SUGGESTIONS OF SOME UNIQUE POINTS ABOUT AN GIANG TOURISM: FOOD CULTURE

28/05/2024

1. Long Xuyen broken rice

Long Xuyen broken rice is also called pure broken rice by local people because the main ingredient is made from rice grains formed from debris when drying and milling. Broken rice cannot be cooked in the usual way but must be steamed. The cook constantly watches to add enough water so that the rice cooks evenly and does not become mushy. After cooking, the rice grains are only as big as the head of an incense stick. This type of rice is quite loose and has a mild sweet taste. A full plate of Long Xuyen broken rice will include ribs, eggs, skin, rolls and pickles.

Broken rice in Long Xuyen is a harmonious and perfect combination of ingredients. When enjoying, diners will feel the fragrant elasticity of rice, the delicious taste of grilled meat, the richness of braised eggs, the toughness of skin, the crunchiness of pickles and the salty, sweet and spicy flavor of fish sauce.

Long Xuyen broken rice was recognized as an Asian Record in 2023.

2. Chau Doc fish noodle soup

Chau Doc fish noodle soup is a rustic dish but is prepared very sophisticatedly and meticulously. The ingredients to make a bowl of fish noodle soup include vermicelli, vegetables: grated water spinach, banana ears, bean sprouts, dien dien flowers... Chau Doc fish noodle soup cannot lack snakehead fish. After being brought home, snakehead fish will be washed, fins and intestines removed. Then the fish is used with vinegar and salt to scrub off the slime and then washed again. There is no certain way to cook fish, but the general criteria is to maintain freshness and sweetness and not be fishy when cooked.

Next, the second most important thing in the pot of broth is the wormwood vermicelli. Vermicelli wormwood has a shape and color quite similar to fresh turmeric. However, vermicelli wormwood has a light aroma, not as strong as other spices. After being washed, the vermicelli noodles are mashed with fresh turmeric and then squeezed to get the juice. The wormwood vermicelli not only enhances the aroma of the broth but also helps eliminate the fishy smell of the fish.

A pot of broth is considered successful when it has an attractive golden color and the faint aroma of wormwood vermicelli, fresh turmeric and lemongrass. When eating a lot, some places also add roasted pork or balut.

3. Where is the melancholy salad?

The neem tree is usually in season from November to March of the lunar calendar. Sorrel has a bitter taste but has a sweet aftertaste and has cooling properties that are very good for cooling. After bringing the neem tree home, it will be scalded with boiling water to reduce the bitter taste. Then it is mixed with ingredients such as shrimp, boiled meat, cucumber, and sliced ​​raw mango to taste. All will be mixed with sweet and sour chili garlic fish sauce. However, to make An Giang durian salad more complete, it is indispensable to use tamarind sauce to dip the salad.

In An Giang, neem salad is often combined with dried snakehead fish or dried snakehead fish. The bitter taste of neem mixed with the salty taste of dried meat, the fatty taste of boiled meat and the sweet and sour taste of tamarind sauce makes anyone who has tried it will never forget.

Durian Salad is recognized as an Asian Record in 2022.

4. Chau Doc fish sauce

Chau Doc fish sauce is not only a famous specialty but also a culinary symbol of the An Giang river region.

Chau Doc is a city with an extremely favorable location for fishing. That's why the profession of making fish sauce has appeared here for more than 100 years with many of the oldest production units in An Giang. Chau Doc fish sauce is famous not only for its deliciousness but also for its taste, quality, and the recipe for making this dish is unlike any other regional method.

If in the past, Chau Doc fish sauce only focused on a few familiar types of fish, today Chau Doc fish sauce is diverse in products and designs with over 20 types of fish sauce such as: Linh fish sauce, silver carp fish sauce, copper snakehead fish sauce. , fish sauce, Thai fish sauce, papaya sauce, catfish sauce, fish sauce...

Fish sauce is prepared by people in many different ways, such as: Eaten raw, fried, braised, steamed with bacon, duck eggs..., fish sauce hot pot, fish sauce noodles... When eating braised fish sauce, you need a lot of vegetables, but to add the unique flavor of the river region, you cannot lack sesbania flowers, water lily flowers, bamboo shoots, coconut vegetables...

5. Cho Moi puffed sticky rice

Cho Moi puffed sticky rice is an An Giang specialty with a sophisticated processing process. The main ingredients to prepare Cho Moi puffed sticky rice are fragrant sticky rice and green beans.

After cooking, the sticky rice will be pounded or ground until smooth and then fried in a pan of hot oil until it puffs up and turns golden brown on all sides.

The finished product that has just been fried and placed on a plate is a very strange sticky rice dish shaped like a round golden ball. To make it easier to eat, people will cut it into thin pieces and dip it with chili sauce or soy sauce. When enjoyed, An Giang puffed sticky rice has a crispy crust that melts on the tongue, the characteristic green bean aroma blends uniquely with the rich taste of coconut milk, bringing a particularly attractive culinary experience. Ideally, everyone should share sticky rice with hand-roasted chicken made from chickens raised in the garden.

