The essence of country salad

Flower dishes - beautiful and delicious
Familiar dishes
Go to U Minh Ha to eat spring rolls with flowers

The cuisine of Ca Mau people is not only dishes and recipes but also a cultural story formed from the time of land reclamation. Because it is simple, not fussy; from the products of the countryside, "homegrown" in two salty and sweet regions such as: shrimp, crab, fish, fish sauce, bee pupae, chicken, duck... combined with vegetables, tubers, and fruits of the countryside (banana heart, pennywort, water spinach, fish mint, mango, papaya...), Ca Mau people have breathed the soul of the countryside into it to process into rich and attractive salads.

Looking through the list, for crab there are: crab meat, crab roe, crab claws mixed with crab claw salad, fish mint. For shrimp there are: boiled shrimp, fresh shrimp, dried shrimp, shrimp paste mixed with mango salad, sesban flower salad, water lily salad, lotus root salad. For dried foods there are: dried snakehead fish, dried goby fish, dried fish mixed with mango salad, fresh green papaya salad. In addition, there is bee pupa salad mixed with young banana flower, pennywort, young coconut crest; shrimp paste papaya salad, water spinach salad with vinegar... These salads tend to be about mixing spices in a sophisticated way. To make the dish delicious, it is necessary to combine many substances and flavors, which is a very interesting way of balancing yin and yang from the salad in Ca Mau.

Crispy fried bee pupae spring rolls, a delicacy from the U Minh Ha forest land.