Cu Chi beef
When talking about Cu Chi specialties, we cannot help but mention the famous veal dish. The veal here is highly appreciated by diners because it is soft, naturally sweet, and has a faint aroma of milk.
According to locals, to create this famous specialty, people often choose young cows that are about 5-6 months old, exclusively breastfed, so the meat is fragrant, soft, and slightly sweet.
After many stages such as determining the quality, people will bring the young beef home to roast until golden, scrape off the outer skin and then store it in the refrigerator to wait for processing. Young beef can be transformed into hundreds of different dishes such as young beef wrapped in rice paper, young beef hotpot with wild vegetables, young beef dipped in vinegar,..., meeting the needs of enjoyment and diverse tastes of tourists from all over.
Young jackfruit mixed with meat
Jackfruit is grown a lot in Cu Chi, bearing fruit all year round, so over time, local people came up with the idea of using this "homegrown" fruit to prepare a new dish, which is young jackfruit mixed with meat.
To make delicious young jackfruit mixed with meat, Cu Chi people often choose jackfruits that have begun to fill with segments, and the thorns on the skin have stretched out just enough. When picking the jackfruit, the latex must be completely drained, then the skin must be peeled, the pulp must be removed, and only the segments and fibers are taken.
Young jackfruit is cut into large pieces, boiled with a little salt. This step is done many times to remove the astringent taste and prevent the jackfruit from turning black. Then, it is torn or cut into bite-sized pieces, mixed with sweet and sour fish sauce, boiled pork, shrimp or chicken and herbs are added.
Boiled fresh bamboo shoots mixed with shrimp and meat
Similar to jackfruit, some types of trees such as bamboo, bamboo, and bamboo are also grown a lot in Cu Chi. Therefore, there are also many dishes made from bamboo shoots in this land and are loved by many diners, such as boiled fresh bamboo shoots mixed with shrimp and meat.
To make delicious bamboo shoots mixed with shrimp and meat, Cu Chi people often choose bamboo shoots with large cores, which are sweet and not bitter like other types of bamboo shoots. The harvested bamboo shoots are peeled, thinly sliced into pieces and then soaked in salt water. After that, people boil the bamboo shoots many times to keep them crispy and white.
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Fresh bamboo shoot salad is easy to eat, can be mixed alone or add meat or boiled shrimp as desired (Photo: Tuyet Trinh)
Drain the boiled bamboo shoots, mix them with pork belly and boiled shrimp, add sweet and sour fish sauce, crushed roasted peanuts and herbs. This dish can be eaten as is or with shrimp chips.
Steamed cassava in coconut water
Although a rustic dish found in many provinces and cities across the country, steamed cassava in coconut water is still considered a famous specialty of Cu Chi.
Cu Chi cassava is famous not only for its sweet, fragrant, and chewy taste, but also for its association with a glorious historical period in the past. Coming here, visitors can easily see cassava and steamed cassava dishes for sale along both sides of the road, attracting visitors to enjoy when visiting the tunnels.
In addition to the most popular dish of steamed cassava in coconut water, visitors can also try steamed cassava in pandan leaves or cassava ground into flour to make banh tam. These dishes are simple to prepare but have attractive flavors and affordable prices that everyone loves.
Besides the above dishes, if you have the opportunity to travel to Cu Chi, you can find and buy some specialties as gifts for relatives such as Cu Chi rice paper, Cu Chi cow's milk, grilled chicken in a clay pot, grilled sea elephant fish with salt and chili,...
Phan Dau
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