Few people expected that the cactus, growing from the dry sandy area that receives the sun and wind all year round, could become a "strange" and attractive specialty dish of the people of the white sand area of Ninh Thuan. From the rustic and resilient cactus, the people here have skillfully processed many unique dishes, with the typical flavors of the sunny and windy land.
Cactus, known for its thorny appearance and strong vitality, has become a unique source of culinary inspiration. Ninh Thuan people use the soft young parts of the cactus to create dishes such as cactus salad, cactus soup or stir-fried cactus with garlic. Each dish brings a new flavor, blending the coolness and the characteristic bitterness of cactus, captivating diners.
Cactus is carefully selected in processing
Cactus soup, also known as dragon tongue soup, is a special dish of people living around coastal fishing villages. When you first hear the name of this dish, you can imagine that it is elaborate and complicated to prepare. However, the reality is completely opposite. Cactus soup is extremely simple to prepare, using rustic and easy-to-find ingredients.
The main ingredient of this soup is young cactus branches, stripped of thorns, washed and chopped. Cacti grow fast and thrive in dry, sandy soil, scorching the skin. However, any new shoots that grow are immediately cut off. With no more young shoots, people eat the older, harder lower part of the stem. And the “secret” dish is sour cactus soup, whenever there is delicious fish, the villagers take a knife to cut off the top of the cactus and cook it with it.
Few people expect that cactus can become a "strange" and attractive specialty dish.
The cactus is then cooked with other foods such as fish, dried shrimp or pork, creating a rich and unique flavor. The clear broth, with the refreshing taste of the cactus, combined with the natural sweetness of seafood or meat, creates a dish that is both nutritious and easy to eat.
Cactus sour soup goes well with many types of sea fish, from anchovies, scad, scad to stingray or freshwater fish such as snakehead fish, moray fish, and anchovy. Especially when combined with catfish (called "chot" in the South), it is extremely delicious.
The first taste felt in the cactus soup is a light, pleasant sour taste. Not only that, chewing the cooked cactus pieces but feels chewy, crunchy, extremely strange. Added to that is the sweetness of okra, the richness of fish and the characteristic aroma of coriander. The soup is cooked from quite special ingredients, but is close to the daily meal tray.
The way to prepare cactus soup is not only simple but also reflects the creativity and ability to utilize available resources of the people here. This dish not only helps to fight hunger but is also a part of the culinary culture of the Central region, where people always know how to adapt and turn ordinary things into specialties. It is the combination of tradition and creativity that makes cactus soup a unique dish, bearing the mark of life in the Central region.
Cactus soup has become a unique dish, bearing the mark of life in the Central region.
Turning cactus into a specialty is not only a culinary creation but also a way for Ninh Thuan people to honor and take advantage of available natural resources. Dishes made from cactus are not only a highlight in the diverse culinary picture of the Central region but also reflect the diligence, creativity and ingenuity of the people of this land. Thanks to that, cactus has overcome its thorny appearance to become a symbol of richness and uniqueness in Ninh Thuan cuisine.
