Top 7 specialties of Ca Mau with rich flavors that make diners unforgettable
As the border area of the country, Ca Mau is endowed by nature with extremely valuable marine and forest resources. If you have the opportunity to visit the Cape, you cannot miss the opportunity to enjoy the unique specialties of Ca Mau here.
Let's Easygo discover the Top 7 specialties of Ca Mau with rich flavors that make diners unforgettable!
Rach Goc Ba Khia Crab
Ba Khia Crab is a specialty of Ca Mau with a unique river flavor. The most famous is Rach Goc Ba Khia Crab
Harvest season is from July to August of the lunar calendar every year. The main food of Rach Goc Ba Khia Crab is ripe black Avicennia so that it has a distinctively delicious and firmer taste than in other regions.
Ba Khia is often processed into dishes such as roasted salted rice, boiled lemongrass, … just hearing it makes diners crave.
Ca Mau bullrush
Bullrush is a specialty vegetable of Ca Mau that is extremely rustic and familiar to locals or tourists who love the West River.
Ca Mau bullrush is crispy and has the sweet taste of alluvium. This is the raw material of many specialty dishes such as bullrush salad, shrimp sautéed bullrush, pickled bullrush, etc.
Grilled snakehead fish
Grilled snakehead fish is a specialty of Ca Mau that any gourmet knows when it comes to Southwest cuisine. This is a familiar rustic dish that often appears in family meals of Westerners for a long time.
Grilled snakehead fish in the right way is to use a fish that has just been caught in the river, wash it, and then skewer it from head to tail. Each fish stick is stuck in the ground, carefully covered with straw, and then lit on fire until the ashes are ashes.
When the fish is cooked, it will be marinated with a very attractive aroma of rice straw. Each piece of white meat, both firm and soft, is dipped with chili salt or tamarind fish sauce, making diners remember forever.
Grilled chopped Squid egg
Grilled chopped Squid egg is a famous dish of the U Minh Ca Mau region. No one knows the origin of this squid egg dish, but its reputation is rumored to make any visitor to Ca Mau want to taste this unique dish once.
Grilled chopped Squid eggs are fried to a crispy golden color with the sweet and smooth taste of sliced squid eggs served with herbs and rice paper. The dipping sauce of this Ca Mau specialty is the fish sauce or salt and pepper lemon, which is the most appropriate.
Ca Mau goby fish porridge
Goby fish porridge is a specialty of Ca Mau that is extremely popular but rich in nutrients that are loved by many tourists.
Goby is a highly nutritious fish that lives in brackish water or shrimp ponds in mangrove areas. Goby fish porridge has a relatively simple processing method. Goby fish, after being preliminarily cleaned, is put into a pot of boiling white porridge until it is cooked, then turned off the stove. Porridge is served with a little green onion, cilantro, and pepper to add a strong flavor to the dish.
This is a refreshing dish that is often used to relieve colds very well. Not only that, with the fresh taste of each fish fiber and frugal rice porridge in harmony with each other, this is a favorite dish of many tourists.
Ca Mau palm weevil
The palm weevil is similar to the coconut weevil, the palm weevil is a type of larva of a winged insect called an ant that lives on the palm trees.
The palm tree is a tree that grows a lot in the mangroves of Ca Mau, which looks very much like the ornamental areca tree, grows in bushes, and has sharp thorns.
The harvest season for palm weevils is from February to October next year. The harvesting period is long, but getting the palm weevils is a relatively laborious process.
The palms are sweet and fatty and are often processed into dishes such as fried worms, worms soaked in fish sauce, and chili peppers. This is a specialty of Ca Mau that is relatively picky, but once you enjoy it, you can only fall in love.
U Minh fermented fish hot pot
U Minh fermented fish hot pot is one of the most typical Western hot pot dishes in Ca Mau.
The type of fish sauce to make the broth for this specialty hot pot dish must be made from carefully prepared butterflyfish and then incubated in a sealed jar every four months, once every four months for a year, before it can be used.
Hot pot broth is seasoned with monosodium glutamate and sugar and a little lemongrass for flavor. In many places, there are variations to add cow's milk to increase the richness of the dish. U Minh fermented fish hot pot is often served with fish meat depending on taste and typical Western vegetables such as water lily, longan sprouts, cilantro, broccoli, morning glory, bitter vegetables, bananas, ...
With a variety of rustic ingredients, this is a dish with a rich flavor that will help you feel the characteristics of the extremely unique Western cuisine.
With the above excellent specialties, there is no reason for you to refuse to enjoy it if you come to Ca Mau to travel this year. Let's eat it all ^^, and then share your feelings with Easygo.