An Giang specialties abundant beyond count

An Giang land bestowed by nature with numerous unforgettable delicacies, a rarity not found everywhere.

An Giang specialties abundant beyond count

Varieties of fermented fish

Chau Doc (An Giang) is dubbed the “kingdom of fermented fish” thanks to its location at the confluence of the Hau River, one of the two branches of the Mekong River famous for its incredibly rich natural fish resources. Visiting Chau Doc, you will encounter enticing varieties such as fermented linh fish, snakehead fish, climbing perch, ba khia, catfish... or the most renowned one, Thai fermented fish, displayed and sold everywhere.

Chau Doc fermented fish has a slightly sweet taste characteristic of the Southern region, but is salty inside, perfect to eat with white rice, especially on rainy days. Prices for various types of fermented fish range from a few tens of thousands to over 100,000 dong per kilogram.

Numerous renowned fish sauce brands in Chau Doc follow their own traditional recipes, resulting in distinct flavors. Seek advice from local vendors to select the finest fish sauce as gifts. Visitors can purchase them at Chau Doc market or in the vicinity of Mount Sam.

Delicacy from Phu My Rice Cracker Village

Phu My Rice Cracker Village, established and thriving for nearly 70 years, hosts 50 production facilities, employing around 300 workers. Notable families with a heritage in rice cracker making include the families of Mr. Le Minh Don, Ms. Ngo Thi Don, Mr. Tran Van Tam, and others.

Phu My rice crackers are small when raw but expand significantly when baked, resembling a handheld fan. They are both fluffy and tender, boasting a rich flavor of glutinous rice, sweetness from sugar, and fragrances of milk, sesame, soybeans, and peanuts. These characteristics make them an indispensable delicacy during Tet festivities or various celebrations like weddings and parties.

Aside from various types of fish sauce, dried fish is also a renowned specialty in An Giang. With an abundance of fresh and high-quality fish, the dried fish varieties here range from catfish, snakehead fish, to basa fish.

Chau Doc is also famous for its delicious beef jerky, categorized into three types: golden and crispy beef jerky, dark brown tough beef jerky, and brownish, crispy, and chewy beef jerky. Chau Doc beef jerky is among the top choices for travelers seeking souvenirs.

Exotic Thai Cloud Fruit and Sour Thai Rambutans

Traveling to Chau Doc, you'll easily get captivated by the sight of sweet-smelling ripe Thai rambutans displayed everywhere. Occasionally, you'll stumble upon stalls selling cloud fruits, a distinctive type of fruit that only An Giang, Vietnam has.

Cloud fruits, with their orange hue turning slightly dark when ripe, are extremely light, originating from Thailand and imported to An Giang through the Cambodian border. They have small, non-sharp spikes on the outside, making them easy to peel. Cloud fruits have a fragrance reminiscent of jackfruit with a hint of mountain forest aroma.

Once you peel off the spiky skin, you'll be rewarded with a uniquely sweet and tangy taste. However, cloud fruits only last for a few days. It's advisable to buy unripe fruits before leaving so that when you present them as gifts, they are still in good condition and ripen just right.

Grilled Salt and Chili Climbing Perch Fish

One of the must-try dishes when visiting An Giang is the deliciously fragrant and fatty grilled salt and chili climbing perch fish. The climbing perch fish is a freshwater species with high nutritional value, distributed across various regions, with the Tien and Hau rivers being the most abundant habitats.

Exploring the tranquil water region of An Giang while savoring the unique and delicious climbing perch fish amidst the serene and fresh atmosphere during the floating season is an experience like no other. You can purchase climbing perch fish as gifts, ranging from 100,000 to 130,000 VND per kilogram.

Palm Fruit

When mentioning An Giang, one cannot forget the dishes made from palm fruits. Fresh palm fruits are very tender, with a flavor slightly resembling coconut but cooler in taste. You can buy pre-soaked ones in jars as gifts, as they can last up to a year, however, the freshest palm fruits are still the best.

An important note is that fresh palm fruits can only last about 2-3 days in the refrigerator. There are vendors selling palm fruit water outside the market, but it's best to consume within 24 hours after purchase. Additionally, palm fruit syrup is used for marinating fish and making delicious and refreshing lime drinks.

