Buzz
With its intricate network of canals and fertile alluvial soil, the Southwest region is rich in natural bounty. What should you eat during your Western region trip? Let Mytour guide you through the culinary delights in the following article!
Fermented Fish Hotpot
What to eat in the Western region? Don’t miss the famous fermented fish hotpot, a signature dish of the riverine cuisine. This hotpot is made from fermented fish like cá linh and cá sặc, offering a rich, savory broth infused with lemongrass, chili, and a blend of spices. The accompanying ingredients are diverse, ranging from seafood to pork and beef. It’s typically served with water lily, water spinach, bitter herbs, okra, banana blossoms, and more.
Thác Lác Fish Hotpot
The Thác Lác fish hotpot is a simple yet delicious and refreshing dish. Made with fresh fish, this hotpot stands out with the slightly bitter and refreshing taste of bitter melon. The light, aromatic broth makes it a perfect meal to enjoy with family during gatherings.
Bánh xèo
The batter for bánh xèo is made from rice flour mixed with coconut milk, giving it a subtle sweetness. The filling typically includes shrimp, pork, and bean sprouts. Western-style bánh xèo is often large and thin, with a crispy edge. It’s served with a variety of fresh herbs like fish mint, lettuce, and aromatic greens, accompanied by a sweet and sour fish sauce dip.
Bánh cống
Bánh cống is a popular snack in the Western region. Made from rice flour and peeled mung bean flour, it has a vibrant yellow color. The filling consists of minced pork mixed with cassava and whole mung beans. A whole shrimp is placed on top, making it visually appealing. It’s served with cabbage, Vietnamese coriander, lettuce, fish mint, and a sweet and sour fish sauce.
Goby Fish Hotpot
Goby fish, a small freshwater fish with a long body and silvery skin, is the star of this hotpot. The broth is made from fish bones and heads, enhanced with tomatoes, pineapple, lemongrass, and chili. It’s typically enjoyed with fresh rice noodles or rice, alongside a variety of fresh herbs like water spinach, water lily, bitter herbs, perilla, and sesbania flowers.
Cơm cháy kho quẹt
Cơm cháy kho quẹt combines crispy rice crust with a rich, savory dipping sauce. The sauce is made from pork fat, fish sauce, sugar, garlic, and chili, creating a rustic and flavorful taste. This dish is often served with a side of boiled vegetables, making it a delightful choice. If you’re wondering what to eat in the Western region, don’t miss this exceptional dish.
Vịt nấu chao
Vịt nấu chao is considered a culinary icon of the Western region. The duck, preferably Muscovy, is marinated to perfection, releasing an irresistible aroma and unforgettable flavor. The fermented bean curd (chao) must be of high quality to enhance the dish’s rich taste. It’s typically served with a variety of fresh herbs, adding a refreshing balance to the meal.
Cá lóc nướng trui
Cá lóc nướng trui stands out for its delicious flavor and simple preparation. The char-grilling process gives the fish a slightly burnt skin while keeping the inside tender and naturally sweet. It’s best enjoyed with fresh herbs and a sweet and sour fish sauce, perfectly blending sour, spicy, salty, and sweet flavors.
Ốc nướng tiêu xanh
Ốc nướng tiêu xanh is a delightful combination of grilled snails and the aromatic spiciness of green pepper. After cleaning, the snails are marinated with finely chopped green pepper, garlic, and chili. They are then arranged on a grill and cooked over charcoal until the shells are slightly charred. This dish is best enjoyed hot with a flavorful dipping sauce.
Khô nhái
Khô nhái is a staple in the Western region’s cuisine. This dish can be prepared in various ways, such as grilled, crispy fried, fried with garlic butter, or cooked with fish sauce. Each variation offers a unique twist on this traditional delicacy.
Hủ tiếu
Hủ tiếu in the Western region is made from rice flour, giving it a slight chewiness. The broth, simmered from pork bones, is naturally sweet and clear. A complete bowl includes pork, pork sausage, and bones, served with bean sprouts and garlic chives. It can also be enhanced with pork offal, quail eggs, or even duck meat for added variety and appeal.
Đuông dừa
Đuông dừa is a unique and distinctive delicacy of the Southwest region. These coconut worms, found in coconut trunks, have a rich, buttery flavor. They can be eaten raw with fish sauce or prepared in various ways, such as crispy fried, roasted, or grilled. This dish is a bold challenge for first-time tasters.
Dừa sáp
Dừa sáp, or waxy coconut, has a soft, jelly-like flesh that can be easily scooped out. It offers a sweet, creamy taste and is packed with natural sweetness and nutritional value. Considered one of the finest coconut varieties, it can be eaten directly or used in various dishes and drinks, such as coconut ice cream or smoothies.
Bò Bảy Núi
Bò Bảy Núi is a breed of cattle from An Giang, known for its flavorful meat. It’s used in a variety of dishes, including boiled beef offal with bánh hỏi, beef porridge, beef stew with bread, beef stir-fried with lá giang, beef lúc lắc, and beef steak. Each dish highlights the distinct taste of this mountain-raised beef.
Lẩu bần
What to eat in the Western region? Lẩu bần, though unfamiliar to city dwellers, is a delightful choice. This hotpot features the bần fruit as its main ingredient, which grows wild or is cultivated in coastal mangrove forests. A good hotpot uses ripe bần, as unripe ones can be bitter. The broth is simmered with fresh fish for a sweet, aromatic flavor, enhanced with finely chopped herbs and sliced chili. Ingredients vary by season, often including catfish like cá tra, cá ba sa, cá ngát, or cá điêu hồng.
Lẩu cá linh bông điên điển
Cá linh paired with bông điên điển creates a perfect harmony in this dish. The combination of these two ingredients brings out the full flavor. The hotpot is further enriched with cilantro, minced garlic, fish sauce, coconut water, cooking oil, and seasonings like sugar, MSG, chili, and pepper.
Ba khía
Ba khía, a saltwater crab found in brackish waters near river mouths, is used in various dishes like crispy fried, tamarind-glazed, boiled in coconut water, or as a salad. The most notable preparation is fermented ba khía, which has a deep brown color. To make this, the crabs are mixed with crushed garlic, chili, sugar, lime, and Vietnamese coriander for a fragrant and flavorful result.
Bún cá
To truly savor the best bún cá, one must visit Châu Đốc in An Giang. This dish is light and not overly greasy. The bowl features the delicate sweetness of tender snakehead fish, marinated with turmeric and lemongrass for a golden, aromatic flavor. The broth gains its richness from dried shrimp and is carefully crafted with specialty fish sauces. It’s served with shredded banana blossom, water spinach, bean sprouts, and sesbania flowers.
Cháo cá lóc rau đắng
Cháo cá lóc rau đắng is a simple yet satisfying dish. The key lies in using high-quality rice and fresh snakehead fish. Bitter herbs are added last, complementing the fish slices. A steaming bowl of this porridge, with its unique bitter notes, is a must-try. If you’re unsure what to eat in the Western region, this dish deserves a spot on your list.
Theo Mytour.vn
***
Reference: Travel guide from Mytour.vn
Mytour.vnDecember 27, 2024
