Top 20 Must-Try Delicacies in Can Tho for Food Enthusiasts

If you’re visiting the Western Capital and are unsure what delicious dishes to try, check out Mytour’s recommended list of 20 must-try dishes in Can Tho featured in this article!

Top 20 Must-Try Delicacies in Can Tho for Food Lovers

Ngoc Phat Vinegar Beef Hotpot – A Nostalgic Flavor of Can Tho Locals

Vinegar beef hotpot is a signature dish in Can Tho that not only resonates with locals but also captivates visitors from near and far. This dish evokes cherished memories of cozy family meals. The highlight lies in its unique dipping sauce, crafted from fermented fish sauce, fried garlic, and a blend of spices, creating a rich and unforgettable flavor. When enjoyed, diners typically wrap the beef and herbs in rice paper, accompanied by fresh greens like lettuce, cucumber, banana blossom, pineapple, fish mint, and basil – all harmonizing to deliver an exceptional culinary experience. Ngoc Phat’s Vinegar Beef Hotpot is the perfect spot to savor the authentic and robust flavors of Can Tho’s cuisine.

Address:

Branch 1: 45 3/2 Street, Ninh Kieu, Can Tho
Branch 2: 17 – 19 Tran Hoang Na Street, Ninh Kieu, Can Tho.

Cai Rang Grilled Pork Sausage

Grilled pork sausage is a familiar dish found across the country, but in the Mekong Delta, it carries a unique regional flair. Often associated with rustic charm yet elegant simplicity, this dish is made from fresh pork, shrimp, fat, and a blend of spices. The mixture is shaped into balls, skewered on bamboo sticks, and grilled over charcoal until golden. The dipping sauce, a mix of fermented rice, soy sauce, minced garlic, sugar, vinegar, MSG, roasted peanuts, and chili, complements the sausage perfectly. It’s typically served with lettuce, fresh herbs, rice vermicelli, and rice paper.

Banh Cong

Banh Cong is one of the must-try dishes in Can Tho. Made primarily from mung bean flour and shrimp, crafting this delicacy involves meticulous steps from kneading the dough to frying. The crispy, golden crust encases a flavorful filling of mung bean and shrimp. When eaten, the crunch pairs wonderfully with sweet and sour fish sauce or rich fermented fish sauce, accompanied by fresh greens for a balanced taste.

Grilled Snails with Green Pepper

Grilled snails with green pepper is a popular dish often found at dining tables in Can Tho. Snails are abundant in fields, ponds, and small canals in the Mekong Delta. After harvesting, they are soaked in water mixed with chili and rice water to remove mucus and dirt, then rinsed thoroughly. Snails are versatile and can be boiled with ginger fish sauce, stewed with pork and fish sauce, or stir-fried with lemongrass and chili. However, the standout dish is snails grilled with green pepper over charcoal. After cleaning and marinating with seasoning and green pepper for 15 minutes, the snails are grilled until tender. The dish offers a chewy texture with a spicy kick from the green pepper, creating an irresistible flavor.

Purple Sticky Rice Cake

Purple sticky rice cake is a familiar treat in Southern Vietnam, especially in the Mekong Delta. This dish carries a unique charm that sets it apart, with Can Tho’s version leaving a lasting impression on the region’s culinary scene. Made from glutinous rice, magenta plant leaves, coconut milk, salt, sugar, mung beans, pork, salted duck egg, and banana leaves for wrapping, the cake boasts a vibrant purple hue. Each bite reveals the sticky, fragrant rice paired with the rich, tender pork and the savory, creamy salted egg, creating a harmonious blend of flavors.

Three-Striped Crab with Tamarind

Three-striped crabs, commonly found in brackish mudflats of Ca Mau and Bac Lieu, are a delicacy in Can Tho. When visiting, don’t miss out on dishes like crab steamed with beer, boiled crab, or tamarind-glazed crab. The tamarind crab dish combines the sweet, sour, and crispy flavors of the crab with the tangy tamarind sauce, enhanced by the spicy kick of Vietnamese coriander.

