Culinary feast: More than 100 delicious dishes from Ca Mau crab combining ingredients from 34 provinces and cities

Ca Mau Crab Festival brings a culinary feast with more than 100 delicious crab dishes combining ingredients from 34 provinces and cities, creating unique flavors, attracting a large number of tourists.

This is an activity within the series of events of Ca Mau Crab Festival, organized by the Department of Culture, Sports and Tourism of Ca Mau province from November 17 to 20.

A space for processing delicious dishes from Ca Mau crabs combining ingredients from 34 provinces and cities was held at Phan Ngoc Hien Square, An Xuyen Ward. The program received the response and participation of many people and tourists.

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102 dishes made from Ca Mau crabs combining specialties of 34 provinces and cities were made by chefs, within the framework of Ca Mau Crab Festival 2025

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34 kitchen groups participated in the demonstration, each group prepared 1 main dish and 2 side dishes. The organizers provided Ca Mau crab ingredients, cooking utensils, preparation areas...

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Chef Nguyen Duc Hoang, Central Highlands Culinary Culture Association, introduces to tourists a dish combining Ca Mau crab and wild pepper spice.

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Silkworm salad, green apple with Ca Mau crab sauce attracts many diners because of its eye-catching color. According to the chef, silkworm is a fruit with medicinal properties and a very unique flavor, when combined with vegetables and fruits, it creates a refreshing taste for the dish.

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Ca Mau crab with salted egg sauce with familiar ingredients. This is a combination of crab and mushrooms with a rich sauce that makes the dish even more attractive.

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Stir-fried crab dish of the team from An Giang province

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Ca Mau crab pasta with coconut cream sauce is a creative dish that harmoniously combines local ingredients to prepare a dish of Western origin.

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The dishes are prepared by the teams in small portions to easily serve guests for free.

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Locals and tourists enjoy delicious dishes made from provincial specialties combined with Ca Mau crab.

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This promotion program is organized to honor the value of local cuisine. Provinces will have the opportunity to exchange, connect, cooperate, and introduce regional specialties to tourists.

With more than 360,000 hectares of crab farming, producing more than 36,000 tons per year, Ca Mau province affirms its position as the "crab capital" of Vietnam. Ca Mau crab is a typical culinary brand of the Cape region, and the farming of this specialty also brings sustainable income to the people.

Source: https://thanhnien.vn/dai-tiec-am-thuc-hon-100-mon-ngon-tu-cua-ca-mau-ket-hop-nguyen-lieu-34-tinh-thanh-185251119131409124.htm