In Vietnamese culture, eating and drinking is an art, it not only meets the basic requirements of people but also has a close relationship with the lifestyle and national traditions, which is very clearly shown through the tools used in the meal, how to behave with people while eating. Therefore, eating and drinking also proves the history and formation of the culture of Vietnam. The dishes through each stage speak to the life and people of that period and of the land – where each dish was born.

Food, in other words, eating is an indispensable activity in every travel trip. Traveling offers the perfect opportunity to try new and exciting foods from different parts of the world. You can enjoy for yourself the unique flavors that you have never tasted in your life. Vinh Long foods & drinks are the link connecting the characteristics of the cuisine of the river with the tourists who have visited. Not only famous for its fruit-laden orchards, but this land also has countless delicious dishes that delight people to enjoy.

1. Durian Ri6

Ri 6 Vinh Long durian is a specialty fruit of the Southwest region, known as the king of tropical fruit kings.Durian Ri6 has an oblong fruit shape, yellow skin color when ripe, slightly blunt, and sparse spines. The durian Ri 6 variety is assessed as having good quality; The rice is yellow to dark yellow, and the meat is dry, fragrant, and fatty, even when you have not peeled it, making many people feel uncomfortable. However, some others think that durian has a sweet, aromatic taste. Durian originated from abroad and then imported to Vietnam, first planted in the land of Long Ho, Vinh Long province. This is a fruit that often lives and grows in hot, humid, and tropical monsoon climates. Just like the fairy tale about the durian fruit, its sweet aroma and taste are only for those who know how to enjoy it, but for those who can’t eat it, just smelling it is scary. The name Ri6 originates from the name of the person who discovered this durian variety, that is Mr. Sau Ri in Vinh Long in 1990. When you peel off the peel of this fruit, you will see a very attractive, dry yellow pulp. dry, not sticky, flat seeds, moderately sweet and fatty with a very seductive aroma, making everyone “ecstatic”.

2. Snake Wine

Snake wine is a therapeutic alcoholic beverage made by soaking a snake carcass in a high concentration of rice wine. Typically, a deadly snake is chosen to be soaked. Snake wine has been present since the Western Zhou Dynasty, and according to eastern medicine, it is used to treat ailments and improve yang. China, Vietnam, Laos, Thailand, Cambodia, and other Southeast Asian countries have it.

When soaking, the solid bile must not be lost and the fishy smell must be minimized. People inject bile first. Snakes are dissected, all viscera are removed, and snake bile is taken separately and soaked in a bottle containing alcohol with a concentration of 35-40%. Use alcohol to wash snake blood, then soak the snake in a mixture of fresh ginger and alcohol to remove the fishy smell (500g fresh ginger, wash, pound, add 0.5 liters of 35-40% alcohol), soak for 30 minutes. Take out the snake, let it dry, then you can proceed to soak.

Fresh soaking time must be at least 100 days. Dry soaking: Snake cut into pieces, grilled until golden brown, and soaked for about 30 days can be used, however, the effect is less than that of fresh pickling. According to traditional experience, snake wine is usually lowered to the ground by burying the wine jar in the ground, filling it for 3 months and 10 days, and bringing it up to use. The wine will have a special aroma and the nutritional effect will be greatly increased. That’s because environmental influences (temperature, humidity) in the ground increase the esterification reaction between alcohols and amino acids. The ester product creates the aroma of the alcohol, and more amino acids participate in the reaction, promoting the breakdown (hydrolysis) of proteins, and increasing the nutritious composition of the wine. Snake wine is often soaked in combination with a number of other tonics such as shiitake, ginseng, ha the o, dong Quai, cross frame, bean Trong, rabbit ty, goji berry, and royal flag. The medicinal herbs must be soaked separately and then mixed with solid alcohol to drink the extract. Snake wine works well in cases of kidney failure, bone and joint pain, inflammation, peripheral nerve pain, physiological function decline, impotence, spermatogenesis, algal secretion, and mental decline. People with damaged blood and leprosy should not use it. (Reference Information)

3. Hu Tieu My Tho (rice noodle soup)

Hu tieu My Tho 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.

The three regions of the country are famous for their different specialties.  If the North has Pho, Hue beef noodle soup is famous in the Central region, then hu tieu My Tho is the best representative of Southern cuisine among countless other delicacies of the river region.

