Top 10 Irresistible Specialties in Hau Giang

Hear the name vermicelli crab salad, and you can't help but be curious about this intriguing dish. At first glance, it resembles the commonly known fermented fish vermicelli found in many other regions.

Hau Giang's vermicelli crab salad, with its delightful sweet and sour taste, can be enjoyed with water spinach and shredded banana flowers, along with the essential addition of garlic chives. Additionally, the dish is enhanced by the harmonious blend of ground shrimp sauce, minced garlic, and finely crushed roasted peanuts, creating a rich and savory flavor profile. All these elements come together to create an exceptionally enticing dish.

Cobra snakehead fish is a common fish in the Mekong River basin, but it gained widespread recognition with the appearance of cobra snakehead fish (also known as cobra snakehead or cobra fish, identified by round spots like rice grains along its belly scales).

Another name that locals often call it is Miss Hai fish. There are many dishes prepared from this type of fish, but the two most popular ones are cobra snakehead fish stir-fried with lemongrass and chili, and cobra snakehead fish soup. To make the cobra snakehead fish stir-fried with lemongrass and chili, the fish must be cleaned, cross-cut along the body, then marinated with finely chopped lemongrass, garlic, salt, garlic, and chili for 15 minutes. Then fry the fish. Dip it with spicy chili fish sauce, the fish is crispy and aromatic with lemongrass that makes it irresistible.

The brown cobra snakehead fish soup is also delicious. The fish is minced, then the fish balls are put into the pot, wait until the fish balls float on the surface of the water, then add sliced bitter melon. When the boiling water is turned off, add chopped green onions, season to taste. The hot and eye-catching soup, the fish balls are chewy, making you want to eat more.

While banh xeo might not be a stranger to us, crazy cotton pancake adds a distinctive touch with its name, preparation, and flavor.

To make this crispy and delicious crazy cotton pancake, people in the Mekong Delta only use a type of rice flour, without adding any other flour or using pre-packaged pancake mix. Coconut milk is used to mix the flour to enhance the richness of the pancake. Mix rice flour with a little warm water and coconut milk, add finely chopped spring onions and turmeric or finely ground turmeric to create the characteristic yellow color of the pancake. Add salt, sugar, and baking powder. You can also add beaten eggs to the batter for a crispier and fluffier pancake.

The filling consists of bean sprouts (which can be replaced with jicama), crazy cotton flowers, pork, and shrimp. To make the crazy cotton pancake delicious, the person frying the pancake must have experience to fry it thin and crispy, without breaking. The sour-sweet taste and the crunchiness of this flower blend with the sweetness of river shrimp, the aroma of fresh vegetables, jicama, and the sweet and sour fish sauce will bring a unique and unforgettable flavor to those who enjoy this pancake.

Long My town, Hau Giang province, is inseparable from the brand of Long Tri sugarcane orange, known for its unparalleled value and rich flavor. Long Tri sugarcane oranges are round, with thin green peel. They have a delightful fragrance, easy-to-peel skin, and beautiful golden-yellow segments that are juicy and flavorful. The average weight per fruit is 150 – 200 grams.

The Long Tri sugarcane orange tree first appeared here in the early 1950s and has since been propagated into numerous orchards, bearing abundant fruit due to the fertile land along the Cai Lon River. For many years, locals have proudly presented Long Tri sugarcane oranges at various events and markets, earning the satisfaction of even the most discerning customers.

Today, the Long Tri sugarcane orange tree has become a familiar companion and a symbol of Long My residents in particular and Hau Giang locals in general. It is a precious gift that every visitor here is sure to purchase as a special souvenir for their loved ones.

Another name that may sound unfamiliar to newcomers in Hau Giang is Hau Giang Water Spinach Shoots. Water spinach shoots are the tender tips of the water spinach vine – a climbing plant belonging to the morning glory family, with a mild and slightly slimy taste similar to watercress.

Water spinach comes in various types, and people give it different names based on its characteristics and habitat: Stone spinach, garden spinach, forest spinach, and more. All types of water spinach shoots are edible, but each has its own unique flavor. Water spinach shoots can be prepared into many delicious dishes such as boiled shoots with salty fermented fish sauce, sautéed shoots with shrimp, or shoots in sour soup... It's even more delightful when consumed raw or lightly boiled, paired with fried river cobbler, fried carp, or grilled snakehead fish.

