U Minh fish sauce hotpot: Fish sauce hotpot is one of the indispensable rustic dishes of the people of the South. The main ingredients to make a delicious fish sauce hotpot are fish sauce and many types of fish and vegetables only found in U Minh land.
The main ingredient of U Minh fish sauce hotpot is choking fish sauce combined with any type of meat or fish you like. Fish sauce hotpot in U Minh Ca Mau area is eaten with vegetables found in the West such as water lilies, longan, coriander, braised cilantro, broccoli, water spinach, cilantro, dragon beans, keo neo, bitter vegetables, crab claws, cotton chopsticks, coffee lungs, banana corn, chili peppers, garlic. Particularly, it is a wild vegetable that is only abundant in U Minh melaleuca forest.
To make the fish sauce hotpot delicious, eaters can add okra, straw mushrooms when the hot pot is just boiling, with fresh copper fish such as perch, zebrafish, thick fish, snakehead fish or eel. Gradually, U Minh fish sauce hotpot has become a famous delicacy of Ca Mau land.
Photo: Dan Tri
Three Notches of the Original Slit: In addition to the natural landscapes with wild beauty, surely those who come to Rach Ngoc will also be very interested in the three-knot dish which has long become a specialty of this locality. The Three Notches of Rach Ngoc have been branded from ancient times to the present because only in this locality, the three notches are really delicious and attractive. Around July and August of the lunar calendar every year is in the season of the three knots. This type of three-notch eats fallen black fish sauce, so it has lipstick bricks, fragrant and firmer flesh like three-notches in other regions.
The three knots are prepared by boiling lemongrass and eating it with a dipping sauce. The dipping sauce is very simple but no less special, including finely chopped lemongrass, mixed with fresh rice, adding a little chili to create a spicy taste and then adding a little spice to taste. With this way of eating, the meat of the three knots is very sweet and fragrant because it blends with the spicy taste of chili, lemongrass and a little sour and strong of fresh rice. Three knots boiled with dipping sauce will be an unforgettable dish for tourists from all over the world.
Photo: Dan Tri
Grilled pork belly with salt and pepper: Although Ca Mau is now very rare, because it has become a rare dish and always has a very special taste that diners will remember forever. In order to prepare deliciously, you must choose the type of pork belly, wash it, and drain it.
Marinate with spices including salt, pepper, lemon, add MSG, and vegetables. The charcoal oven burns evenly and begins to soar, which can grill several at the same time. When you open your mouth, it is just cooked, it is very sweet, if you leave it for a long time, it will be overcooked, dry and watery, the meat is tough, and the taste is very light.
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Bee pupae salad: Regarding Ca Mau, in the U Minh forest area, visitors will definitely hear of bee pupae salad which is ranked as the "first" typical dish here. U Minh bee pupae are abundant, fleshy and greasy.
People after guarding the rafters to collect honey often bring back one or two portions of wax full of bee pupae. Take the bee pupae nest and dip it in boiling water, filter the clean bee pupae, you can prepare dozens of delicious dishes such as bee pupae porridge, stir-fried bee pupae, bee pupae mixed with salad... In particular, bee pupae mixed with salad is preferred by many people because it can fully retain the delicious taste of bee pupae and combine with many aromatic flavors of vegetables.
Photo: Ivivu
Tubs is a weed, growing a lot on the edges of lagoons, ponds and lakes, but it is a specialty of the western provinces, especially Ca Mau. The tub is processed like vegetables into many different dishes, including seafood salad, pickles. The core of the tub is pure white, the young buds are soft, crispy and sweet, often bought by tourists as gifts when coming to Ca Mau and Bac Lieu regions.
Photo: Cuisine of 3 regions
Ca Mau crab famous for its delicious and firm meat due to nature's favor with a mangrove ecosystem and abundant food sources. Gourmets often look to buy crabs caught in the wild because the meat is much tastier and sweeter than farmed crabs. Natural crabs usually have a strong, dark shell rather than white and clear blue. Many shops process crabs into many different dishes, from simple ones such as boiling, steaming, charcoal grilling to more sophisticated ones such as roasted tamarind, hot pot, crab soup cakes...
Photo: Seafood 24h
Sardines looks quite bizarre but is a specialty of the land of Ca Mau Cape. This fish lives in swampy areas, can both swim underwater and move on land, and can even cling to the trunks of mangrove trees and tiger trees. The fish meat is firm, tasty and not fishy. Sardines are often grilled with salt and chili, deep-fried or cooked in sour soup and soy sauce.
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Migo Synthesis