It will be difficult to ask what typical An Giang cuisine is because this southwestern region is the convergence of many different cultures. As the home of many Chinese, Cham, Cambodian communities … An Giang cuisine is influenced by the culture of the ethnic groups living in this land, giving diners delicious An Giang dishes that are hard to deny. from
Chicken burning O Thum
Chicken is not too strange, and in the map of Vietnamese cuisine, this familiar ingredient creates countless delicious dishes. However, to eat and feel each piece of chicken is fragrant, sweet, chewy, sure meat, O Thum chicken is one of them. This is a dish originating from Cambodia and to be able to enjoy this delicious An Gian g, diners have to really be patient, because you have to wait 40 minutes or even more. O Thum-burning chicken, when moving on the tray, has a very attractive yellow color. Biting each piece of chicken, you will feel the sweetness of the meat, the smell of lemongrass, leaves mixed with special spices, the more stimulating you eat. O Thum burning chicken is often served with banana corn salad or just a cup of salt and lemon chili is enough for diners to have a delicious and eye-catching meal.
Biting each piece of chicken, you will feel the sweetness of the meat, the smell of lemongrass, wisteria mixed with special spices.
Xoi Siam
Sticky rice is a traditional Cambodian dish in An Giang. Sticky rice has a sweet and fatty taste of coconut combined with durian and green beans. This is a unique dish bearing bold cultural features between Vietnam – Cambodia.
Sticky rice is a unique dish bearing bold cultural crossovers between Vietnam and Cambodia
Sticky rice is composed of green beans, sticky rice, chicken eggs, and coconut water. To increase the special flavor of this sticky rice dish, some places also add durian to the sticky rice when eating. Sticky rice has a sweet, fatty taste, is an ideal dish for sweet lovers. To preserve the full flavor of sticky rice, An Giang people often use banana leaves or lotus leaves to wrap sticky rice, so sticky rice keeps its heat, when opening the package of sticky rice, diners will feel the aroma, cool thanks to it. Incubated in natural leaves.
Bun fish sauce – Chau Doc fish noodle soup
Referring to An Giang’s delicacy , excluding fish vermicelli and Chau Doc fish sauce, it is a big mistake. An Giang fish noodle soup has a characteristic turmeric yellow color that is both eye-catching and very nutritious. The main ingredient of fish vermicelli is snakehead fish, cooked with a bright yellow broth of turmeric, and served with raw vegetables and crazy cotton when eaten.
The main ingredient of fish vermicelli is snakehead fish, cooked with a bright yellow broth of turmeric
Talking about Chau Doc noodle soup is already too famous, because An Giang is the land of all kinds of fish sauce. Chau Doc fish sauce noodle is often cooked with a broth made from Linh fish or fish sauce. A bowl of noodle soup will gather all the “topping” ingredients such as roasted pork, fish ball, shrimp, squid, fish, octopus … vegetables served with noodles are also very rich, in which two vegetables cannot The main lack is bitter vegetables and lilies. In addition, to enhance the special taste of this vermicelli, we often prepare a cup of tamarind sauce, the sour taste of the tamarind fish sauce blends with the mild salty taste of the fish sauce, making the bowl of vermicelli more attractive than ever. Having eaten is not wanting to stop.
Bun the trumpet
Bun bup is not a typical dish in An Giang, because people often refer to this noodle dish as a specialty of Phu Quoc – Kien Giang. However, for many people, An Giang’s vermicelli has its own unique taste and is easier to eat than Phu Quoc. The special feature of this vermicelli dish, first of all, is the broth, the vermicelli broth is the combination of the sweet taste of fish and the fat of coconut milk. The fish chosen for cooking broth is snakehead fish, firm meat, sweet water, when eaten is not bad. Although it is not the “hometown” of vermicelli, the dish, through the skillful hands of the chef of Ba pagoda, has a very different and unique taste. Vermicelli outside served with raw vegetables, some places also served with bread, waking.
Noodle broth is a combination of the sweetness of the fish and the fat of coconut milk
Goby hotpot
Goby hotpot is a rustic, casual dish of Westerners. The goby fish cooked in hot pot must be fresh fish, struggling in the water. The hot pot broth is also quite simple, mainly with jiang leaves, fat tart and seasoning to taste, just as much as it is enough to “consume” every time you enjoy it. The hotpot has a sour taste of the giang leaves, the sweet taste of fresh goby fish, when eaten with fresh vegetables, the feeling of this An Giang dish can only be said to be “deliciously burning”.
The hotpot has a sweet and sour taste of giang leaves, and the sweet taste of fresh goby fish
Grilled banana
Grilled banana is a familiar street food not only in An Giang but also in many provinces in the southwestern region. This is a dish associated with many people’s childhood. To tourism in An Giang , you will easily encounter hawkers stalls or carts selling grilled bananas appear everywhere, from the big city alley. Grilled bananas must be just ripe bananas, not too soft, but still tough and firm. When baked, the bananas will be sliced along and filled with fragrant onion oil. The sweetness of the banana mixed with the salty taste of the administrative fat is the unique feature of this street food.
Grilled bananas must be just over ripe, not too soft, but still tough and firm