Chau Doc fish vermicelli
In the past, Chau Doc fish noodles used spirit fish to cook fresh water, add dried shrimp to make it rich and indispensable with vermicelli, fish sauce, lemongrass, chili, garlic, and fresh turmeric. Chau Doc fish vermicelli today still retains almost the original and rustic with snakehead fish, broth and fresh vermicelli. The broth is cooked with a simmer tube bone to get fresh water, both simmering and removing the foam so that the broth is always clear. Cleaned snakehead fish is boiled in lemongrass broth and crushed turmeric, so it is not fishy, and has a faint aroma. The fish meat is deboned, seasoned and then stir-fried with turmeric to make the meat prey, which has a beautiful yellow color.
Chau Doc fish vermicelli with bright yellow broth, rich taste. Photo: Quang Thien
Where's the durian salad?
Chau Doc people in particular and An Giang in general use durian and durian leaves (wild plants, bitter taste, sweet aftertaste, coolness) combined with dried choke fish, dried snakehead fish, or meat and shrimp to make salads. To reduce the bitterness of the leaves, many people pretend before mixing them well with other ingredients. This salad dressing is usually made from tamarind fish sauce, adding sugar, garlic and finely chopped chili. The dish has all kinds of bitter, sour, salty, sweet and sour tastes of tamarind, bitter and sweet of durian leaves, spicy of chili.
Where is the salad? Photo: An Giang Online
Chau Doc fish sauce hotpot
In the "fish kingdom" of Chau Doc, fish paste and choke fish sauce are the two main ingredients of fish hotpot. Hotpot dishes usually include cascading fish cakes stuffed with chili, meats, seafood, water spinach, squash, squash, corn and chili peppers and green onions. Served with hot pot is vermicelli. Visitors should add a little sweet and sour tamarind sauce or chili sauce to increase the deliciousness of this river dish.
Photo: Truyenhinhdulich
Beef cake with jaggery
This is a typical specialty of the cuisine of the Seven Mountains and only in Chau Doc, visitors can enjoy this cake in the most authentic way. Jaggery beef cake is made from the sugar and flour of the jaggery peel, combined with basic ingredients such as rice flour and coconut milk. Jaggery beef cakes are usually beautiful and attractive in yellow. The cake helps to replenish energy, because the carbohydrate content (flour, sugar) and saturated fat are abundant in the cake. The dish can be used as breakfast, dessert, or served with pork and roast pork.
Specialty jaggery beef cake. Photo: An Giang Newspaper
Grilled glutinous bananas
Grilled sticky bananas are one of 9 dishes mentioned by CNN in the list of "The World's Best Desserts". "The dish is crispy, hot and fragrant, best enjoyed with coconut milk and roasted peanuts. This is a must-try when coming to Vietnam," CNN wrote.
Baked sticky bananas can be found in many places in the West as well as in Chau Doc. Peel porcelain bananas, wash them in dilute salt water and marinate them with 2-3 tablespoons of sugar, a quarter of a tablespoon of salt for 30 minutes. Glutinous rice mixed with coconut milk after the food is cooked thinly, put bananas on top, curl and wrap in banana leaves, then bake. When the banana leaves are scorched, the sticky rice peel is crispy and yellow, and the aroma is good.
Grilled glutinous bananas are a famous snack in the West. Photo: Mr True
Seven-course beef
The seven-course beef includes dishes such as boiled beef intestines, boiled beef, beef head porridge, beef knotted bread, stir-fried beef with wine leaves, beef steak and beef when shaken. Going with a group of many people, you should call a lot, because no matter how much you eat, you still have cravings.
The beef here is tender, the sweetness is very natural, so it is delicious to prepare in any way, such as stir-fried beef with giang leaves with the sweetness of beef mixed with the sour and mild taste of giang leaves, along with the spicy aroma of powdered pepper, the pungency of chili, the fat of roasted peanuts and coconut milk.
Photo: @candykun1072
According to VnE