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Braised fish in clay pot
Dishes made from snakehead and tilapia are quite popular in the southwestern provinces of Vietnam and can be enjoyed in many ways such as deep-fried or in sour soup… but the best is undoubtedly braised in a clay pot.
The fish is marinated thoroughly with spices, then simmered in an earthenware pot over low heat until it turns an attractive golden brown color. This dish is usually served with white rice.
Grilled snakehead fish
The defining characteristic of grilled snakehead fish is that the fish requires no preparation; that is, no scaling, no scraping off the slime, no gutting, and no seasoning. Freshly caught from the river, the fish is washed clean, skewered with a long stick from mouth to tail, then buried in a pile of dry straw and set on fire, or the stick is stuck into the ground, covered with straw, and burned until only ashes remain. When the fish is cooked, the charred scales are scraped off to reveal the white, fragrant flesh.
Grilled snakehead fish, served hot and wrapped in rice paper with fermented fish sauce, is considered a local specialty. To make a delicious snakehead fish dish, you must choose fresh fish of a moderate size, around 500g. If it's too small, the meat will dry out; if it's too large, it will be difficult to cook the meat inside thoroughly.
Grilled fish is served with fresh vegetables wrapped in rice paper, and depending on individual taste, it can be dipped in garlic chili fish sauce, tamarind sauce, or chili lime salt – all are delicious. This dish is an indispensable part of any drinking party in the Mekong Delta.
Sour fish soup with snakehead fish
The spotted catfish is a specialty of An Giang, considered the top delicacy of the Mekong Delta. It's famous not only for its delicious taste but also for its mysterious origins.
Pan-fried rice pancake
Pan-fried rice pancakes (Bánh xèo chảo) are a dish originating from the Southwestern region of Vietnam. Made with rice flour, coconut milk, shrimp, and meat, they are particularly appealing to diners with the addition of bean sprouts, cassava, Sesbania grandiflora flowers, or Sesbania grandiflora flowers as fillings. They are called "pan-fried rice pancakes" because they are made in large pans.
Beef Tung Xanh
After the cow is slaughtered, its hair is removed, and its intestines are taken out, its belly is stuffed with aromatic leaves such as perilla, lemongrass, and basil, and then sewn shut.
The beef is placed on two large bamboo poles crossed diagonally, with its four legs tied to four branches of the poles for easy turning (hence the name "crossed-pole beef"). Then, a fire is lit and the beef is roasted until golden brown. When eating, people use a knife to pierce the beef, and the meat will ooze out bright red due to the heat. They then use a fork and knife to cut the meat and dip it in sauce.
Braised anchovies with lard and scallions
Longtong is a common fish, often braised with pepper or deep-fried, a popular dish in family meals in the Mekong Delta. Nowadays, this fish is also prepared in a variation braised with scallion oil. Sautéed scallions are added, seasoned to taste, and then the mixture is poured over the longtong fish and braised for about 15 minutes. This dish is usually served with white rice, cucumber, and fresh vegetables.
Banh Gia Cho Giong
In the Cho Giong area (Vinh Binh town, Go Cong Tay district, Tien Giang province), people often recite a folk song about banh gia (rice cake).
It's unclear when exactly it originated, but Banh Gia from Cho Giong has become famous and popular for its distinctive flavor. The cake has a rich, creamy taste from the rice flour mixed with the sweetness of shrimp and bean sprouts, and it's delicious when eaten with chili garlic fish sauce.
Crispy fried coconut beetle larvae
Coconut beetle larvae are a type of beetle larva, most commonly found in the southwestern region of Vietnam. They are easy to catch; they usually live inside the crown (the inner part of the crown) of coconut, betel nut, and other palm trees. To catch them, you have to cut down those trees.
Wildflower hot pot
What makes this dish unique is the distinctive flavor of the Sesbania grandiflora flower, cooked with snakehead fish, tilapia, or catfish. The chef also adds a little tamarind paste for a mild sourness, and some pork cracklings. The ingredients, combined with various spices, create a fragrant and aromatic dish.
Wildflower hot pot can be served with fresh rice noodles or hot rice, and a little chili fish sauce is essential for dipping the fish, adding extra flavor to the dish.
Vole
A must-try specialty of the Mekong Delta is grilled field rat, a favorite among many locals. Every rat season, people in the Southwest of Vietnam organize rat hunting trips to create this delicious dish. When prepared properly, this dish has a wonderful flavor and is a popular snack for many men in the region.
