Top 12 Traditional Craft Villages and Delectable Dishes in the Mekong Delta

Renowned not only for dried shrimp but also for banana cultivation, Cà Mau boasts a distinctive specialty - dried pressed bananas, particularly concentrated in the Trần Hợi and Khánh Hưng communes in the Trần Văn Thời district. This region is one of the largest banana cultivation areas and a major source of raw bananas for Cà Mau province. Located near the nationally historical site Hòn Đá Bạc, this craft village is approximately 30 km from the city center of Cà Mau. The Traditional Dried Banana Craft Village in Cà Mau is an age-old traditional craft, passed down through generations. To produce delicious, chewy dried bananas, one must carefully select ripe and evenly-sized bananas. Although the process of making dried bananas seems simple, not everyone can master it. Initially, the bananas are peeled and sun-dried, then pressed into thin layers using molds. Afterward, they are evenly arranged on trays made of bamboo or rattan for further sun-drying until they acquire a dark yellow color, a fragrant aroma, and a chewy texture.

Differing from the dried bananas in the northern region, here they are pressed into shape using molds. The molds are designed in a circular shape with a diameter ranging from 20 to 30 cm, pressing 3 to 5 bananas at a time, depending on their size, to create thin, round layers of pressed bananas. The finished dried bananas are distributed to various confectionery factories in provinces such as An Giang, Vĩnh Long, Đồng Tháp, where they are used to make banana candies, dried banana snacks, banana ginger treats, banana essence, and banana wine, meeting the demand of consumers. Visitors to the Traditional Dried Banana Craft Village in Cà Mau can immerse themselves in the lively atmosphere, participate in the banana peeling, pressing, and drying processes, savor delicious and sweet dried banana slices, and enjoy the picturesque view of drying bananas along the roadsides that cannot be found anywhere else.

Address: Trần Hợi Commune, Trần Văn Thời District, Cà Mau Province.

When mentioning Giồng Trôm District in Bến Tre Province, people often share the saying, 'Bánh tráng Mỹ Lồng, bánh Phồng Sơn Đốc.' Originating from Giồng Trôm District, Bánh tráng Mỹ Lồng is a specialty and pride of the coconut land's residents. Upon arriving at the traditional village of Bánh tráng Mỹ Lồng, visitors will witness the sight of rice paper sheets stretching in a straight line, sun-drying under the sunlight, creating a visually striking row of interconnected white sheets from one house to another. Alongside the road are stalls displaying various local specialties of Bến Tre for tourists to choose from, but the most prominent are still the famous Bánh tráng Mỹ Lồng, available both fresh and baked – perfect as both gifts and for immediate indulgence. The renowned coconut rice paper in Mỹ Lồng is known for its rich and fluffy texture, emanating a fragrant aroma when grilled. There are three main types of coconut rice paper: the special one with milk, eggs, and coconut; the one with coconut but no milk; and the one with milk but no coconut...

What makes the Bánh tráng Mỹ Lồng brand unforgettable is the delightful crispiness of the rice paper, combined with the aromatic flavor of Bến Tre coconut. While in other places, you might only find dried rice paper, in the craft village of Mỹ Lồng, you can savor freshly-made rice paper, still warm and preserving the original rich taste of sesame and coconut. After being spread, the paper is carefully sun-dried by skilled artisans. According to the experienced bakers in Mỹ Lồng, not every sunny day is suitable for drying as light rain won't dry the paper, and intense sunlight might cause it to crack. It's through such meticulous and dedicated small steps, guided by the skilled hands of the local labor force, that this place has become a renowned brand of rice paper far and wide.

Address: Mỹ Thạnh Commune, Giồng Trôm District, Bến Tre Province.

The land of An Giang has long been renowned for its specialties such as Châu Đốc fish sauce, Thốt Nốt sugar, silk, and terracotta. When visiting An Giang, you also have the opportunity to explore the craft village of Phú Mỹ rice crackers. Established, sustained, and developed for nearly 70 years, with over 50 production facilities, the rice crackers here are a local specialty that has been known and the brand 'Phú Mỹ Rice Crackers' is gradually spreading to provinces in the Mekong Delta. Phú Mỹ Rice Crackers are made from the local specialty glutinous rice in Phú Tân. Thanks to this unique raw material, Phú Mỹ rice crackers have a distinct flavor, with a different fragrance, richness, and sweetness compared to rice crackers from other places. This factor has contributed to the village's endurance and development until today. There are various types of Phú Mỹ Rice Crackers, with the two most delicious being the milk rice cracker and the white sesame rice cracker, always attracting many customers.

