Vinh Long Foods & Restaurants: Eating is considered an art in Vietnamese culture. It both meets the basic needs of people and is closely related to the lifestyle and customs of the nation. The utensils used and the way a person interacts with others while eating makes this point very clear.
Traveling is the ideal way to experience new and flavorful cuisines from around the world. You can enjoy rare flavors that you have never experienced before. Vinh Long dishes are like a link between the characteristics of the cuisine of the river region and the tourists who have traveled there. The land is famous for its fruit-laden orchards and various delicious foods that are loved by everyone.
Table of Contents
1. Durian Ri6
Durian Ri 6 Vinh Long is a specialty fruit of the Southwest region, known as the king of tropical fruit kings. Durian Ri6 has an elongated fruit shape, yellow skin when ripe, and slightly blunt, and sparse spines. Durian variety Ri 6 is evaluated for good quality; The rice has a yellow to dark yellow color, and the meat is dry, fragrant, and fatty even when not peeled, making many people feel uncomfortable. However, some others think that durian has an aromatic and sweet taste. Durian originated from abroad and was then imported into Vietnam, first grown in the land of Long Ho, Vinh Long province. This is a fruit that usually lives and grows in hot and humid climates, tropical monsoons. Just like the fairy tale about the durian fruit, its aroma, and sweet taste is only for those who know how to enjoy it, but for those who can’t eat it, just smelling it is creepy. The name Ri6 comes from the name of the person who discovered this durian variety, Mr. Sau Ri in Vinh Long in 1990. Peeling off the skin of this fruit, you will see a very attractive dry yellow pulp. Dry, non-sticky, flat seeds, moderately sweet with a very seductive aroma that makes everyone “ecstatic”.
Vinh Long Foods & Restaurants
2. Snake Wine
Snake wine is a healing alcoholic beverage made by soaking snake carcasses in a high concentration of rice wine. Usually, a dead snake will be selected for pickling. Snake wine has existed since the Western Zhou Dynasty, according to Eastern medicine, it is used to treat diseases and tonic yang. Vietnam, Laos, Thailand, Cambodia, China, and other Southeast Asian countries have it.
When soaking, do not lose solid bile, and minimize the fishy smell. People inject bile first. Snakes are dissected, removed all viscera, separated from snake bile, and then soaked in alcohol-containing bottles with a concentration of 35-40%. People use alcohol to wash snake blood, then soak the snake in a mixture of fresh ginger and alcohol to remove the fishy smell (500g fresh ginger, wash, pound, add 0.5 liters of 35-40 % alcohol), and soak for 30 minutes. Take out the snake, let it drain, and then proceed to soak.
Soaking time must be at least 100 days. Soak dry: Solidly cut into pieces, baked until golden brown, and soaked for about 30 days, it can be used, but the effect is less than fresh soaking. According to folk experience, snake wine is usually grounded by burying the wine in the ground, filling it for 3 months and 10 days, and then putting it to use. The wine will have a unique aroma, and the nutritional effect will be greatly increased. It is due to environmental influences (temperature, humidity) in the ground that increase the esterification reaction between alcohols and amino acids. The ester product creates the aroma of alcohol, and at the same time, there are more amino acids involved in the reaction, promoting the breakdown (hydrolysis) of proteins, and increasing the nutritious ingredients for alcohol. Snake wine is often soaked in combination with a number of other tonics such as shiitake, ginseng, hà thủ ô, đương quy, xuyên khung, đỗ trọng, thỏ ty tử, kỷ tử, hoàng kỳ. The herbs must be soaked separately and then mixed with alcohol to drink. Snake wine has a good effect in cases of kidney failure, joint pain, inflammation, peripheral nerve pain, physiological function decline, impotence, spermatogenesis, algal secretion, and mental decline. People with bad blood and cold should not use it.
