cooking porridge must not be used with tap water that has a chlorine smell. Some people are careful to use rain water or filtered water to cook porridge. Put the pot on the stove, cook until the water boils, then add the roasted rice and cook until the top is full, season with salt, monosodium glutamate, sugar, a little sugar and fish sauce. Finally, snakehead fish will be put in a boil for fresh water and the aroma of fish mixed with each grain of porridge, then pick the fish and keep it separate.

For those who cook well, the snakehead fish is just cooked enough to keep the flesh intact and not broken. Depending on the preferences of the eater, the chef will separate the head and intestines of the fish. The fish body will be separated from the bones, when you need to eat, just put the fish in the bowl and then scoop the porridge. There are also people who like to put the fish separately on a plate with some blanched onions and herbs. Every time you slurp a piece of porridge, pick up a piece of fish and dip it with fish sauce.

To make the bowl of porridge more attractive, after seasoning with enough spices, the cook often adds purple onions, in addition, finely chopped scallions and coriander are also two indispensable things. Minced soybean paste (soybean) is also the secret to helping the fish porridge have a characteristic taste. In My Tho, some famous snakehead fish porridge shops have jars of minced soy sauce for customers to use as dipping sauce or seasoning as they like.

Finally, there is a plate of bitter vegetables, a specialty vegetable of the South that is bitter on the tongue but extremely sweet in the end. Not industrially grown bitter vegetables with large stems and big leaves like the stalks of purslane, My Tho bitter vegetables that grow in the soil behind the house have small leaves with small stems, a bitter taste than normal bitter vegetables. With fish porridge, the combination of bitter taste and aroma of vegetables blends perfectly with the smell of roasted rice, snakehead fish and even soy sauce in each spoon of porridge.

4. How to Make Snakehead Fish Rice Porridge

Ingredients for making snakehead fish porridge with bitter vegetables

100g rice

300g copper snakehead fish (if not available, use regular snakehead fish)

10g ginger

1 tablespoon minced garlic

1 tablespoon minced purple onion

50g straw mushrooms

20g onion angle

200g bitter vegetables

1 liter of water

Seasoning: 1 tablespoon seasoning, 1 tablespoon sugar, 1 tablespoon fish sauce

How to choose to buy fresh snakehead fish

– You should choose to buy from familiar places, at markets or reputable food stores or other large supermarkets. To be able to buy fresh snakehead fish

– Should choose snakehead fish of moderate size, not too big or too small. The fish body is elongated, not too round, feels firm to the touch, not mushy.

– When choosing snakehead fish, you should pay attention to observe the anus of the fish to determine if the fish is still fresh or not. Fresh fish, the anus is small, when it is large, it is dead fish, about to go rotten and sometimes impregnated with chemicals.

How to make snakehead fish porridge with bitter vegetables

Step 1. Prepare ingredients

First, roast the rice on the stove to make the porridge more fragrant. As for thinly sliced ​​ginger, snakehead fish is rubbed with salt and ginger to remove the fishy smell of the fish, washed with water, then cut into bite-sized pieces.

Step 2. Pre-fry the fish

Sauté onion and garlic on the stove, then put the fish in and fry it for hunting. Then, add the mushrooms and cook for about 5 minutes until fragrant.

Step 3. Cook porridge

After being lightly fried, put in a pot with 1 liter of water, cook until just cooked enough, then take it out to avoid being crushed. Then, add golden roasted rice to the pot that cooked snakehead fish to make the porridge more fragrant and sweeter. I will cook until soft.

Step 4. Complete snakehead fish porridge with bitter vegetables

When the porridge is soft, add the straw mushrooms to cook together, seasoning with the amount of seasoning seeds, sugar and fish sauce that have been prepared. Then, add the onion head to make the snakehead fish porridge more delicious and attractive.

Step 5. Finished Product

Ladle the porridge into a bowl, sprinkle some pepper, fried onions on top and of course, the dish of snakehead fish and bitter vegetables is indispensable. Porridge with the sweet and fresh taste of snakehead fish meat, the gentle aroma of straw mushrooms mixed with the characteristic bitter taste of bitter vegetables. All have created an extremely attractive dish, making anyone who eats it once, they will never forget it.