Fermented Bean Curd Duck

Fermented bean curd duck is a renowned delicacy in Can Tho, celebrated far and wide. According to local chefs, preparing this dish involves multiple steps to achieve its authentic flavor. The duck used must be free-range and thoroughly cleaned, then marinated with ginger and wine. Fermented bean curd serves as the soul of the dish, either mixed with chopped duck meat before stewing or added directly to the broth for richness. A pot of fermented bean curd duck hotpot often includes duck blood, taro, and straw mushrooms, enhancing the broth’s sweetness. It’s typically served with greens like water spinach, malabar spinach, mustard greens, and water mimosa.

Coconut Heart Pancake

Western-style pancakes are easy to find in Can Tho, but the coconut heart pancake stands out for its unique flavor. The coconut heart, taken from the top of the coconut tree, is tender and slightly sweet. Combined with whole mung beans, minced pork, shrimp, and bean sprouts, it creates a fragrant and savory filling. The golden, crispy pancake is served with a signature dipping sauce and fresh herbs. Western-style pancakes are often cut into smaller pieces, wrapped in leaves, and dipped in aromatic fish sauce.

Rice Noodles with Shredded Pork and Coconut Milk

In the Mekong Delta, you can easily find and enjoy rice noodles with shredded pork and coconut milk in any province. When visiting Can Tho, this dish is a must-try. The soft noodles blend perfectly with creamy coconut milk, garlic-chili fish sauce, crispy pork skin, tender meat, and the subtle aroma of fresh herbs. A single plate of this dish is enough to satisfy your breakfast cravings!

Grilled Goby Fish in Bamboo Tubes

Goby fish, also known as sleeper fish, can be prepared in various dishes such as pepper-stewed goby, crispy fried goby, goby with fish mint, salt-and-chili grilled goby, bamboo-tube grilled goby, garlic-butter grilled goby, and goby porridge. However, the most captivating dish is goby fish grilled in reed tubes, a flavor that entices diners from near and far.

The reeds used for grilling goby must be young, plump, and juicy. Cut into sections with hollow ends to insert the fish. The live goby is cleaned, marinated with aromatic wine, then stuffed into the reed tubes and grilled over charcoal. This grilling method makes the fish tender and sweeter. When the reeds turn golden and collapse, the fish is perfectly cooked by the heat released from the reed’s moisture. Enjoy the grilled goby with fresh herbs, banana blossoms, and a dipping sauce of salt, chili, and lime or your preferred condiment.

Linh Fish and Sesbania Flower Hotpot

When the Mekong Delta fields are adorned with golden sesbania flowers, it’s also the season when linh fish swim upstream with the floodwaters. Locals savor rustic yet delightful dishes made from linh fish, abundant in fields across Dong Thap, An Giang, and Can Tho. The linh fish hotpot, though humble, is a renowned specialty of the Mekong region. When in Can Tho, you must try this iconic dish. The hotpot features linh fish and sesbania flowers, served with water spinach, water mimosa, fresh rice noodles or steamed rice, and a bowl of pure fish sauce with chili.

Dried Shrimp Noodle Soup

Dried shrimp noodle soup is a favorite among visitors to Cai Rang Market in Can Tho. This dish resembles crab noodle soup but has a distinct sweetness from its broth, made with stir-fried dried shrimp and duck blood. A hearty bowl includes beef, crab paste, spring rolls, dried shrimp, blood cubes, pork cracklings, and fresh herbs. A side of fermented shrimp paste is essential to elevate the dish’s flavor.