3. Hu Tieu My Tho (rice noodle soup)
In addition to being a staple of Tien Giang cuisine, Hu Tieu My Tho is a speciality of the South. Anyone who has ever eaten this meal, even just once, will always be connected to its comforting and close flavor, which brings back memories of the country and rivers from their youth, especially for those who have enjoyed themselves. with the people of the South in general and My Tho country in particular.
The three geographical areas of the nation are well known for their distinctive peculiarities. Hu Tieu My Tho, among the myriad other delights of the river area, is the greatest representation of Southern cuisine. If the North has Pho and the Central region is known for Bun Bo Hue and the South has Hu Tieu.
Hu Tieu has become a household staple, particularly in My Tho, the region that gave origin to this meal. After seeing well-known sights like Vinh Trang Pagoda, Thoi Son Dune, Dong Tam Snake Farm, etc., visitors from far away as well as residents traveling to Tien Giang select Hu Tieu My Tho to enjoy.
Hu Tieu is a dish with Cambodian origins. After a lengthy period of time and several events, this meal was altered to fit Vietnamese cuisine and slowly gained popularity. Reprocessed and blended with fresh ingredients, the Khmer noodle dish now has a flavor all its own that is both suited to Vietnamese palates and typical of Southwest regional cooking. The famous My Tho noodle dish is named after the city in the province of Tien Giang which is linked with it.
Hu Tieu My Tho differed in the past from Hu Tieu Nam Vang in terms of the ingredients and spices used to make noodles. However, because to their shared Khmer culinary background, many people think that these two meals are essentially interchangeable.
The noodles that are utilized to prepare this meal are the first and most distinctive aspect of My Tho noodle soup. This item will be tiny, chewy, dry, and somewhat acidic in flavor. This distinguishing quality sets this Southern noodle dish apart from other versions of noodle soup.
Because the Hu Tiu in My Tho and this intoxicated Nam Vang noodle soup have a smaller, harder stem, the noodle soup in Cho Lon typically has a larger, softer version that is even a little bit mushy. Many people agree that Go Cat rice, a particular rice type cultivated in My Phong commune, outside of My Tho, must be used to make the tastiest noodle soup. The addition of fried onion fat will make the cake stalks lustrous and eye-catching, stimulating the diners’ taste senses because when this form of dry noodle soup is prepared, the water will be somewhat boiling.
The food of the My Tho people is made up of well-known noodles, however, revealing the high caliber of this dish is a family secret that belongs to the person who prepares the soup. This crucial component is boiled with dried squid, shrimp lice, and fat after being made from bone marrow flesh. To make a pot of aromatic noodle soup with a distinctively sweet flavor that enthralls people, however, it also requires a few extra “esoteric” ingredients.
The distinctive flavor of the well-known noodle dish of My Tho may be attributed to the choice of rice grains used to manufacture the noodles and the connection between the broth and a special recipe.
The accompanying elements, which today’s youth also refer to as toppings, include thinly sliced pork, pig bones or ham depending on the eater’s preference, pork noodle soup, dried shrimp with lice, fatty shrimp, pork liver, parsley, scallions, cabbage, and… These components can be altered and added depending on the noodle shop’s aesthetic. Some Chinese-style eateries like to offer noodles with bread or wonton, while others like to use thinly sliced char siu pork instead of typical boiling meat.
The appearance of this Southern noodle dish is eye-catching with various colors, masking the harmony of many flavors, in addition to having a range of side dishes.
Only a third of a huge piece of minced, lean meat that has been expertly marinated in the mouth will be added to a bowl of my tho noodle soup, which already has soft noodles. The vendor then poured a dish with a patch of boiling soup made from pork bones, dried squid, and dried shrimp. Then, boiling pork or thinly sliced char siu, pig shank, swine bones, pork chop, dried shrimp with lice, fat shrimp, pork liver, quail eggs, fried onions, and chopped vegetables will all be placed on top of the bowl of noodles. as tiny as cabbage, parsley, and onions. However, that still leaves the meal unfinished and calls on the diners to do one more step. Vegetables are being seasoned, and spices and chile are being added.
