Tân Châu’s Chewy Rice Cakes with Pork Skin
An Giang’s famous delicacy, Tân Châu’s chewy rice cakes with pork skin, is a delightful dish. The soft and chewy rice cake strands, paired with pork skin and shrimp balls, and a drizzle of rich coconut milk, create a unique and captivating culinary experience. The blend of salty pork and sweet coconut milk is simply exquisite.
The rice cakes derive their elasticity and distinctive aroma from a combination of rice and tapioca flour. Their resemblance to rice vermicelli noodles, though simple, leaves a lasting impression on those who’ve had the pleasure of tasting this An Giang specialty. The allure of its flavors lingers, making it unforgettable.
Tân Châu’s Chewy Rice Cakes
Núi Cấm’s Savory Pancakes
Núi Cấm’s savory pancakes, found in Tịnh Biên District, have captivated diners with their generous offering of over 20 types of wild vegetables. The eateries here typically serve fresh produce and vegetables sourced directly from Núi Cấm, resulting in a colorful and varied plate of greens. These may include mango leaves, perilla, lettuce, and various types of cucumbers, enriching the menu with their diverse flavors and textures.
Similar to other places, these pancakes are primarily made with pork belly, bean sprouts, and shrimp. However, what sets them apart is the natural flavors and novelty that the wild vegetables from Núi Cấm impart. The unique and appealing combination of these vegetables creates a distinct flavor profile that defines this pancake specialty.
Tung Lò Mò
Although the name may sound unfamiliar, Tung Lò Mò, or beef sausage, is a popular snack for many. It is a renowned specialty of An Giang, cherished by locals and visitors alike. Tung Lò Mò is crafted purely from premium beef, devoid of preservatives and, notably, free from pork fat.
In the Cham people’s traditional process of making this delicacy, they use beef intestines (or tofu skin) as the outer casing, filled with finely ground beef mixed with spices like pepper, garlic, and other secret ingredients passed down through generations. Tung Lò Mò can be enjoyed in various ways, such as grilled, fried, or steamed, but many aficionados insist that it’s at its best when barbecued over charcoal, imparting a robust and enticing flavor.
Tung Lò Mò
Thốt Nốt’s Bò Bía (Vietnamese Pandan Cake)
An Giang is not only celebrated for its savory dishes but also for its delectable sweets. One of the most beloved desserts in the region is Châu Đốc’s Thốt Nốt Bò Bía.
This vibrant yellow cake boasts a soft, spongy texture and a subtle fragrance from the Thốt Nốt palm tree’s sweet syrup. There are two ways to enjoy this treat: the dry version and one served with coconut milk. Each variety offers its own distinct charm, enchanting all who indulge with its sweet, seductive flavors.
Tri Tôn’s Green Papaya Salad
When visiting Tri Tôn, An Giang, one must not miss the opportunity to try the unique and captivating green papaya salad. Its preparation is special, combining three-spot crab, fermented shrimp paste, duck eggs, and grilled meat. This papaya salad, known as “bók-la-hông” in Khmer, is a signature dish of the Khmer people.
The main ingredients of this dish include shredded green papaya, water spinach, and long beans, enhanced with the tangy flavors of lime, tomato, and fermented shrimp paste. The mild sweetness of the papaya strands, coupled with the salty-yet-not-overpowering taste of the shrimp paste, creates a delightful blend. The refreshing sourness from the lime, the mild spiciness from the chili, and the richness of peanuts come together in perfect harmony, making this salad an irresistible treat.
Tri Tôn’s Green Papaya Salad
Delicious Lía-based Snacks in Tân Châu
When in Tân Châu, it’s a must to indulge in the famous snacks made from lía, a type of seafood with a distinct flavor. According to locals, lía is similar to clams but has a thinner shell and a more delicate flavor. Lía is sourced from the rivers and canals in the area.
Various delectable dishes can be made from lía, such as garlic lía, lemongrass-boiled lía, and sun-dried lía. Lía sautéed in garlic is a favorite among the youth, while sun-dried lía is an acquired taste. The latter is made from live lía, marinated in salt, and sun-dried for two to three days before being sold. The garlic lía is not only tasty but also very savory, as the lía releases its juices during cooking, adding to the dish’s allure. To enjoy, simply dip the lía into fish sauce and pop it into your mouth, relishing the rustic flavors enhanced by the aroma of cinnamon basil for a truly authentic culinary experience.
“A Tasty and Chemical-Free Way to Prepare Delicious Chewy Beef Sausage”
Make your own delicious beef sausages at home! With the perfect blend of ingredients and cooking methods, you can now provide your family with delicious, homemade sausages without worry of a preservative overload.
