Famous Rach Gia specialties, delicious to the point of forgetting the way home

Rach Gia fish noodle soup

When visiting Rach Gia, you must first try the famous fish noodle soup. This Kien Giang specialty is made from steamed snakehead fish, not fried fish like in the North. The fish meat therefore retains its natural sweetness and aromatic toughness.

The broth is seasoned with many spices, giving it a rich, sour and refreshing taste. Rach Gia fish noodles also add some shrimp, bean sprouts, raw vegetables, banana blossom,... and serve with a bowl of Phu Quoc fish sauce.

Rich hot pot with lemongrass and turmeric with shark

Swordfish is a type of swordfish that is difficult to catch. Its meat is firm, sweet, and nutritious, so it is more expensive than other common sea fish. There are many ways to prepare this fish, but the best is still sour soup or hotpot with lemongrass and turmeric.

The hot pot dish will include shark slices cut into pieces, adding some fresh bamboo shoots, tomatoes, minced ginger and lemongrass, mint, pineapple, okra, etc. When the hot pot is turned on and boils, it will give off a fragrant aroma from ginger and lemongrass. When eaten with fish sauce, it will increase the richness.

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Ca xiu is also called bean sprout because its tentacles look like bean sprouts. This is a common seafood that lives in brackish water. Sometimes they are scary because of their insect-like appearance, making many tourists want to "faint" when the dish is served. However, just once enjoying the chewy and crispy texture of Ca Xiu meat, you will never forget it.

Bun Ken

Bun Ken is prepared in a sophisticated and unique way, with a broth made from snakehead fish. Part of the fish meat is crushed into the broth. The other part is stir-fried with onions, garlic, cinnamon, cloves, curry, and coconut milk. Visitors are not only impressed by the aroma but also remember this special rich and fatty taste forever.

Sticky rice

Although Xoi Xiem is a Rach Gia specialty, it originated from Thailand. The recipe for making Xoi Xiem was passed down to Rach Gia since the 50s of the last century. To have a delicious batch of sticky rice, the cook must choose the best types of sticky rice, soak the sticky rice for about 4 hours, drain the water with a cheesecloth and continue to steam.

When cooked, the sticky rice is also mixed with the fragrant scent of pandan leaves. Visitors can choose sweet sticky rice with palm sugar, coconut, mango, durian or savory sticky rice with braised eggs.

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