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Delicious and Unique Specialties of An Giang: A Culinary Adventure with a Twist

Tourists visiting An Giang are often intrigued by a peculiar dish named 'Bo xao kien vang', or stir-fried beef with 'Chha ca dao' leaves. Despite its oddly-spelled name, this dish offers a unique and memorable flavor experience.

Administrator

25 July, 2024

Ants, though tiny insects, are a beloved delicacy ingredient in many provinces across Vietnam. Notable dishes include ant salad in Mai Chau (Hoa Binh), ant-bitten beef in Tam Dao (Vinh Phuc), and ant salt in Gia Lai. Particularly in Tri Ton (An Giang), ants are the main ingredient in a dish called “beef stir-fried with golden ants and Chha Ca Dao leaves.”

This unique dish comprises three main components: beef, golden ants, and Chha Ca Dao leaves.

Ms. Nguyen Phung Truc Giang, owner of a countryside restaurant in Soai Check, Tri Ton, An Giang, shared that golden ants are usually sourced from the Khmer community. After purchasing, the ants are cleaned, leaves and debris are removed, and then they are vacuum-packed for year-round use. Ant eggs must be cleaned with diluted salt water before cooking, and the preparation process is meticulous.

The dish consists of three main ingredients: beef, golden ants, and Chha Ca Dao leaves

“In An Giang, golden ants are in high demand by restaurants for dishes such as golden ant hot pot, beef stir-fried with golden ants and Chha Ca Dao leaves, or Siamese duck cooked with golden ants,” said Ms. Giang. Locals often venture into the forest to catch ants and sell them to traders or restaurants. Currently, the price of golden ants fluctuates between 350,000 and 450,000 VND per kilogram, depending on market conditions.”

For the beef stir-fried with golden ants, the beef is typically chosen from the tender rump or tenderloin. Fresh beef is used and prepared on the same day to ensure the meat’s freshness. A unique attraction of this dish is the Chha Ca Dao leaves, a familiar ingredient to locals but an intriguing curiosity for diners from afar. Many first-timers may be surprised by the name and feel that the menu has a “mistake.”

Currently, the price of golden ants is between 350,000 and 450,000 VND per kilogram

Mr. Duong Viet Anh, a tourism professional in An Giang, shared: “Chha Ca Dao is the name given by the Khmer community to a type of plant often grown in gardens or on farms. These leaves have a distinct flavor, combining the tastes of basil and lemongrass, with a pleasant aroma, adding a unique twist to the dishes.”

In the cooking process, chefs start by heating a large wok, frying garlic in oil until fragrant. Then, they add the beef and a nest of golden ants, stir-frying until just cooked. Seasonings are added to taste. Finally, Chha Ca Dao leaves and chili are mixed in to complete the dish. When served, the beef is tender and infused with flavor, blending perfectly with the mild sourness of the golden ants and the distinctive aroma of the Chha Ca Dao leaves.

The beef is tender and infused with flavor, blending with the mild sourness of golden ants and the aroma of Chha Ca Dao leaves

In addition to beef stir-fried with golden ants, the golden ant hot pot is another specialty in An Giang, attracting many diners. The hot pot typically includes golden ants, chicken, beef, or duck, along with “mam bo hoc,” a traditional Khmer seasoning, and “la giang” and “la mac mat” leaves, creating a unique and appealing flavor.

Frequently asked questions

When visiting An Giang, a must-try dish is the ‘Khô Hủ Tiếu Châu Đốc’, a unique take on the traditional Vietnamese rice noodle soup. It’s made with a blend of local herbs and spices, giving it a distinct flavor. Another specialty is the ‘Bún Cá Kiên Giang’, a rice vermicelli soup with a rich and tangy fish broth. For a sweet treat, try the ‘Chè Bắp Cẩm Núi’, a creamy corn pudding with a hint of coconut, or the ‘Bánh Pía’, a traditional moon cake with a mung bean and durian filling.

The ‘Khô Hủ Tiếu Châu Đốc’ is a dry version of the traditional Vietnamese rice noodle soup. Instead of a broth, the noodles are tossed in a special blend of oils and spices, creating a unique flavor and texture. It’s typically served with a variety of herbs, vegetables, and meats, allowing you to customize your bowl.

Yes, An Giang also offers some unique twists on traditional Vietnamese dishes. Try the ‘Bánh Xèo Núi Sam’, a giant savory pancake filled with shrimp, pork, and beansprouts. For a refreshing drink, opt for the ‘Trà Sâm Châu Đốc’, a bitter-sweet tea made from local herbs, or try the ‘Rượu Sim’, a unique wine made from rose myrtle fruits.

The cuisine of An Giang is characterized by the use of fresh, local ingredients, with an emphasis on herbs and spices. Many dishes feature a blend of sweet, sour, salty, and spicy flavors, creating a unique and complex taste profile. You’ll find an abundance of freshwater fish, as well as tropical fruits and vegetables, all of which contribute to the region’s distinct culinary identity.

For an authentic taste of ‘Khô Hủ Tiếu Châu Đốc’, head to the markets in Chau Doc, where you’ll find stalls serving this dish. For ‘Bún Cá Kiên Giang’, try the eateries along the riverfront in Ha Tien. As for ‘Chè Bắp Cẩm Núi’, it’s often sold at street stalls and small cafes throughout An Giang. For a more upscale experience, visit the Victoria Chau Doc Resort, which is known for its refined take on local specialties.