Especially in the land that gave birth to this dish – in My Tho, noodle soup has become a favorite dish at home.  Not only are locals but also tourists from far away coming to Tien Giang, after visiting famous attractions such as Vinh Trang pagoda, Thoi Son dune, Dong Tam snake farm, etc.  choose Hu Tieu My Tho  to enjoy.

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.

Compared to Hu Tieu Nam Vang, Hu Tieu My Tho 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.

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 Hu Tiu in My Tho and this drunk 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 red buffalo horn peppers and a whole jar of garlic.  Particularly, the part of vegetables served with the noodle dish usually has cabbage, coriander and cinnamon.

4. Deep Fried Elephant Ear Fish

Fried-Elephant ear fish is a delicious and strange dish that not everyone knows about.  If you travel to the Mekong Delta, try changing today’s meal with the deep fried elephant ear  fish.  Originating from the Mekong Delta, it is a nutritious, benign, delicious fish that can be bought at the market, supermarket near homestay or order from the local restaurants. 

How to make deep fried elephant ear  fish: Elephant ear fish set up on the hot oil pan.  Drizzle with oil over the fish.  Do this until the meat inside the main fish comes.

Present : Set up a skillful fish plate.  For green onions,  deep fried elephant ear  fish to decorate very eye-catchingly.  Make spicy fish sauce to make dipping sauce with fish.  Deep-fried giant fish, eaten with white rice or rolled with rice paper, are very delicious.

5. Grilled Snail with Pepper

Grilled snail with pepper, the name of a popular dish, just feels delicious.  Fascinating with the spicy spicy taste of pepper along with the chewy, fragrant piece of snail meat.  This dish promises to bring every diners the feeling of being addicted to eating.

What are the benefits of dishes made from snails & grilled snails with pepper? Snails are the favorite food of many people. In the late afternoons walking around Saigon or Mekong Delta, it is easy to see the image of grilled restaurants crowded with diners, delicious fresh snail dishes are displayed a lot. The reason why snails are so popular is not only because of their cheap price and delicious taste, but also because they add a lot of nutrients.  In snails contain a lot of protein, sweet taste, calcium, iron, vitamins… are all useful substances for the body. We can process snails into dishes such as steamed snails with ginger leaves to help maintain and balance health.  Ventilate the blood of snails with Giang leaves.  Or clear the heat of detoxification with a dish of snails sautéed in wine… In particular, grilled snail with green pepper is a charming and very rewarding dish.  The wilderness in the snail will be mixed with the hot and spicy taste of ginger pepper.  Make the food safer, avoid making the eater feel cold.

How to make grilled snails with pepper:

Snail snail: 1kg.  Or depending on everyone’s diet, but remember to buy fresh snails to ensure the perfect taste for the dish.

A little tip when buying snails: When used for grilling, we should choose large, fat, firm snails.  To identify, you should look at the eyebrows of the snail, so choose those with eyebrows close to the mouth, it is alive and sweet.  As for the ones that have indented deep inside, it is already dead, spoiled and no longer fresh.

Green pepper: 200g

Fish sauce: choose the most delicious because the sauce determines the taste of the dish.

Lemongrass, ginger, laksa leaves, lemon leaves

Spices: monosodium glutamate, vinegar, sugar, salt, pepper, garlic, chili…

Step 1: Preliminary processing, soaking snails

This is a very important step that determines the quality of the dish. First, when you buy it, you have to make the snail clean.  And be careful not to break the shell, the snail will die.  Soak snails in a bowl of rice water for about an hour.  In order for the snail to release all the dirt and grease, the snail shell is also clean. Or you can also soak the snails with vinegar and sliced chili.  This way also makes the snail clean and less fishy, and the snail meat is also more chewy. After soaking, continue to take out the snails and wash them again and again.  Gently rub the whole shell to make sure it is clean, then take it out and let it dry.

Step 2: Boil the snails

Put the snails on the stove in a large pot filled with water, put snails in to boil.  Take crushed lemongrass and a few fresh lemon leaves in a pot to boil together to remove the fishy smell and make the snail meat more fragrant. Put on high heat and bring to a boil for 2-3 then turn off the heat.  That’s when the snail has been peeled off, you can take the snail out and let it cool. Note that you do not boil the snails too carefully, it will lose the sweet and chewy taste of the snail meat.

