An Giang flavor steps out into the world

Attractive Long Xuyen broken rice. Photo: THUY TIEN

These dishes have long been famous specialties, conquering diners from near and far every time they are enjoyed. Long Xuyen broken rice is a harmonious combination of ingredients, from the sticky aroma of rice, the rich taste of grilled meat, the fatty taste of braised eggs, the chewy skin, the crunchiness of pickles to the salty, sweet, and spicy taste of fish sauce. All blend together to create an irresistible appeal.

According to some famous rice restaurant owners in Long Xuyen such as Cay Diep, Huong Duong, 8 Dieu, My Dieu, Co Tu, Tung… in An Giang culinary culture, Long Xuyen broken rice is not only a dish for business but also a pride of the homeland. Many locals said they can eat this dish 3 times a day without getting bored.

The difference of Long Xuyen broken rice is the small, smooth broken rice grains, along with the delicate presentation. Grilled meat, braised eggs, and pork skin are all cut into small pieces, making it easy for diners to fully enjoy the flavor. A complete plate of rice will have scallion oil, pickles, and thick fish sauce to eat with.

Another specialty that has made the name of An Giang cuisine is Chau Doc fish noodle soup - a rustic dish but full of the flavor of the river region. This dish originally came from Cambodia, but over time it has been adapted to Vietnamese taste, becoming a familiar dish in the lives of people in the Bay Nui region.

According to veteran chefs, Chau Doc fish noodle soup used to use linh fish to make broth, added dried shrimp, wormwood, shrimp paste, lemongrass, chili, garlic, turmeric so the broth was very rich. Today, the noodle dish still retains the traditional flavor, but adds pork bones to make the broth naturally sweet.

Chau Doc fish noodle soup attracts diners. Photo: THUY TIEN

The snakehead fish used for the noodles is freshwater fish, boiled, deboned, seasoned and stir-fried with turmeric to help the meat firm up and give it an attractive golden color. When the bowl of noodles is served, the aroma of fish, turmeric and shrimp paste blends seductively. The shimmering golden broth covers the white noodles, topped with snakehead fish and roasted pork cut into bite-sized pieces.

Those who like can order more snakehead fish head, dipped in salt, chili, lime or fish sauce with chili, fatty and rich. The side dish of vegetables shows the richness of the Southwest region, with water mimosa flowers, lotus flowers, bitter vegetables, banana flowers, shredded water spinach, and even water mimosa and long beans. Many diners also like to "increase the topping" with pork sausage and duck eggs, making the dish even more attractive.

Another honored specialty is the sầu đâu salad. This is a rustic yet unique dish of the Seven Mountains region. sầu đâu is a common forest tree here and the young leaves are used to make the salad. Before mixing, sầu đâu leaves are blanched in hot water to reduce the bitterness.

People often mix neem leaves with dried snakehead fish or shredded dried striped snakehead fish, sometimes adding thinly sliced boiled pork belly. These ingredients are mixed with cucumber, chopped green mango, herbs, roasted peanuts and tamarind fish sauce mixed with chili, creating a harmonious bitter, sour, spicy, salty and sweet flavor.

The interesting thing is that the soursop salad is initially a bit bitter, but then turns sweet, leaving a distinctive and unforgettable aftertaste. It is this contrast that creates the hidden charm that makes this dish conquer diners, becoming a must-try specialty when coming to An Giang.

Narcissus

Source: https://baoangiang.com.vn/huong-vi-an-giang-buoc-ra-the-gioi-a467082.html