Top 15 Famous Specialties of Kiên Giang - Mytour.vn

Bun Ken, a renowned dish from Ha Tien cuisine, is meticulously prepared to bring out the essence of fish and the richness of fresh coconut in its broth. The dish is adorned with finely crushed dried shrimp on top, surrounded by fresh herbs and vibrant red chilies, making it visually appealing as well.

Bun Ken is a dish that requires patience and precision in its preparation. Fresh fish is carefully cleaned and cut into chunks, while its skin and bones are used to create a fragrant broth with lemongrass, chili, and turmeric. One of the best places to savor this specialty in Kien Giang is a cozy eatery located near Ha Tien Market at 6 Mac Thien Tich Street, Phao Dai, Ha Tien, Kiên Giang.

Experience the richness of sour soup infused with lemongrass and turmeric, featuring prized skate fish, a delicacy highly esteemed in Ha Tien, Kien Giang. This dish, a perfect blend of sourness from tamarind, freshness from lime juice, and earthiness from turmeric, is accompanied by a medley of vegetables and served with fresh white noodles and spicy fish sauce, offering an unforgettable gastronomic journey.

Savor the exquisite combination of sour soup with lemongrass and turmeric-infused skate fish, a culinary delight revered in Ha Tien, Kien Giang. This dish, prepared with meticulous care, features fresh skate fish, aromatic lemongrass, and vibrant turmeric, complemented by an array of vegetables and served with fragrant white noodles and chili fish sauce, leaving a lasting impression on discerning palates.

Phu Quoc is renowned as one of the most beautiful islands in our country. It not only captivates people with its picturesque scenery but also with its famous Phu Quoc fish sauce known to everyone. This is recognized as one of the most famous fish sauces not only in Vietnam but also known by many countries around the world.

The main ingredient used to make Phu Quoc fish sauce is Phu Quoc anchovy, which has a tradition of over 200 years. Any type of fish can be used to make fish sauce, but Phu Quoc fish sauce producers only use one type of fish, which is anchovy, as the raw material. This type of fish will produce the best fish sauce, such as Cơm Than and Sọc Tiêu.

They will take 2 or 3 parts of fish with 1 part of salt and leave it for about a year. The longer it is left, the higher the protein content, but the fish sauce becomes less fragrant and the color becomes darker than usual. Fish sauce is buried and stored for a few years. At that time, the color of the fish sauce turns black, called aged fish sauce, which can be used for medicinal purposes.

• Address: Nguyen Van Cu, Quarter 4, Phu Quoc, Kien Giang
• Price range: 90,000 VND - 150,000 VND

Trich Fish Salad is a dish that almost every visitor to Phu Quoc must try. You will have a meal right by the beach to enjoy Trich fish salad, and afterward, everyone will praise its deliciousness. Trich fish salad is served with rice paper rolls, fresh vegetables, and most importantly, a special dipping sauce. The dish, one of the fresh specialties of Kien Giang, often confuses diners because it is usually covered entirely with finely grated coconut on top.

When eating, diners mix it well to gradually discover the enticing layers with fresh fish pieces. Fragrant herbs, delicious peanuts, onions, and fresh chili are a combination of spices that make the dish perfect. Quickly grab a piece of rice paper, dip it briefly in water to soften, then add some fresh vegetables, lettuce, cucumber, herbs, and pick up the salad on top, roll it tightly, dip it into a bowl of enticing golden brown sauce to experience the flavor of the famous Trich fish salad.

• Address: 273 National Highway 80, Ha Tien, Kien Giang

Crab noodle soup originally brought diners a fragrant, rich taste that's hard to forget, but crab noodle soup with fish cake in Ha Tien becomes even more enticing because it's made from excellent ingredients. Grouper, fish cake, shrimp, and fish heads are used to make the broth. The broth also contains dried shrimp, meat, pork bones, and various seafood ingredients obtained when the fishing boats dock, bringing a fragrant, sweet, salty, yet refreshing taste.

The fish cake made from tuna meat cannot be criticized anywhere. Fresh fish is minced, mixed with pepper, garlic, shallots, MSG, fish sauce, then thoroughly kneaded. Once the mixture is smooth, it's flattened and steamed until cooked or can be fried. Fragrant and crispy fish cake slices, chewy, flavorful, and appealing to diners. The size of the grouper is not important; they must be firm, fresh, so when boiled, they're quite sweet and delicious. Crab noodle soup is made entirely from seafood without any hint of fishy taste, the aroma is very enticing. Just one bowl is enough for people to remember the taste of the sea forever.

