Buzz
1. Field Mouse Stir-Fried with Lemongrass and Chili
Field mouse is a common dish across Vietnam, but each region has its unique way of preparation. In the Mekong Delta and specifically in Cà Mau, field mouse meat is transformed into various dishes such as fried, grilled with lemongrass, braised with purple onions, finely sliced and stir-fried, and more. Among them, the most delicious and nutritious is undoubtedly the Field Mouse Stir-Fried with Lemongrass and Chili.
In Cà Mau, the best time to enjoy plump and flavorful field mice is around October and November, coinciding with the ripe rice season. Catching field mice is relatively easy during this period, and the preparation of the dish is not overly complicated. It has become a beloved local delicacy and is even served in upscale restaurants. If you have the opportunity to visit Cà Mau, you must try this popular dish to understand more about the culinary culture of the Mekong Delta. In Cà Mau, you can find and savor Field Mouse Stir-Fried with Lemongrass and Chili at Bốn Phương family restaurant (Address: 102 Hamlet 1, Tắc Vân Commune, Cà Mau City, located on National Highway 1A, 12km from Cà Mau City towards Bạc Liêu). A plate of Field Mouse Stir-Fried with Lemongrass and Chili is priced at 70,000 to 80,000 VND.
3. Eel braised with Sawtooth Coriander
Braised eel with sawtooth coriander is a rustic dish that embodies the flavors of the countryside, resonating with the essence of riverine regions. This dish is a culinary gem found exclusively in the southwestern lands, particularly Cà Mau.
The whole eel, meticulously cleaned and cut into bite-sized chunks, is arranged in a circular pattern over a bed of fresh sawtooth coriander. It is braised with a medley of spices such as purple onions, turmeric powder, soy sauce, and more, complemented by a dash of fresh coconut water that renders the eel sweet, rich, and infused with the distinctive aroma of sawtooth coriander. Served with vermicelli, this dish is a delightful treat.
You can savor the flavor-packed eel dish at the U Minh Ha forest canteen for the price of 160,000 VND per pot.
4. Silken Tofu Dumplings with Chinese-Style Rice Sheets
Silken tofu dumplings with Chinese-style rice sheets offer a delightful fusion of Vietnamese flavors and rich Chinese culinary traditions. Cà Mau is renowned as the birthplace of rice sheet delicacies, and the adaptation of these sheets into tofu dumplings is a uniquely charming twist.
Tender, finely ground meat is seasoned and encased in delicately hand-cut squares of fried tofu, then steamed to perfection. Once the tofu parcels are cooked, they are delicately placed atop the rice sheets and drizzled with a hint of savory sauce. This results in a specialty that captures the essence of Chinese cuisine right in the heart of Cà Mau.
You can relish this culinary creation at various eateries along Bui Thi Xuan Street for an affordable price of around 25,000 VND per plate.
5. Grilled Mudskipper with Spicy Salt and Chili
Grilled mudskipper with spicy salt and chili stands out as the most distinctive delicacy from the Mui Ca Mau region, especially in Ngoc Hien district. This dish is closely tied to the childhood memories of the locals, with afternoons spent with friends catching fish and grilling them with spicy salt and chili.
Live mudskippers are carefully prepared, cleaned, and marinated with spicy salt for thorough absorption of flavors before being grilled over a charcoal stove. Since mudskippers are naturally lean, a touch of oil is added during grilling to prevent them from burning, enhancing the delicious and rich taste. As the fish matures and releases its enticing aroma, it captivates diners from far and wide. Today, visitors can purchase mudskippers at the Eco-tourism Area of Dat Mui for approximately 150,000 VND per kilogram, around 7 fish.
6. Roasted Mudfish from Cà Mau
Encountering roasted mudfish with bamboo shoots is a common sight in Can Tho, Chau Doc, Dong Thap, and throughout the Mekong Delta region. However, the one from Cà Mau stands out.
Regional variations include the accompanying vegetables. While mudfish in Dong Thap is often enjoyed with rolled lotus leaves, Cà Mau's specialty is served with a variety of greens such as lettuce, cucumber, aromatic herbs, sour star fruits, and green bananas. Despite its humble origins, roasted mudfish has become a must-try delicacy in Southern restaurants. So, if you ever visit the Mekong Delta or Cà Mau, don't forget to relish this renowned grilled dish.
7. Bee Larvae Salad
Bee larvae salad is hailed as one of the finest dishes in the Mekong Delta culinary scene. Found in the U Minh area, the bee larvae here boast a unique, rich, and enticing flavor.
Prepared with simplicity, cleaned bee larvae are sautéed with fragrant shallot oil, thinly shredded young banana blossom, thoroughly mixed with cooked bee larvae, and tossed with roasted crushed peanuts, aromatic herbs, and a splash of sweet and sour fish sauce, and chili to taste. This results in an authentic Cà Mau-style bee larvae salad.
A plate of bee larvae salad is priced at approximately 30,000 VND.
8. Bitter Vegetable Snakehead Fish Congee
When in Cà Mau, beyond exploring ancient temples, historical landmarks, and gazing at the vast seascape, visitors also have the opportunity to savor the delectable local specialties like Bitter Vegetable Snakehead Fish Congee – a heartwarming dish for guests from near and far.
Starting the day with a steaming bowl of flavorful bitter vegetable snakehead fish congee is truly unmatched. The nutrient-rich snakehead fish offers abundant tender meat and a delightful aroma. Battling a cold? A bowl of hot snakehead fish congee with pepper and green onions feels like a therapeutic remedy. Cà Mau, a rustic homeland at the southernmost tip of Vietnam, is blessed with a plethora of distinct dishes that are unmistakable and cherished. Enjoying a bowl of snakehead fish congee while admiring the vast sea in the Land of the Cape is truly heartening.
9. Ink Egg Sausage of Cape Land
“Fishing for squid, a joy so pure
Love munching on ink eggs, forevermore”
What makes ink eggs so delicious that they find their way into folk poetry? Only a visit to Cà Mau, experiencing the rustic charm of this southernmost region of Vietnam, will truly reveal the full flavor. And, especially, you can't miss the local specialty – Cape Land's Ink Egg Sausage.
To ensure the perfect aroma and taste of the ink egg sausage, fishermen bring along the ingredients for immediate processing as soon as the squid is caught, such as duck eggs, minced pork, and pork liver. This method preserves the freshness and enhances the flavor of the dish. The golden-fried Cape Land ink egg sausage, both aromatic and crispy, is best enjoyed wrapped in rice paper, accompanied by fresh vegetables, and dipped in sweet and sour fish sauce. Absolutely irresistible.
10. Cà Mau Dried Seafood
Once known for its sacred forests, pristine waters, and untouched landscapes, Cà Mau has evolved into a flourishing region, rich with diverse flora and fauna, especially an abundance of fresh seafood. It is from these treasures that the locals have mastered the art of turning them into a highly distinctive feature known as Cà Mau's Dried Seafood.
When mentioning Cà Mau, Vietnamese people immediately associate it with a hub of high-quality dried seafood. More impressively, not only does it supply these products to domestic consumers, but it also exports to international markets like Japan and South Korea. The dried seafood from Cà Mau is meticulously crafted through entirely manual methods without the use of chemicals or artificial colors, ensuring both affordability and quality. Buyers can confidently use these products or gift them to family and friends, making for a meaningful and thoughtful present.
