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Few would have imagined that cacti, growing in the dry, sandy areas exposed to sun and wind year-round, could become a unique and appealing specialty dish of the people of Ninh Thuan's white sand region. From these humble and resilient cacti, the locals have skillfully transformed them into many unique dishes, each bearing the distinctive flavor of this sun-drenched and windy land.
Cactus, known for its thorny appearance and tenacious vitality, has become a unique source of culinary inspiration. The people of Ninh Thuan use the tender, young parts of the cactus to create dishes such as cactus salad, cactus soup, and stir-fried cactus with garlic. Each dish offers a novel flavor, blending the refreshing coolness with the slightly bitter taste characteristic of cactus, captivating diners.
Cactus is carefully selected for processing.
Cactus soup, also known as dragon's tongue soup, is a special dish of the people living around coastal fishing villages. When you first hear the name of this dish, you might imagine it to be elaborate and complicated to prepare. However, the reality is quite the opposite. Cactus soup is incredibly simple to make, using common and easily found ingredients.
The main ingredient of this soup is young cactus branches, stripped of their thorns, washed, and chopped. Cacti grow quickly and thrive in the dry, sandy soil under the scorching sun. However, any young shoots that sprout are immediately cut off. With no young shoots left, people eat the older, tougher lower part of the stem. And the "secret ingredient" is cactus sour soup; whenever there's delicious fish, the villagers grab their knives and go cut cactus shoots to cook with it.
Few would have imagined that cacti could become such an attractive and unique specialty dish.
The cactus is then cooked with other ingredients such as fish, dried shrimp, or pork, creating a rich and unique flavor. The clear broth, with its refreshing cactus flavor combined with the natural sweetness of seafood or meat, makes for a nutritious and easy-to-eat dish.
Cactus soup pairs well with many types of sea fish, from scad, mackerel, and grouper to stingray, as well as freshwater fish like snakehead, catfish, and barramundi. It's especially delicious when combined with catfish (called "ca chot" in the South).
The first taste you notice in this cactus soup is a light, pleasant sourness. Not only that, chewing on the cooked cactus pieces reveals a surprisingly chewy and crunchy texture. This is complemented by the sweetness of okra, the richness of the fish, and the distinctive aroma of water spinach. The soup is made from rather unusual ingredients, yet they are familiar and common in everyday meals.
The preparation of cactus soup is not only simple but also reflects the creativity and resourcefulness of the local people. This dish not only helps to stave off hunger but is also an integral part of the culinary culture of Central Vietnam, where people always know how to adapt and transform ordinary things into specialties. It is this combination of tradition and innovation that makes cactus soup a unique dish, deeply rooted in the life of Central Vietnam.
Cactus soup has become a unique dish, bearing the distinct mark of life in the central region of Vietnam.
Transforming cactus into a culinary specialty is not only a culinary innovation but also a way for the people of Ninh Thuan to honor and utilize their readily available natural resources. Dishes made from cactus are not only a highlight in the diverse culinary landscape of Central Vietnam but also reflect the diligence, creativity, and skill of the people of this region. Thanks to these qualities, the cactus has transcended its thorny appearance to become a symbol of richness and uniqueness in Ninh Thuan's cuisine.
