Delicacies of Dong Thap During Flood Season

Grilled field mice, hotpot with wild bong fish, or bong súng fish stewed in caramelized sauce will delight travelers visiting Dong Thap from September onwards with their fragrant, fresh, and seasonal ingredients.

Delicacies of Dong Thap During Flood Season

From September onwards, the flooding waters of the Mekong Delta bring along various produce that the people of Dong Thap have skillfully transformed into memorable local dishes. When Dong Thap is flooded, visitors should not miss the following delightful dishes.

Grilled Field Mice

This dish may make many tourists hesitant at first, but after trying it, they will enjoy it. The mice are thoroughly cleaned, marinated with five-spice powder and spices, then skewered and hung in a grill, ensuring even cooking. To achieve the crispy and enticing skin, a high flame is needed during grilling.

Savor the unique delicacy of rat meat accompanied by finely chopped mango, Vietnamese coriander, perilla leaves, Vietnamese balm, and cucumber served with a zesty salt and lime dip. In the Dong Thap province during the flood season, you'll find field rats sold by the roadside, in local markets, or at large eateries, priced from 80,000 VND per plate serving 4 people.

Madness Blossom Carp Hotpot

Carp typically appears in Dong Thap during the flood season, starting from September to November annually. This period also witnesses the blooming of golden madness blossoms, adorning the riverbanks.

Fresh and plump carps are chosen, gutted, cleaned, and rinsed thoroughly before being drained. Madness blossoms are selected while still fresh and with closed buds, ensuring a crunchy texture and a subtle fragrance when cooked. The Madness Blossom Carp Hotpot captivates diners with its vibrant colors, delicate aroma, and refreshing sour broth.

Gun Flower Braised in Fermented Anchovy Sauce

The people of Dong Thap have a saying, 'To satisfy your craving for braised gun flowers in fermented anchovy sauce, head straight to Dong Thap.' Gun flowers are harvested, cleaned, stripped of their outer layers, and cut into finger-length segments, then left to drain in a basket.

Delicious braised fish sauce often features linh fish or sacc fish, blended with the spiciness of chili, the lemongrass aroma, sweetness from shrimp, and crispy gun flowers, creating a simple dish deeply intertwined with the life of the Mekong Delta. This rustic dish is not widely available; to savor it, you must visit local eateries in Hong Ngu, Cao Lanh, or ask locals near the Tram Chim area.

Cao Lanh Pancakes

Cao Lanh boasts a pancake village with over 10 stalls lining along the Cai Sao Thuong River, Le Duan Street, My Phu Ward, attracting visitors from all over.

Duck pancakes are considered a specialty of Cao Lanh. In these pancakes, duck meat is cleaned, removing larger bones while leaving small ones, finely minced. Instead of using pork and shrimp as fillings, duck pancakes only use duck meat accompanied by jicama and bean sprouts, served with sweet and sour fish sauce and various fresh herbs. The price of duck pancakes ranges from 10,000 to 15,000 VND per piece, depending on the filling.

Steamed Snakehead Fish with Bamboo Shoot Blossoms

Bamboo shoot blossoms typically bloom at the beginning of the flood season, appearing in purple or white, with a bitter yet sweet aftertaste, combined with snakehead fish to create a unique dish. The snakehead fish is cleaned, marinated with spices, layered alternately with bamboo shoot blossoms, and steamed using a water bath method.

The cook steams the fully cooked fish to reveal its firm, white flesh, brushing away the layer of bamboo shoot blossoms on top. Beneath the thick smoke lies the fragrant, succulent pieces of fish meat.

Snakehead fish wrapped in bamboo shoot blossoms is delicately sweet and aromatic, perfect when dipped in spicy fish sauce. Nowadays, this dish is not widely available, but you can pre-order it from eateries in Sa Dec, Cao Lanh, with prices ranging from 100,000 VND depending on the fish's weight.

According to Vnexpress

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Reference: Mytour Travel Handbook