Promoting delicious dishes from Ca Mau crab

Ca Mau crab, a famous specialty of the southernmost region of the country, continues to be the "star" at the 2nd Ca Mau Crab Festival in 2025. Not only introducing traditional dishes, the program "Promoting delicious dishes from Ca Mau crab combined with specialties of 34 provinces and cities" brings hundreds of creative dishes, combining Ca Mau crab and local culinary quintessence, creating a unique and rich experience journey, attracting tourists inside and outside the province.

As part of the Ca Mau Crab Festival 2025 event series, from 6:00 p.m. on November 17, 18, 19 and 20, at Phan Ngoc Hien Square (Ca Mau province), a culinary space and program will take place "Promoting delicious dishes from Ca Mau crab combined with specialties of 34 provinces and cities".

The event gathered professional chefs, culinary associations and teams from many localities across the country. Each team performed creative dishes from Ca Mau crab combined with typical products, bringing about cultural exchange - flavor - people, demonstrating the spirit of connection and promoting Vietnamese cuisine to the world .

Diverse delicious dishes, spreading the value of Ca Mau crab

Leaders of Ca Mau province visited the culinary space of the program "Promoting delicious dishes from Ca Mau crab combined with specialties of 34 provinces and cities".

The program has the participation of many kitchen teams with special dishes such as the Coconut Culinary Association - Ben Tre, Vinh Long with Ca Mau crab mixed with flat rice, crab noodle soup, crab cooked with gourd; Can Tho Professional Chefs Association with crab spring rolls, five-color noodle soup, crab hotpot cooked with green tea; Mekong Delta Chefs Association - Can Tho with longan crab salad, black spaghetti with crab fat sauce, sliced ​​rice noodles with crab fat filling; Ca Mau Province Culinary Ambassador with Mint-flavored bon bon salad, lemongrass-flavored salted crab, fruit crab hotpot; Quang Ngai Culinary Culture Association with Quang crab noodles, dried bamboo shoot crab pho, five-color sticky rice crab cakes.

Teams from Dong Nai, Tay Nguyen, Hue, An Giang, Saigon... also brought many unique dishes with cashew nuts, Ngoc Linh ginseng, deer antler mushrooms, wild pepper, water fern, and lotus root...

Among the 34 participating teams, the dishes were made from sea crab, crab roe, crab meat combined with a variety of regional ingredients, bringing a traditional yet creative experience.

Tourists enjoy dishes made from Ca Mau crab.

In his opening speech, Mr. Ly Vy Trieu Duong - Deputy Director of the Department of Culture, Sports and Tourism of Ca Mau province, said: "Ca Mau crab has long been a symbol of the southernmost region of the country, famous for its firm, sweet meat and is favored by domestic and foreign markets. The product has been granted a trademark certificate and geographical indication protection".

Currently, Ca Mau has more than 365 thousand hectares of crab farming (accounting for 78% of the country) and an output of over 36 thousand tons (accounting for about 53%), affirming its position as the "crab capital of Vietnam". The province's shrimp - crab - forest model also contributes to protecting mangrove forests, promoting green economy and sustainable development.

Mr. Duong added that the "promotion" program creates an opportunity for artisans and chefs to combine Ca Mau crab with specialties of 34 provinces and cities, thereby introducing the quintessence of Vietnamese cuisine and promoting the image of local tourism and culture.

Brand promotion and anti-counterfeit crab

Mr. Tran Xuan Truong - Director of the Ca Mau Province Tourism Promotion Center, informed: The "promotion" program at the Ca Mau Crab Festival 2025 is organized to promote cuisine and connect regional culture through dishes made from Ca Mau crab. During the four days of the festival, the kitchen teams will combine crab with local specialties to create typical dishes. This activity contributes to improving the quality, affirming the brand of Ca Mau crab and preventing the situation of fake crabs in the market.

The program focuses on culinary space, promotion methods and food selection criteria, aiming to express regional identity and honor the value of Ca Mau specialties. Inspection and certification of crab quality are also emphasized to protect the brand and strengthen consumer confidence.

According to the plan, the "show" program has 9 kitchen teams taking turns performing from November 17 to 20, each day from 6pm to 7pm, with a total of 34 performances. The teams will introduce creative dishes, combining Ca Mau crab with local ingredients, contributing to promoting the image of Ca Mau cuisine to tourists inside and outside the province.

Many delicious dishes made from Ca Mau crab are introduced at the program "Promoting delicious dishes made from Ca Mau crab combined with specialties of 34 provinces and cities".

The "Legendary Crab Race" competition creates a joyful and exciting atmosphere, enhancing the experience for visitors.

Many people participating in the festival were excited. Ms. Nguyen Thi Minh (Bac Lieu ward, Ca Mau province) shared: "The crab dishes at the festival are very rich and unique, showing creativity when combining local ingredients"...

Ca Mau Crab Festival 2025 promises to be an attractive destination for tourists who love cuisine, while contributing to promoting the tourism image and brand of Ca Mau crab on the culinary map of Vietnam.

Besides the program "Promoting delicious dishes from Ca Mau Crab", the event also has a competition "Legendary Crab Race", creating a joyful and exciting atmosphere, increasing the experience for visitors.

Source: https://baophapluat.vn/quang-dien-mon-ngon-tu-cua-ca-mau.html