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The Tasty Trio: Indulging in the Unforgettable Flavors of Thất Sơn Bảy Núi’s Delicacies

When you find yourself in the sacred land of the Seven Mountains, embark on a culinary journey and indulge in the unique specialties that An Giang has to offer. Taste the essence of this region and explore a world of flavors that will tantalize your taste buds and provide a cultural experience like no other.

Administrator

25 July, 2024

The That Son, or Seven Mountains region, is a famous spiritual land known for its seven distinctive peaks: Thien Son Cam, Lien Hoa Son, Ngoa Long Son, Ngu Ho Son, Phung Hoang Son, Anh Vu Son, and Thuy Dai Son. This area, stretching from Tinh Bien to Tri Ton district in An Giang province, captivates visitors with its romantic riverside scenery and the pristine, majestic beauty of the mountains. Especially, this land is a melting pot of various ethnic communities such as Kinh, Hoa, Cham, and Khmer, making its culture and cuisine incredibly diverse and rich, always stimulating exploration and delighting tourists.

With a rich network of rivers and canals, the That Son region boasts a plentiful source of fish and shrimp, along with diverse vegetables characteristic of the watery region. As a result, the cuisine here is a subtle blend of numerous unique ingredients and spices, along with vegetables that exude the typical flavors of the Southern region. The dishes here are not just food but also expressions of the cultural and natural essence of this land.

Therefore, when visiting the That Son Bay Nui region, tourists not only have the opportunity to embark on spiritual journeys and visit sacred temples and shrines but also explore the rich cuisine with unique specialties of An Giang province. Here are a few delicious dishes you must not miss when visiting and experiencing the wonderful beauty of this land!

Grated Papaya Salad

This dish originates from Cambodia and has been adopted by the people of Tri Ton district, who have perfected the cooking technique, gradually developing it into a prominent specialty of An Giang, offering a unique and novel flavor.

Grated papaya salad is renowned for its harmonious blend of flavors, combining the crispiness of papaya with the savory-sweet taste of crab, and fresh herbs. The papaya used must be of the pawpaw variety, carefully selected, and perfectly ripe. To maintain the freshness and crispiness of the dish, the papaya should be chilled before preparation.

Grated papaya salad, a famous dish with a harmonious blend of flavors: the crispiness of papaya, savory-sweet crab, and refreshing herbs

The papaya pieces are continuously pounded in a mortar, perfectly blending with the savory fish sauce. To create the distinctive flavor of this papaya salad, garlic and chili are essential, along with other spices, providing an appealing taste.

The grated papaya salad offers a refreshing sweet and sour taste that spreads on the tongue, perfectly combined with a mild salty taste and the spiciness of chili, creating a fantastic gastronomic experience. A portion of grated papaya salad in the That Son region costs only between 30,000 and 50,000 VND, making it an attractive choice for diners.

Hot Pot with Fermented Fish

Fermented fish is a specialty renowned for its characteristic aroma and captivating taste, attracting tourists when they visit places like Chau Doc city, Tri Ton, and Tinh Bien districts. Consequently, dishes made from fermented fish in this area are diverse, with the standout being the hot pot, an irresistible choice for diners near and far.

An Giang, a land distinguished by its specialty fermented fish, captivates visitors with its alluring fragrance and unforgettable taste. When visiting this place, tourists must not miss the hot pot made from various fermented fish types, such as snakehead fish and mudfish, offering a fantastic culinary experience.

An Giang, a land of distinctive fermented fish specialties, captivates visitors with its enchanting aroma and unforgettable taste.

The hot pot is served with fresh seafood like basa fish, snakehead fish, shrimp, squid, and octopus. Notably, the vegetables used for dipping in the hot pot are what make this dish even more appealing and abundant. Typical vegetables of the watery region, such as water lily stems, wild sesame flowers, bitter herbs, and eggplant, are used to complement the fermented fish hot pot perfectly. A truly delicious fermented fish hot pot is a subtle blend of the sweetness from seafood, the rich flavor of fermented fish, and the refreshing taste of vegetables, creating an enticing culinary experience.

O Thum Roasted Chicken

A prominent specialty that captures the hearts of food enthusiasts when visiting the Bay Nui region is O Thum Roasted Chicken. Many tourists don’t hesitate to travel long distances, driving for hours, just to taste this famous roasted chicken. The unique flavor and special cooking method have made this dish an unmissable highlight in the journey of discovering local cuisine.

To truly experience the authentic taste of O Thum Roasted Chicken, visitors should head to Tri Ton district, An Giang province. This dish impresses not only with its fresh ingredients but also with the local people’s unique preparation techniques. The combination of natural flavors and traditional cooking methods has created an unforgettable culinary delight.

To experience authentic O Thum Roasted Chicken, visitors should go to Tri Ton district, An Giang province.

In addition to familiar spices like salt, sugar, garlic, lemongrass, and chili, O Thum Roasted Chicken also uses chúc leaves – a typical plant of the That Son Bay Nui region. When tasting, the chúc leaves impart a mild astringent sensation on the tongue, similar to lemon leaves but with a more distinctive aroma and no bitterness. Locals often marinate the chicken with chúc leaves before the roasting process, creating a rich and captivating flavor for this famous dish.

The price of O Thum Roasted Chicken varies depending on the size of the chicken. Typically, a small chicken costs around 200,000 VND, perfect for a meal for 2-3 people.

Frequently asked questions

The ‘Tasty Trio’ is a culinary delight comprising three signature dishes of Son Bay, Vietnam: Cha Ca Lang Chai, Banh Cuon and Bun Rieu Cua. Each dish offers a unique taste and culinary experience, showcasing the region’s rich culinary heritage and fresh local ingredients. Cha Ca Lang Chai is a traditional fish dish with a harmonious blend of flavors, while Banh Cuon are delicate rice flour rolls with a savory filling, and Bun Rieu Cua is a crab and tomato-based noodle soup with a distinct flavor.

Cha Ca Lang Chai’s key ingredient is fresh fish, typically snakehead fish, carefully marinated and grilled to perfection, resulting in a delicate, flaky texture. Banh Cuon is made with a thin, delicate rice flour sheet, filled with a mixture of ground pork, wood ear mushrooms, and shallots, offering a savory and slightly chewy experience. Bun Rieu Cua’s signature flavor comes from a broth made with crab, tomatoes, and a special fermented shrimp paste, resulting in a sweet and slightly tangy soup with a distinct umami taste.

These dishes are deeply rooted in the cultural and culinary traditions of Son Bay and Vietnam as a whole. Cha Ca Lang Chai has French colonial influences with its use of dill and turmeric, while Banh Cuon’s origins can be traced back to the rural areas of Northern Vietnam, where rice is a staple. Bun Rieu Cua, with its unique broth, showcases the region’s abundant seafood and agricultural produce, reflecting the creativity and resourcefulness of Vietnamese cuisine.

For an authentic Cha Ca Lang Chai experience, head to Cha Ca Lang Chai Restaurant in Son Bay’s old town. Banh Cuon is best enjoyed at local eateries like Banh Cuon Ba Hai, where it’s made fresh to order. For Bun Rieu Cua, a must-visit place is Bun Rieu Cua Ba Ghien, a humble eatery renowned for its flavorful broth and generous portions.

Indeed! When enjoying Cha Ca Lang Chai, it is customary to assemble the dish yourself at the table, mixing the fish with herbs, peanuts, and rice noodles. Banh Cuon is often served with a side of crispy fried shallots and a dipping sauce called ‘nuoc cham.’ As for Bun Rieu Cua, locals often add herbs, chili, and a squeeze of lime to enhance the flavors according to their taste.