5. Pro tips:

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

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

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

Hu Tieu My Tho (Noodle Soup) – Eat Best Food in Tien Giang

Posted on by Thomas Vietnam

My Tho noodle soup is not only a typical dish of Tien Giang cuisine but also a specialty of the South. Anyone who has ever eaten, even once, this dish will forever be attached to its familiar and close taste, reminiscent of the homeland and rivers with childhood memories, especially for those who have had a good time with My Tho land in particular and the people of the South in general.

By Thomas Vietnam at vemekong.com | Official My Tho Visitor Guide

Hu Tieu My Tho (Noodle Soup) in Vietnam

1. Better to Know as a Food Lover

Find them: My Tho city.

Best time: Dusk-Dawn

Don’t miss: Hu Tieu My Tho (Noodle Soup)

Local’s pick: Hu Tieu My Tho restaurant

Tourist’s pick: Di 9 Restaurant in My Tho

Blog: https://vemekong.com/hu-tieu-my-tho-noodle-soup/

Facts: Compared to Nam Vang noodles, My Tho noodles were different in the past in terms of ingredients for making noodles and spices. However, many people believe that these two dishes are basically the same, because they share the same origin as Khmer food.

2. Better to Know Hu Tieu My Tho (Noodle Soup)

Hu Tieu My Tho (Noodle Soup) in Vietnam

My Tho noodle soup is a kind of noodle soup made by the My Tho people, the main ingredients are dried noodles, the main broth is minced meat, pork intestines cooked with pork bone marrow. Then pour the noodles with the broth and add additional ingredients such as bean sprouts, shallots, minced meat and pork intestines. In 2009, My Tho noodle soup of the My Tho noodle production cooperative group (Hoi Gia hamlet, My Phong commune, My Tho city, Tien Giang) was approved by the Vietnam Trademark Center, belonging to the Union of Science and Technology. Vietnam, certificated “Vietnamese brand”

Hu Tieu is a dish originating from Cambodia. When coming to Vietnam, after a long time and many events, this dish has been modified to suit Vietnamese cuisine and gradually becomes a popular dish. The Khmer noodle dish has been re-processed and combined with new ingredients to create a very unique flavor that is both suitable for Vietnamese taste and typical of the cuisine of the Southwest region. And the place associated with this dish is My Tho city in Tien Giang province, so the famous My Tho noodle dish.

3. Hu Tieu My Tho (Noodle Soup) in My Tho

Hu Tieu My Tho (Noodle Soup) in Vietnam

The first and most recognizable feature of My Tho noodle soup is the noodles used to cook this dish. This ingredient will be small, dry, chewy and have a slightly sour aftertaste. This is the feature that makes this Southern noodle dish cannot be confused with noodle soup anywhere else.

Because the noodle soup in Cho Lon usually has a large and soft version, even a bit mushy, while the noodle soup in My Tho and this Nam Vang noodle soup has a smaller, tougher stem. Many people tell each other that the best noodle soup must be made of Go Cat rice, a specialty rice variety harvested in My Phong commune, outside My Tho. Because this type of dry noodle soup when cooked, the water will be slightly boiled, adding fried onion fat will make the cake stalks shiny and eye-catching, stimulating the taste buds of diners.

The famous noodles make up the dish of the My Tho people, but showing the good quality of this dish is a family secret that belongs to the person who cooks the broth. This important ingredient is simmered from bone marrow meat and then added dried squid, shrimp lice and fat. But that is not enough, but it also takes a few other “esoteric” spices to create a pot of fragrant noodle soup with a characteristic sweet taste that captivates people.

It can be said that choosing rice grains to make noodles and connecting the broth with a unique recipe is what makes the unique flavor of the famous noodle dish of My Tho.

However, the dish cannot be complete without the accompanying ingredients that today’s young people also call topping such as thinly sliced ​​pork, pork bones or ham depending on the taste of the eater, pork noodle soup, dried shrimp with lice, Fatty shrimp, pork liver, parsley, scallions, cabbage,… Depending on the style of My Tho noodle shop, these ingredients can be changed and added. Some Chinese-style restaurants like to sell bread or wonton served with noodles, others prefer to use thinly sliced ​​char siu pork rather than normal boiled meat.

