Must-try specialties when visiting An Giang

Alongside thot not juice, yellow leaf soup, various types of fermented fish, and puffed rice cakes, tourists can also enjoy the crispy fried scorpion dish, which is quite exotic.

Must-try specialties when visiting An Giang

Besides immersing yourself in the riverside scenery, don't forget to explore the local specialties when in An Giang.

Thot Not Juice

This type of fruit has long been a symbol of the Seven Mountains region, An Giang. The thot not tree resembles a coconut tree, its fruit divides into many white, soft, sweet, and fragrant segments. Thot not juice is sweet and refreshing, extracted from the flower buds of the towering trees with round canopies.

When enjoying this dish, many people often mix rice with it. The sweetness of the broth blends with each grain of thot not rice, creating a distinctive flavor. Additionally, you can savor thot not sugar, green bean sweet soup, or thot not sponge cake.

Yellow Leaf Sour Soup

In the North, people often use tamarind, in the South, they use sour starfruit or bilimbi fruit, while in An Giang, locals use yellow leaf or giang leaves to cook sour soup. These leaves usually grow in mountainous forest areas, providing the best taste during the rainy season from April to October of the lunar calendar.

The ingredients cooked with yellow leaves include tilapia fish, snakehead fish, or catfish... The fish is pre-prepared with spices for marination, then cooked with other ingredients such as corn, tomatoes, water spinach, lotus stems, and thoroughly cleaned, carefully crushed yellow leaves. When boiling, once the ingredients are cooked, adjust the seasoning one last time, then remove from heat, add spring onions and coriander. This dish is eaten with rice vermicelli and salty fish sauce.

Puffed Rice Cakes

These small puffed rice cakes are the size of a plate but expand when baked to be larger than a hand fan. The ingredient to make this type of cake is the local specialty sticky rice. After removing impurities, 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. The finished cake has a sweet taste of sugar, the fragrant aroma of milk, sesame seeds, soybeans, peanuts... creating an unforgettable flavor.

Various Types of Fermented Fish

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 professionals, the fermented fish has many distinct flavors.

Typically, fermented fish is served with thinly sliced boiled pork belly, aromatic herbs like lettuce, mint or rolled rice paper with vermicelli, sour starfruit, green bananas... Some places also use it for braising fish or cooking vermicelli.

Crispy Fried Scorpions

Scorpions are as big as rice weevils but have larger pincers, long tails, flat bodies, and a jet-black color. This type lives along the foot of the mountains. Crispy fried scorpions are often sold at Tinh Bien market. This dish has a crispy, savory taste. However, not everyone dares to try it because of its exotic appearance. Besides frying, scorpion soup is also a delicious dish that challenges the adventurous palates of diners.

According to Vnexpress

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Reference: Travel Guide by Mytour