When visiting the craft village, tourists will be introduced to the meticulous process of making rice crackers. From selecting and soaking the glutinous rice, grinding it into a smooth consistency, rolling it out into sheets, sun-drying, and then dipping it in syrup and sun-drying again before packaging. Additional ingredients such as beans, sesame seeds, milk, etc., are added in proper proportions at different stages. Phú Mỹ Rice Crackers may be small when initially shaped but expand significantly after baking, becoming both fluffy and soft. When bitten, they produce a satisfying 'pop' due to the richness of the glutinous rice, the sweetness of sugar, and the aromatic blend of milk, sesame, soybeans, and peanuts... creating a distinctive and indispensable flavor for festive occasions like Tết or celebrations. Visiting the craft village during the days leading up to Lunar New Year, tourists will fully experience the lively atmosphere of a traditional craft village.

Address: Phú Mỹ Town, Phú Tân District, An Giang Province.

Vũng Thơm Coconut Cake from Sóc Trăng made its appearance in the Southern land in the 17th century when the first Han people migrated south. Initially, the cake served as a secret food source helping them survive difficult days. Later, some people opened businesses, refining the cake to better suit the Vietnamese taste by utilizing the abundant and fragrant resources of the Southern region. Gradually, it became a craft village as it is known today. Not only delicious and diverse, Vũng Thơm Coconut Cake is increasingly cared for in terms of packaging and preservation processes. It is not overly sweet or greasy, allowing eaters to enjoy without feeling overwhelmed. The soft, elastic crust embraces the sweet and fragrant filling inside. Eating Vũng Thơm Coconut Cake with a cup of hot tea is incomparable. The bitter, refreshing taste of the tea awakens the delightful aroma of the cake while preventing it from being too rich.

The coconut cake is beloved for its distinctive aroma and flavor that no other cake can match. However, creating a delicious cake according to the brand's tradition requires meticulousness, going through many intricate stages, and adhering to the ancestral secrets. The most special thing about Vũng Thơm Sóc Trăng Coconut Cake is that it entirely avoids the use of artificial flavors. The fragrance of the cake comes from carefully selected durian pulp from orchards throughout the Western region. From the original coconut cake, today's version has undergone many transformations; not only with common fillings such as mung beans, taro, durian, salted eggs, but also with unique fillings like lotus seeds, Chinese sausage, turnips, pineapples, butter... Before being put into the oven, the coconut cake is decorated with food coloring and brushed with a layer of egg yolk for added allure. Travelers passing through Sóc Trăng always buy some coconut cakes as gifts for their loved ones, carrying the sweet and genuine flavor of the Southern region.

Address: My Tam Commune, My Tu District, Sóc Trăng Province.

Sơn Đốc Rice Cracker Village in Sơn Đốc hamlet, Hưng Nhượng commune, Giồng Trôm district, Bến Tre province, has been thriving for over 100 years. This village has gained fame not only in the Mekong Delta but also across the country and even internationally. Initially, Sơn Đốc rice crackers were only made for traditional festivals and celebrations. Thanks to their fragrant, sweet, and crispy taste, these rice crackers have become a familiar gift for many distant travelers. Over time, from generation to generation, Sơn Đốc rice crackers continue to be a popular choice, evolving into a traditional specialty of the locals, particularly renowned for the sticky rice variety. Sơn Đốc rice crackers are known for their unique deliciousness, with the sweet flavor of the cake, the aroma of roasted sesame, the rich taste of coconut milk, and a crispy texture that melts in the mouth, providing a delightful experience. Enjoying these rice crackers, visitors can truly appreciate the spiritual value encapsulated in each simple cake made by the local bakers.

Similar to rice paper, rice crackers are not unique to Bến Tre; other provinces like Cần Thơ, An Giang, and Vĩnh Long also produce them. However, Sơn Đốc rice crackers stand out not only due to their distinctive secret recipe and unique coconut flavor but also because of the local expertise, resulting in a cake that is soft, elastic, and flavorful, distinct from any other local delicacies. In addition to producing traditionally-styled rice crackers, the locals also create various other types, such as rice crackers with salted duck egg, jackfruit, durian, or savory flavors like shrimp, to cater to the diverse preferences of both local and distant visitors. Over time, the deliciousness of Sơn Đốc rice crackers is not only attributed to the unique coconut milk-making technique of the local people but also to the passion and dedication reflected in each cake. This is the place where the genuine taste of the cakes is fully preserved.