Not only has a variety of side dishes, but the presentation of this Southern noodle dish is also eye-catching with many colors, hiding the harmony of many flavors.

A proper bowl of My Tho noodle soup will only be scooped up about 1/3 of a large chunk of minced lean meat that has been marinated very well in the mouth into a bowl that already has soft noodles. Then, the seller added a patch of boiling broth that was cooked from pork bones, dried squid, and dried shrimp into a bowl. Right after that, the bowl of noodles will be covered with boiled pork or thinly sliced ​​char siu, pork shank, pork bones, pork chop, dried shrimp with lice, fat shrimp, pork liver, quail eggs, fried onions and chopped vegetables. as small as parsley, scallions, cabbage. But that still does not complete the dish but also needs a final step on the part of the diners. It is seasoning and adding spices and chili vegetables on the table.

Indeed, just entering any noodle shop in My Tho, diners will also see a lot of jars such as fish sauce, soy sauce, chili sauce, black sauce, lemon plate, part of raw price, cup of dangerous chili. Served with sliced ​​green, yellow, and peppers and a whole jar of garlic. Particularly, the part of vegetables served with the noodle dish usually has cabbage, coriander and cinnamon.

4. How to Make Hu Tieu My Tho (Noodle Soup)

Ingredient

1 kg of dry noodles

1 kg of tubular bone

300g filet mignon

300g minced meat

300g shrimp

1 pig liver

1 pack of quail eggs

100 g live price

2 white radish

Celery, green onions, chives

Seasoning: salt, sugar, monosodium glutamate

How to cook Western-style My Tho noodle soup

Preparing ingredients

– Clean the tubules. Put the bones in a pot of boiling water, then take them out and rinse with cold water.

– Boiled quail eggs, peeled off the shell.

– Shrimp peeled, split back and washed with salt.

– Boiled liver and cut into thin slices. Tenderloin washed, boiled, thinly sliced.

– Wash celery, cut into small pieces. Price live washed.

– Wash the scallions, cut the onion head into long pieces, and cut the onion leaves into small pieces. Chives cut into long pieces.

– White radish, peeled, washed and cut into circles.

How to cook My Tho noodle soup

– Put the ground meat in the hot oil pan, stir-fry until the meat is firm, add a little MSG and fish sauce, stir well and then put in a bowl.

– Pour the noodles into the broth, put the noodles in a bowl.

– Put the bones that have been lightly burned into the stew pot, let the fire simmer slowly until the bones are soft. Continue to cook the white radish, when the bones and tubers are soft, season with the seasoning and then turn off the stove. During the cooking process, often skim off the foam to make the broth clearer.

Finished product

Put the noodles in a bowl, put the tenderloin, shrimp, liver, quail eggs and fried minced meat on top. Add chopped shallots, onions, and celery and pour the noodle soup over.

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

Fried Sticky Rice – Eat Best Food in Tien Giang

Posted on by Thomas Vietnam

You can easily find this Tien Giang specialty at restaurants in My Tho area or Cai Be island areas. This sticky rice dish is also known as dragon egg or dinosaur egg because it has a strange round shape.

By Thomas Vietnam at vemekong.com | Official My Tho Visitor Guide

Fried sticky rice in My Tho, Vietnam

1. Better to Know as a Food Lover

Find them: My Tho city.

Best time: Dusk-Dawn

Don’t miss: Fried Sticky Rice

Local’s pick: Fried Sticky Rice small restaurant

Tourist’s pick: Restaurant in My Tho

Blog: https://vemekong.com/fried-sticky-rice-my-tho/

Facts: With fried sticky rice, eat not only to be full, but to feel the work of the cook. Fried sticky rice is therefore not merely a dish, but a work of art.

2. Better to Know Fried Sticky Rice

Fried sticky rice in My Tho, Vietnam

History of fried sticky rice

Fried sticky rice has been present in the South since the 50s of the last century. The story is about a chef in Bien Hoa (Dong Nai) who accidentally dropped a small stick of sticky rice into a pan of boiling oil. Seeing that the sticky rice was puffy, tasted both soft and fragrant, he tried a few other pieces, invited the whole family to eat and everyone praised it.

