Top 10 Delicious Dishes from Bảy Núi - An Giang

There’s nothing better than returning home with an empty stomach and the delicious scent of pork belly roasting for a plate of Grilled Beef with Rice Paper. The beef and fat are marinated with seasoning, lemongrass, shallots, garlic, pepper, sugar, peanuts, and five-spice powder. The fat is carefully wrapped around the beef, skewered, and grilled over charcoal. Each skewer sizzles on the grill, with the fat melting into the beef, making it tender and perfectly cooked. The sound of the meat sizzling fills the air, mixing with the growl of an empty stomach. Grilled beef served with rice paper is not only a delightful treat but also very filling. Add a touch of scallion oil and you’ll never want to leave the table!

For those far from home, the thought of Bảy Núi, An Giang, inevitably brings to mind the distinct flavor of chúc leaves, with their deep, yet simple, taste of the homeland. Chúc fruit, similar to a lime but with a rough skin, and the chúc leaves themselves, known for their essential oils and sharp, aromatic flavor, combine perfectly when steaming chicken to create the delightful dish Steamed Chicken with Chúc Leaves. The chicken is cleaned and marinated whole with a mixture of sugar, salt, seasoning powder, pepper, shallots, fish sauce, and finely chopped chúc leaves. After marinating for about 30 minutes, the chicken is steamed over boiling water. The result is tender, juicy chicken that retains its sweetness and softness. Enjoy a piece of chicken with a few leaves of chúc, dipping it into a tangy, spicy salt-and-chúc fruit sauce, savoring the unique, rich flavor of this humble dish—fresh, zesty, and distinctly local!

Can a smell bring back memories? For the people of An Giang, it surely would be the unmistakable scent of fermented fish. If you ever visit Châu Đốc Market, known as the 'Kingdom of Fermented Fish,' you’ll quickly understand that the local cuisine is incomplete without dishes featuring this iconic ingredient, especially the Fish Sauce Hotpot. There are many types of fermented fish to choose from, but the favorite is the fish paste made from the 'lưng' fish, prized for its rich, savory flavor. The broth is first brought to a boil, then the fermented fish is added and strained to create the base. Lemongrass and chili are fried to add depth to the pork belly, which is then placed in the hotpot. Since the fish paste already imparts a strong salty taste, the broth is seasoned with a bit of seasoning powder and sugar, followed by eggplant and bitter melon. The Fish Sauce Hotpot is served with fresh seafood and local herbs like wild spinach, water mimosa, and bitter herbs. This dish is a perfect representation of the riverside region, filled with distinctive local ingredients. The steaming pot of fermented fish broth, with its robust flavors and aromas, will make anyone who tries it feel nostalgic. It’s a dish best enjoyed with family, gathered around the table, sharing the warmth of a hotpot on a cool day.

Sầu Đâu, also known as 'Sầu Đông' or 'Xoan tree,' is a plant commonly found in the Mekong Delta provinces like An Giang and Kiên Giang. There's often confusion between the Sầu Đâu trees of the Central and Southern regions. The Central variety has green leaves, purple-white flowers, and all parts of the tree are toxic, especially the leaves and fruit. In contrast, the Southern Sầu Đâu has dark green leaves, a bitter taste, and is prized for its cooling properties. The flowers are less bitter and have a pleasant fragrance. The leaves and shoots of this tree are edible, and they are the main ingredients in one of An Giang's most beloved dishes: Sầu Đâu Salad. This dish, particularly famous in Tịnh Biên, An Giang, uses only the leaves of the tree, not the fruit. Despite the bitterness of the leaves, they have medicinal qualities and are a key ingredient in this unique and healthy salad.

The name of this dish might sound quite intimidating to many. The Bảy Núi Cicada is a type of beetle with hard wings that appears at the beginning of the rainy season and lasts for about a month, particularly abundant in the Bảy Núi region, which covers the Tịnh Biên and Tri Tôn districts of An Giang and the Southwestern border areas. These cicadas resemble dung beetles, but have rounder and softer bodies. Although considered an insect, the Bảy Núi Cicada is a unique delicacy of An Giang, one that leaves a lasting impression on those who try it. Similar to dishes made from crickets, beetle larvae, or scorpions, the cicadas are cleaned by removing their wings, legs, and gut, then washed in warm salted water. After that, they are marinated with sugar, monosodium glutamate, pepper, and garlic for about 20 minutes, then deep-fried until crispy. For a more elaborate touch, you can stuff each cicada with a roasted peanut before frying. In just a few moments, the cicadas become plump, golden, and crispy, with an irresistible aroma filling the air.

