Top 10 Famous Specialties of Ha Tien Town

Ha Tien Dried Shrimp – Kiên Giang is made from both freshwater and seawater shrimp harvested from the Gulf of Thailand and the salty waters of Đông Hồ Lagoon. During the shrimp-drying season, Ha Tien becomes bustling with fresh shrimp arrivals. After the Lunar New Year, the supply of white shrimp declines, but it’s replaced by larger varieties like the black tiger shrimp, which are known for their beautiful color and size!

According to local producers, the amount of dried shrimp produced each season depends largely on the shrimp catch. Regardless of the shrimp variety chosen, fresh shrimp is the top priority. The shrimp must have tough, thick shells, and if they’re still alive a few hours after being caught, they will have a natural red color after being boiled. To make the perfect dried shrimp with a balanced flavor, careful attention must be paid to the boiling process: the shrimp are boiled in water for 4-5 minutes, then seasoned with 20 grams of salt per kilogram of shrimp and boiled for another 4 minutes. If left for too long, the shrimp will lose their firmness and stick to their shells.

Where to find them:

• Nguyễn Thị Ánh’s dried shrimp facility, Tô Châu Ward, Ha Tien Town.
• Ha Tien indoor market area.

Thot Not Cake has a distinct aroma and sweet, delicate taste from the ripe Thot Not fruit, combined with the fragrance of rice flour and the rich flavor of coconut milk. To make Thot Not Cake, you can't skip the Thot Not sugar and flour made from the ripe fruit. After collecting the Thot Not sap from the tree, it’s cooked for about 4 hours until it turns into a golden syrup with a fragrant, sweet aroma. This syrup is then used as a seasoning, for making sweet soups, or, most notably, for creating the cake.

The main ingredients for Thot Not Cake include four key components: rice flour, Thot Not fruit flour, Thot Not sugar, a bit of coconut milk, and grated coconut. The ripe Thot Not fruit is peeled, grated, and the flour is extracted. It is then mixed with rice flour and Thot Not sugar, left to rest for 30 minutes before wrapping. Wrapping the Thot Not Cake is simple yet requires skill. A large round banana leaf, slightly bigger than a hand, is layered with a smaller piece. A bit of grated coconut is sprinkled before adding the flour mixture, then wrapped tightly. Once wrapped, the cakes are steamed for about an hour. The finished Thot Not Cake has a bright golden color, with a fragrance of Thot Not flour, a creamy coconut milk taste, and a sweet hint of Thot Not sugar. The cake is soft and fragrant when hot, and as it cools, it becomes firmer and even more flavorful.

Where to find it:

• Ha Tien indoor market area.
• Mũi Nai tourist area.

Pickled Sardine Salad (Gỏi Cá Trích) is a specialty of coastal areas, and while many seaside tourist destinations like Phu Quoc, Vung Tau, and Ly Son also offer this dish, it is Ha Tien’s unique version that stands out. Sardines are abundant in the region year-round, making this dish a local delicacy that's impossible to miss. What makes Ha Tien's pickled sardine salad special is both the high quality of the fresh fish and the local method of preparation.

To make Gỏi Cá Trích, the sardine fillets are marinated in lime juice or vinegar for a few minutes, then drained. Afterward, the fish is mixed with fish sauce, sugar, ginger, chili, finely chopped onions, and shredded dried coconut. This mixture is then wrapped in rice paper, paired with fresh greens, and served with a rich peanut dipping sauce. The blend of flavors creates a distinctive taste of Ha Tien that will surely leave a lasting impression on those who try it.

Where to try it: Gỏi Cá Trích Cây Bàng - National Route 80, Thuận Yên Commune, Ha Tien, Kiên Giang.

If you ever visit Ha Tien, you're bound to be introduced to the region's distinctive dish, steamed Hủ Tiếu. While this dish isn’t originally from Ha Tien, it has become a beloved part of the local culinary scene. The dish primarily consists of fresh Hủ Tiếu noodles that are steamed, served with coconut milk, mixed shredded pork skin, sliced lean pork, spring rolls, fresh herbs, peanuts, and sometimes pickled carrots.

What makes Ha Tien's steamed Hủ Tiếu so special is its combination of diverse flavors, yet it still maintains the essence of traditional southern Vietnamese cuisine. Anyone who tries Ha Tien’s version of steamed Hủ Tiếu will remember the delightful chewiness of the hot, steamed noodles, the creamy coconut milk broth, the earthy taste of the spring rolls, and the subtle fragrance of the toasted rice powder mixed into the shredded pork skin.

Where to find it: The corner of Mạc Công Du and Lam Sơn Streets, behind the old Ha Tien indoor market.

Bánh Tằm Bì is a unique version of steamed Hủ Tiếu, made from plain rice flour. The dough is boiled or sometimes known as 'cooked flour paste'—this crucial step creates the distinctive flavor of Bánh Tằm Bì. The dough is then hand-rolled into thin strands and steamed until fully cooked. To complete this dish, thick coconut milk is prepared with a touch of cornstarch or tapioca flour to give it a creamy consistency, seasoned with sugar and salt to enhance the flavor.

Additionally, the pork skin is boiled, sliced thinly, and paired with marinated and fried lean pork, then mixed with toasted rice powder, crushed garlic, and other seasonings to create a flavorful topping. To serve Bánh Tằm Bì, the dish is placed on a deep plate, topped with the crispy pork skin, finely chopped green onions, fresh herbs, crushed peanuts, and drizzled with the rich coconut milk. Just before eating, a tangy, slightly spicy fish sauce and pickled vegetables are added to complete the dish.