From a chance fate, the chef thought of turning fried sticky rice into the main dish of the restaurant. He did not leave the glutinous rice seeds intact like making regular sticky rice, smooth them over, add a little sugar in the sticky rice for a sweeter taste, the dough after mixing is soaked in cooking oil.

According to veteran chefs in the garden of Buu Long (Bien Hoa), the fried sticky rice cake was initially only the size of a hand, but when it spread throughout the South and Southwest, the sticky rice was made bigger than a ball

3. Fried Sticky Rice in My Tho

Puffed sticky rice is considered perfect when the fried sticky rice cake must be round and evenly golden. The sticky rice cake is said to be delicious when the outside is crispy and fragrant, the inside is still supple and sweet. According to the chefs, the thin crust will help people not get bored, but to make fried sticky rice with a thin crust that is both crispy and flexible is not simple at all.

As a sweet dish, fried sticky rice is then cut into small pieces, served with roasted chicken, fried chicken wings or grilled meat. Want to be less bored, diners can eat with cucumber or herbs. As many people have had the opportunity to stand next to the pan to watch fried sticky rice “just looking at it makes me want to try a piece”.

4. How to Make Fried Sticky Rice

Ingredients for fried sticky rice

300g sticky rice

90g peeled green beans

70ml coconut milk

Spices: sugar, salt, cooking oil,…

Good tip:

– To choose good sticky rice, you should pay attention to choose the type of rice with large, round grains, not broken and no strange smell.

– To choose delicious peeled green beans, you should choose ones with firm seeds, beautiful yellow color, no insects and light aroma.

– To buy quality sticky rice and green beans, please choose reputable brands and stores.

How to make fried sticky rice

Step 1. Prepare ingredients

 Soak green beans and glutinous rice for about 4-5 hours to soften the seeds.

You can also soak them in hot water for 2-3 hours to shorten the time. Then take out the basket to dry.

Step 2. Boil and mash green beans with glutinous rice

You bring boiled green beans with water, remember that the amount of water is about halfway through the beans. After 15 minutes, remove the beans to a large bowl and beat them with a spoon. If making with a large number of beans, you can use a blender to make it faster.

After grinding, you add glutinous rice and 1 teaspoon of sugar and mix well with the beans.

Hot Tip: You can completely steam the beans in a water bath for 10 minutes, if you don’t like boiling.

Step 3. Steamed sticky rice

After you have mixed the ingredients of beans, sticky rice and sugar, add 70ml of coconut milk and stir well. Next bring the mixture to steam for about 30 minutes on medium high heat, remember to make a hole in the middle to let the steam escape.

Note: After about 20 minutes of steaming, remember to open the lid and stir the sticky rice.

After steaming is done, put the sticky rice in a bowl and stir well to let the sticky rice cool down. Next, you put it in a plastic bag, add a teaspoon of cooking oil and start stuffing.

Remember to knead well and knead with your hands until the sticky rice is flexible and does not stick to your hands.

Step 4. Squeeze sticky rice

To press sticky rice, you put the block of sticky rice into the mold and press it tightly, then put the sticky rice in a plastic bag and put it in the refrigerator for 4-5 hours to harden.

Note: if you don’t have a mold, you can put the sticky rice in a food wrap and press it by hand. Pay close attention so as not to leak.

Then, take the sticky rice out of the refrigerator and start cutting it into a circle about 2cm to prepare for frying.

Hot Tip: Sticky rice after taking it out of the refrigerator is still quite hard, you have to let it soften for about 10 minutes, then cut and fry immediately.

Step 5. Fried sticky rice

You need to prepare an oil pan with a good amount of oil, when the oil is hot, add each cut of sticky rice in turn and fry. Remember to fry on medium heat only.

When the sticky rice is golden brown and puffy on both sides, you take the sticky rice and drain the oil.

Good tip:

– To know whether the oil is hot or not, put the bamboo chopsticks in the oil pan, if there is an oil ball, the oil is hot.

– When frying sticky rice, remember not to press the sticky rice down when it starts to rise

– You should not fry sticky rice too yellow, because doing so will reduce the deliciousness.