An Giang, Sóc Trăng, and Trà Vinh are provinces in the Mekong Delta with significant Khmer populations, and the cuisine in these areas is influenced by Khmer traditions. However, what sets An Giang apart is its distinctive version of fish noodle soup, An Giang Fish Noodle Soup, which stands out for its unique flavors. While fish noodle soups in other provinces are typically made with firm, less pungent saltwater fish, An Giang's version uses snakehead fish, a freshwater fish commonly raised in the region. The best variety comes from wild-caught snakehead fish, prized for its firm, sweet flesh that stays intact when cooked. The broth is a carefully simmered blend of ingredients like lemongrass, turmeric, galangal, rice paddy herb, and garlic, which are pounded together and boiled for hours to create a rich, fragrant base. A bowl of An Giang Fish Noodle Soup features fresh, chewy rice noodles topped with the flavorful broth, and is served with fresh herbs like water spinach, shredded banana flower, water morning glory, and golden shower flowers, making it the perfect hearty and warming dish for a satisfying breakfast.

For fans of broken rice, you're probably familiar with the famous Saigon-style version. But have you heard of the legendary broken rice from An Giang, known as Long Xuyen Broken Rice? If not, don't miss the chance to visit this region of the Mekong Delta to experience the bold flavors of this beloved local dish! While Long Xuyen Broken Rice is renowned across the country, it remains a humble, everyday meal for the locals of An Giang. You can easily stop by a roadside eatery and enjoy this iconic dish. The rice is carefully milled, cleaned, and steamed for hours to achieve perfectly cooked, aromatic grains. While Saigon's broken rice is typically served with juicy grilled pork chops or a sunny-side-up egg, Long Xuyen's version features finely shredded accompaniments like pork, fried egg, Vietnamese meatloaf, and pickled vegetables. Of course, a drizzle of aromatic scallion oil and a side of sweet and sour chili fish sauce are essential for enhancing the flavors. As you savor the rice, the delicate grains dissolve on your tongue, leaving a sweet, fragrant taste that takes you back to simpler times.

Nestled amidst endless rice fields and towering sugar palms, An Giang is not only known for its unique natural beauty but also for its rich culinary traditions. The region blends the flavors of both the river delta and the mountains, creating a food culture like no other. Among An Giang's culinary gems, one must try the delicious Bảy Núi Beef Salad. This dish combines tender, fresh beef with a vibrant mix of aromatic herbs and sour fruits, such as starfruit, green banana, and fresh herbs. The salad is dressed with lime, chili, minced garlic, fish sauce, and finely chopped celery. The beef is quickly seared with garlic to bring out its rich flavors, then seasoned to perfection. Once the beef is ready, it is tossed with the prepared vegetables and herbs. To complete the dish, it is served with a tangy fermented fish sauce that adds the finishing touch. This salad is not just a dish—it's a celebration of An Giang’s authentic flavors.

Stir-fried Beef with Giang Leaves is a dish that will make your taste buds dance with excitement. The tangy giang leaves perfectly complement the richness of the beef, while the sweetness of coconut milk adds a wonderful balance to the dish's sharpness. The process begins by stir-frying the beef with minced garlic and onions until fragrant, and then adding a mix of seasonings and five-spice powder. The key to this dish is the giang leaves, which are added after the beef, allowing their acidity to tenderize the meat, making it exceptionally soft. Stir-fry it all together, and just before serving, a splash of coconut milk and some onions elevate the flavor to perfection. This dish is typically served with a side of fresh noodles and is priced reasonably, usually between 60k and 80k VND per serving.

For the people of An Giang, no matter where life takes them, they will always fondly remember the comforting bowl of Bảy Núi Beef Porridge lovingly prepared by their mothers. This dish is not only delicious and nourishing but also incredibly simple to make! To prepare, start by boiling the porridge and adding the pork ribs first, then mix in finely chopped beef along with seasonings, shaping it into small balls before adding it to the pot. This ensures that both the ribs and beef cook evenly. Next, add some shiitake mushrooms and a bit of ginger to enhance the flavor and warmth. Finally, sprinkle some chopped green onions and pepper to add an aromatic finish. On a rainy day, nothing beats enjoying a steaming bowl of beef porridge, with tender beef pieces and a subtle kick from the pepper, evoking memories of home.