Address: Hưng Nhượng commune, Giồng Trôm district, Bến Tre province.

The craft of making rice crackers in Phước Đạt hamlet, Vĩnh Phước B commune, Gò Quao district, Kiên Giang province, has a long-standing history, becoming a culturally rich and distinctive traditional profession of the people in the Southwest region and particularly in Kiên Giang province. However, this craft is gradually fading away, requiring attention, investment, preservation, and development from the authorities in Kiên Giang province. The rice cracker-making profession in Vĩnh Phước B operates throughout the year but is most bustling during the lunar New Year. The main ingredients for making rice crackers are horizontally grown rice and wheat flour. The characteristic feature that contributes to the delicate flavor of the rice crackers is the use of local varieties of rice and potatoes. Therefore, Vĩnh Phước B rice crackers are not only delicious but also safe for the health of consumers.

Sticky rice crackers, wheat crackers, are a distinctive traditional cake of the Mekong Delta made from sticky rice, sweet potatoes, coconut milk, and flavorful sesame seeds. It can be said that, since the time of opening up the Mekong Delta to have the prosperous plain as it is today, the first residents of the South knew how to make rice crackers along with many other distinctive local cuisines. This culinary heritage has been passed down through history, carrying the imprints of the nation's history and cultural identity. The most interesting part of making rice crackers is the cake shaping process. This task is often done around midnight until early morning to allow the dough to ferment. Shaping the cake dough is a joyful process that requires two people: one using a pestle to grind the dough, and another person stirring the dough—meaning adding coconut milk mixed with sugar into the dough to ensure an even and cohesive mixture. The cakes are then rolled round, spread on bamboo mats, and sun-dried for a few hours until they become dry. If you have the opportunity to visit, don't forget to try your hand at grinding the cakes with the local people!

Address: Vĩnh Phước B commune, Gò Quao district, Kiên Giang province.

When setting foot in Thạnh Hưng commune, Giồng Riềng district, you'll come across numerous racks of rice paper drying. The freshly baked, warm rice paper lies under the sun, waiting to dry before packaging for traders. This is a signal indicating to distant travelers that they have arrived in Thạnh Hưng rice paper land in Kiên Giang province. At present, Thạnh Hưng commune has only a few dozen households in this profession, but that doesn't mean the craft village is less lively. Originating from the fragrant taste of local rice, Thạnh Hưng rice paper is renowned throughout the region, favored by many people within and outside Kiên Giang province. Besides rice paper for rolling boiled meat, the craft village also produces sweet rice papers like sugar-coated and mung bean-covered rice papers, which are very delicious. Particularly, sweet rice papers can be bought as gifts for relatives and friends.

Today, the entire Thạnh Hưng rice paper craft village mainly concentrates in two hamlets, Thạnh Trung and Thạnh Tân, with over 100 households continuing to preserve and promote this craft, mostly following the tradition of passing it down from generation to generation. Making rice paper does not generate high income compared to other professions, but its quick turnover helps cover various daily activities within families. There are families that have been making rice paper for three generations, diligently preserving and taking pride in the craft that their ancestors passed down, maintaining the beauty of traditional cultural values in the countryside. The advantage of Thạnh Hưng rice paper lies in utilizing local raw materials and fuel, relying mainly on manual techniques, organizing family-scale production, requiring minimal initial capital, producing easily consumable items that can be sold directly at the oven. To produce delicious rice papers, the most important step is rice selection. The rice must be good and tasty; after soaking for 2 - 3 days, it is ground into flour. The flour must be ground finely, ensuring the rice paper is chewy and flexible. The hands shaping the paper must be gentle and nimble so that the paper is round and evenly thin.

Address: Thạnh Trung Hamlet, Thạnh Hưng Commune, Giồng Riềng District, Kiên Giang Province.

Hà Tiên's renowned dried shrimp, originating from the Rạch Giá province, makes its way across the nation, gracing the tables of countless Vietnamese families. Crafting dried shrimp is an arduous process; the preparer must carefully manage the fire, ensuring even boiling. The shrimp are seasoned just right as they ripen, then taken out for drying, undergoing several days of sun and wind exposure before becoming the final product. The Hà Tiên region, blessed by nature, boasts abundant aquatic resources, particularly a rich source of shrimp. In the 60s and 70s, despite a large shrimp yield, local fishermen faced transportation and storage challenges. Consequently, to reach markets beyond the province, the only viable option for the locals was to make dried shrimp. Over time, numerous establishments formed, evolving into a traditional craft village that continues to thrive today. Thanks to ample raw materials, dried shrimp production occurs year-round. However, the primary harvest season is from October to December in the lunar calendar, preparing the supply of the homeland's specialty for Tet.

