Top 15 Famous Specialties in Sóc Trăng

During the Oóc-om-bóc festival of the Khmer people, which takes place on the 15th day of the 10th lunar month each year, one key ritual is the Moon Offering Ceremony. In addition to various fruits, cakes, and jams, one of the essential offerings in this ceremony is Om – Bóc, also known as cốm dẹp.

To make it, glutinous rice is harvested and toasted in a clay pot. The toasted rice is then placed in a mortar, where two people take turns pounding the rice until it becomes flattened. Once done, the rice is transferred to a tray and sifted to remove husks, leaving behind the final product: cốm, which is crispy and chewy with a distinct aroma. For a tastier experience, it is often mixed with other ingredients.

Because of its unique flavor, cốm dẹp has long been a specialty of the Khmer people in the Mekong Delta, especially in Ngã Năm, Sóc Trăng.

During festive seasons, mè láo is a must-have on the altars of the local people, as it is a traditional dish that represents the culture of Sóc Trăng. This sesame treat is widely sold and is a favorite among visitors to the region.

Originally derived from Chinese sugar-coated fried cakes, mè láo is the perfect snack for those with a sweet tooth. The cake is light and crispy, with a delightful sesame aroma. It is coated in a layer of sweet malt syrup, making it visually appealing as well as delicious. The inside of the cake is airy and mildly sweet, offering a crunchy texture that is satisfying without being overwhelming.

When we mention the name 'nước lèo,' it is impossible not to think of Sóc Trăng City, a place renowned for its delicious Bún Nước Lèo. The broth for this noodle dish is cooked using a special method, resulting in a clear, pristine liquid with no sediment. It carries the fragrance of fresh snakehead fish, lemongrass, bún herb, and a mix of other spices. The broth is poured over noodles that have been briefly blanched in boiling water, then topped with fish, shrimp, and roasted pork, served alongside a plate of fresh herbs including banana blossom, Thai basil, coriander, and bean sprouts. For the perfect flavor, you can add some chili, lime, and a dash of fish sauce.

The aromatic fish, crispy roast pork, and the rich, sweet broth combine to create a visually appealing and flavorful bowl of Bún Nước Lèo. This unique, clear broth is a specialty that can only be found in Mỹ Xuyên District, Sóc Trăng, and represents the distinct flavors of the region.

The Vũng Thơm region is the birthplace of some of the best-known specialties in Sóc Trăng province. The local facilities here specialize in producing both Bánh Pía and Lạp Xưởng. This popular dish is widely recognized for its beautiful reddish-brown color and versatility, as it can be fried, grilled, or steamed. It makes a great snack or can be served with hot rice, depending on personal preference.

The traditional Lạp Xưởng from Vũng Thơm (located in Phú Tâm Commune, Mỹ Tú District, Sóc Trăng) comes in a variety of flavors to suit different tastes, including pork, shrimp, and chicken sausages. Visitors to Vũng Thơm can purchase fresh Lạp Xưởng as a delightful gift for family and friends, as this region is known for producing the most delicious and attractive sausages.

Made from simple ingredients such as white rice, snakehead fish, bitter herbs, and red fermented tofu, the people of Sóc Trăng have created a dish that is unique to their region. The snakehead fish is boiled, its skin removed, and the meat is separated. The fish is then combined with freshly picked bitter herbs and added to a bowl of hot rice porridge for a delicious meal.

Though the preparation may seem simple, there is something special about this dish. The fragrant fish, the creamy texture of the rice porridge, and the bitter-sweet taste of the herbs and fermented tofu combine to create a unique flavor profile that is distinct to the Đại Tâm area of Mỹ Xuyên District in Sóc Trăng. Cháo Cá Lóc Rau Đắng is not only a traditional breakfast dish but also a light, comforting meal perfect for children and the elderly.

Steamed Rice Cake is a traditional snack among the Khmer people, beloved not only by children but also adults, serving as both a breakfast and a light meal. The ingredients are simple: finely ground rice flour mixed with pandan leaves, sugar syrup, and coconut milk. The mixture is then packed into bamboo or aluminum tubes and steamed. The result is a long, round cake with a fragrant aroma of pandan and freshly grated coconut.

