Top 10 dishes in Vinh Long: Grasshopper roasted with lemon leaves, Nam Roi grapefruit, Thanh Tra fruit, Fried cicadas, Luc Si island spring rolls, Burnt fish, Fried giant giant gourami – elephant fish, Boiled sweet potatoes with Vietnamese fermented fish, Anabas testudineus soup, Bagre Marinus and water spinach soup,…
If you have the opportunity to come to Vinh Long, you will be floating on the water, watching the peaceful, quiet, and poetic scenery. Not only that, Vinh Long has many delicious dishes that make visitors extremely satisfied.
In addition to famous fruits that have become trademarks such as Nam Roi, Thanh Tra pomelos, and rambutan, Vinh Long also has many extremely attractive rustic specialties which are made from abundant natural products that nature bestowed. Here we would like to introduce to you the famous delicious dishes in Vinh Long so that we learn about this unique river water region’s cuisine.
Vinh Long has many delicious dishes that make visitors extremely satisfied
Table of Contents
1. Grasshopper roasted with lemon leaves (Châu chấu rang với lá chanh)
There are many types of locusts, but people only eat rice locusts and bamboo locusts, which have a small heads and a belly with many eggs. After being caught, the grasshoppers will be put in a bottle of boiling water with strong shocks, doing so to make the wings and claws fall off, then pour the grasshoppers into a basin of water, wash and marinate with salt to infuse. Put the grasshoppers in a frying pan until golden brown and sprinkle with finely chopped lemon leaves, both fragrant and crispy, this dish is great to eat with rice or as a drinking bait.
Grasshopper roasted with lemon leaves
2. Nam Roi grapefruit (Bưởi Năm Roi)
Nam Roi grapefruit is a harmonious combination of sweet and sour taste, glossy green skin, succulent grapefruit cloves, not completely sweet and not too sour, dipping each grapefruit in a bowl of shrimp salt or chili salt is delicious extremely.
Nam Roi grapefruit is a harmonious combination of sweet and sour tastes.
3. Thanh Tra fruit (Trái Thanh Trà)
Thanh Tra fruit clumps into a bunch of yellow, looking very attractive, the fruit has two types of sour and sweet. Ripe one served with salt and pepper is very popular, while the iced Thanh Tra fruit is an effective beverage, and the jam used to make jam is also delicious, almost everyone is attracted by its special flavor.
Thanh Tra fruit clumps into a bunch of yellow, looking very attractive.
4. Fried cicadas (Ve sầu chiên)
Coming to the ecological gardens in Vinh Long in the dry season, do not miss the opportunity to enjoy the delicious fried cicadas. People catch cicadas and then drop them into a basin of saltwater or diluted fish sauce so that they cannot escape. Cicadas cooked in many ways such as fried with flour, fried with onions, cooked with congee, and deep-fried cicadas are the most delicious. Cicada meat is more fragrant than crickets, and grasshoppers, and less greasy than coconut worms, so everyone loves it.
Cicada meat is more fragrant than crickets, and grasshoppers, and less greasy than coconut worms.
5. Luc Si island spring rolls (Bánh tráng nem cù lao Lục Sĩ)
Rice paper is one of the famous delicious dishes in Vinh Long, including many different types, which are spring rolls, dipped rice paper, sweet rice paper, and baked rice paper. The spring roll is handmade with 100% rice flour, no chemicals are used, has a characteristic flavor, medium salty taste, wrapped with shrimp, meat, vegetables, vermicelli, and dipped with tamarind fish sauce or ground soy sauce is extremely attractive.
The spring roll is handmade with 100% rice flour, no chemicals are used, and has a characteristic flavor.
6. Burnt fish (Cá cháy)
The Hau River burnt fish is a unique specialty of the small land in Tich Thien Commune, which is the meeting place between fresh water and brackish water. Burnt fish is very delicious, nutritious, greasy eggs. when eating, you have to be patient to filter the bones, but that’s not why people love it less. Burnt fish used to cook congee, and poach in earthen pots are all delicious, although it is hard for the processor, the finished product has an impeccable taste.
The Hau River burnt fish is a unique specialty of the small land in Tich Thien Commune.
7. Fried giant giant gourami – elephant fish (Cá tai tượng chiên xù)
The giant gourami in Vinh Long is processed by leaving the scales on, cleaning the intestines, and then putting the whole fish in a pan of boiling oil. You must watch the fire and turn the fish carefully so that the sides are crispy and the meat is not crushed. When eaten, it is delicious with rice paper, rice noodles, and raw vegetables dipped in garlic, sweet and sour chili fish sauce. The fish is crispy on the outside, and the inside is white and chewy, very attractive.
The fish is crispy on the outside, and the inside is white and chewy, very attractive.
8. Boiled sweet potatoes with raw Vietnamese fermented fish (khoai lang, mắm sống)
Vinh Long people have created a dish of boiled sweet potatoes with raw Vietnamese salted fish, very interesting and unique to eat. After steaming or boiling sweet potatoes, let them cool and then cut them into small pieces. Next, add grated copra, sesame salt, peanuts, and herbs. When eating, diners pack all the ingredients in leaves and dip them into a bowl of rich raw Vietnamese salted fish. The sweet, and aromatic taste of sweet potatoes, along with coconut meat and herbs make diners never get bored.
The boiled sweet potatoes with raw Vietnamese salted fish
9. Anabas testudineus soup (Canh cá rô)
Anabas testudineus, in addition to poaching in an earthen pot or fried with fish sauce, is also cooked with Sesbania grandiflora flowers. Anabas testudineus is cleaned of scales, retaining the fatty part of the abdomen. Fry the onion and garlic until fragrant, then pour in water to boil, drop the fish in, and wait for it to cook, then add Sesbania grandiflora flowers, season with spices, add a little cilantro and you have a delicious soup.
Anabas testudineus is cooked with Sesbania grandiflora flowers
10. Bagre Marinus and water spinach soup
The best Bagre Marinus (cá úc) is when cooked with water spinach (rau muốn) growing at the foot of the field, on the dike bank, on the dike, red, soft, young, fresh, and very cool to eat. Bagre Marinus is both soft and fatty, through the skillful hands of the cook, you will get a delicious and attractive sour soup, fish meat with green chili salt is nothing better.
Bagre Marinus and water spinach soup
Nature favors Vinh Long with a rich source of products, which are especially delicious fruits and seafood. The people here know how to take advantage of the available food to make delicious dishes with extremely unique flavors. We have just introduced to you the most famous delicious dishes in Vinh Long, if you have the opportunity to visit this beautiful land, you should not miss these unique specialties!
