The West not only has stunning landscapes, but also possesses a rich and unique culinary paradise. With the strength of land and water resources, the Southwest possesses its own diverse foods from rice, fish, shrimp, green vegetables and fruits, the people here always create many specialties that are not found anywhere else.
Sour soup with linh fish and water mimosa flowers
The flood season in the West not only creates a charming and vast river scene but also brings abundant products to farmers. One of the most popular specialties of the West is sour soup with linh fish and wild cotton, a rustic dish that makes many tourists near and far remember it. Who has come to the West but has not heard the folk song:
Sour soup with water mimosa and linh fish
Eating alone is not delicious
One thing that makes the Western specialty dish - sour soup with linh fish and dien dien flowers attractive to tourists is that linh fish and dien dien flowers are both ingredients that are only available during the flood season, which is around the 8th lunar month every year. The soft and fatty linh fish combined with the delicious, rich dien dien flowers. Pick up a chopstick of fish with vegetables and dip it in the salty and spicy fish sauce, scoop up a piece of white rice, there is nothing better.
Sour fish soup with water mimosa flowers - a dish that carries the spirit of the people of the river delta region.
Fish sauce hotpot
Fish sauce hotpot is a very rustic specialty dish but leaves a strong impression on tourists every time they enjoy it when they have the opportunity to visit the West. The main ingredient is made from fish sauce or linh fish sauce in Chau Doc - An Giang, the hotpot broth is cooked from fish sauce with coconut water or pork bone broth. Fish sauce hotpot is often eaten with fresh vermicelli and vegetables typical of the West such as: water lily, dien dien, rau nhut...
It is not an exaggeration to say that Chau Doc fish sauce hotpot is one of the famous specialties of An Giang. Perhaps, this vast river area has produced many types of fish and shrimp, a variety of fresh green vegetables and the people are skillful and creative. That is why the fish sauce hotpot has become delicious, unique, and more impressive in the hearts of diners.
Hotpot with fish sauce - a famous dish that any tourist visiting the West wants to enjoy.
Sa Dec noodle soup
Rice flour making in Sa Dec has a tradition of over 100 years. People here specialize in producing pho noodles, vermicelli, and hu tieu for export.
The special thing about Sa Dec noodles is that they are white, smooth, soft, not crumbly, and do not have a sour taste. Whether you are a common person or go to a big restaurant, noodles in Sa Dec always have a unique flavor that is hard to find elsewhere, thanks to the rich source of ingredients and the processing experience through many generations. Dry noodles are a favorite dish in the locality.
Sa Dec dry noodles are a favorite dish of local people.
According to long-standing culinary shops, Vietnamese people who once lived in Cambodia brought to Sa Dec a unique culinary style, turning dry noodles into a delicious dish with a special sauce, both sour and sweet, but still retaining the characteristic native flavor.
Chau Doc Fish Noodle Soup
Chau Doc fish noodle soup has long been a culinary symbol of An Giang. No tourist comes to An Giang without at least enjoying the unique flavor of this dish - sweet broth, fragrant with the smell of wormwood, and golden pieces of fish, awakening all the senses.
This bowl of fish noodle soup has a bright yellow broth from turmeric, sweet from the fish stock and pork bones. The fish must always be fresh, seasoned with the right amount of spices and turmeric to avoid the fishy smell. The broth must be really sweet, only then will this bowl of fish noodle soup, a specialty of the Western region, be truly delicious.
A bowl of fish noodle soup brings together all the specialties of the West.
But the most important thing in the broth is the wormwood root. This root has a shape and color quite similar to fresh turmeric. However, the wormwood root has a light aroma, not as strong as other spices. After being washed, the wormwood root is crushed with fresh turmeric, then squeezed to get the juice. The presence of wormwood not only creates a delicious flavor for the broth but also helps to eliminate the characteristic fishy smell of fish.
Tra Cuon sticky rice cake
People in the North and Central regions welcome the New Year with traditional Chung cakes, while people in the West have a pot of fragrant Tet cakes.
There are many different types of banh tet in the West, including traditional banh tet, banh tet with purple leaves and among them is banh tet Tra Cuon. The special thing about each type of banh tet is the choice of ingredients, the way of wrapping the cake and the boiling process. To make delicious banh tet, the baker uses waxy sticky rice, fragrant marinated pork belly and green beans.
When cutting a Tra Cuon banh tet, you will be immediately attracted by the dark green sticky rice crust, covering the golden green bean filling. Inside is a blend of the soft, sticky taste of sticky rice, the rich taste of green beans, and the richness of fatty meat, salted eggs and dried shrimp. When you put the cake in your mouth and take a bite, this wonderful flavor will make you remember it forever.
Tra Cuon sticky rice cake has many different sweet and salty flavors and colors.
