Regarding Soc Trang tourism , you are not only amazed by the beauty of nature, unique architectural works, cultural festivals with bold intersection of the Kinh – Hoa – Khme ethnic groups, but also be disturbed. by this local culinary essence.
Noodles with pepper
If you have the opportunity to travel to Soc Trang , you will have the opportunity to enjoy traditional dishes with bold cultural identity here such as noodle soup, rice noodles, old salad vermicelli .. In which, special dishes Most of the Soc Trang vermicelli dishes is pepper vermicelli. Bun with pepper, the dish is simple but has a very special taste. The reason why this dish is so named is because its broth is cooked from hot peppers.
The warm taste of pepper eaten in cold weather or rainy days is nothing better
The broth is simmered from pork bones, fresh coconut water, so the broth has a natural sweet taste. Pork sausage or corn meat is the main topping ingredient used to accompany this vermicelli. Pork rolls are cut into small slices, cooked, so when eaten, they are soft and creamy, not too chewy. Corn meat is cut into thin slices, tough and firm. In addition to meat, people also use duck to create this noodle dish.
A full bowl of vermicelli with pepper will include blanched prices, fresh vermicelli, aromatic basil, purple onion, corn meat, pork rolls, just that much is enough for people to feel delicious and eye-catching. The warm taste of pepper eaten in cold weather or rainy days is nothing better.
Coconut leaf roll cake
Every season when the rice is ripe, seasonal rice is usually soaked by the people of Soc Trang to soften it, then grind it into flour and then dry it. Then take the apricot leaves and the jackfruit leaves to wash them thoroughly, put them in the mortar to crush, squeeze the water, and remove the body. Take the water obtained from the apricot leaves with sugar water to dissolve the dry flour, until the dough is soft, pliable and can be molded.
Fresh coconut leaves are stripped of the leaves of the leaves, cut off the head and tail to be neat and beautiful, using the pre-kneaded dough and shaping the leaves that have been dropped alive. After preparing the cake mold, the person will steam the cake in a large pot of water, the heat of the water will make the cake cook gradually. When cooked, drain the water and remove the cake from the leaves.
Fresh coconut leaves are stripped of the living part of the leaves, cut off the head and tail to be neat and beautiful, using the pre-kneaded dough and shaping the leaves.
The seasoning used with this cake is coconut milk. Dried coconut is grated to get the rice and squeezed the juice, north hot pan and mixed with flour, sugar, salt to increase the sweetness and richness of the broth. When eating, people will put the cake into a plate and fill with coconut milk, sprinkle with roasted peanuts. The taste of apricot leaves mixed with flour, the dough is molded on the fresh water coconut leaves, forming a charming and attractive cake of the countryside.
Num braces
The meaning of the name Num Nieng Noc, ie her Noc’s cake leaves – the name of the creator of this cake. The cake originated from Cambodia, to make this cake, people took the rice ball, washed it and soaked overnight, then ground it into a flour and poured water after it to make a paste, then yellowed the dough Turmeric or Gac juice if you want to create a red color. It is made up of pure green beans mixed with palm sugar and coconut milk.
The meaning of the name Num Nieng Noc, ie the cake leaves of Noc Noc
When the dough is prepared, it is put on a pan that has been spread with a layer of fat. When the fat is boiling, dip the dough and stir until it’s crispy, then shape it into a square, place the green bean paste in the middle and continue frying until it is golden, then drop and let the fat drain. Although the Khmer’s numeral braces are quite simple, it clearly reflects the culinary cultural characteristics of this ethnic community. Therefore, exploring the West , especially Soc Trang tourism, remember not to ignore the dish that hears the name stimulates this curiosity enough.
Cotton fish star Island Dung
Star goby is a specialty in Cu Lao Dung (Soc Trang). Goby is a type of fish with green spots, fish skin dotted with tiny white dots. Star goby meat is red and firm, so it is delicious and is loved by many diners when traveling to Soc Trang . Star goby is often used to cook fish with pepper or as dried warehouse, locally also known as “mink”. The delicious weasel goby is thanks to the liver of the fish as large as the belly. It is the bitter taste of fish liver plus the aromatic aroma of garden vegetables that create an unforgettable aftertaste of this dish.
Star goby is often used to cook fish with pepper or dry storage
Star goby wants to eat well, must be cleaned and marinated through fish sauce, monosodium glutamate, colored water, spices, chili … marinated in advance of fish for about 1 hour and then start to cook oil and store until the water is thick continue sprinkle with spicy pepper. The viscous goby is often eaten with boiled vegetables and cucumbers.
Many people can not stand the fishy smell of goby fish often choose to store lemongrass and chilli so that thanks to the smell of lemongrass, it can repel the fishy smell of the starfish, the pungent taste of chili and the fragrant lemongrass to eat with the soup of herbs or vegetables. Mum is all delicious.