Tô Châu dried shrimp is not overly salty, nor is it fishy. It boasts a distinctive aroma derived from meticulous processing, from precisely boiling shrimp to expert salt seasoning. The critical factor is the timely retrieval of shrimp for drying. As a result, Tô Châu dried shrimp exhibits a natural red color, visually appealing with delicious and balanced flavor. It promises to be a highly enticing gift for friends and family after each return from a distant journey. Hà Tiên dried shrimp is made from fresh shrimp caught naturally, such as land shrimp, white shrimp, iron shrimp from Đông Hồ estuary and the sea around Hà Tiên. I choose fresh live shrimp as the raw material; whatever the fishermen catch, I buy immediately and process. This way, the product retains its natural sweetness and distinctive flavor.

Address: Ward Tô Châu, Hà Tiên Town, Kiên Giang Province.

Distinct from the industries of rice paper or pia cake, the craft of making candied bamboo shoot sweets in Châu Thành district truly comes to life and buzzes with activity when Spring arrives. The most delicious product in the craft village is the dried bamboo shoots candy. After drying, bamboo shoots have a characteristic sweet and earthy taste, enhanced when enjoying a piece of candied bamboo shoot along with a warm tea. Currently, there are two methods to produce dried bamboo shoot candy: natural sun drying and dehydration. Most of the Chinese residents in Bình An commune, Châu Thành district, make dried bamboo shoot candy using the traditional manual method. Besides dried bamboo shoots, visitors to the craft village can satisfy their taste buds with apricot blossom-shaped cakes with bamboo shoot filling, bamboo shoot candies, or fragrant and delicious fresh bamboo shoot juice.

In addition to rice cultivation and gardening, farmers in Bình An commune also produce various types of bamboo shoot cakes and candies to meet the demands of consumers. Processed products from bamboo shoots generate income 2-3 times higher than raw bamboo shoots. In recent years, Tắc Cậu bamboo shoots have become well-known and popular. Apart from selling raw bamboo shoots, the people of Bình An commune also process various types of bamboo shoot cakes and candies to increase their income. With 35,000m2 of bamboo shoot cultivation, Ms. Huỳnh Ngọc Thu's family in An Thành hamlet, Bình An commune, not only sells raw bamboo shoots but also produces cakes and candies supplying the local and regional markets. On average, each raw bamboo shoot is sold to traders for 5,000 - 6,000 VND, but when used as raw material and processed into bamboo shoot candies, the price ranges from 230,000 - 250,000 VND/kg.

Address: Bình An Commune, Châu Thành District, Kiên Giang Province.

Lai Vung, a district in Đồng Tháp Province, is renowned for its specialty, fermented pork roll. This delicacy stands out as one of the most enticing attractions in the Mekong Delta. According to local artisans, several decades ago, Ms. Tư Mặn and Mr. La Văn An were the pioneers in crafting fermented pork rolls in this region. Initially, Lai Vung fermented pork rolls were made for ritual offerings during memorial services and festive occasions. Eventually, due to the simplicity and feasibility of production, locals decided to learn the craft for commercial purposes. During the 1980s and 1990s, the popularity of Lai Vung fermented pork rolls reached its peak at ferry terminals in Mỹ Thuận and along National Highway 1 in the Cái Bè district, where every stop featured stalls selling Lai Vung fermented pork rolls. The reputation of Lai Vung fermented pork rolls spread far and wide across southern provinces. With a history spanning over 60 years, Lai Vung fermented pork rolls are recognized as one of the oldest traditional craft villages in the region. The catchy slogan 'Lai Vung, a strange land with fermented pork rolls so sweet, fragrant, and intoxicating' invites and introduces visitors from near and far to the renowned fermented pork rolls of Đồng Tháp Province.