Water spinach shoots are also favored because they are a clean type of vegetable, growing naturally without the use of fertilizers or pesticides, making them safe to eat. It has become a familiar and beloved dish among the locals here. This will be a tempting dish you must try when visiting Hau Giang.

Pomelo from Phu Huu Tra Tea is a special fruit variety cultivated extensively in the area of Phu Huu commune, Chau Thanh district, Hau Giang province. However, this pomelo differs significantly from the Năm Roi variety commonly grown in Phong Hoa, Binh Minh, Vinh Long province.

Distinct from regular pomelo types, Năm Roi pomelos are large, with high protruding tips, a sizable stem, and a slightly yellowish, rough skin that tends to concentrate on the tree trunk. The juicy and seedless pulps of Năm Roi pomelos are a rich, golden color, with a sweet and subtly tangy taste, avoiding bitterness or astringency.

Today, local farmers cultivate a substantial amount of Năm Roi pomelos for tea, as they are easy to invest in technologically, have focused plant varieties, produce high-quality fruits, and cater to both domestic and export demands.

The khom tree first appeared on Hau Giang soil in 1930. Residents of Hoa Tien saw its potential and began cultivating it along the banks of the Cai Lon River. Since then, the khom tree has taken root and thrived until today. Cast Net Khom, belonging to the Queen variety, originated from Thailand. It features round fruits with protruding eyes, short stems, slightly deep eye sockets, small cores, deep yellow flesh, low fiber content, and a sweet taste.

Products derived from khom are diverse, ranging from freshly pressed khom juice, dried unsweetened khom, preserves, candies, and beverages to khom leaf fibers and paper pulp. Even khom waste, once thought of as discarded material, is utilized in livestock feed processing.

Cast Net Khom is not only renowned domestically but is also exported to Eastern European countries and Russia. The Cast Net Khom area has been designated by the Department of Culture, Sports, and Tourism of Hau Giang Province to develop into a community tourism destination. Upon completion, it is expected to be an ideal tourist spot for those who enjoy exploration and unique experiences.

Sprout Stones is a unique dish that sparks curiosity just from its name. No one knows exactly when this dish originated, but visiting Hau Giang without indulging in this delicacy would indeed be a significant omission.

The uniqueness of this dish lies in its preparation method. When you order Sprout Stones, you are treated to wild boar meat, but prepared in a very distinctive way. Instead of cooking it in a pot, four heated stones are placed on the table, surrounded by fresh vegetables, chili, and more. The wild boar meat is thinly sliced, well-seasoned, and all you need to do is place the slices on the hot stones until the meat turns golden and aromatic.

Not only is it enticing due to its unique preparation, but this dish also captivates with its quality. The wild boar meat is firm, lean, and flavorful. After the meat is prepared, it is hung to drain, then seasoned by the chefs to ensure the freshest and most delicious meat.

9. Cái Tắc Congee Delight

Congee is a dish familiar to many, but in Hau Giang, this dish takes on a distinctive and special flavor, especially in Cái Tắc Congee. Named after the town where it is widely sold, Cái Tắc Congee is a specialty of Cái Tắc town in Long Thành A district, Hau Giang province.

What sets this congee apart starts from the very beginning with the choice of rice. The rice used is old rice, dried to ensure it doesn't produce stickiness when cooked. The rice is not roasted beforehand to preserve the aromatic essence of the congee. As for the pork offal, meticulous selection takes place, usually done at the butcher to choose the finest pieces for cooking.

A bowl of Cái Tắc Congee includes a variety of pork offal, such as heart, liver, lungs, and more, with the sweet taste of pork offal, the hearty texture of rice, accompanied by a plate of fresh vegetables and a few crispy fritters. It's a delightful combination that captivates the palate of every diner.

10. Coconut Sautéed Snails

Coconut snail, also known as Linh Hoa, is a natural sea snail species found in mangrove forests or coastal reefs. And the dish Coconut Sautéed Snails is a specialty of the Hau Giang region.

Instead of using oil, coconut milk is used to cook this dish. After simmering for a while, the coconut milk will release coconut oil into the snail meat, making it more flavorful and enticing. This dish is best enjoyed with a dipping sauce of salt, pepper, and lime, accompanied by a sprinkle of cilantro.

When you take a bite of the snail meat, you'll experience a subtle sweetness and a delightful fragrance blending with the tender snail meat. The hint of spiciness from cilantro, the richness of coconut milk, and the savory tanginess of the salt, pepper, and lime dipping sauce make this dish irresistible.