As a region with a sub-equatorial climate and lots of rain, Ca Mau is very favorable for agricultural development, especially aquaculture and exploitation. Not only that, Ca Mau also has a mangrove ecosystem and a freshwater area, so it is very rich in products, it can be said to be the leader in the Southwest region.

The characteristic of Ca Mau land is the intricate river system stretching from rural to urban areas, creating special features in the personality and cultural life of the people in the southernmost region of the country. Along with the diverse cultural life, the cuisine of Ca Mau people also has a very unique flavor. Although the dishes are prepared very simply, not too sophisticated, they are very refined and unique, creating the unique culinary features of Ca Mau.

Wild eel is a specialty of U Minh Ha people.
When it comes to the cuisine of the mangrove forest land of Dat Mui (Ngoc Hien), we cannot miss the specialty dish of braised mussels with pepper.
Banh tet is an indispensable traditional dish during Tet holiday of people in the West in general and Ca Mau in particular.
Ca Mau freshwater prawns and tiger prawns are the most famous in the country. These two types of prawns can be used to make many delicious dishes.
Ca Mau cuisine has many dishes in the top 100 delicious Vietnamese dishes, especially Nam Can crab. Crabs are processed into many delicious dishes, including crab noodle soup with rich flavors of the homeland.

Performed by Huynh Lam

Source: https://baocamau.vn/tinh-hoa-am-thuc-ca-mau-a2997.html