- The finest shrimp and crab from Ca Mau
- 45 chefs compete, celebrating the culinary excellence of Ca Mau.
Unique flavors from the sea and forests of the South
When mentioning Ca Mau, it's hard to forget the delicious flavors of dishes that combine the bounty of the sea, the vast U Minh forest , and the expansive rice paddies. Nature at the southernmost tip of Vietnam has bestowed many renowned products: succulent crabs, sweet tiger prawns, flavorful stir-fried mud crabs with tamarind, and unique grilled mudskippers… Each dish not only satisfies the taste buds but also tells the story of the simple, sincere, and generous people of Ca Mau.
From the U Minh mangrove forest, grilled snakehead fish, fermented fish hotpot, and forest honey paired with rustic wild vegetables have become the pride of the local people. At the coast, tourists can easily find delicious fresh seafood: stir-fried mantis shrimp with salt, grilled blood cockles with scallion oil, steamed clams with lemongrass… Especially, the simple yet flavorful salted mud crab has become a "culinary ambassador," attracting visitors from afar to come and enjoy it.
Ca Mau cuisine is not only distinguished by its flavor but also by its simple preparation methods, preserving the natural freshness of the ingredients. It is this simplicity that creates a unique appeal, unlike that of any other region.
Cuisine – the “soul” of Ca Mau tourism
In tourism development strategies, cuisine has always been a prominent strength. Annual festivals and weeks promoting local delicacies have contributed to creating a unique identity for Ca Mau. Many tourists share that coming to Ca Mau is not only about exploring the southernmost point of the country, but also about enjoying a "culinary paradise" at the southernmost tip of Vietnam.
Ms. Le Ngoc Thao, a tourist from Ho Chi Minh City, emotionally shared: “I have traveled to many places in the Mekong Delta and experienced many delicious dishes, but the cuisine of Ca Mau leaves a very special impression. The rich sweetness of the crab, the fragrant grilled snakehead fish in the U Minh forest, or the salted mud crab eaten with white rice… all linger in my memory. The food here is not only delicious but also connected to the experiences and genuine hospitality of the local people.”
Community-based tourism models, homestays, and tours experiencing the flood season are all linked to culinary culture. Tourists can join locals in the fields to catch fish, pick vegetables, catch clams, and check crab traps, then prepare the food right there. The feeling of sitting amidst the trees, enjoying a simple meal, listening to the wind rustling through the mangroves and the birds calling to each other, leaves a deep and unforgettable impression.
Leading up to World Tourism Day on September 27th , Ca Mau's tourism industry is stepping up the promotion of its cuisine as a "bridge" to spread the image of the locality, creating economic value while contributing to positioning Ca Mau's tourism brand within the overall national tourism development.
Spreading values, establishing the brand.
Ca Mau is transforming its culinary heritage into a competitive advantage, focusing on preserving traditional crafts, encouraging the creation of new dishes, and training professional service personnel. Integrating cuisine with ecotourism, cultural tourism, and community-based tourism creates a sustainable path forward. Characteristic products such as fermented crab paste, Rach Goc dried shrimp, U Minh dried snakehead fish, and Nam Can shrimp crackers are not only featured in stalls but have also become popular souvenirs for tourists.
The cuisine of Ca Mau reflects the identity of Southern Vietnam, a blend of Kinh, Chinese, and Khmer cultures, distinguished by its freshness, simplicity, and sophistication. Familiar dishes such as A Mat's banh xeo (Vietnamese savory pancake), Ngan Dua's banh tam (rice noodle soup), spicy beef noodle soup, crab, shrimp, ba khia (a type of crab), and fermented fish paste are both rich in cultural value and a source of pride for the people.
Speaking at the "Cà Mau Culinary Culture Festival," Vice Chairman of the Provincial People's Committee Ngo Vu Thang emphasized: The festival not only introduces delicious specialties but also promotes the value of cuisine within the overall Vietnamese culture, connects businesses, artisans, and the community, promotes cultural tourism, and elevates the local brand. From here, many unique culinary tourism products will blend with eco-tourism, community, and cultural tours, helping Cà Mau become an "unmissable destination" with the message: "Cà Mau – The journey to the southernmost tip of Vietnam, where nature and tranquility converge."
The culinary essence of Ca Mau, a culmination of the sea, forest, and rice paddies, is not only a source of pride for the people of the southernmost part of Vietnam but also a key to the development of local tourism, spreading cultural values and love for the homeland.
The culinary essence of Ca Mau, a convergence of the sea, forest, and rice paddies, is not only the pride of the people of the southernmost region of Vietnam but also the "key" to the further development of local tourism. The "California Culinary Culture Festival" offers a complete experience of the flavors of the Ca Mau Peninsula, while conveying love for the homeland and pride in the culinary identity of this land where forests, seas, and alluvial soil blend together. This is also a warm invitation from the Ca Mau Peninsula: come to Ca Mau - a meeting place of cultural essence, nature, and tranquility.
Kim Truc
Source: https://baocamau.vn/dat-mui-goi-moi-tu-tinh-hoa-am-thuc-a122725.html
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