• Address: Ha Tien Night Market, Kien Giang

This is also a must-try dish. Pandan leaf tube cake is originally a snack of the Khmer people but has been existing in this river region for a long time and is also favored by the locals here.

The cake is quite affordable, about 5,000 VND each. The ingredients for making this dish are glutinous rice flour, coconut milk, pandan leaves, and sesame seeds. It's called tube cake because the cake has a cylindrical shape, and the mold for making the cake is not available in the market but must be custom-made. When enjoying this cake, you will taste its richness, fragrance, and sweetness.

Fish noodle soup in Kiên Giang is becoming increasingly popular, entering the daily lives of the people of this western riverside land. There's even a folk verse:
“Whoever comes to Rạch Giá, Kiên Giang
Must taste a bowl of fish noodle soup filled with human affection.'

Kiên Giang's fish noodle soup is distinct from those of other regions in both preparation and flavor. A fish weighing about 1 kg is cut into 3 pieces and thoroughly cleaned. Perhaps the most important step is to clean the fish's stomach, leaving the fish roe intact. Then, the fish is steamed until cooked, its skin peeled, and the flesh broken into pieces.

Sea shrimps, after being cleaned, have their shells removed, heads discarded, and are marinated with a bit of salt, a bit of pepper, and minced garlic, then briefly stir-fried until firm, golden, and fragrant before being set aside to cool. The broth is seasoned to taste and cannot forget the addition of shredded grilled dried squid, giving a unique flavor to the fish noodle soup. During the season when fish have eggs, the fish roe is beaten and added directly to the broth. The sight of a steaming bowl of noodles, delicious fish pieces, golden shrimp atop white noodles, the rich broth complemented by green onion leaves, harmoniously combining and enhancing each other, resembles a painting portraying the “flavor” and “colors” of the sea.

• Address: Intersection of Chi Lăng - Phạm Hùng, Rạch Giá, Kiên Giang
• Price range: 15,000 VND - 33,000 VND

The plump, succulent razor clams are boiled when still alive, mixed with pork belly, along with cilantro and roasted peanuts, dressed with a sweet and sour dipping sauce to create a rich and succulent sensation when eaten, undoubtedly a dish not to be missed when visiting Kiên Giang.

When enjoying the banana flower razor clam salad, it's meticulously prepared, so there's no fishy smell of seafood. Instead, you'll experience a perfectly balanced sweet, sour, and spicy taste that's very pleasing to the palate.

Not as flavorful as Hue's mussel rice, not as colorful as Duong Chau fried rice. Phu Quoc razor fish fried rice is the essence, the backbone of the land, the quintessence of the sea, the spirit of the southern people.

The essence of Razor Fish Rice is derived from the folk dishes of the people of the river and countryside. White rice is fried with pre-prepared razor fish, adding some onions. When frying, add seasonings to taste and add tomato sauce to make the rice more eye-catching. When eating, it's served with cucumber and a bit of chili fish sauce.

The Khmer people here have ingeniously created a rustic yet sophisticated dish from the local ingredients that are characteristic and easy to find. Palm fruit cake is made from palm fruit, palm juice, and rice flour. To make the cake, good rice is ground into flour, then fermented overnight. This flour is mixed with the flesh of the palm fruit and palm juice, then wrapped in banana leaves in rectangular shape, and steamed, with banana leaves placed on top to enhance the aroma of the cake.

This is known as a specialty of Kiên Giang - it may not be eye-catching from the outside, but when opened, with the distinctive golden color of the cake, it looks extremely appetizing.

Cà Xỉu is a unique dish from Ha Tien - Kien Giang. And it can make you 'faint' when you first taste this unique dish. Because this specialty looks like an insect with long and large mustache on the outside.

Usually, when salted in the morning, it can be used immediately in the afternoon, and perhaps this is the time when you can enjoy the freshest dish. At that time, even though it has not fully absorbed into the salt, fry the fish with garlic and stir evenly, add seasoning to taste. When eating, separate the outer shell and only eat the inner meat. This is considered a very nutritious food, especially for men, often kept by families to eat gradually throughout the year.