Where to try it:

• Cây Bàng restaurant - 273, National Route 80, Thuận Yên Commune, Ha Tien, Kiên Giang.
• Hồng Hải restaurant - Cây Bàng intersection (about 5km from Ha Tien town on the way to Saigon).

The Ha Tien Giant Snail (Ốc Giác) is known for its beautiful shell patterns and its impressive size, often heavier and meatier than other types of snails. One of the most popular dishes made from this snail is the Giant Snail Salad (Ốc Giác Trộn Gỏi). The snail’s flesh is divided into two parts: the firm, crunchy white part, which is similar to chicken gizzards, and the soft, rich, and fatty brown part, often referred to as the 'roe' or 'liver' by snail connoisseurs.

To prepare the dish, the snail is first cleaned, then either steamed or boiled. The firm white part is sliced into thin pieces and mixed with finely shredded banana flower, Vietnamese cilantro, chili, and oil, along with seasoning to taste. The soft inner part is placed on top of the salad to prevent it from breaking apart. Finally, roasted peanuts are sprinkled on top, adding a delightful crunch to the dish.

Where to try it: Restaurants at Mui Nai Beach, various eateries in the center of Ha Tien town.

When in Ha Tien, you must try the Ha Tien Crab Cake Noodle Soup, a dish bursting with coastal flavors. The crabs are freshly caught, with firm, sweet meat that adds richness to the soup. The real standout is the broth, which is crafted by simmering dried shrimp, fish bones, and mackerel heads, giving it a fragrant, savory sweetness.

The crab cakes are made from fresh mackerel meat, mixed with a type of fish called 'ảo.' The fish is finely grated, seasoned with pepper, garlic, onion, fish sauce, and then pounded together. The mixture is shaped into small balls and steamed to perfection. When served, the dish is complemented by the sweet taste of crab, the unique flavor of the fish cakes, and the fresh, aromatic herbs like Vietnamese coriander, crispy garlic, and a hint of chili heat. It's a dish that once tasted, stays in your memory.

Where to try it: You can find this delicious dish at various eateries around Dong Ho Night Market, Ha Tien.

Ha Tien Sticky Rice is available in both savory and sweet varieties, and it’s made with great care, resulting in a simple yet flavorful dish. The process of preparing the rice, from soaking it to adding coconut milk, doesn’t require any special techniques, but the meticulous approach of the people of Ha Tien makes it especially fragrant and delicious. The savory version is minimalistic, with just a sprinkle of crushed dried shrimp, yet the taste is unexpectedly rich and savory.

The sweet versions include mango sticky rice and egg sticky rice. For the mango sticky rice, a layer of ground roasted mung beans is sprinkled over the rice, topped with thin slices of ripe mango. The combination creates a unique flavor that is sweet, creamy, and slightly tangy with a strong mango aroma. For the egg sticky rice, in addition to the egg yolk, the dish also contains durian rice, which is both sticky and fragrant with a rich taste.

Where to try it: Mai’s Sticky Rice Shop, 82 Tran Hau Street, Binh San Ward, Ha Tien Town.

Apart from the usual seafood like fish, shrimp, crabs, and squid, Ha Tien’s black sandy beaches are home to a unique delicacy: cà xỉu. These creatures resemble bivalves like clams and oysters, but they also have insect-like features with long antennae and tails. The cà xỉu season lasts from June to August each year. Local fishermen harvest these creatures in a manner similar to clam fishing, cleaning them, separating the meat from the shell, and making fish sauce. The cà xỉu can be salted in the morning and eaten by the afternoon. In the past, Ha Tien fishermen would store jars of salted cà xỉu on their boats for a flavorful meal during long trips at sea.

The dish’s taste is a delightful mix of sour, salty, sweet, and spicy, making it quite addictive. Cà xỉu is salted in layers, similar to the preparation of three-color salted shrimp paste. The quality of the fish sauce depends on the balance of salt and the preparation method. Once salted, the cà xỉu is briefly blanched to reduce its saltiness. It is then mixed with shredded mango, rau ram leaves, and seasoned with a tangy sugar vinegar sauce and a splash of Phu Quoc fish sauce for extra depth. To finish, roasted peanuts and fried shallots are added for a crunchy texture and aromatic finish.

Where to try it: Along Tran Hau Street, Binh San Ward, Ha Tien Town, and in the Ha Tien Night Market.

While Rach Gia is famous for its fish noodle soup, the people of Ha Tien take pride in their unique dishes: bún kèn and bún xiêm lo. What could be better than starting your day with the perfect flavors of these two noodle dishes? Both dishes feature fresh local fish like red snapper, grouper, and mackerel. Bún kèn stands out with its yellow color and a spicy kick from curry powder, while bún xiêm lo is distinguished by the traditional Khmer ingredients, including ngãi bún and fermented fish sauce.

Bún Kèn is a signature dish of Ha Tien, with a complex preparation method that makes it a must-try for any visitor. The dish originated in Cambodia, where the broth is made by simmering fish bones with curry powder, coconut milk, and a splash of annatto oil for a vibrant red color. Ha Tien's version uses various types of local fish, including đưng, nhồng, rựa, and the prized cá lẹp vàng, which together create a fresh and unique flavor for this noodle soup.

Not just a favorite among tourists, these noodle soups are also beloved by the locals. For the people of Ha Tien, bún kèn and bún xiêm lo are as much a part of their daily routine as fish noodle soup or bánh canh is to people in Rach Gia. The flavors of these traditional dishes have become deeply ingrained in the local culture, leaving Ha Tien natives who travel far and wide with a lasting craving for home.

Where to try it: The area around Mạc Tử Hoàng Street, near the Ha Tien Market.