Step 3: Mix the snail marinade

Take a bow and put in it 2 tablespoons of minced garlic and chili, 2 tablespoons of fish sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, a little monosodium glutamate and ground pepper.  Stir the mixture evenly.  Depending on your taste, you can taste the mixture and then add spices with pepper and sugar. Another step is to take green pepper from the jar, wash it and cut it into pieces to fit the snail’s mouth.

Step 4: Marinate the snails

Arrange the snails neatly on a plate or tray for easy marinating.  Use a small spoon to pour the mixture into the snail meat.  Put it in the mouth where it has been peeled off one by one. In the way to make grilled snail with pepper, add a little green pepper to the mouth and then turn the snail’s mouth up so that the seasoning does not leak out

Step 5: Let’s get on the stove to bake snails

Put snails in the oven, if you want to be more delicious, you can invest in a grill with a charcoal stove.  Place a fan next to the stove and keep the embers on at all times so you can heat up the snails at any time. Just bake for 15-20 minutes, because the snails are already cooked when boiled. Arrange the snails on a plate with laksa leaves and a cup of chili ginger fish sauce.  You can also use sweet and sour sauce or salt and pepper lemon, dipping with grilled snails and pepper is also very rich. You see, how to make grilled snails with pepper is simple, right?  Finish and enjoy the dish.  For snail dishes, you should eat them hot to avoid getting cold, and when eating, remember to remove the intestines.  Snail meat is absorbent, spicy, sweet, crunchy and attractive.  (Reference Information)

6. Rambutan Jam

Rambutan jam has a sour, sweet and strange taste.  In addition, because of the suppleness of the seeds when combined with the plasticity of the outer layer of rambutan meat, this jam is much more delicious, much less boring than traditional jams.

Prepare materials:

 – 1.2 kg of rambutan.

 – 40 grams of pineapple.  Puree, squeeze 15 ml of pineapple juice

 – 4-5 left octopus.  Squeeze out the water, get 30 ml of water

 – 100 grams of sugar

 Making:

 – Peel off rambutan, wash and dry thoroughly.

 – Marinate rambutan with: sugar + pineapple juice + jam and mix briefly.  Cover tightly.  Let stand for about 2 hours to infuse and dissolve the sugar.

 – After 2 hours, the sugar is completely dissolved.  Put rambutan in a pot and cook over medium heat.

– Then turn red-brown, at this time the water has completely dried up.  The mixture is also dry, turn off the heat.

 – Put rambutan on the tray.  Place the tray in the groove in the center of the oven.  Turn on the oven to 100 degrees C. Use chopsticks to close the door ajar to dry.  After 30-45 minutes it is achieved.

– After drying, rambutan will be drier, not sticky to hands.  The tender flesh has a sweet and sour taste.  and the seeds can be used as well.  Very pliable, delicious.

 You can store rambutan jam in a clean jar to use during the holiday.

 7. Vinh Long Fruit Gardens

Tam Trong fruit garden – May islet

Visitors will be able to visit and pick fruits very comfortably with all kinds of longans, oranges, rambutans and can buy dried snakehead fish, dried “specialty” fish as gifts for their loved ones, etc. Coming here, visitors can also join in the fun with interesting games such as cycling across the bridge, going to the monkey bridge, slapping ditches to catch fish and enjoying many delicious rustic dishes made from snakehead fish, catfish, and pangasius, snails, chickens, ducks, etc.

Be Sau fruit garden – An Binh Islet

Located on An Binh Island; Be Sau fruit garden impresses visitors with many attractive fruits such as rambutan; durian, five-roasted pomelo, four-quarter mango, etc. All are round and succulent. Especially, if you come here during the durian season; You will have the opportunity to enjoy delicious durian segments, yellow rice, and flat seeds. To enter the garden to visit, you just need to buy a ticket with the price of 30,000 – 50,000 VND/person. Be Sau Fruit Garden allows you to check-in “virtual life”; and enjoy the fruits right in the garden. In addition, when coming here, visitors can feel secure to enjoy; and buy it as a gift without being drugged.

