5 Best Dishes in Mekong Delta

Apart from the beautiful environment, authentic local experiences, and engaging culture, the region's wonderful and totally unique cuisine is certainly worth exploring throughout your trip through the delta. A selection of exquisite foods are listed below as some of the most delectable specialties you should eat at least once while visiting this cultural hotspot. Let's indulge in the following 5 best local dishes of the Mekong Delta region:

 

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1. Hu Tieu My Tho-symbolic cuisine of the Mekong Delta

A trip to the Mekong Delta wouldn't be complete without sampling Hu Tieu My Tho, one of the region's signature dishes.

Hu Tieu is a sort of noodle that can be prepared in a variety of ways depending on the locale. My Tho is the place to go if you want an authentic bowl of Hu Tieu.

Hu Tieu My Tho, unlike Hu Tieu in other locations, is cooked using locally manufactured rice noodles, fresh shrimp, stir-fried ground pork, and minced garlic, giving it a distinct flavor. Its delicious broth will astound you from the first bite.

 

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2. Lau Mam (fermented fish hotpot)

The specialty of the Southwest region is Lau Mam. Salted fish (mud carp and snakeskin gourami fish) are cooked in a hot pot with coconut water or bone broth. Many ingredients are added to the hot pot for unlimited variety and perfection, including a dozen freshwater fish such as ca linh, ca sac, anchovy, eel, squid, and shrimp, as well as a range of regional vegetables.

The sweetness of fresh vegetables combined with the aromas of fish sauce, fish, squid, eel, and lemons creates a memorable culinary experience.

 

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3. Ca Tai Tuong Chien Xu (Fried Elephant Ear Fish)

Ca tai tuong chien xu (fried elephant ear fish) is a typical Vietnamese dish with origins in the Mekong Delta. The dish's strange name comes from the fact that its major component is a type of fish that looks like elephant ears and is only found in Vinh Long province.

 

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4. Ba Khia (Sesarma)

Ba Khia is a small, dark freshwater crab that can be found near the coasts of Soc Trang, Bac Lieu, and Ca Mau provinces in salinity-infested forests. They have three stripes on their backs, two brown-red pincers, a somewhat red belly, and eight legs with soft fur at the tips, similar to Cua Dong (field crabs).

 

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5. Ca Loc Nuong Trui (Grilled snakehead fish)

Ca loc nuong trui (grilled snakehead fish) is a classic Vietnamese meal made with grilled snakehead fish and is a Mekong Delta delicacy. Snakehead fish, basil, bananas, mangos, cucumbers, carrots, and green onions are used in this recipe.

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