6. Chicken burns O Thum

To make O Thum leaf-burned chicken, people have to choose the ingredients very carefully. The chicken used to make the best grilled chicken must weigh about 1.3kg to 1.8kg. Although the chicken is small, the skin is thin and the meat is very firm and juicy.

What makes O Thum fried chicken attractive is not only the ingredients but also the unique processing secrets of the local people. Besides common spices such as salt, sugar, garlic, lemongrass, and chili, this dish also has a special ingredient: wish leaves.

Before burning the chicken, people will put a layer of lemongrass leaves and wish leaves underneath and add cooking oil. After that, the chicken will be burned in red fire for 20 - 30 minutes until the skin is golden brown. The fire used to burn the chicken must burn very loudly and then gradually decrease so that the chicken is cooked evenly. When O Thum chicken is cooked, it will have a crispy, beautiful golden skin, soft, sweet meat, and especially an extremely unique aroma. When enjoying O Thum fried chicken, diners will be prepared with a pair of scissors to cut the meat themselves and a plate of raw vegetable salad to accompany it.

7. Vinh Trung soup cake

Vinh Trung Banh Canh is the perfect combination of noodles, broth and filling ingredients. Unlike the usual large round cake, Vinh Trung noodle soup made from Neang Nhen rice has small flat fibers, is full and white, and when enjoyed is chewy, soft, and slippery, making it very strange. The broth is simmered from bones such as pork bones, chicken bones, in addition to fish and shrimp, so it is especially sweet and delicious when mixed into a bowl of noodle soup. The filling ingredients of the specialty dish often include pork trotters, beef balls, snakehead fish, shrimp... served with bean sprouts. The most attractive is the large beef ball cut in half, the inside is the pink brown color of just cooked meat, eating it feels like pureed beef, not spongy like meatballs mixed with additives.

8. Chau Phong beef rice

Coming to Tan Chau silk land, in addition to visiting the brocade weaving village of the Cham people, experiencing Chau Phong beef rice, diners will feel a truly original flavor. The natural flavor of grilled beef combined with sweet, sticky white rice grains. Served with grilled beef rice, there are many other side dishes. Depending on the restaurant, diners will enjoy beef rice with pickles, carrots, purple onions, and sweet and sour pickled lotus roots. The dipping sauce is also a special part of the dish, mixed with sour, spicy, salty, sweet, as a background for the flavor of the meat to become more unique. Scoop 1 spoon of rice, put in some pickles and pieces. Beef, sprinkled with a little fish sauce, simple but flavorful.

In addition to beef, some shops also sell grilled beef intestines. The chewy, fatty, sweet and fragrant taste is sure to surprise visitors. Each plate of rice will be served with a bowl of thinly cooked beef porridge. In the bowl of fragrant porridge, there is the spicy taste of onions and ginger, the fatty taste of marrow, the soft taste of meat and blood, and a delicious aroma.

9. Banh xeo with wild vegetables from Cam Mountain

Coming to Cam Mountain, which is considered the "roof of the West", in addition to visiting Thuy Liem Lake, Van Linh Pagoda... this place also attracts tourists with its famous wild vegetable pancakes. Banh xeo here has a crispy taste with a thin crust, served with more than 30 types of rich and nutritious wild vegetables. The wild vegetables here are unique and have the full wild flavor of That Son region such as bamboo buds, salt buds, wild strawberry buds, wild figs, wild banyan tree, avocado, sop, tam lan, sand dunes, sardine buds. , persimmon, rosemary, polyscias fruticosa... and many other vegetables, each of which brings a special medicinal effect that has therapeutic effects on the body. In addition to their delicious and unique taste, wild vegetables here are also known as "super clean vegetables" because they do not contain any chemicals. This ensures the food is healthy and safe for diners' health.

10. Toss around

Hearing the name Tung Lo Mo, many tourists feel it seems strange, but Tung Lo Mo is actually a familiar dish to many people. Tung lo mo, also known as beef sausage - an An Giang specialty loved by many diners from near and far. Tung Lo Mo is made entirely from pure beef, without the use of preservatives and especially without mixing ground pork fat. During the processing process, the An Giang Cham people will use cow intestines to cover the outside, and inside, put pureed beef mixed with spices such as pepper, garlic and some esoteric ingredients of the Cham people. Tung lo mo can be eaten with other dishes by grilling, frying or steaming, but it is still best grilled over charcoal and served hot.

 

With the purpose of promoting propaganda, advertising and promotion of tourism, contributing to promoting An Giang tourism development in a sustainable direction, the Trade and Investment Promotion Center of An Giang province issued the Organization Plan. Organizing the contest "Creating An Giang tourism video clip in 2024" with the theme "An Giang in my heart" to introduce, propagate and promote beautiful images of culture, civilization, natural landscape and people. An Giang people are friendly and hospitable to friends and domestic and international tourists. The contest is an opportunity to honor professional and amateur authors and groups of authors who create new and unique works and angles, showing the unique features of An Giang's history, culture and people. .

 

For detailed information, please see the link below or contact: 02963.852.669 - 0986.355.088 (Huyen Tram)

https://drive.google.com/drive/folders/13AZD8YlPlhY40MVEz6pwY04TLDGuMrQC

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