Rich and authentic Vinh Long flavors

Not only famous for its orchards laden with fruit, Vinh Long after the merger (including the former Ben Tre and Tra Vinh) also attracts tourists with its simple yet refined dishes, imbued with the soul of the riverside countryside.

Among them, the three most distinctive dishes are deep-fried elephant ear fish, Tra Cuon sticky rice cake, and coconut heart salad with shrimp and meat.

Deep-fried elephant ear fish

Deep-fried elephant ear fish is a signature dish of Vinh Long cuisine . Elephant ear fish has firm, few bones and a sweet, delicate flavor. When preparing it, the fish is deep-fried whole until the skin is golden brown and crispy, while the meat inside remains tender and fragrant. The dish is usually served whole on a plate, making it very visually appealing. Tourists enjoy it by removing the fish meat, wrapping it in rice paper with fresh vegetables, star fruit, and unripe bananas, then dipping it in a sweet and sour fish sauce with garlic and chili. The rich, crispy, and fragrant taste of the fish, combined with the garden vegetables, makes anyone who tastes it exclaim in delight.

Tra Cuon sticky rice cake

Tra Cuon sticky rice cake is a renowned specialty associated with the traditional Lunar New Year in Tra Vinh (formerly). Made from high-quality sticky rice, the filling consists of mung beans, pork fat, salted duck egg yolks, and, notably, the sticky rice is naturally dyed with purple perilla leaves, creating an eye-catching color and a delicate aroma. When sliced, the filling is golden yellow, the sticky rice layer is glossy and dark purple, chewy and sticky without being greasy. Tra Cuon sticky rice cake is not just a food item, but also a symbol of abundance and family reunion in Tra Vinh culture.

Coconut heart salad with shrimp and meat

Coconut palm heart salad with shrimp and pork is a refreshing, rustic dish with a rich flavor of the coconut region. Coconut palm heart (also called coconut shoot) is the tender part of the coconut tree trunk – skillfully sliced thinly and mixed with boiled shrimp, pork belly, Vietnamese coriander, fried onions, and roasted peanuts. The dressing, made from lime, garlic, chili, and sugar, creates a mild sweet and sour flavor that permeates each crunchy strand of palm heart. Coconut palm heart salad is not only delicious but also embodies the essence of the riverine region – where rows of coconut trees cast their shadows along the riverbanks, intimately connected to the life and culture of the people of Southern Vietnam.

These three dishes, each with its own distinctive flavor, contribute to the culinary identity of Vinh Long, reflecting the richness, rusticity, and sincerity of the people here. Each dish is not only a culinary experience but also an emotional journey, leaving visitors with a lingering sense of home, simple yet unforgettable, even after they leave Vinh Long.

Source: https://hanoimoi.vn/dam-da-huong-vi-vinh-long-723359.html