Handicraft Tours
The name Chu Dau literally means "wharf". Chu Dau village in the northern...
Bat Trang, a small village in the north of Vietnam, is about 13 kilometers...
Van Phuc Silk Village is situated on the banks of Nhue Thi River, Nguyen...
Dong Ky, a traditional wood carving...
Dong Ho village, formally called Mai village,...
Located 35 km from central Hanoi, the southwest, the village of Phu Vinh...
The traditional Ha Thai lacquer village lies on the old highway 1A, it is...
When you visit the Mekong Delta, you will not only be able to discover its beauty and numerous interesting things to do, but you will also be able to sample the native cuisine. Ba Khia is a Mekong Delta specialty and one of the most well-known dishes to sample.
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).
Ba Khia's season begins in July and ends in August. This form of Ba Khia eats black fall fruit sauce, so it has lipstick bricks, aromatic meat, and only three other ways to make more. Ba Khia meals are widely available in local restaurants. Ba Khia is prepared in a variety of ways, including salads, salt-fried Ba Khia, and salted crab blended with chile, garlic, refined sugar, lemon juice, and Vietnamese mint.
After capturing Ba Khia, I immediately washed and salted it. Salt permeability can be consumed for 5 to 7 days and nights. The next ingredient is salt, or Ba Khia, which should not be excessively salty or too light. So, if the meat tastes like gasoline, or if the flesh colors are too weak for your stomach, you'll lose hunger.
In addition, lemongrass sauce is used to cook Ba Khia. The sauce is made with minced lemongrass, fresh rice, and a fiery tiny pepper to produce and add a bit more seasoning to taste. Ba Khia will have a pungent aroma as well as sweet, salty, and sour flavors that are typical of regional Mekong cuisine. The rustic feel of Ba Khia is reinforced in particular by the interior decorating of local eateries, which includes bamboo table sets and food booths, as well as bamboo goods such as bamboo fish traps and bamboo vegetable baskets.
Oysters are a popular seafood in Halong. Oysters reside on the sands of the beach, in a quagmire beside the sea. The hard-shelled oyster has a milky bowel and is a...
Snakehead fish ( ca trau or ca chuoi ) in southern Vietnam have thick skin and chewy meat, while in Vo Canh-Nha Trang, snakehead fish are known for their soft meat...
It is the complex and diversified culinary talents that have contributed to Hanoi chicken pho's being a dish that captivates diners all over the world. Because Vietnam is...
Sitting at a corner of Ta Hien street to sip on a cup of fresh beer ( bia hoi ) and chat with friends is the best way to mingle with daily life in Hanoi and enjoy the...
If you don't try this type of noodle soup while in Nha Trang, your trip will be incomplete. Although not everyone enjoys jellyfish, it is one of Nha Trang's...
Bánh canh, with its clear, sumptuous pork stock and a wonderful mix of textures, is one of the purest, simplest Vietnamese soups. A bowl of Banh Canh with chewy...
Halong is known for its range of fresh and delectable seafood specialties including as crabs, prawns, and specially snails, and is favored by Mother Nature as an absolutely...
Canh Chua ( sweet and sour tamarind soup ) is a traditional Vietnamese soup from the Mekong Delta region. It's distinguished by its three distinct flavors:...
One of the most traditional dishes of H'Mong tribe in Sapa is Men Men. It's made from local corn and is both bendable and fragrant.
Pop rice is a typical puffed rice dessert from the Mekong Delta region of Vietnam. A decades-old process is used to make this crunchy puffed rice. Rice grains with their...
From: Contact
