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Cà Mau Cape is known as the final frontier of the Motherland, with vast mangrove forests, expansive melaleuca forests, and meandering rivers and canals. But that's not all; Cà Mau is also renowned for its plethora of delectable dishes that tantalize taste buds from all corners. When traveling to Cà Mau, besides marveling at the scenic beauty here, you'll undoubtedly need to dedicate ample time to fully explore Cà Mau's culinary treasures. Mytour will introduce you to 7 delectable dishes that you must indulge in when visiting Cà Mau, leaving an everlasting impression.
U Minh Fermented Fish Hotpot
Fermented fish hotpot is one of the familiar and beloved dishes of the Southern people, with the main ingredients for making a delicious pot of fermented fish hotpot being various types of fermented fish, along with a plethora of fish and fresh vegetables unique to the U Minh region.
The main ingredient of U Minh Fermented Fish Hotpot is fermented fish paste. The paste is meticulously prepared, seasoned with sugar, salt, and a touch of sweetness, then added to the hotpot. To enhance the aroma, finely chopped lemongrass leaves and crushed lemongrass stalks are added to the hotpot. U Minh Fermented Fish Hotpot pairs well with various meats or fish as desired. It's typically served with an assortment of vegetables such as water lilies, coriander, kale, water spinach, which further enriches the robust and authentic flavor of this dish.
Fermented fish hotpot is an indispensable dish of the Southern people - Internet Image
To make the fermented fish hotpot more flavorful, you can add corn, straw mushrooms, and fresh river fish such as carp, snakehead fish, or catfish. Gradually, U Minh Fermented Fish Hotpot has become a renowned and irresistible delicacy of Cà Mau province.
Rạch Gốc Blood Cockles
The Mekong Delta is renowned for its vast fish sauce forests and mangrove swamps. These forests are home to blood cockles. Rạch Gốc Blood Cockles have been a well-established brand since ancient times. The blood cockle season is around the 7th and 8th lunar months. This type of blood cockle feeds on fallen black mangrove fruits, resulting in a more vibrant color, fragrant flesh, and firmer texture compared to blood cockles from other regions.
Blood cockles are famous far and wide for their delicious and rustic flavor - Internet Image
Blood cockles are prepared by boiling lemongrass and eating them with dipping sauce. The dipping sauce is made very simply with finely chopped lemongrass, mixed with fermented rice, a bit of chili for a spicy taste, then adding some spices for a balanced flavor. With this eating method, the flesh of the blood cockles is sweet and fragrant due to blending with the spiciness of chili, lemongrass, and the slight sourness of fermented rice. Boiled blood cockles with dipping sauce will be an unforgettable dish for travelers from all over.
Squid Egg Cake
Fried squid eggs shaped into cakes have a vibrant golden color, appealing appearance, and a distinctive aroma. When served, the cakes are sliced into finger-sized pieces, arranged on the table with fresh herbs and rice paper. The accompanying dipping sauce must be fish sauce or lime salt pepper to perfectly complement the dish.
This specialty dish is served with various herbs and soft rice paper, the rich and creamy flavor of squid eggs, incomparable to any other dish. People from Dat Mui often use this dish to entertain special guests, visitors from afar, or as gifts for loved ones far away.
Golden crispy squid egg cakes are a tantalizing dish for any diner - Internet Image
Grilled Razor Clams with Salt and Pepper Dip
Although Razor Clams are rare in Cà Mau nowadays, they have become a precious delicacy with a unique flavor that leaves a lasting impression on diners. To prepare them deliciously, select fresh razor clams, clean them thoroughly, and let them drain.
Marinate with a mixture of lime salt pepper, added with a bit of seasoning powder and various vegetables. Heat the charcoal grill evenly and start grilling the razor clams, you can grill multiple clams at once. When the razor clams are cooked just right, they are sweet and tender. If left for too long, they will become overcooked, dry, and lose their flavor.
Grilled Razor Clams with Lime Salt Pepper Dip - Internet Image
Wild Bee Larvae Salad
When it comes to Cà Mau, you'll surely hear about the delicious Wild Bee Larvae Salad, ranked as the 'first class' dish. U Minh wild bee larvae are abundant, with a rich, creamy, indescribably delicious taste. Extract the bee larvae from the nest by dipping it in boiling water and then strain it to obtain clean larvae. After cleaning, sauté some fragrant onions in a pan, then add the bee larvae and stir-fry evenly, adding some delicious fish sauce, pepper, and a bit of sugar for a rich flavor, then set aside. Dozens of delicious dishes can be prepared such as bee larvae porridge, stir-fried bee larvae, bee larvae salad... Among them, bee larvae salad is favored by many because it retains the rich and delicious taste of bee larvae and combines well with the fragrant flavors of various herbs.
Plate of banana blossom salad mixed with fried wild bee larvae - Internet Image
Cà Mau Water Spinach
Water spinach is considered the cleanest and most nutritious vegetable, nurtured and enriched by the amount of sediment, so Cà Mau water spinach is 'pure', free from chemical contamination. Therefore, when eaten fresh, Cà Mau water spinach is very delicious, sweet, and crispy.
When it comes to pickles, pickled Cà Mau water spinach is also considered a much-loved dish by both locals and visitors alike. People from Cà Mau often enjoy pickled water spinach with braised freshwater fish, and when served with rice, diners are always reluctant to put down their chopsticks.
Cà Mau pickled water spinach, a delicious local delicacy at the southern tip - Internet Image
Dried Seafood
Dried snakehead fish is a rather special dish, guests can buy it as a gift for distant relatives or friends. The dried fish is seasoned with salt and chili, just the right level of saltiness, grilled to release a fragrant aroma, and served with tamarind fish sauce. It's often enjoyed with rice or plain porridge, both equally delicious. Dried snakehead fish is usually stored in the refrigerator's cool compartment to prolong its shelf life.
In addition, dried mantis shrimp is one of the famous specialties of the Mui region. Some families thinly slice mantis shrimp and sun-dry them, considering it a top-notch delicacy to treat guests or give to friends. Dried mantis shrimp can be prepared into many simple yet delicious dishes such as boiled, fried, or grilled. When eaten, it feels crisp, light in the mouth, with a savory flavor mixed with a hint of sweetness that everyone craves. Rạch Gốc dried mantis shrimp is not only renowned domestically but is now known in world markets as well.
Dried seafood is always favored by tourists - Internet Image
See more: Mekong Delta Tour to Cà Mau, Sóc Trăng, Bạc Liêu
Cà Mau, once known as the land of 'sacred forests and unique waters,' has brought its people countless delicious dishes, countless flavors worth savoring and enjoying in life. Therefore, if you have the opportunity to travel to Cà Mau, don't hesitate to seize the chance to indulge in the delicious cuisine of this region!