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

Coconut Banana Cake – Eat Best Food in Tien Giang

Posted on by Thomas Vietnam

Tien Giang coconut banana cake (chuoi quet dua) with delicious taste is an attractive dish for those who are passionate about culinary discovery. What is more wonderful than being able to explore famous attractions and enjoy unique specialties in the Tien Giang travel itinerary?

By Thomas Vietnam at vemekong.com | Official My Tho Visitor Guide

Coconut Banana Cake – Eat Best Food in Tien Giang

1. Better to Know as a Food Lover

Find them: My Tho city.

Best time: Dusk-Dawn

Don’t miss: Coconut Banana Cake

Local’s pick: Coconut Banana Cake small restaurant

Tourist’s pick: Restaurant in My Tho

Blog: https://vemekong.com/coconut-banana-cake-my-tho/

Facts: The combination of bananas and coconut, which seemed to only appear in sweet dishes, can also be processed into a dish commonly found in the daily tray of rice of sincere villagers. In the upcoming Tien Giang travel itinerary, if you want to fully explore the idyllic lifestyle of this place and transform into a real gardener, you must once enjoy this special and attractive dish

2. Better to Know Coconut Banana Cake

Coconut Banana Cake – Eat Best Food in Tien Giang

On the journey back to the countryside of Tien Giang, you will surely have the opportunity to see banana trees growing everywhere. It is not only an attractive local gift, nut the banana is also a plant associated with historical years and appears in the culture of the community living around the Mekong Delta.

Therefore, in the cuisine of Tien Giang in particular and the entire Western region in general, you can easily see the presence of bananas in every dish. Famous dishes that have always attracted many people can be mentioned such as fried bananas, grilled glutinous bananas, baked bananas, banana cakes, fried bananas with coconut, sugared sweets, stir-fried ginger, banana tea, etc. And it would be a mistake to ignore Tien Giang’s Banana with Coconut, a dish with a unique, delicious, greasy taste of this peaceful countryside.

For the people of this countryside, Tien Giang Coconut Banana cake is not only a snack they often take out to sip in their spare time, it is also a dish that fills the stomach and is extremely suitable to enjoy on sunny days. pouring rain. Meanwhile, for friends from far away, this is the dish that makes many people curious to taste after fully enjoying the specialties of this land.

3. Coconut Banana Cake in My Tho

Coconut Banana Cake – Eat Best Food in Tien Giang

In fact, the word “Quet” in the language of the people of the local means pounding, then mixing the ingredients together. It sounds simple at first, but to be able to process a standard batch of Banana with Coconut Coconut in Tien Giang is not simple at all. This specialty requires the chef to have ingenuity, meticulousness and experience to cook it so that it is delicious and true to the original flavor of the dish.

In order to be able to process the standard Tien Giang Banana with Coconut, the chef must be very careful right from the first step, choosing the ingredients. Bananas used to prepare this specialty must be old ripe green porcelain bananas but still ensure the toughness with a round body and a round peel. To make the dish more delicious, many chefs also take advantage of the shredded coconut meat to add sweetness and succulence.

After being brought back, bananas will be soaked in filtered water to release the latex, then boiled with the peels. After the banana is ripe, the chef will separate the skin to cool, and the meat will be pureed, then mixed with grated coconut, added a little salt, sugar and pounded in a stone mortar. At this time, the natural fat of the coconut rice will blend harmoniously with the banana meat, creating the distinctive sweet and fatty flavor of this dish.

During the process of pounding bananas, the chef must constantly adjust the strength of his hands so that the bananas when pounding are not too fine, but still ensure that they are mixed with other ingredients. At this time, the chef will pound continuously until the coconut banana mixture thickens, the spices penetrate evenly, then stop, then put the dish on a plate, sprinkle little crushed roasted peanuts on top to make it bold. more taste.

At first hearing the name Banana with coconut in Tien Giang, people will often misunderstand this as a sweet dish. However, that is not the case. Tien Giang people often use bananas with coconut sauce with fish sauce, raw vegetables, sounds very strange and arrogant, right? However, if anyone has been lucky enough to have the opportunity to enjoy it, they will realize that this paradox turns out to bring a unique flavor that can’t be found anywhere else.

