Noodle soup
Among the delicacies of Soc Trang, perhaps the most famous vermicelli is the characteristic flavor that shows the culinary quintessence of all three ethnic groups Kinh - Hoa - Khmer who have lived in this land for a long time.
The taste of noodle soup in Soc Trang is different from other places, because it is a harmonious combination of ingredients and food processing of local people. The essence of this dish is broth - a soup made from a blend of fish sauce, lemongrass, and vermicelli (the root is similar to turmeric, but smaller and darker yellow). Commonly used fish sauce is locally available types such as: choke fish paste, snakehead fish...; especially Khmer people often cook with beef paste... And vermicelli and lemongrass are used to remove the fishy smell and create a special aroma for the broth.
Photo: My Han
The ingredients served with vermicelli are also quite skillfully processed, of which there are three main parts: snakehead fish that is boiled, separated from the meat, and removed from the bones; boiled ground cloves without shells and chopped pork - a familiar dish of the Chinese. The crispy, greasy skin and five-spice smell in the roast pork make the noodle soup more attractive. Besides, vermicelli is often enjoyed with many vegetables such as bean sprouts, chives, grated morning glory, grated banana corn, herbs, and spinach to round out the flavor.
Curry noodle soup
Curry noodle soup is a typical dish of the people of Vinh Chau (Soc Trang). The noodles are small, with moderate chewiness. The noodle soup here is transformed by using Siamese duck meat instead of pork or chicken. The curry sauce here has a mild aroma, not as strong as other places, it tastes fragrant, not too fatty, and the spices are moderately seasoned by the seller, so you can eat it richly without getting bored. Perhaps it is the creativity and ingenuity in processing that people have got delicious dishes.
Photo: Fatherland
Grilled beef with tiles
Since ancient times, people are often used to grilling dishes in the microwave, grill or charcoal grill. But in the West and especially in Soc Trang, people have "invented" a new way of grilling that is both simple and easy to make, while retaining the inherent flavor of the dish, which is grilled with tiles. Tiles that have been used as building materials are now being used to become a very creative cooking tool.
Pick up the beef, roll it into rice paper lined with raw vegetables, star fruit, bananas, cucumbers, pineapples and vermicelli. Dip into the cup of fish sauce, take a bite, first you will rub because the meat is still hot and the fish sauce is spicy, then feel the sweetness of the meat mixed with the freshness of vegetables and melons and the rich taste of the sauce spreading in your mouth.
Photo: Mia
Grilled beef today has become a specialty dish of Soc Trang in particular and the western provinces in general. Beef shops with grilled tiles are always crowded with diners, especially those located on the sidewalk. The aroma of beef mixed with the smell of seasoned fish sauce distracts the most demanding foodies.
Noodles
Su noodles are a traditional dish of the Chinese community in Soc Trang. Su noodles are processed with soybeans, so the noodles are shiny yellow, often larger than other types of noodles. There are two types of noodles: Salty and non-salty. Each type is processed into different dishes such as salty noodles (best when stir-fried), while sweet noodles are used to cook tea. When eating stir-fried noodles, you will feel the chewy and crispy taste of the noodles mixed with the fatty and sweet taste of the meat. A bowl of stir-fried noodles is often served with a bowl of broth to relieve nausea.
The broth can be stewed with pork spring rolls along with the aroma of cilantro leaves, green onions, fried onions, ground pepper... making the eater feel sweeter and more refreshed when sipping every spoon. And the non-salty noodles, often cooked with boiled chicken eggs with a very strange sweet taste, are used in parties and birthday celebrations. With the implication, the red color of chicken egg yolk is a wish for a more lucky and fulfilling life.
Photo: Mia
Sour soup with reed carp in the Hau River
For a long time, dishes made from reed fish – one of the specialty fish in the Hau River region, have created a very unique culinary style at restaurants and eateries in Soc Trang. In particular, reed fish cooked in sour soup is a delicious dish that cools down and is nutritious, which is popular with many people. To have fresh reed fish alive, you can go to restaurants in Vam Dai Ngai or Cu Lao Dung and Tran De districts to enjoy the best food.
Photo: Internet Illustration
In addition to enjoying the above dishes, visitors can buy some of the following gifts: Dai Tam purple milk breast, Ke Thanh five-whip grapefruit, Thanh Tri buffalo dried, Soc Trang pia cake, ...
Source: VNN