Star Fruit Salad

Star fruits grow abundantly in the regions of Tri Ton, Chau Doc, and Tinh Bien (An Giang). This salad is prepared simply and quickly. The young leaves and flowers of star fruits are washed and blanched in boiling water to reduce bitterness, then drained. Cucumbers, pineapple, and mangoes are thinly sliced or shredded. People from the Mekong Delta often make star fruit salad with dried snakehead fish or dried catfish. Dried fish is grilled and shredded, boiled pork belly is thinly sliced, and a few peeled shrimps are added.

This season in An Giang, many eateries and restaurants feature a specialty dish called smashed star fruit salad with dried catfish on their menus. Don't hesitate to order a plate. And if you have acquaintances or friends in the Chau Doc area, you'll surely be treated to a dish that will leave a lasting impression, because of its bitterness, the uniqueness of the flood season, and the hospitality of the people of the Mekong Delta.

Smashed Star Fruit

For generations, the star fruit tree has been a familiar companion to the people of the Mekong Delta. The roots of the star fruit tree often cling tightly together, stabilizing the soil and serving as excellent wave barriers. Star fruit buds are light green, turning beautifully white when blooming. During the floating season, these buds will develop into clusters of plump fruits. Star fruits are oval-shaped, as big as fingertips. Young fruits are green, while ripe ones turn a pale yellow, with a tantalizing sour taste.

There's only one vendor selling smashed star fruit at the Chau Doc market—a dish named after its preparation method. Fresh star fruits, after being smashed and drained of excess water, are rubbed to remove bitterness, then marinated in sugar for a few hours before being ready for consumption.

This dish requires finesse to ensure that the smashed star fruits aren't overly mashed, retaining their fresh green color after rubbing and draining, while preserving their original flavor and crispiness. Smashed star fruit pairs perfectly with salt and chili, offering a delightful combination of sweetness and crunchiness. This dish comes at a fairly high price, around 100,000 VND per kilogram. You can negotiate if buying in bulk.

Roasted Rat Tails

Long Xuyen Fish Noodle Soup

Cooking fish noodle soup is not overly difficult, but it requires skill and dedication. The broth is made from boiled fish water (some vendors also add pumpkin to enhance sweetness). It's crucial to cook the broth in a way that it remains clear, with a sweet fish flavor and no fishy smell. The fish used should be fresh snakehead fish, as only then can the meat be delicious and sweet.

After boiling the fish, remove the fat and discard the head and fish bones. Peeling the fish requires skill and caution, as leaving behind bones can cause choking. The fish meat is marinated with spices and turmeric powder (or fresh turmeric depending on the cook), then stir-fried briefly to absorb the flavors and eliminate the fishy smell.

The presentation of the fish noodle bowl is appealing with the golden color of fresh snakehead fish, thinly sliced banana blossom, and the green of water spinach and laksa leaves. Alongside the bowl of noodles is the hot and special snakehead fish head served with a side of salt, chili, and lime, making the dish even more enticing.

Seven Mountains Scorpion Beef

The scorpion beef, also known as 'squeeze beef,' has a dark color, with two large, sturdy pincers, about the size of a rice bug. At first glance, scorpion beef resembles a chaotic cow bug. In the Seven Mountains area, this type of beef can be found sold along both sides of the road. To obtain these scorpions, those who specialize in hunting them must go up the mountain. Equipped with a pickaxe, a clamp, and a bucket, they find any suspicious rock, simply flip it over, and peek into the cave to clamp.

After harvesting, they bring scorpions back and leave them in a basin for a few days to cleanse their stomachs. They leave the scorpions whole, wash them thoroughly, and then put them in a pan of hot oil or fat. After a few minutes, the scorpions are cooked, emitting a strange and enticing aroma. Scorpions are served with fragrant herbs, tomatoes, cucumbers, and some cilantro, accompanied by a dipping sauce of salt, pepper, and lime. One bite, crunchy and flavorful. According to connoisseurs of this dish, the belly of the scorpion is the most delicious part.

In addition to the delicious dishes mentioned above, when visiting An Giang, you should not miss out on Chau Doc fish sauce hotpot, salted three-striped crab, fluffy glutinous rice from the new market, or the seven-course beef from Sam Mountain...

Source: Ngoisao.net

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Reference: Travel guide by Mytour