Sour Sop Hotpot

The sour sop fruit, with its tangy and slightly astringent flavor, is used to create a hotpot with a refreshingly sour broth. This dish is a must-try specialty when visiting Can Tho. To achieve the best flavor, ripe sour sop is essential. The broth is simmered with fresh fish for a sweet aroma, complemented by pork bones and a touch of tamarind juice for acidity. Finely chopped herbs and sliced chili are added for a spicy kick. The hotpot ingredients vary seasonally and often include catfish like tra, basa, or snakehead fish, as well as soft-shell turtle and other local delicacies. When enjoyed, the hotpot offers a mild sourness, the richness of fish, and the sweetness of fresh herbs, creating an irresistible combination.

Goby Fish Hotpot

Goby fish is a common species in the Mekong Delta, prized for its tender, fatty, and nutritious meat. It’s used in various dishes, including hotpots and stews. The goby fish hotpot is particularly famous and often mentioned by visitors to the region. Like in other provinces such as Soc Trang, Ca Mau, and Ben Tre, Can Tho’s version of the hotpot features a distinct sweet-and-sour broth and tender, boneless fish. The hotpot consists of two main components: goby fish and aromatic herbs like banana blossoms, bitter herbs, bean sprouts, and split water spinach. Despite its simplicity, the dish is incredibly enticing.

Pandan Rice Cake

Pandan rice cake is a sweet, vibrant green dessert with the distinctive aroma of pandan leaves. It’s served with two types of sauce: coconut milk and caramelized sugar syrup, topped with crushed roasted peanuts. Each bite delivers a harmonious blend of flavors, making this humble yet sophisticated treat truly captivating. In Can Tho, you can find and enjoy pandan rice cake from street vendors.

Scorched Rice with Braised Pork

Scorched rice with braised pork is a traditional dish in Vietnam, particularly in Can Tho. Despite its simple appearance, the preparation is meticulous. The rice is spread thinly around a pan and toasted over low heat until it forms a crispy, golden crust. The perfect scorched rice is crispy but not too dry or soggy. It’s served with braised pork and boiled vegetables, creating a delightful combination.

Grilled Sticky Rice with Banana

For those with a sweet tooth, grilled sticky rice with banana is a must-try snack in Can Tho. This treat is widely available at local stalls and street vendors. The outer layer of sticky rice is chewy and golden, while the banana inside remains soft and sweet. It’s topped with roasted sesame, shredded coconut, and crushed peanuts. A drizzle of sweet, creamy coconut milk and chewy tapioca pearls completes this irresistible dessert.

Fermented Fish Noodle Soup

Fermented fish noodle soup is a renowned specialty of the Mekong Delta. The dish features rice noodles and a broth infused with the distinct aroma of fermented fish. Locals often enjoy it with water lily stems, shredded water spinach, bean sprouts, and bitter herbs. A steaming bowl of Can Tho’s fermented fish noodle soup, rich with the natural sweetness of seafood and a hint of chili spice, is a must-try when visiting the region.

Phong Dien Roast Pork with Vermicelli Noodles

Phong Dien District in Can Tho is famous for its specialty dish, “bánh hỏi mặt võng.” The vermicelli noodles are intricately shaped and served with grilled meat, spring rolls, roast pork, and topped with crushed peanuts and scallion oil. It’s typically enjoyed with fresh herbs or rice paper rolls, accompanied by a signature garlic-chili fish sauce that’s irresistibly addictive.

Fresh Spring Rolls

Fresh spring rolls are a beloved snack in Can Tho, often referred to as a “playful dish.” Like other regions, Can Tho’s version includes familiar ingredients such as boiled pork, shrimp, fresh herbs, cucumber, bean sprouts, mango, and chives. The soul of the dish lies in its dipping sauce, which can be a diluted garlic-chili fish sauce, a thick hoisin-peanut sauce, or fermented fish sauce, enhancing the rolls’ rich flavor. When visiting Can Tho, don’t miss the chance to enjoy these spring rolls at Ninh Kieu Wharf while taking in the scenic views of the Hau River, creating unforgettable memories.

Source: Mytour.vn

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Reference: Mytour.vn Travel Guide