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Cà Mau Cape isn't just the ultimate destination of our homeland, it's a land of numerous delectable dishes that enchant food enthusiasts from all corners.
Crispy chili field mice: Dishes made from field mice are a distinctive specialty of the rural areas in the Mekong Delta. This rustic dish is prepared in various ways, and one of the most delicious styles is frying with chili and lemongrass.
Field mice are cleaned, seasoned, and fried evenly in the pan. The golden-brown meat of the mouse is visually appealing with an enticing aroma that captivates even the most discerning of diners.
Cà Mau's renowned dried shrimp, famously known as Rạch Gốc dried shrimp in Ngọc Hiển district, Cà Mau province. Every lunar November, locals in Rạch Gốc start the dried shrimp season.
To produce delicious and high-quality dried shrimp, in the past, people often boiled and sun-dried them manually. But nowadays, many households have invested in drying machines to ensure the shrimp's sweetness and quality.
U Minh fermented fish hotpot: Fermented fish hotpot is an indispensable rustic dish of the people in the Southern region. The main ingredient to make a delicious fermented fish hotpot is various types of fermented fish. Vietnamese fermented fish hotpot is often served with a wide variety of fish and wild vegetables unique to the U Minh region.
To create a delicious and fragrant fermented fish hotpot, people search for fresh butterfly gudgeons, clean them thoroughly, remove scales and intestines, then wash and dry the fish. Crushed salt is put into a barrel, with mo cau and live coconut tree roots tightly secured on top to prevent the fish from absorbing the saltwater on the surface. Every four months, the fish are soaked in roasted rice and sticky rice porridge (three times a year). Then, by the next season, they are brought out to make the fermented fish hotpot dish.
Salted fried turtle: Salted fried turtle is considered a specialty of the Cà Mau region and is now quite rare. Turtles are a type of wild animal abundant in the mangrove forests of the cape.
Turtles can be used to make many delicious and nutritious dishes, but the best is still salted fried turtle, easy to make, easy to find ingredients for, and enjoyed in the special rustic way of the people of Cà Mau.
Mantis shrimp is a special gift from the sea exclusively for friends visiting Cà Mau from the mainland. Mantis shrimp meat is delicious, sweet, and rich in the flavor of the sea, very different from the taste of shrimp and lobster.
The preparation of mantis shrimp is not very complicated, just steaming, boiling, or grilling, served with salt and pepper or tamarind fish sauce is enough to captivate guests from all regions. Skilled cooks and those with a culinary 'soul' also thinly slice mantis shrimp to dry, considering it a top-notch delicacy to entertain guests or give to friends.
Grilled snakehead fish in bamboo: As a rustic dish, easy to make, and characteristic of the Southern river region, grilled snakehead fish in bamboo has an incredibly unique flavor. The fish, freshly caught from the river, is cleaned and skewered from head to tail with bamboo sticks, then buried in a pile of dry straw. A fire is lit or the bamboo sticks are stuck into the ground, covered with straw, and burned until ash remains. When the fish is cooked, the charred scales are scraped off to reveal the tender and fragrant white flesh.
After grilling, the fish meat only needs to be dipped in chili salt, but it has to be freshly ground salt to fully appreciate the deliciously spicy, salty, sweet, and fragrant taste of the specialty grilled snakehead fish of the Southern people.
Eel stewed with Vietnamese coriander: Whole eel cleaned, chopped into three sections, cooked with special spices and fresh coconut water to create a uniquely rich, fragrant, and delicious flavor.
Travelers can order eel stewed with Vietnamese coriander or stewed with pennywort leaves at the U Minh Hạ forest canteen for 160,000 VND per pot.
Spicy chicken tapioca cake: People in Cà Mau combine tapioca cake with chicken curry to create a signature dish of this southern land.
The plate of tapioca cake is drenched in chicken curry sauce with minced meat, liver, and blood, served with fresh vegetables.
Source: According to News.zing.vn
Posted by: Duc Hien Ta
Keywords: Irresistible delicacies from the Cà Mau Cape that will make your mouth water
