Dong Thap tourism attracts many tourists because it has all kinds of exotic dishes typical of the West of the river such as grilled snakehead fish, water lily fish sauce, crazy fish hot pot or unique dishes associated with the familiar places of Dong Thap such as Lai Vung spring rolls, Sa Dec noodle soup, rats, and snake … Is your Dong Thap dining journey missing a must-try list? Do not miss these specialties.
Grilled snakehead fish
Grilled snakehead fish is a popular dish that many tourists love when traveling to Dong Thap . This delicious fresh dish fully brings together the flavors of the Southern River region. Freshly caught snakehead fish are cleaned and then grilled so that the fish is cooked evenly and does not burn. The fish is cooked hot, fragrant, then taken out of the kitchen and then cut into half, sprinkled on a little roasted peanuts, and sprinkled with a little onion fat, it is a delicious dish “forget melancholy”.
Grilled snakehead fish rolled up Dong Thap young lotus leaf.
Grilled snakehead fish is even more delicious when eaten with young lotus leaves – also a typical product in Dong Thap tourist land . Young lotus leaves are still dewy, rolled tightly, fresh. When enjoying, diners use lotus leaves to roll herbs, cucumber, star fruit, bean sprouts, fresh vermicelli, snakehead fish and dipping with tamarind sauce.
Cotton gun sauce warehouse
In Dong Thap in particular and the West in general, when flood season comes, lilies grow white in the field. The body of the gun tasted crunchy, chewed it up and heard it softly. Lilies are even more delicious when eaten with fish sauce. Fish sauce must be made from copper fish sauce made by yourself or bought from Chau Doc – An Giang fish origin. The spicy taste of lemongrass and chili mingles with the characteristic fish sauce in the hotpot with bacon, eggplant, shrimp, … blending together to create an extremely delicious hotpot.
Cotton lilies fish sauce warehouse – typical and popular folk dishes in Dong Thap.
Classic flexible fish hotpot
The classic Ganoderma fish hotpot is a delicious dish of the western river region and is always on the list of must-try dishes of tourists when traveling to Dong Thap .
Fish hotpot classic crazy – delicious dish in the floating season
The best time is in the annual floating water season (from September to November). At this time, the fish is not too big, the bones are not hard and the belly of the fish has fat so it is very fatty. When referring to spirit fish, people think again of the crazy flower – the flower associated with the flooding season is bright yellow, overflowing in swamps, rivers, fields or along the dike slopes.
Spirit fish when put in the hot pot is still whole, put down with the crazy flower just picked down so it’s very fresh. When eating, visitors will feel the meat and fish meat soft, fatty, very sweet; The flower is crispy and sweet, and has a slightly strange taste. In addition to the two main ingredients, the fish and the crazy cotton, this hot pot is also eaten with many other popular vegetables such as water lilies, cilantro, and light vegetables …
Sa Dec noodle soup
Noodles is a popular dish for many people in the South. However, the dish that appeals to many diners, with bold flavors of the countryside, must mention Sa Dec noodle soup. The noodle cake is made from rice flour, with milky white color, large stalks, soft fibers, moderate toughness and not friable.
Hu Tieu Sa Dec is famous in the West.
A bowl of delicious Sa Dec tofu must have a clear soup, a strand of Dong Thap’s signature white noodles, a few pieces of meat, heart, liver, pork heart, sometimes shrimp, minced meat, accompanied by chives, lettuce, onion, lemon chili, … with a complex aroma.
Nem Lai Vung
If lotus is the symbol of Dong Thap tourism , Lai Vung spring roll is the specialty of this land. Nem Lai Vung has a blend of three main flavors: sour, spicy, sweet and eye-catching. When the finished product, Nem Lai Vung, must undergo meticulous processing.
The red spring meat is bright pink thanks to the leaves of the leaves and the peppers.
The taste of spring rolls is sweet and sour thanks to the spice. And a characteristic aroma of spring rolls, crunchy crunchy mixed skin meat. Nem can be kept for a week, eaten without chili sauce or served with vermicelli with herbs.
Mouse to spin
Roasted mouse is one of the best ways to cook hamster in the West, this dish is made quite simply. Anyone who travels to Dong Thap during floating water season must eat a piece of roasted mouse meat without any effort.
Roasted rats are fat in Dong Thap.
Snake hill
The floating water season in Dong Thap not only has crazy flowers, fish or water lilies, but also another famous specialty is cultivating snake. This is a dish that many people will not dare to eat at first because it is a bit ‘horror’. Dong Thap low-lying land has many types of snakes such as cobra, elephant serpent, onion snake to water lily, water snake, … but to make a dish, people often choose water lily and water snake for processing.
Snake hill is a special delicacy, as it is only in the flooding season.
Snakes come back, collect or pour hot water to flake off the scales, pull out the intestines, wash the abdomen to drain, then skin. Minced snake meat, seasoning, pepper, monosodium glutamate. This material is then used to press into the snake skin until it is stretched round, then use a string to seal the ends or can be divided into segments. Finished snake-crab can be steamed, fried, grilled and served with raw vegetables, lettuce, perilla or classic cotton will be very delicious.