Exploding, rich and enchanting are the adjectives to describe the food in Tra Vinh, the southern Vietnam province, part of Mekong Delta, usually nicknamed by the local as “Coconuts’ Kingdom.” Although having mostly Vietnamese, “the Kingdom” is also populated with many members of the Khmer Krom ethnic group and one of the largest ethnic Hoa (Chinese) communities in Vietnam. Having the diversity in culture, Tra Vinh’s cuisines have enchanted and surprised tourists from both in and outside of Vietnam.
Therefore, there’s no way you can make tours to Mekong Delta in Vietnam but not to drop by or even spend a couple days to discover Tra Vinh and also its fantastic cuisine.
1. Fish congee
In order to cook this dish, you must use all the part of the fish, even the water boils the fish. The steps to make this extravagant congee are quite simple. First of all, you need the fish. The fish must be full-grown and meaty. Cut the lean part of the fish into finger-long slice and then fry it with oil-sliced green onion. Use the boiled fish water to make the congee in clay pot. Remember that the congee must be completely cooked. Add a grill onion, dry shrimp, and grill squid to make the soup more dulcet.
Fish congee of Tra Vinh is always a wonderful dish not only for the foreign tourists but also local people
When the congee is ready with the entire flavors from onion and shrimp in it, add the fish into the congee. However, the fish egg has to be pureed then add into the congee. Cilantro, laksa leaves, boiled full-grown peas, and crushed grill rice paper with sesame to eat along with the congee are indispensable to the congee.
2. Suong noodle
From many ingredients, Bún suông (suong noddle) is one of the best dishes in Tra Vinh’s extensive delicacies. To prepare the noddle, first you need the soup water that comes from the process of boiling pork’s bones. Season the soup water so it could have the taste of natural sweet. The sweet is not too much like sugar, but just perfect. If you want to try something extra, you could add the dry shrimp or the grill squid to increase the sweetness of the soup.
Suong noodles, such a strange name but still being a terrific dish
The vegetable for the soup consists of sliced white cabbage, green onion, cilantro, soy sauce, a sliced of lemon. Last but not least, the shrimp rolls are the main protein source of the dish. And if you love your noodle to be hot, help yourself and put some chilies, but be careful.
3. Noodle soups
The bowl of noodle soups consists of snakehead fish, roast pork, shrimp and especially the “bo hoc” sauce to enrich the boldness and the brackishness of the soup. The noddle is usually made of rice flour to enhance the toughness and sweetness. However, to make the soup complete, you must add in the indispensable herbs such as boiled full-grown peas, chives, and sliced banana leaves.
Noodle soup is a very popular dish that you also have to try when being in Tra Vinh
4. Vinh Kim dry shrimps
The reason for the outstanding quality of Vinh Kim dry shrimp is because they were shrimp in the area which is close to the Tra Vinh coastal, where there is less pollution and human activities and better habitats for the shrimps. The luscious shrimps are which are very different from other areas because they have the pink-red color with richness in every bite. The shrimps are selected, boil with medium fire, and are dried with the right technique and with the perfect amount of sun. In order to create one kilogram of dry shrimp requires ten kilograms of fresh shrimps.
Vinh Kim dry shrimps are always a favorite thing that people buy and bring home once they come to Tra Vinh
5. Tra Cuon sticky rice buns
The traditional Vietnamese dish is made from the main ingredients that can be found in most of the traditional Vietnamese delicacy: rice, pork, and other special things like banana leaves oiled with pork grease. The rice is washed and then dried of water. Then the dried rice is mixed with the sauropus androgynous juice (also known as katuk or “rau ngót” in Vietnamese) to create the color and flavor. The pork will be boiled and then been rolled inside the sticky rice. The banana leaves now will be used as the cover for the buns. The buns are not overly tie, and cooked in medium fire for many hours.
Tra Cuon sticky rice buns may melt your heart in the first time biting
So, my recommendation is “If you want to make a stop by in Tra Vinh in your Mekong Delta tours, don’t eat so full before you come here, because the cuisine of this place won’t be able to only fill your stomach, but also fill your heart.”
Sounds very exciting, right! So what are you still waiting for but not booking a tour with this travel agency immediately to enjoy joyful Vietnam tours!