The Mekong Delta has an abundance of agricultural and marine products due to its favorable topography and weather conditions. As a result, the Mekong Delta's primary food source comprises rice, a variety of vegetables and fruits, and a variety of fish. Because of the abundant supply of ingredients, the Mekong Delta boasts a diverse cuisine that varies according to season and area.
Hu Tieu My Tho in Tien Giang
Hu Tieu was introduced to the South of Vietnam in the 17th century as an age-old Chinese noodle soup, and it later became a popular dish among locals in My Tho - Tien Giang in the 1960s. Hu Tieu My Tho uses the best noodles made from local rice called Go Cat from My Phong commune in My Tho's northeastern suburbs. The rich broth is essential in creating a delectable bowl of Hu Tieu. The raw ingredients used to make the broth for Hu Tieu My Tho are pork bones, dried squid, shrimp, and a few other special seasonings. Dry noodles are soaked in hot water for a few seconds, just like in other types of noodle soup, to soften and chew the fibers. Pour the hot broth over the noodles, then add the minced and sliced pork, shrimp, squid, pig innards, bean sprouts, and chives. Today, Hu Tieu My Tho can be found in a variety of settings, each of which evolves in its own unique way. Make a trip to Tien Giang province if you want to try the authentic Hu Tieu My Tho.
“Nham “Go Cong-style salad (Gỏi nham Gò Công) in Tien Giang
Tien Giang - the territory on the Tien River's bank - is famed for excellent foods that have been written down in history. Tourists visiting Go Cong, Tien Giang, should not miss sampling Nham (Go Cong-style salad).
To prepare Nham, they slice pig and mix it with crab flesh and eggs, green banana, starfruit, and Diep Ca leaf, a sour and pungent plant. Go Cong-style salad has a distinct flavor as a result of this specific herb. People in Go Cong frequently pair Nham with Go Den wine, a robust and distinctive local wine. This meal is definitely a challenge for diners on the first mouthful due to its unusual and powerful flavor. However, as you chew the second or third bite, you will fully appreciate the unique flavor of this dish.
Coconut candy (Kẹo dừa) in Ben Tre
Coconut candies have long been an important commodity, bringing economic benefits as well as introducing Ben Tre culinary cuisine to the rest of the world.
The material used to produce high-quality coconut candies is critical. Glutinous rice must be pounded, large, and homogeneous in size, and coconut fruits must be well-ripened and brown in color. In a large tank, glutinous rice, coconut water, and sugar are melted and annealed. Finally, the mixture will be chilled, formed into pieces, and wrapped in paper. The delicate and sweet flavor of coconut candies will linger on the tip of your tongue, reminding you of Ben Tre, the place of green coconut palms.
Steamed coconut rice (Cơm dừa) in Ben Tre
People in Ben Tre have devised a plethora of wonderful coconut dishes as a result of the abundance of coconut trees, and steamed coconut rice is one of them. People will use a sharp knife to cut the top of a coconut to extract the coconut water after selecting good quality rice and coconut. The coconut will then be filled with a moderate amount of rice and coconut water. Finally, the coconut will be cooked for one hour in boiling water. Steamed coconut rice is aromatic, sweet, and buttery. It is frequently served with roasted shrimp. The sweet and soft flavor of coconut rice combined with the salty and crunchy flavor of roasted shrimps is a winning combination.
Coconut and marine salad (Gỏi củ hủ dừa hải sản) in Ben Tre
This unique salad has coconut meat, shrimp, squids, carrot, cucumber, fried ground, and other herbs. The flavors of the coconut and marine salad are fantastic: crispy and sweet coconut flesh, salty seafood, buttery fried groundnuts, fresh carrot and cucumber, and cold herbs. Its delicious flavor and eye-catching hues will have customers unwilling to put down their chopsticks till the last bite.
Tra Vinh-Style Noodles (Bún nước lèo) in Tra Vinh
Travinh-Style Noodles is a well-known Tra Vinh specialty that is not only delicious but also a symbol of ethnic togetherness in Tra Vinh. Travinh-style noodles are cooked with Khmer fish sauce and Hoa roasted pork.
The major component of Travinh–style noodle is Prohoc sauce (made from many kinds of salted fish). People boil Prohoc sauce with various sorts of raw fish and shrimps to prepare the broth for these particular noodles. Travinh–style Noodles are frequently served with vegetables such as sliced banana blossom, bean sprouts, and spices. Soft noodles, hot and sweet broth, greasy roasted pork, and fresh vegetables mix to create an outstanding Travinh–style noodle flavor.
Leave your comment here!