Showcasing delicious dishes made from Ca Mau crab.

Ca Mau crab, a famous specialty of the southernmost region of Vietnam, continues to be the "star" at the 2nd Ca Mau Crab Festival in 2025. Beyond showcasing traditional dishes, the program "Showcasing delicious dishes made from Ca Mau crab combined with specialties from 34 provinces and cities" presents hundreds of creative dishes, combining Ca Mau crab with the essence of local cuisine, creating a unique and distinctive culinary experience that attracts tourists from within and outside the province.

As part of the Ca Mau Crab Festival 2025, from 6 PM on November 17th, 18th, 19th, and 20th, a culinary space and program showcasing delicious dishes made from Ca Mau crab combined with specialties from 34 provinces and cities will take place at Phan Ngoc Hien Square (Ca Mau province).

The event brought together professional chefs, culinary associations, and competing teams from various localities across the country. Each team showcased creative dishes made from Ca Mau crab combined with other characteristic local products, bringing together cultures, flavors, and people, demonstrating the spirit of connection and promoting Vietnamese cuisine to the world .

A diverse range of delicious dishes, spreading the value of Ca Mau crab.

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

The program featured many culinary teams with unique dishes such as the Coconut Land Culinary Association – Ben Tre and Vinh Long with Ca Mau crab mixed with flattened rice flakes, crab noodle soup, and crab cooked with gourd; the Can Tho Professional Chefs Association with crab spring rolls, five-color noodle soup, and crab hot pot with green tea; the Mekong Delta Chefs Association – Can Tho with longan crab salad, black Italian pasta with crab roe sauce, and rice noodle soup with crab meat and roe; the Ca Mau Province Culinary Ambassador with mint-flavored water spinach salad, salt-cured crab with lemongrass and lime, and crab hot pot with star fruit; and the Quang Ngai Culinary Culture Association with Quang noodles with crab, crab pho with dried bamboo shoots, and crab patties with five-color sticky rice.

Teams from Dong Nai, the Central Highlands, Hue, An Giang, Saigon, and other regions also brought many unique dishes featuring cashews, Ngoc Linh ginseng, deer antler mushrooms, wild pepper, water spinach, and mountain yam...

Out of the 34 participating teams, the dishes were made from sea crab, female crab with roe, and male crab meat, combined with a variety of regional ingredients, offering an experience that was both traditional and innovative.

Tourists enjoy dishes made from Ca Mau crab.

In his opening remarks, 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 favored by both domestic and international markets. The product has been granted trademark certification and geographical indication protection.”

Currently, Ca Mau has over 365,000 hectares of crab farming (accounting for 78% of the country) and a production of over 36,000 tons (accounting for approximately 53%), affirming its position as the "crab capital of Vietnam". The province's shrimp-crab-mangrove forest model also contributes to protecting mangrove forests, promoting a green economy, and sustainable development.

Mr. Duong added that the "showcase" program creates opportunities for artisans and chefs to combine Ca Mau crab with specialties from 34 provinces and cities, thereby introducing the essence of Vietnamese cuisine and promoting local tourism and culture.

Brand promotion and combating counterfeit crab.

Mr. Tran Xuan Truong, Director of the Ca Mau Provincial Tourism Promotion Center, informed: The "showcase" program at the Ca Mau Crab Festival 2025 is organized to promote cuisine and connect regional cultures through dishes made from Ca Mau crab. Throughout the four days of the festival, culinary teams will combine crab with local specialty ingredients to create unique dishes. This activity contributes to improving quality, affirming the brand of Ca Mau crab, and preventing the sale of counterfeit crab on the market.

The program focuses on culinary spaces, promotional methods, and food selection criteria, aiming to showcase regional identity and honor the value of Ca Mau's specialties. Quality control and certification of crab products are also emphasized to protect the brand and strengthen consumer confidence.

According to the plan, the "showcase" program will feature 9 culinary teams performing in rotation from November 17th to 20th, each day from 6 PM to 7 PM, 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 were showcased at the program "Showcasing delicious dishes made from Ca Mau crab combined with specialties from 34 provinces and cities".

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

Many people participating in the festival expressed their enthusiasm. Ms. Nguyen Thi Minh (Bac Lieu ward, Ca Mau province) shared: “The crab dishes at the festival are very diverse and unique, showcasing creativity in combining local ingredients…”

The Ca Mau Crab Festival 2025 promises to be an attractive destination for food lovers, while also contributing to promoting the image of tourism and the brand of Ca Mau crab on the Vietnamese culinary map.

Besides the "Showcasing Delicious Dishes Made from Ca Mau Crab" program, the event also features the "Legendary Crab Race" competition, creating a fun and lively atmosphere and enhancing the visitor experience.

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