Diners will notice a lot of jars such as fish sauce, soy sauce, chili sauce, black sauce, lemon plate, portions of the raw price, and cups of deadly chili just by walking into any noodle business in My Tho. served with a large jar of garlic and slices of green, yellow, and red buffalo horn peppers. Particularly, cabbage, coriander, and cinnamon are frequently seen in the por
4. Deep Fried Elephant Ear Fish
Deep-fried giant fish is a strange delicacy that many people do not know. Try the deep-fried whale ear fish if you visit the Mekong Delta. This is a healthy, safe, and delicious fish from the Mekong Delta. It can be purchased at the local market or grocery store, or you can order it from one of the nearby restaurants.
How to cook deep-fried whale ear fish: In a hot oil pan, the whale ear has been preliminarily processed. Drizzle some oil over the fish. Continue doing this until the main fish flesh appears.
Presentation: Arrange a plate of fish skillfully. Deep-fried whale ear fish decorated with green onions. Prepare the hot sauce. Crispy fried giant fish is eaten with white rice or rolled with rice paper.
Vinh Long Foods & Restaurants
5. Grilled Snail with Pepper
Grilled pepper snails are popular not only because of their cheap price and delicious taste but also because they add many nutrients. Snails contain a lot of protein, sweet taste, calcium, iron, and vitamins … are all useful substances for the body. The rustic taste in the snail blending with the pungent taste of ginger pepper makes the dish safer, avoiding making people cold.
6. Rambutan Jam
The flavor of rambutan jam is odd, acidic, and sweet. Additionally, this jam is considerably more delectable and far less monotonous than typical jams due to the suppleness of the seeds and the fluidity of the outer layer of rambutan flesh.
7. Vinh Long Fruit Gardens
Tam Trong fruit garden – May islet
Here, visitors will be able to visit and pick fruits very comfortably with all kinds of longans, oranges, and rambutans. Visitors can also buy dried snakehead fish, dried choke fish as gifts for their loved ones, etc. In addition, visitors can also participate in the fun with interesting games such as cycling across the bridge, going to the monkey bridge, and fishing in a ditch. Visitors can also enjoy many delicious rustic dishes made from snakehead fish, catfish, pangasius, snails, chicken, and duck.
Be Sau fruit garden – An Binh Islet
Located on An Binh Island, Be Sau Fruit Garden attracts visitors with a variety of delicious fruits such as rambutan, durian, nam roi pomelo, and four-quarter mango. Especially, if you come here in the durian season, you will have the opportunity to enjoy delicious durian segments, yellow rice, and flat seeds. If you want to visit, you just need to buy a ticket for 30,000 – 50,000 VND/person. You can get a beautiful picture and enjoy the fruit right in the garden and buy it as a gift.
Sau Tan fruit garden – An Binh Islet
Referring to garden tourism in Vinh Long, it is impossible to ignore An Binh island. Sau Tan Fruit Garden is a favorite place for tourists. With a ticket price of 50,000 VND/person, you can visit the fruit garden, get to take beautiful photos, and enjoy fruits right in the garden. In addition, for fun, you can rent a ba ba shirt here to take pictures and have fun. The rental price for each suit here is only about 80,000 VND/set. Sau Tan Fruit Garden also opens folk games such as catching fish, going to monkey bridge, etc. The caught fish are processed into dishes for you.
Tam Loc fruit garden – An Binh Islet
This is one of the fruit gardens in Vinh Long that attracts many tourists who love gardens. With an entrance ticket of 40,000 VND/person, you can freely travel, visit, take photos and enjoy fruits right in the garden. There are countless kinds of fresh fruits such as rambutan, bonbon, mulberry… However, depending on the season, the garden will have different fruits. You can contact the garden owner in advance to know exactly before coming. In addition, coming here, you will have the opportunity to save yourself unique photos.
