Must-Try Local Delicacies in An Giang

Buzz

When enjoying this dish, many people often mix rice into it. The sweetness of the broth blends with each grain of soursop rice, creating a distinctive flavor. Additionally, you can enjoy soursop syrup, green bean sweet soup, or soursop steamed rice cakes.

Yellow Leaf Soup

In the North, people often use starfruit, in the South, they use tamarind or bilimbi fruit, but in An Giang, locals use yellow leaf or giang leaves to make yellow leaf soup. This type of leaf usually grows in mountainous forest areas, offering the best taste during the rainy season from April to October on the lunar calendar.

The ingredients cooked with yellow leaves include snakehead fish, snakehead gudgeon, or vinh fish... The fish is pre-seasoned with spices to marinate, then cooked with other ingredients such as peanuts, tomatoes, morning glory, bamboo shoots, aromatic herbs, and thoroughly washed and carefully processed yellow leaves. When boiling, once the ingredients are cooked, add spices one last time, then remove from heat, add scallions and coriander. This dish is eaten with rice vermicelli and salty fish sauce.

Puffed Rice Cakes

The small puffed rice cakes are smaller than a plate but baked larger than a fan. The ingredient for making this type of cake is the local specialty sticky rice. After removing the moldy grains, the sticky rice is soaked for three days and three nights, going through stages of grinding, rolling, drying, and baking to produce a skillfully crafted, round cake. Once finished, the cake has the sweetness of sugar, the aroma of milk, sesame, soybeans, peanuts... creating an unforgettable flavor.

Fermented Fish Varieties

Chau Doc Fermented Fish is famous for its various types such as sặt fish, shrimp... As the processing entirely depends on the experience of the craftsmen, the fermented fish has many distinct flavors.

Usually, fermented fish is served with thinly sliced boiled pork belly, fragrant herbs like lettuce, basil, or rolled in rice paper along with vermicelli, sour starfruit, green banana... Some places also use it to braise fish or cook vermicelli.

Crispy Fried Scorpions

Scorpions are as big as rice field crickets but have larger pincers, long tails, flattened bodies, and are jet black. This type lives along the foothills. Crispy fried scorpions are often sold at Tinh Bien market. This dish has a crunchy, chewy texture. However, not everyone dares to taste it because of its unusual appearance. Besides frying, scorpion soup is also a delicious dish that challenges the appetite of diners.

According to Vnexpress

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Reference: Travel Guide from Mytour

MytourJune 12, 2015

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Frequently Asked Questions

What is the key ingredient in An Giang's yellow leaf soup?

The key ingredient in An Giang's yellow leaf soup is the yellow leaf, which grows in mountainous forest areas. It is often paired with snakehead fish, bamboo shoots, and aromatic herbs.

How are puffed rice cakes made in An Giang?

Puffed rice cakes in An Giang are made from local specialty sticky rice, which is soaked, ground, rolled, dried, and baked. The cakes are sweetened with sugar and flavored with sesame, soybeans, and peanuts.

What types of fish are used in Chau Doc fermented fish?

Chau Doc fermented fish includes various types like sặt fish and shrimp. The flavor depends on the craftsman's expertise and is commonly served with pork belly, fragrant herbs, and vermicelli.

How is crispy fried scorpion served in An Giang?

Crispy fried scorpion, commonly found at Tinh Bien market, has a crunchy, chewy texture. It is sometimes served as a fried snack or used in scorpion soup to challenge adventurous eaters.