Sau Tan fruit garden – An Binh Islet

Referring to the garden tourism paradise in Vinh Long, one must not ignore An Binh Island. Sau Tan fruit garden is a place that attracts many tourists to visit and experience. With only the ticket price of 50,000 VND/person, you can enter to visit the fruit garden; check in check-in in “virtual life” and enjoy fruits right in the garden. In addition, to make the experience more interesting, you can rent a Ba Ba shirt here to take pictures and have fun. The rental price for each suit here is only about 80,000 VND/set. Currently, to meet the needs for entertainment and experiences for visitors; the Sau Tan fruit garden also opens folk games such as slapping ditches to catch fish; Going to the monkey bridge, fishing, etc. The results after you harvest are used to make different dishes.

Tam Loc fruit garden – An Binh Islet

This is one of the fruit gardens that many tourists love when traveling to Vinh Long garden. Coming here, visitors only need to buy an entrance ticket for 40,000 VND/person to be able to freely travel, visit, take photos and enjoy fruits right in the garden. Currently, the garden has a multitude of fresh fruits such as rambutan, milkweed, mulberry, etc. However, depending on the season, the garden will have different fruits. You can contact the garden owner in advance to know exactly before coming. In addition, come to Tam Loc fruit garden; You not only enjoy the open space to enjoy the fruits. This is also an opportunity for you to save yourself unique check-in photos; with bunches of fruit-laden here.

8. Free Itineraries from VeMekong

As a local travel expert, we have some ideas for you to think about.

From Vinh Long city center:

Route 1:

Route 2:

Route 3:

If you do not have much time left, it is easy to check out spots in one full day by boat or with bike or with motorbike and car. But there are much more than tourist sites like these in Vinh Long. Make sure you have more time to feel and explore more about the hidden gems and the culture, food, night life, wildlife and forest as well. Top tip: Stay in a homestay nearby, so you have more chances to visit it and surroundings. If you are looking for the package Vinh Long daily tours or Can Tho daily tours with local, you can contact www.vemekong.com or Hotline/WhatsApp/WeChat/Zalo +84939888559; email: hello@vemekong.com

9. 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.

Best time to visit Cai Be floating market is from 5:30am-6:30am. I hope you have an amazing sunrise on the Mekong Delta river.

You can stay in a homestay which is near the floating market, this will help you out the best option. Then you can hire a scooter, car or bike and explore it by yourself, but you still need to hire a boat for the Cai Be floating market.

If you plan to extend your travel to Cai Be Vinh Long homestay, do not forget to bring mosquito repellent cream.

Visit Vinh Long or do any customized tours, please choose reputable providers with boat trips equipped with lifebuoys, jackets, motorcycle and cycling tours with the helmets and. Safety is a priority! Choose Vinh Long responsible tours which help you give back while traveling. It’s a cliché, but it’s true.

Vinh Long food & drink guide ranges from street food, authentic, fancy to fusion foods. As a tropical land of many fresh vegetables and homegrown gardens, which always make Vinh Long cuisines fresh, close to nature and very traditional. If you are a food lover, don’t hesitate to put other bites onto your food lists such as Hu Tieu My Tho (a kind of noodle soup but it is really yummy), elephant ear fish, snails with pepper, rambutan jam, snake wine, coconut candy, pop rice, Durian Ri6…

Bring your hat, sunglasses, and sunblock, scarf to wear when visiting temples, pagodas, and the cathedral.

Bring the raincoat if you’re planning a trip to Vinh Long in the rainy season, as Vinh Long always looks fantastic in the full rain and full sun.

Vinh Long tourist attractions are magnificent itself, but if you have enough time, don’t forget to put other places onto your bucket lists such as Vinh Long brick & pottery kiln, Coconut candy village & sampan (small boat) ride in small canals, mighty Mekong river cruise, educational tour and community tour in Cai Be Vinh Long, Cai Be – Vinh Long homestay 2D1N, Cai Be floating market & small canals, amazing Vinh Long homestays on the islets, An Binh Islet, Vinh Long Fruit Garden, cocohome homestay, Puffed Rice Cake Traditional Village In Cai Be & Vinh Long, Cai Cuong Ancient House, May Islet (Luc Si Thanh Islet), Phu Ly Khmer Pagoda, Phat Ngoc Xa Loi Pagoda Vinh Long (Jade Buddha), Vinh Long Cycling Tours…

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

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

Thank you