Cashew salad
Every year, around March and April, cashews begin to ripen. The ripe red and golden cashews spread their fragrance throughout the entire region. Cashews are also a familiar ingredient often used by Binh Phuoc people to create delicious and nutritious dishes.
To have a delicious, flavorful cashew salad, first, the cook meticulously selected fruits that were just ripe to ensure crispness and sweetness with a shiny, smooth outer shell, naturally yellow or pink-red.
When enjoying this dish, diners will be conquered by the slightly astringent taste of cashew fruit, the sweet and sour taste, the crunchiness of papaya, green mango, especially the sweet, fatty, crunchy and fragrant taste of cashew nuts. Cashew fruit salad is suitable to eat on hot summer days. This dish has the typical characteristics of Binh Phuoc homeland.
Grilled bamboo shoots
Rattan belongs to the areca family and includes many different species, but only the white rattan is popular for cooking. They have vine-like stems, tens of meters long. People get the shoots by pulling the rattan fibers down to pick them. Nowadays, buying rattan shoots is harder than before because the forests are scarce.
Bamboo shoots grilled over charcoal probably retain the best flavor. Bamboo shoots are usually grilled and dipped in salt, chili peppers, and a little lemon juice.
Grilled bamboo shoots taste more bitter than stir-fried ones, but it is because of the bitterness that you can feel its sweet aftertaste. After eating bamboo shoots, diners should drink a spoonful of enema to make it much more delicious.
Bamboo rice
Bamboo rice is a dish found in many places in the S-shaped strip of land, however, Binh Phuoc bamboo rice has its own unique and completely different flavor. Bamboo rice is also called tube rice, according to the Stieng people, it is called phieng prung. This is a must-try dish when coming to Binh Phuoc.
The best way to enjoy Binh Phuoc bamboo rice is to eat it with wild boar or grilled chicken, sesame salt, sesame salt and a bowl of thut soup, etc. This is a rustic dish but contains the beauty of the culinary culture of Binh Phuoc people, visitors should not miss it when visiting this land.
Enema
Not only famous for its specialties such as cashew nuts and bamboo rice, Binh Phuoc is also loved by many tourists for its thut soup. This is a specialty dish of the Stieng ethnic group, uniquely prepared and often used to treat guests on special occasions.
Binh Phuoc Thut Soup is made from wild vegetables such as: Shallots, pennywort and fresh chili along with typical spices of the Stieng people. There are up to 10 ingredients used to make this soup.
In particular, to enhance the flavor of the soup, the Stieng people add fish and meat when preparing it. Therefore, when enjoying it, you will feel the rustic flavor and rich, attractive aroma of this dish.
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Photo: Dan Viet
The way to enjoy the soup is also very unique, you can eat it with bamboo shoots, water spinach, chili... All the ingredients blend together, the bitter taste of bamboo shoots is very characteristic, the more you eat, the more you crave. When enjoying the second spoon, you will feel the fullest flavor of the soup.
Stir-fried watercress
As the trend of enjoying mountain and forest dishes becomes more and more popular, natural wild vegetables such as rau nhip become specialties, considered as clean vegetables with strange flavors that attract diners from near and far.
To prepare this dish, people pick out the damaged leaves, wash them, drain them, and crush them. Peel the garlic, chop it, then stir-fry it in hot oil, then add the coriander and stir-fry quickly, add the stir-fried beef, and sprinkle pepper. When you eat it, you will feel the flavor of the mountains and forests permeating your tongue.
When cooked, the vegetable has a chewy, sweet and rich taste. In addition to being used to make soup, the vegetable is also processed into many attractive dishes by restaurants such as: stir-fried vegetable with beef, chicken gizzards, hot pot, soup with fish, shrimp ...
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