Chickens burn leaves
Chicken burning is a traditional dish of Khmer people in An Giang. The selected chickens should be free-range ones of about 1.2 kg. After preliminary processing, the chef will marinate chicken with lemongrass, chili, garlic, sugar, salt in sufficient amount, absolutely indispensable wishing leaves (same family as lemon) so that the dish has its own taste, only delicious when eating in An Giang.
When the chicken is soaked in spices, put it in the baking pot. The pot is layered with salt with lemongrass, garlic and leaves on the bottom and then put the chicken on top, put on the grill, skillfully soup the fire so that the chicken cooks evenly, has a beautiful golden color, the meat is tender and sweet and gives off a wonderful aroma. The dish is accompanied by a plate of sweet and sour cabbage salad or raw vegetables, cucumber, dipped with exotic salty and salty leaf dipping sauce or lemon pepper salt, lemon pepper salt.
Photo: Quynh Tran
Beef porridge
Cows in the Seven Mountains region, An Giang are carefully raised, so they have fragrant, tender meat, processed into many different delicacies. Beef porridge is one of the most prominent dishes in Tri Ton town, the porridge is cooked like ordinary pork pork porridge but uses beef yolk: book leaves, liver, lungs, paddles ... Add the tender pieces of blood and the re-cooked beef.
Diners eating beef porridge will be served with raw sprouts, cinnamon, cilantro and indispensable chopped leaves to enhance the aroma, next to a cup of ginger fish sauce to dip the beef's heart. The porridge is even more delicious if squeezed with juice with a delicate sour taste and a strong smell. Westerners often eat hot beef porridge with fresh noodles or bread to have a firm morning.
Image: Quang Thien
One Sunny Mussel
Sun-dried mussels (also known as lia) are dishes originating from Cham people and are sold in many places in An Giang such as Tan Chau, Tri Ton, Chau Doc. Raw mussels are bought and washed and drained, then briefly blanched in boiling water or left fresh and then salted, sugar, chili ... It can be mixed with wishing leaves, lined with guava leaves below and then dried in the harsh dry season.
The rainy season will usually not have this dish because of the lack of sunlight to dry the mussels. Recooked mussel meat has a slightly chewy sweet taste, may have a fishy smell depending on taste, when eaten dipping mussel meat with lemon pepper salt with a rich sweet and sour taste. Food as snacks is associated with the childhood of students in Tri Ton.
Photo: Nhu Y Nguyen
Stabbed papaya
This is Cambodian papaya salad. In Vietnam, the name comes from the fact that the dish is prepared by stabbing (pounding) in a mortar. The main ingredients are ripe papaya (papaya "duckbill") shredded, fish sauce, some places use three-notch sauce, add some grated vegetable fibers, cowpeas, carrots.
When a customer orders, the owner in turn puts sugar, salt, MSG, red onion, garlic, chili and a piece of lemon and cowpea into a mortar and then pierces them evenly. Next, add papaya fibers, vegetables and herbs, cinnamon, pierce with lighter force so that the dish does not crumble. Salad served on a plate, guests can eat with grilled beef skewers or chicken eggs depending on their preference.
Image: @quanngo_256/Instagram
Frogs stuffed with barbecue
The dish is commonly sold at snack shops in Tri Ton. The frog chooses the older one to clean, remove all the offal, then give finely chopped pork mixed with spices such as lemongrass, turmeric, leaves ... get inside the frog's belly and tie it tightly, sandwiching it into a pair of evenly cooked baked bamboo. The frog meat exudes aroma, the meat is tender, the skin is yellow, the pork inside is juicy and delicious.
Image: @im_mnhung/Instagram
According to VnE