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1. Bến Tre Coconut Rice
Coconut rice is a unique dish from the 'coconut land' of Bến Tre. Despite its rustic and simple appearance, achieving delicious coconut rice requires meticulous and specific steps, from selecting ingredients to the cooking process. The main ingredients for coconut rice are coconut and rice. For the coconut, the best choice is the Xiêm coconut, as it imparts a sweet and refreshing taste to the rice. As for rice, the preferred choice is the Hậu Giang white rice, with large, round, and white grains.
To cook coconut rice, the first step is to cut off the top of the coconut and drain out the water. The coconut now acts as a pot for cooking rice, with the cut-off top serving as the lid. White rice, thoroughly washed, is then placed inside the coconut. Instead of using regular filtered water, coconut water freshly extracted from a Xiêm coconut is used for cooking. Rather than directly placing the coconut on the fire, it is put into a large pot and cooked using a water bath. Some places add ingredients like carrots, potatoes, selected mushrooms, green beans, and lotus seeds to enhance the flavor of the rice.
The best way to enjoy coconut rice is when it is freshly cooked. If left for too long, the rice absorbs too much coconut oil, turning the grains from white to a pale yellow. According to local residents, the authentic way to enjoy Bến Tre coconut rice is by pairing it with crispy shrimp cooked in coconut juice. Crispy shrimp can be made with various types of shrimp, such as tiger prawns, banana shrimp, or river prawns, but the best choice is the land shrimp caught from the river.
When indulging in coconut rice, tourists will experience a distinctly sweet and refreshing taste. During the water bath, the rice grains absorb the fresh coconut water, and the outer layer of coconut rice provides a rich, fatty sensation. The crispy shrimp, while savory, also possesses a sweet and fatty taste from the coconut water. Each white rice grain combined with shrimp meat creates an indescribable flavor, leaving a lasting impression on anyone experiencing it for the first time.
2. Coconut Worms
When talking about the peaceful land of Ben Tre, Vietnam, one immediately thinks of the tranquil countryside with exquisite coconut candies. However, there's a specialty that isn't always available, and not everyone dares to savor - it's the 'Ben Tre Coconut Worm.'
Coconut worms in Ben Tre were once a popular and nutritious dish. These worms can be found in coconut trees during their breeding season, choosing healthy trees to lay eggs. The eggs hatch into larvae, which then feed on the coconut's pulp to survive. Nowadays, coconut worms have become one of the most sought-after delicacies for culinary enthusiasts.
Commonly prepared dishes with Coconut Worms include deep-fried worms coated in batter, grilled worms, and even raw worm dishes. Particularly, the crispy and flavorful Fried Coconut Worms, often accompanied by fresh vegetables, are highly appreciated. Although the appearance might not appeal to many at first glance, those who truly appreciate and savor exotic delicacies consider this dish as a 'tempting treat.'
While coconut worms are considered harmful as they can cause coconut trees to die, they are also a valuable ingredient for creating delicious and unique dishes. The taste of well-prepared Coconut Worms is rich and fatty, surpassing many other delicacies. It can be said that Coconut Worms are classified as a 'superior class' in the culinary culture of the people of Ben Tre and the Mekong Delta in general.
In addition to the common Coconut Worms, there are two other rare types found in the Southwestern provinces: Chà Là Coconut Worms (living on Chà Là trees) and Đủng Đỉnh Coconut Worms (living on Đủng Đỉnh trees). According to the local experience, the best way to enjoy Đủng Đỉnh Coconut Worms is by cooking them as a porridge. As for Chà Là Coconut Worms, they are best appreciated when grilled, allowing diners to fully experience the delicious aroma of this dish. Regardless of the type, the most delicious Coconut Worms are undoubtedly the ones from Ben Tre. If you have the opportunity to visit the Western region, remember to try the specialty of Ben Tre - Coconut Worms.
3. Coconut Fish Stew
When it comes to Ben Tre, the homeland of coconuts, everyone is familiar with the exquisite dish called Coconut Fish Stew. This is a delightful specialty deeply rooted in the culinary culture of the people of Ben Tre and the entire Mekong Delta. The Ben Tre fish carries the essence of the river, making any dish it's part of irresistible. However, its most delicious form is in the coconut stew. People often choose the fish with eggs for this stew to get the authentic flavor. The Ben Tre fish is a small freshwater species, with the largest being just the size of a finger. Despite their small size, each fish contains a round, plump, and golden egg.
The Ben Tre fish with eggs is usually available from June to September in the lunar calendar, appearing in the rivers and canals of the Ben Tre countryside. After successful fishing sessions, locals start preparing a pot of Coconut Fish Stew while the fish is still fresh. The fish meat and fish eggs are both fragrant, and when stewed with coconut water, the dish becomes rich, flavorful, and subtly sweet. A visit to Ben Tre without savoring Coconut Fish Stew is truly a missed opportunity.
Although Coconut Fish Stew is considered a rustic dish, it is also renowned as one of the famous specialties of Ben Tre, known far and wide by travelers. To make a delicious plate of Coconut Fish Stew, the first step is to select fresh fish and clean them thoroughly. The fish scales are usually scrubbed off using a bamboo basket or rice husk, or sometimes lemongrass leaves are used to remove the fishy odor. If the fish are too small, you can leave them whole, remove the intestines, and keep the eggs.
The cleaned fish with eggs is marinated with a bit of chili, lemongrass, salt, sugar, and seasoning before being stewed. It's recommended to stew in an earthen pot over low heat to allow the spices to permeate every piece of fish. When the fish is cooked, add the pre-filtered coconut water and wait for it to be evenly absorbed. Finally, season with pepper, chopped spring onions, then turn off the heat. Coconut Fish Stew has an enticing aroma, firm fish meat, beautiful color without the need for additional coloring agents, and, notably, no fishy smell. It's best enjoyed with fresh garden vegetables and a bowl of freshly cooked, steaming white rice. The sweet and fresh taste of the local fish combines harmoniously with the richness of coconut water, the spiciness of pepper, and chili, stimulating the taste buds and making diners crave every bite.