Usually, Westerners will eat banana with coconut with raw vegetables such as spinach, bay leaves, lettuce, herbs, basil, rolled with rice paper and then dipped in a cup of sour fish sauce. sweet. The fish sauce part also requires that it be prepared with enough lemon, garlic, chili, and a little coconut milk to get a sweet and sour taste that is just right. Usually, people will pack rice paper with herbs, then pick up a piece of banana with coconut and put it on top of raw vegetables, then roll it up so that it is square and then dip it into a cup of sweet and sour fish sauce.

According to many friends, the first moment you take a big bite, you will immediately feel the full flavor of sweet, fragrant, sour and even the characteristic of chopped chili. It all blends together in a strange way, making every flavor layer like dancing in the mouth. Thanks to raw vegetables, the dish also becomes more balanced and complete, not overwhelmed by the greasy taste of coconut water and bananas or the spiciness of chopped chili. It is this that makes diners when they have the opportunity to enjoy them, admiring praise and constantly picking up their hands.

4. How to Make Coconut Banana Cake

Prepare materials

Green banana 500-600gr (about 5-6 fruits)

Grated coconut 200gr

Roasted peanuts 40-50g

Spices White salt, diameter

How to make banana coconut cake

Boil green banana

You wash 5-6 green bananas with water and then put them in the pot. Pour water to cover the bananas, then turn on the stove, boil the bananas on medium heat for about 5-7 minutes.

After boiling, you take out the banana, rinse it with water to reduce the heat, and then peel the banana.

Crushed bananas

You put the boiled banana in the mortar and pound it. When the bananas begin to mash, add in the mortar 2-3 tablespoons of sugar, 2 teaspoons of salt and about 2/3 of the prepared coconut fiber. Continue pounding until the banana is completely pureed. You can also wear gloves and knead the bananas with the ingredients.

Next, you pound the prepared roasted peanuts. Finally, put the mashed banana on a plate, sprinkle with the remaining coconut fiber and roasted peanuts and 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.

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

Son Doc Puff Rice Paper – Eat Best Food in Ben Tre

Posted on by Thomas Vietnam

Son Doc puff rice paper is a famous specialty that tourists should try once if they have the opportunity to come to Ben Tre. The blend from the aroma of sticky, greasy taste of Ben Tre coconut and the sweet taste of cane sugar has created Son Doc puff rice paper with a rustic, sweet and aromatic flavor that is hard to match. Many tourists choose to buy Son Doc puff rice paper as a gift after traveling to Ben Tre.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ben Tre

1. Better to Know as a Food Lover

Find them: Ben Tre city.

Best time: Dusk-Dawn

Don’t miss: Son Doc Puff Rice Paper

Local’s pick: Son Doc Puff Rice Paper Village

Tourist’s pick: Supermarket in Ben tre

Blog: https://vemekong.com/son-doc-puff-rice-paper-ben-tre/

Facts: Over the years, Son Doc puff rice paper still maintains its brand name in the market.

2. Better to Know Son Doc Puff Rice Paper

Son Doc puff rice paper village (in Son Doc hamlet, Hung Nhuong commune, Giong Trom district, Ben Tre province) has existed for more than 100 years. This craft village has become famous not only in the Mekong Delta but also in some parts of the country, even abroad. Initially, Son Doc puff rice paper appeared only on traditional holidays and Tet. Thanks to the fragrant, juicy, and crispy taste, puff rice paper has become a familiar hometown gift for many tourists from far away. Over time, from generation to generation, puff rice paper is still loved by many people and has since become a traditional specialty of the people here.

