"Tien River Style" - the rustic and simple culinary beauty of the Delta people.
Ben Tre - the fragrant taste of coconut land
Ben Tre treats diners with 5 dishes: Ben Tre spring rolls, Tet cake, coconut-roasted silver shrimp, My Long noodles and Giong Luong coconut cake.
Each dish is special not only in flavor but also in the use of unique local ingredients and skillful preparation.
Ben Tre's banh tet is characterized by sticky rice often mixed with coconut milk. Besides savory banh tet with green bean and pork filling, there is also sweet banh tet with banana, red bean, or black bean filling.
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The interesting thing about the word "Banh Tet" when cut into slices is that it will have the words "Phuc", "Loc", "Tho", "Phuc" in the middle like wishes expressing the intention and ingenuity of the person wrapping the cake.
My Long noodle soup features ham, served with soft pate, liver and spare ribs.
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If you have ever enjoyed My Tho or Sa Dec noodles, the "famous towns" of the Southern region, you must definitely try My Long noodles to absorb the essence and generosity that the people of the coconut land put into this dish. To create a special flavor for the dish, pork will be ground and mixed with intestines, tendons or pig ears to create a delicious patty, with a crispy and fatty taste from the pig ears or intestines. The dish is also served with eye-catching red tiger prawns.
Talking about coconut land, we cannot help but mention Giong Luong coconut cake.
Giong Luong is famous for its traditional coconut cake making for nearly a hundred years. The main ingredient is fragrant sticky rice wrapped in young shoots of water coconut leaves, then cooked for 5-6 hours. This rustic gift has now become a specialty that has spread far and wide throughout the region.
Vinh Long - intoxicated by the rustic cuisine of the Tien River region
To enrich the "Tien River Flavor", Vinh Long introduces 4 rustic delicacies including tofu skin with salt and chili, grilled goby fish in reed tubes, Vinh Long chicken porridge and Vinh Xuong pia cake.
It can be said that grilled goby fish in reed tubes is the dish that best represents the rustic nature of the cuisine of the Southwest region, carrying within it the culture and spirit of the local people.
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The goby fish is cleaned, marinated with salt and chili, then rolled into a reed tube. The natural aroma of the reed tube blends with the aroma of the fish grilled on a charcoal stove, creating an irresistible attraction, captivating diners.
Familiar yet strange, that is Vinh Long chicken porridge with a very unique flavor, unmistakable.
The chicken part is selected from the firm chicken leg, boiled and shredded, mixed with spices such as salt, pepper, lemon, chili, shallots, Vietnamese coriander and thinly sliced banana tree. The porridge is cooked from whole grain rice, adding a little sticky rice to create a light consistency, adding chicken blood, onion heads and pepper. This porridge will not use fried onions or cilantro to retain the characteristic aroma of Malabar spinach, which is the soul of the dish.
Coming to Vinh Long without enjoying Vinh Xuong Pia cake is a real mistake. A famous gift, originating from the Chinese's strange "skinned cake", meets the Mekong Delta with its abundant native tropical fruits and becomes more fascinating than ever.
Filled with green beans, taro, durian, and mixed fatty, sweet, and fragrant ingredients. The distant pia cake has been Vietnamized, becoming a natural part of the lives of the Chinese and Vietnamese people in the West after hundreds of years of living and doing business together along the Mekong River.
Tien Giang - the mark of delicious dishes 'for the king' and more
Possessing the beauty of a fertile land, where many famous specialties were chosen to be offered to the Nguyen Dynasty since the 19th century, Tien Giang has still preserved delicious dishes "for the king", contributing to enriching the culinary culture of the Tien River region.
A fragrant cake with a strong Western flavor - Cho Giong rice cake, has been passed down since the time of Vietnamese people's land reclamation and settlement in the 17th century in this land.
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The flavor of the cake is a blend of the fragrant sticky taste of rice flour, the sweetness of shrimp, bean sprouts, and the fragrant nutty taste of peanuts like a perfect gift from the fields and rivers and the skillful hands of people.
Once a royal dish during the reign of King Tu Duc, Go Cong's Nham was a high-class dish that only the wealthy people of the past knew. Salad mixed with crab meat is called "Nham" by Go Cong people.
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The secret of this dish lies in the combination and harmony of flavors between seafood, meat, vegetables and spices. When choosing crabs to make the salad, you must choose female crabs because they have bright red roe like lipstick. The salad cannot lack fish mint leaves, a little sourness from star fruit, and a little astringency from banana seeds. The most quintessential part of the dish is the crab roe, which is fried with garlic, and a little red vinegar, stirred evenly over a low heat. When the smell is released, you know the roe is cooked, gently sprinkle it evenly over the plate of vegetables.
The series of events honoring Homeland Flavors cuisine organized by Man Moi restaurant is a collaboration with prestigious Vietnamese culinary experts, cultural researchers and local culinary artisans, to organize cultural discussions, cooking demonstrations, and culinary tastings... to honor and promote typical dishes from 63 regions of Vietnam, introducing the beauty of local culture through cuisine throughout the regions of Vietnam.
Source: https://thanhnien.vn/thoi-trang-tre/phong-vi-song-tien-chuyen-dien-da-am-thuc-thi-vi-ve-mien-tay-185241209155008208.htm
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