Visiting Lai Vung, one learns that crafting fermented pork rolls requires meticulous attention and undergoes many stages, from selecting meat and grinding it to choosing pigskin and bamboo leaves for wrapping, to seasoning with pepper, garlic, chili, and more. To create a delicious piece of fermented pork roll, the meat-to-fat ratio must be 8:2, and the seasoning must be well-balanced. Even when wrapping, the process must be executed evenly, a skill only mastered by experienced artisans, resulting in unforgettable flavors. In this village, travelers encounter individuals who have dedicated their entire lives to the traditional craft of making fermented pork rolls. It's not surprising, then, that Lai Vung boasts numerous renowned brands of delicious fermented pork rolls, such as Nem Út Thẳng, Nem Tư Minh, and Nem Năm Thơ… The distinctive fermented pork rolls from Lai Vung are famous for their exceptional taste. When traveling to Đồng Tháp, make sure not to miss spending a little time exploring and leisurely savoring each piece of freshly red, fragrant, garlic-scented, and peppery black pepper-flavored fermented pork roll. To truly experience the essence of this famous and delicious dish, one must appreciate the soul behind its creation, passed down through multiple generations, which goes beyond just using high-quality ingredients or traditional cooking methods.

Address: Tân Thành Commune, Lai Vung District, Đồng Tháp Province.

Hà Tiên boasts a warm southern coastline with a rich abundance of seafood. One of the deep-sea treasures that the people of Hà Tiên proudly present is the cà xỉu, a species that has almost become extinct elsewhere. It's challenging to find cà xỉu anywhere other than Hà Tiên, and what's surprising is that these tiny creatures have ancient origins, dating back over 500 million years. Enjoying a delicacy while gaining insight into the fascinating world of creatures is a delightful choice for any food enthusiast. In Hà Tiên, alongside common marine life like fish, shrimp, crabs, and squid, there is a particularly unique species found on the black sandy shores of Bình San and Pháo Đài wards—cà xỉu.

Cà xỉu outwardly resembles bivalves like clams and mussels, but it also has insect-like features, such as antennae, a long tail, and a sizable size. The cà xỉu season runs from around June to August each year. Locals catch cà xỉu similarly to how they catch clams and mussels, then bring them home, clean off the mud, separate the shell, meat, and tail, and finally, make fish sauce. Cà xỉu fish sauce has a unique and aromatic flavor, especially delightful when paired with hot rice. In the past, fishermen made cà xỉu fish sauce to preserve for long sea voyages. Nowadays, producing cà xỉu fish sauce has become a craft, creating a distinctive and exotic dish unique to the Hà Tiên region. A jar of Hà Tiên cà xỉu fish sauce, both aromatic and flavorful, serves as a perfect accompaniment for family meals or a thoughtful gift for friends and relatives. Don't miss the opportunity to visit the Cà Xỉu Fish Sauce Craft Village when in Hà Tiên.

Address: Bình San Ward, Hà Tiên Town, Kiên Giang Province.

Sa Giang Shrimp Chips have been renowned for a long time. From sweet water shrimp like pond shrimp, glass shrimp, and sand shrimp, the skilled hands of locals have transformed them into Sa Giang Shrimp Chips, a traditional and distinctive product of Đồng Tháp province. The chips are made from flour, finely ground shrimp meat, and a sprinkle of crushed pepper. After mixing these ingredients, they are stuffed into long, tube-shaped cloth bags. Once steamed, the chips are sliced into thin rounds and sun-dried. Deep-fried in hot oil, the chips expand, becoming crispy, airy, and rich. The round chips, with a slightly yellowish hue resembling the full moon, carry a fragrant, spicy, and deeply flavorful taste, reflecting the culinary culture of the Vietnamese people. Sa Giang Shrimp Chips have become a well-known brand in Sa Đéc and are also one of the popular food items from Đồng Tháp for export.

Sa Giang Shrimp Chips are round, crispy, and when fried, they take on a slightly cloudy yellow hue, reminiscent of the full moon in Vietnamese countryside villages. The chips have a fragrant aroma, a spicy and rich taste, contributing to the diverse culinary culture of the Vietnamese people. When visiting Sa Đéc, tourists often seek to purchase Sa Giang Shrimp Chips as gifts because these chips, when fried, have a delightful crispiness and lightness. The chips offer a sweet and fatty taste, a hint of pepper's spiciness, and the distinct aroma of shrimp. These flavors blend harmoniously, tantalizing the taste buds and leaving a desire for more. Sa Giang Shrimp Chips are used as an appetizer, enjoyed with salads during festive occasions, or simply savored alongside hot tea. Try pairing the chips with a cup of hot tea, and you'll fully appreciate the deliciousness of Sa Giang Shrimp Chips.

Address: Sa Đéc City, Đồng Tháp Province.