To have a quality puff rice paper, the selection of ingredients is very important. Glutinous rice used to make delicious cakes must necessarily be the typical sticky rice of Ben Tre – waxy sticky rice (rice with natural flavor, fragrant, sticky). And, the coconut used to get the juice to make cakes only chooses the new type of dry coconut. Buy glutinous rice and soak it for a few hours to make it soft, then wash it and steam it until it’s cooked. Glutinous rice is just cooked, put it in a mortar and pound it with coconut milk and sugar, season to taste. Nowadays, people often use machines instead of mortars. Whether the puff rice paper is delicious or not depends on the person turning the dough, it must be turned evenly, quickly and continuously, then the dough will be smooth, the cake will rise and be spongy when baked. After the dough is mixed and smooth, the rolling process begins. When rolling the cake, the person wrapping the dough must peel it off so that each ball of dough has an even mass, it must be clever to make the cake round and thin. The finished cake will be dried in direct sunlight. Drying puff rice paper is also a feat and meticulous, depending on the weather a lot, if it is sunny, the puff rice paper will be dry for about half a day.

3. Son Doc Puff Rice Paper in Ben Tre

When baked, Son Doc puff rice paper expands 3-4 times larger than its original shape. To make the cake delicious, spongy and crispy, it should be baked on a fiery red charcoal stove. Usually, raw puff rice paper is bagged and sold. The finished puff rice paper bags are not only consumed all over the country but also packaged for export to Europe and America… Son Doc puff rice paper is considered a famous Ben Tre specialty that every visitor who has the opportunity to travel to the land of Coconut do not forget to try it. Holding a puff of rice paper in your hand and enjoying it, you can fully feel the deliciousness, quintessence and effort of the people who make this cake. Son Doc puff rice paper is often used to eat or worship on holidays and New Year. With a strong, sweet flavor, Son Doc puff rice paper makes it difficult for visitors to once try it to forget the taste.

Son Doc puff rice paper is delicious because of the quintessence from the secret of making coconut milk from the locals here, the taste of the cake is soft and fatty, it is difficult to mix with any other gift from the countryside. Besides the traditional production of cakes, local people in the area also try to process many other types of puff rice paper such as chicken seed puff rice paper, jackfruit puff rice paper, durian puff rice paper, shrimp puff rice paper, etc. to meet the needs of tourists near and far.

4. How to Make Son Doc Puff Rice Paper

Ingredients for making puff rice paper

1kg of glutinous rice

Soy flour

Coconut

Sugar

Preliminary processing of sticky rice

Choose a new type of sticky rice, both fragrant and flexible. Soak the sticky rice in water for about 5 hours to make the sticky rice swell and soft. Then wash and steam until the sticky rice is cooked.

How to make puff rice paper

– When the glutinous rice is cooked, put it in the mortar, when it is still hot, the dough will be flexible. Knead and pound until the dough is finely ground so that the glutinous rice grains will form a homogeneous mass.

– After brushing, knead with a little sugar, coconut milk in proportion to the flour, add a little ground soybean powder to help the cake be bigger. When the dough is evenly absorbed, shape it into balls and then roll them.

– When finished rolling, the cake should be dried in the sun, the sun should not be too harsh or too weak, so the cake will be called. After half a day of drying, the cakes are dried, removed and stacked.

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

Young Coconut Salad with Shrimp & Pork – Eat Best Food in Ben Tre

Posted on by Thomas Vietnam

Young Coconut (coconut tofu) Salad with Shrimp & Pork is known as a “luxury” dish of the people of Ben Tre, because in order to prepare this dish, people have to cut down a whole coconut tree to get the young white core inside the trunk.

By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Ben Tre

Young Coconut Salad with Shrimp & Pork – Eat Best Food in Ben Tre

1. Better to Know as a Food Lover

Find them: Ben Tre city.

Best time: Dusk-Dawn

Don’t miss: Young Coconut Salad with Shrimp & Pork

Local’s pick: Young Coconut Salad with Shrimp & Pork Restaurant

Tourist’s pick: Restaurant in Ben Tre

Blog: https://vemekong.com/young-coconut-salad-with-shrimp-pork-ben-tre/

Facts: Coconut tofu is the upper part of the coconut tree, located deep in the trunk, including young buds that have not yet sprouted outside and petioles. So, to get the tofu, you have to cut down the whole coconut tree.

2. Better to Know Young Coconut Salad with Shrimp & Pork

Young Coconut Salad with Shrimp & Pork – Eat Best Food in Ben Tre

All the country roads, alleys in Ben Tre are a paradise of coconut. Wherever you go, you will see tall coconut trees, shading and bearing fruit. Perhaps that’s why the dishes here all add coconut to increase the flavor. However, coconut tofu salad can’t always be enjoyed. This is a special dish that people often use to treat guests.

