Braised fish in clay pot
Dishes made from perch and snakehead fish are quite popular in the provinces of the Southwest and can be enjoyed in many ways such as fried, sour soup... but the most delicious is braised in a clay pot.
The fish is marinated with spices and then braised in a clay pot over low heat until it turns a beautiful golden brown. This dish is usually eaten with white rice.
Grilled snakehead fish
The characteristic of grilled snakehead fish is that the fish does not need to be processed, meaning no scaling, no scraping of slime, no gutting, no seasoning. The snakehead fish is just caught from the river, cleaned, skewered with a long stick from mouth to tail, then buried in a pile of dry straw and set on fire or stick the stick into the ground, cover with straw and set on fire until it turns to ash. When the fish is cooked, scrape off the burnt scales to reveal the white and fragrant fish meat.
Hot grilled snakehead fish, wrapped in rice paper, served with fish sauce is considered a local specialty. To have a delicious snakehead fish dish, you must choose fresh fish, of moderate size, about 500g. If the fish is too small, the meat will be dry when grilled, and if it is too big, the meat inside will be difficult to cook.
Grilled fish served with raw vegetables wrapped in rice paper and depending on each person's taste, can be dipped in fish sauce with garlic and chili, tamarind sauce or salt, chili and lemon, all very delicious. This dish is indispensable at drinking tables of Western people.
Sour soup with snakehead fish
Bong Lau fish is a specialty of An Giang, the number one specialty of the West. Bong Lau fish is famous not only for its delicious taste but also for its mysterious origin.
Pan-fried pancakes
Pan-fried pancakes are a dish originating from the Southwest region, made from rice flour, coconut milk, shrimp, meat... and are especially attractive to diners by adding bean sprouts, cassava, sesban flowers, morning glory flowers or so dua flowers... as fillings. The reason it is called pan-fried pancakes is because the molds are made from large pans.
beef
After the cow is bled, cleaned, its intestines are removed, and its belly is stuffed with aromatic leaves such as perilla, lemongrass, and perilla leaves, etc., and sewn up tightly.
Place the beef on two large bamboo poles crossed, with the four legs tied to the four branches of the two bamboo poles so that it can be turned over easily (hence the name "cross-hung beef"), then light a fire and grill until the beef is golden brown. When eating, people use a knife to stab into the beef, the meat will come out with the hot steam, bright red, and use a fork and knife to cut it and dip it in soy sauce.
Braised pork belly with scallion oil
Long tong is a popular fish, often used to braise with pepper or deep-fried, popular in family meals in the West. Nowadays, this fish has an additional variation of being braised with scallion oil. Onions are fried and seasoned to taste. Then, this mixture is put on top of the long tong fish and braised for about 15 minutes. The dish is often served with white rice, cucumber and raw vegetables.
Giong market price cake
In Cho Giong area (Vinh Binh town, Go Cong Tay, Tien Giang), people often pass on by word of mouth a folk song about banh gia.
No one knows when it was created, but Cho Giong rice cakes have become famous and are loved by many people for their unique flavor. Rice cakes have the fatty taste of rice flour mixed with the sweetness of shrimp and bean sprouts, eaten with chili and garlic fish sauce, which is truly delicious.
Crispy fried coconut worms
Coconut worms are a type of larvae, hard-winged, most abundant in the southwestern region. Coconut worms are very easy to catch, they usually live in the neck (inside the top) of coconut trees, areca trees, ... in general, trees of the Arecaceae family, to catch them we have to cut down those trees.
Water mimosa hotpot
What makes this dish unique is the distinctive flavor of the water mimosa flower, cooked with linh fish, perch or white-bellied fish. The chef also adds a little tamarind paste to create a slightly sour taste, and some pork fat. The ingredients blend with the spices to create a fragrant dish.
Sesbania hotpot can be eaten with fresh noodles or hot rice and a little chili fish sauce to dip the fish in, making the dish more flavorful.
Vole
Western specialties you can not miss grilled field mice is a favorite of many people here. Every mouse season, people in the Southwest will organize mouse hunting sessions to create this delicious dish. When processed properly, this dish has a delicious flavor, very suitable as a drinking dish for many men here.