Steamed Rice Cake is also a popular treat in Đại Tâm Commune, Mỹ Tú District, Sóc Trăng, and is a nostalgic snack for many children in the area. After enjoying this dish, one can't help but remember the delightful scent of rice flour, pandan leaves, and peanuts—ingredients that make this snack a favorite of the locals.

When talking about noodle soups, one cannot forget the famous Mỹ Tho noodles or the Cambodian-originated Nam Vang noodles, which have long been a favorite. However, many don't know that in a land renowned for its shallots, Vĩnh Châu (Sóc Trăng) also has a unique noodle dish to rival these: curry noodles. With a simple set of ingredients—rice flour, duck, curry, and noodles made from rice flour—this dish features thin, chewy noodles that are delightfully soft, with a subtly sweet and fragrant taste, all crafted by the locals.

Curry noodles from Vĩnh Châu, Sóc Trăng, have a golden hue thanks to turmeric, similar to other curry dishes, but the flavor is much milder and not as rich, making it easier to eat without overwhelming the palate. The delightful aroma of curry, the sweetness of the broth, and the tender duck create a memorable and special dish. When you try this curry noodle soup, you’ll find it unforgettable, just like the region's signature shallot aroma.

When visiting Sóc Trăng, visitors can enjoy a variety of local specialties, some of which have become beloved dishes, such as bánh pía, mè láo, Đại Tâm cakes, bánh xèo, bún nước lèo, and bún gỏi dà. Among these, the duck noodles with pepper is a flavorful dish that was created by the local Chinese community and has become a favorite for many diners.

The key ingredient in duck noodles with pepper is, of course, black pepper, which gives the dish a spicy kick. The broth is made by simmering bones with fresh coconut water for a naturally sweet flavor. The preparation of this dish is fairly simple: first, choose a young duck, clean and cut it into bite-sized pieces, and marinate the meat with pepper. Half of the pepper is crushed while the other half is left whole, along with other seasonings like sugar, monosodium glutamate, garlic, and cashews. Once the duck is marinated, garlic and cashews are fried until golden, and the duck is stir-fried until the water reduces and the meat becomes firm. Then, the prepared broth is added, and the mixture is simmered for about two hours, adjusting the seasoning to taste. For softer meat, you can cook for an additional hour.

To complete the dish, a selection of fresh herbs is added, including bean sprouts, shredded water spinach, shredded banana blossom, and other local greens. The dipping sauce is also important: thinly sliced purple onions are combined with sweet and sour fish sauce, with a hint of chili for extra spice. This makes the dish even more appealing.

Thạnh Trị Dried Buffalo Meat is made in the traditional style. The buffalo meat is sliced into large, thin pieces, slightly larger than the size of a hand, and then marinated with garlic, salt, chili, and minced lemongrass. After marinating for about half a day to allow the flavors to soak in, the meat is dried in the sun or in an oven. The result is thin, fragrant pieces of dried buffalo meat with a distinctive scent of lemongrass and buffalo. It typically takes over 4kg of fresh meat to make 1kg of dried meat. Additionally, buffalo meat has a cooling effect, is rich in protein, and contains less cholesterol than beef, making it a healthier choice. In the Phú Lộc town of Thạnh Trị district (Sóc Trăng), there are two well-known places to buy this dried meat: Sáu Sành and bà Sùng's shops, while in Sóc Trăng city, you can also find it at Khánh Hưng Hotel's company.

There are many ways to enjoy dried buffalo meat, but the best way is to grill it. First, soak the dried meat in cold water for about 5 minutes, then grill it. It’s especially delicious when grilled over charcoal. Once both sides are evenly grilled and have developed a rich aroma, press the meat to soften it and make it crumbly. The dipping sauce is an essential component of this dish. To make it, mash ripe tamarind with cool boiled water to extract the tamarind juice, then mix it with sugar, salt, fish sauce, lemongrass, and chili to create a thick, sweet-sour sauce. Dipping the dried buffalo meat in tamarind fish sauce is a perfect combination! This dish is especially popular when paired with beer and served alongside a small plate of pickled vegetables.

Ginger Cakes are a traditional treat from the Southern Khmer people, commonly made during major cultural celebrations such as the Khmer New Year (Chol Chnam Thmay), the Dolta Festival, or during special events like weddings and engagements. These cakes are often placed on altars as a tribute to ancestors, symbolizing respect for the hard work of their forebears in cultivating rice and other crops for future generations.

