Coming to An Giang, not only that you will discover the beautiful terra with countless of sightseeing destinations such as Chau Doc Lady Pagoda (Ba Chau Đoc), Sam Mt, Cam (Forbidden) Mt, the magnificent Mt, but also the amazing cuisines of the Cham, Khmer, Chinese, and Vietnamese people. Countless wonderful dishes are awaiting you to come and enjoy in An Giang.
Chau Doc Lady pagoda
That’s why it will definitely a big miss if you ignore this destination in your list of places to go when making your best and most memorable tour to Vietnam.
1. Grilled naked snakehead
The grilled snakehead is one of the best dishes of the bucolic South’s cuisines. This is a dish which will make you forget how to say “no”. Using a stick to skewer the fish, you will need to grill the fish on the burning charcoal, not straw to have the best of it. Using straw is very difficult, and this technique requires expert hands to put in the right amount of straw.
Grilled naked snakehead
When smelling the burning fins, you will put the fish on banana leaves, use straw to clean the burning areas, cut the fish in half to see the white and tasty meat, remove the gut. The fish is also served with tamarind sauce, and herbs such as sand dunes, two ladies, silk, lotus, coriander, tamarind leaves. The best way to eat the fish is to roll it with rice paper, and dip in fish sauce to notice sweet and fat of the fish, the spicy of chili, and the bitterness of many types of herbs.
2. Danio dangila
During the flooding season in the Mekong Delta tours, usually from late August, the dangilas, after laying eggs in the Lake Sea, come down to Tien and Hau Rivers to find food. The locals have two famous dishes made of the fish: the fried floured dangila and the hot pot of dangila and sesban. The first dangila during the early of the flooding season is fat, soft, and you can even eat their bones. When cooking, you don’t have to remove the fins, just remove the guts, soak with salt water to remove the slimes and cook the fish.
Danio dangila sour soup
The best dish is dangila cooked with sour soup and eaten along with rice vermicelli. The sour soup is made of tamarind, herbs, cilantro, and basil. The fish, after cleaned and removed the guts, is put separate from the soup with the yellow sesban. When the soup is cooked, put the fish and the sesban into the soup together. The fish is soft combined with the crunchy sesban is a wonderful combination.
Beside from the sour soup and the braised with tamarind, the dangila is also made into many other dishes such as vinegar-dipped dangila, fried floured dangila, sugar cane braised dangila, fish roll, fish sauce, and even canned. All are delicious, yet the cooked dangila eaten with herbs are the things you will never forget.
3. Chau Doc Fish broth rice vermicelli
Visiting Chau Doc, you should definitely try out the delicious broth rice vermicelli in this amazing land, otherwise, it would be a waste coming this far. The delicious broth rice vermicelli of Chau Doc has many characteristics: the broth is sweet and fat, the rice vermicelli is purely white. In order to have a perfect bowl of rice vermicelli, you will need: a big snakehead which is all cleaned and boiled. You will also need to remove the bone, and take a partial amount of the meat and grinded into dried shredded fish and flour.
Chau Doc Fish broth rice vermicelli
You will also want to fry the onion, garlic, fish curry powder, cloves, and cinnamon together with the fish. Combining everything with the fish broth, and marinating with the kroeung, a special ingredient of the Khmer, you will almost complete a perfect bowl of fish broth rice vermicelli. Adding in coconut milk, setting the fire to small, and finally adding in lettuce, raw Banana Flower, putting the rice vermicelli on top and pouring the broth in, and whoa-la, you have yourself a nice bowl of fish broth rice vermicelli.
All the delicious food above are just a part of the rich cuisine of An Giang. For more fantastic An Giang‘s dishes, please read more in the NEXT article.