Buzz
Cashew nuts, water mimosa, cloud leaves, or free-range pork are some of the specialty foods from Binh Phuoc that will leave a lasting impression on travelers.
6 Unforgettable Specialties from Binh Phuoc
Cashew Nuts
Cashew nuts are renowned as the most famous and popular specialty of Binh Phuoc. When speaking of Binh Phuoc, one immediately envisions vast hectares of cashew plantations, along with the unique products derived from this exceptional agricultural commodity. Cashew nuts from Binh Phuoc have gained notoriety both domestically and internationally, establishing themselves as a hallmark of the region.
When visiting Binh Phuoc, one can choose from a plethora of souvenirs to bring back home or savor on the spot, such as salt-roasted cashews, cashew candies, cashew salads, cashew cakes… undoubtedly offering much more unique and rich flavors than those acquired elsewhere. Cashew cakes, comprising cashew nuts, baking powder, cinnamon powder, eggs, sugar, flour, and a dash of cooking oil, boast a golden hue from the eggs, a white tone from the flour, coupled with the aromatic fragrance and crispiness of cashew nuts, the spicy scent of cinnamon powder, the sweetness of sugar, and the richness of cooking oil, rendering them immensely appealing.
Salt-roasted cashew nuts are simpler, crunchier, and retain their flavor longer than cashews from other regions. Additionally, you can enjoy cashew nut salad at restaurants in Binh Phuoc. Used as a substitute for peanuts, cashew nuts in salads have a unique nutty and creamy taste that is unforgettable.
Silk Worm Pupa
In Binh Phuoc, locals consider crispy fried silk worm pupae a specialty that cannot be found anywhere else and is often served to guests. During each summer in Binh Phuoc, silk worms thrive on cashew, lychee, or forest trees. As dusk approaches, around 5 to 6 PM, it is the time when the silkworms molt from larvae to adults, and this process happens very quickly. Only about 30 minutes after molting, the wings harden, and they are no longer palatable. These molting silk worms are called silk worm pupae. People harvest them and process them into food.
Silk worms can be prepared in various dishes such as porridge, batter-fried, stir-fried with onions, but the best is still crispy fried silk worm pupae. After catching, people put the silk worms in a tightly tied bag, bring them home, wash them thoroughly in diluted salt water so that they do not grow wings but shed their skins, then immerse them in boiling water and rinse in cold water to prevent poisoning. Over a blazing fire, people put the silk worms in a hot oil pan, when they turn golden, they are cooked. The golden shiny silk worms emit a fragrant aroma, eaten with aromatic herbs and dipped in garlic chili fish sauce. When you taste it, you will feel the rich and crispy texture along with the spreading aroma, somewhat similar to shrimp but with a different taste.
Free-range Pork
This is a specialty of Bom Bo squirrel (Bu Dang district, Binh Phuoc province), known by many tourists. This is a type of pig raised freely, without using processed food, so the quality of the meat is better, less fatty, and is often raised by ethnic minority people.
They are raised in a rather unique way, released into the forest during the day to forage for food such as wild vegetables and roots, and return to their owner's home at night. Free-range pigs, fed with plenty of fiber, have almost no fat, sweeter and firmer meat. The meat can be prepared in many dishes such as marinated and grilled, fake civet meat. Grilled pork is served with sour bananas, raw vegetables, especially wild vegetables picked at the foot of Ba Ra mountain or Bu Gia Map forest are even more delicious.
Water Mimosa Stir-fry
Water mimosa, or water spinach, is quite popular in Binh Phuoc and can be purchased at most markets of ethnic minorities. Young water mimosa leaves have a slightly reddish color, with green underneath. When cooked, the leaves are chewy, sweet, and slightly bitter. Not only delicious, water mimosa also provides a lot of energy, helping to restore health. Besides being used to cook soups, water mimosa is also transformed into many attractive dishes such as: stir-fried water mimosa with beef, chicken hearts, cooked in hot pot with fish, shrimp…
Cloud Leaves
Grilled cloud leaves are also highly favored by tourists when visiting this land in the Southeastern region. The cloud plant belongs to the cau family, consisting of many different types, but only the white cloud variety is preferred. They have a vine-like stem, tens of meters long. The leaves are picked by pulling the cloud fibers down. Nowadays, buying cloud leaves is more difficult than before due to the scarcity of forests. Cloud leaves are often grilled to make dishes, usually dipped in crushed spicy salted mustard (pepper) mixed with a little lemon juice. When eating cloud leaves, they are not only crunchy but also fragrant. After eating, the lingering taste in the throat is bitter, sweet, and cool. Cloud leaves are very good, used to detoxify alcohol, treat bloating, and bloating…
Bamboo Tube Rice
As it's the homeland of various ethnic groups, bamboo tube rice is also considered one of the specialties here. Rice is stuffed into bamboo tubes, knots, or hollowed-out sections. It can be regular or glutinous rice, mixed with various beans to enhance the flavor. Bamboo tubes selected for cooking are neither too young nor too old. After the rice is fully cooked, it's left to cool before thinning out the outer layer of bamboo to maintain the thin 'bamboo coat'. When served, simply cut it into small pieces. It tastes even better when paired with salted peanuts or sesame salt. Bamboo tube rice carries the natural sweetness of rice, blended with the fragrant aroma of bamboo.
According to Ngôi sao
***
Reference: Travel handbook Mytour
MytourMarch 19, 2018
