One of the must-try delicacies when visiting An Giang, as recommended by the locals, is a unique and intriguing dish called ‘Goi Sau Dau’ – a herb salad.
Goi Sau Dau is a harmonious blend of sour, spicy, salty, and sweet flavors with a hint of bitterness, creating a sensory and culinary delight. The star ingredient of this dish is the Sau Dau leaf, derived from a woody plant native to Chau Doc, An Giang. Nature has indeed blessed this region with the gift of the Sau Dau tree, also known as Sau Dong, Nim, or Xoan Sau Dau.
The star ingredient – Sau Dau leaves
According to the locals, the harvesting season for Sau Dau runs from November to March of the following year in the lunar calendar. While the leaves have a bitter taste, they exude a subtle sweetness and possess cooling properties, making them ideal for heat relief. Contrary to the Sau Dau found in Central Vietnam, which is toxic due to the presence of toxins in its leaves and fruits, the Sau Dau of the Western region is perfectly safe to consume, despite past misconceptions.
During the season, you’ll find vendors along the roadsides of An Giang selling fresh bundles of Sau Dau. Traditionally, the preparation of Goi Sau Dau was straightforward, involving a mix of lemon, chili, salt, and roasted peanuts.
Traditional preparation of Goi Sau Dau
figcap>Today, the Westerners have elevated the dish by combining the bitter leaves with shrimp, meat, or fish. The leaves are carefully harvested, washed, and blanched to reduce their bitterness. These are then mixed with other ingredients such as boiled shrimp or meat, dried snakehead fish, shredded sour mango and cucumber, and a sweet and sour fish sauce made with garlic and chili.
Mr. Hai, a local from Chau Doc, shared, “The key to taking this dish to the next level is the dipping sauce made with tamarind and fish sauce. The tangy and savory notes of the sauce, combined with the pungent aroma of garlic and chili, truly elevate the flavors. While the bitterness might be off-putting at first, those who persevere will be rewarded with a subtle sweetness that lingers on the tongue. It only takes a few bites to fall in love with this unique flavor.”
A unique flavor that grows on you
The accompanying tamarind dipping sauce is also meticulously prepared. Warm water is mixed with ripe tamarind, strained, and then sweetened with sugar, along with the essential addition of garlic, chili, and fish sauce made from ‘ca linh’ (a local fish species) to create a distinctive condiment that perfectly complements the Goi Sau Dau.
Goi Sau Dau has become a signature dish on the menus of restaurants and eateries in An Giang, captivating both locals and visitors with its intriguing flavors and offering a culinary experience like no other.
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