Top 4 specialties of Tien Giang not to be missed

My Tho noodles

Besides Sa Dec and Nam Vang noodles, My Tho noodles are a famous specialty in the Southern region. When coming to Tien Giang, tourists can hardly miss this dish.

The noodles are small, dry, chewy, crispy, and slightly sour, made from Go Cat rice in My Phong commune, My Tho city. The broth of My Tho noodles is sweet, fragrant, and rich. The most delicious pot of broth must have marrow bones, dried squid, dried shrimp, white radish, and some other ingredients. This dish also has sliced meat, minced meat, liver, shrimp, etc., along with bean sprouts, lettuce, celery, fried onions, lemon, chili, pepper, and satay.

When customers order, the chef will blanch the noodles in boiling water. The chef is skillful so that the noodles are not too soft or too mushy, which will not be delicious. When serving the noodles in a bowl, they add a little pork rind, fried onions, soy sauce and mix well. This method makes the noodles clear, shiny and eye-catching. A bowl of My Tho style noodles often has a lot of minced meat added.

Photo: Hoang Bui

There are two ways to enjoy My Tho noodles: dry or wet. If you eat dry noodles (without broth), the seller will scoop the broth into a separate bowl, with meat, liver, shrimp, onions, and pepper inside... The noodles will be mixed with a little soy sauce, vinegar, and sugar to make it harmonious.

For noodle soup, the seller will arrange sliced pork, liver, intestines, shrimp, squid, quail eggs... on top of the noodles, then pour the broth in.

Each bowl of noodles costs between 30,000 and 40,000 VND.

Old vermicelli salad

Bun goi da is a rather interesting specialty to enjoy when tourists come to the West. According to the locals, this dish originated from spring rolls. Ingredients such as vermicelli, shrimp, prawns, boiled meat, raw vegetables instead of rolling, are varied by putting everything in a bowl. Westerners enjoy the dish by and like rice. Due to the pronunciation of "and" as "da", from there, bun goi da was born.

Photo: vanhkhuyenleyoutube/ annie_vnkitchen

The broth has the sour taste of tamarind and the characteristic smell of bean paste. The vermicelli salad is served with familiar vegetables such as bean sprouts, banana blossom and a few cinnamon sticks. Peanuts are added in moderation to make the dish more fatty.

Price cake (patch)

Banh gia is a dish that has appeared since ancient times in Tien Giang in particular and the West in general, but is not known to many tourists like banh xeo.

The main ingredient of the dish is bean sprouts. The long, plump white bean sprouts will make the cake more crispy and not make diners feel full. Some places also call the bean sprouts cake “banh vat” because it is believed that when fried, the cake is contained in ladles.

The dough is made from rice flour, soybean flour and wheat flour mixed into a thick mixture, add a little salt and mix well. If the ratio of wheat flour is high, the cake will be crispy, but if there is a lot of rice flour, the cake will be very soft. The filling is made from silver shrimp, pork liver, minced lean meat and bean sprouts. The meat and shrimp are marinated with garlic, salt and MSG.

Photo: Cooky TV

To fry the bean sprouts, you need a frying ladle. Put raw bean sprouts, pork liver, shrimp, meat and a few roasted peanuts into the ladle, then scoop the batter to cover these ingredients. Dip the ladle into the boiling oil until the cake sticks together, then slowly pull the cake out.

Banh gia is usually eaten with vermicelli, rice rolls or sticky rice with raw vegetables and sweet and sour fish sauce mixed with garlic and chili.

Go Cong shrimp paste

Go Cong shrimp paste specialty (Tien Giang) is known by many people, and is also a popular gift specialty when tourists come to this province.

Go Cong shrimp paste used to be a royal dish during the Nguyen Dynasty, made from three main ingredients: fresh shrimp, garlic and chili. The shrimp used in this sauce is silver shrimp, caught in the Tien River. When silver shrimp is hard to find, the sauce maker mixes in silver shrimp and turmeric.

Shrimps are selected with uniform size, heads are cut off, washed and drained. Shrimps are mixed with a mixture of garlic, chili, salt, sugar, sprinkled with a little white wine, then stirred continuously, gently squeezed to let the spices penetrate the shrimp. After that, people pound this mixture and grind it. Currently, large-scale production facilities will use blenders.

After grinding, the maker uses a sieve to separate the liquid from the coarse matter. The filtered puree flows down, while the remaining solids remain on the tray. This rubbing and filtering action explains why it is called shrimp paste.

Shrimp paste, when stored properly, can be kept for many months without spoiling. This type of fish sauce has a mild flavor, not as strong as many other types of fish sauce.

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