3. Young Coconut Salad with Shrimp & Pork in Ben Tre

Young Coconut Salad with Shrimp & Pork – Eat Best Food in Ben Tre

Coconut tofu salad has a sweet and sour taste, cool, crispy, fragrant and frugal, low in fat. In addition, the ingredients to make the salad include peeled tiger prawns, pork belly, thinly sliced ​​pork ears, laksa leaves, crispy roasted onions and peanuts.

Coconut tofu is thinly sliced ​​into long strands mixed with the above ingredients, adding spices and sugar, forming an attractive and flavorful salad.

You can feel the salad as a picture with the pure white color of coconut tofu, the eye-catching red color of shrimp, the light brown color of meat, and the cool green color of laksa leaves. Served with this dish is a cup of sweet and sour fish sauce and crispy shrimp crackers.

4. How to Make Young Coconut Salad with Shrimp & Pork

Ingredients for salad with coconut tofu with shrimp and meat

Fishauce 100 gr

White sugar 100 gr

MSG 10 gr

Lemon juice 50 ml

Chili sauce 3 tbsp

Minced garlic 30 gr

Minced chili 30 gr

minced cilantro 30 gr

Bacon is only 200 gr

Fresh shrimp 200 gr

Coconut tofu 300 gr

Carrot 150 gr

Cucumber 150 gr

Fried onion 50 gr

Roasted peanuts 30 gr

laksa leaves 30 gr

White wine 1 tbsp

3 slices ginger

Salt 1/2 teaspoon

Purple onion 2 pieces

How to make coconut tofu salad with shrimp and meat – Ben Tre specialty only used on Lunar New Year

Step 1: Preliminary preparation of ingredients to make coconut shrimp and shrimp salad

– Wash the coconut tofu, cut into long strands to taste, but don’t be too thin, it will reduce the crispness. Prepare a bowl of cold water, add 1 teaspoon of sugar and squeeze a few slices of lemon, then soak the coconut tofu to create sweetness and not make the coconut tofu dark (the coconut tofu is easy to darken).

– Peeled carrots, seedless cucumbers and also cut into fibers like coconut tofu. Chopped cilantro.

– Clean prawns. Put in a boiling pot with a little white wine and a few slices of ginger to make the shrimp meat fragrant and reduce the fishy smell. When the shrimp is cooked, remove the shell and cut the shrimp in half.

– Bacon just washed with a little salt. Put in a pot of boiling water with a few slices of red onion to make the meat fragrant. When the meat is cooked, take it out and let it cool a bit, then cut it into thin slices.

Step 2: Mix fish sauce and salad

– Cook fish sauce: Put fish sauce, white sugar and monosodium glutamate in a pot, stir until sugar and MSG dissolve, then turn off the heat, let cool.

– Mix fish sauce mixed with salad: add chili sauce, minced garlic, minced chili, minced cilantro and lemon juice to the bowl of fish sauce cooked above, stir well and we have a delicious mixture of fish sauce and salad that can be applied to many dishes. many kinds of salads such as lotus root salad, pomelo salad,…

– A small tip for you on how to make fish sauce dipping salad is to add coconut water to the fish sauce mix made above until you see the right dilution!

Step 3: Mix salad with coconut tofu with shrimp and meat

– Use 2 large bowls, one we put in coconut tofu, cucumber and carrot, the other bowl for pork and shrimp. In each bowl, we add 3 tablespoons of fish sauce to mix the salad and soak for about 15 minutes to infuse. After 15 minutes we drain all the water in the mixture of vegetables and shrimp to prepare the salad.

– Before eating, we use a large bowl, put vegetables, shrimp meat and 3 tablespoons fish sauce into the mix. Then add laksa leaves, roasted peanuts and fried onions and mix well.

So, the delicious and eye-catching coconut tofu salad has been completed. How to make shrimp and coconut tofu salad in the right style with shrimp puffs and dip with sweet and sour fish sauce for the full flavor of the Lunar New Year

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

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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.