Made from glutinous rice flour, eggs, cuttlefish powder, and fresh lime juice, the ingredients are mixed into a dough and shaped into pieces resembling ginger roots. After shaping, the cakes are fried until golden and then dipped into a thick syrup made from white sugar, forming a sweet, crispy outer layer. The result is a crunchy cake with a rich egg flavor and a sweet finish.

Mắm Bò Hóc is a distinctive type of fermented fish paste from Sóc Trăng, made from the yellow catfish rather than beef as the name might suggest. Known as 'Prôchôc ôp' in Khmer, this fermented fish paste is named after the yellow catfish, a local specialty. Locals believe that the longer the paste is aged, the stronger and more flavorful it becomes. A popular dish in Sóc Trăng is thinly sliced boiled pork (usually from the leg or belly) wrapped with herbs in rice paper and dipped in mắm bò hóc, a delicious treat.

In recent years, people have also started making this fermented paste from small shrimp or other local fish varieties. The process of making mắm bò hóc is quite intricate, making it a relatively expensive delicacy. The Khmer people regard it as a special dish for honoring distinguished guests and an essential ingredient in the region’s famous noodle soup, bún nước lèo, which has a unique taste unlike any other versions found in other areas.

Ba Khía is commonly found in the brackish waters of provinces like Bạc Liêu, Cà Mau, and Sóc Trăng. Its appearance is similar to that of the mud crab, but with flat claws and legs, and a shell marked with three stripes, hence the name 'Ba Khía.' The harvest season for Ba Khía typically falls around the 10th month of the lunar calendar, so if you visit Sóc Trăng during this time, you can find fresh Ba Khía or its famous fermented version at a reasonable price.

To make Ba Khía paste, the crabs are thoroughly cleaned and then placed in a jar with salt and a variety of spices to ferment over a long period. When served, it is typically mixed with shredded raw mango, starfruit, or green tamarind. Ba Khía with eggs is considered the best, offering a rich, creamy taste. If you’re unable to enjoy this unique delicacy on-site, it’s available for purchase to enjoy later or as a gift to bring home.

Bánh Pía has a long history, dating back to the 17th century. The Bánh Pía in Sóc Trăng was brought by Chinese immigrants to the South. Over time, it was adapted to suit the tastes of the Vietnamese, using the rich and abundant local ingredients of the Mekong Delta, and eventually became a renowned specialty of Phú Tâm, Mỹ Tú District, Sóc Trăng.

The sweet, fragrant taste of durian and the slight richness of the pastry make it a treat that visitors can't forget once they've tasted it. However, if you're not fond of the strong smell of durian, you might want to reconsider trying this unique local pastry.

When visiting Sóc Trăng, you'll have the chance to taste a delicious and unique local specialty known as Bánh Cống Đại Tâm, a traditional dish from the Khmer people. It's also called bánh cống, bánh sầy, or sài cá nại in Khmer.

Thanks to the hard-working nature of the Khmer people, they've created a variety of distinctive pastries, passing down the traditional flavors from generation to generation. Bánh cống is made from rice flour and soybean flour for the crispy shell, filled with minced pork and shrimp. It's typically served with fresh herbs, and the combination of the rich pork fat, the sweetness of shrimp, the nuttiness of mung beans and soybeans, and the bold spices creates a dish that's both savory and subtly spicy. This dish is uniquely made in Đại Tâm Commune, Mỹ Xuyên District, Sóc Trăng.

Bánh In is a well-known specialty of Sóc Trăng, traditionally enjoyed during many of the region's festivals. Let's explore how this delightful cake is made.

The cake features a soft, spongy outer layer, with a sticky mung bean filling that may be flavored with durian or pandan leaves. On rainy days, there's nothing quite like enjoying a piece of Bánh In with a hot cup of tea. The cake is made from glutinous rice, coconut milk, and sugar, while the filling is prepared with mung beans, pandan, or durian.

This beloved treat is most commonly enjoyed during the Mid-Autumn Festival and the Ooc – Om – Boc Festival in Sóc Trăng, as part of offerings to the Moon to express gratitude for the strength and bountiful harvests it provides.