Traveling to the West but coming to Can Tho, after a picnic by tourist boat or rowing boat, or cycling to admire the beautiful scenery of the villages, gardens, banks of rivers and canals, visitors cannot ignore animals culinary joy of Tay Do land "white rice with clear water"
The central district of Ninh Kieu must be the focus of culinary venues in Can Tho with all the typical delicacies of the southwestern water region, including hotpot, sour hotpot, steamed snail, lemongrass, fish. fried fish, snakehead fish, um eel, grilled sniper, salted roasted tortoise, roasted crab, roasted perch, etc. Kieu or Bai Cat, Cho Moi and Khuong islets, Nguyen Van Cu street at affordable prices.
In the country of copper fish, fresh fish is not used up, so people have to make fish sauce - how to store and protect this abundant food source. Then from her mouth, people processed a lot of special dishes. In recent years, hotpot sauce is considered a typical dish of the Mekong Delta for Can Tho hotpot sauce popularized very early.
Snakehead fish, choke fish, perch, flexible fish, catfish are often used to make fish sauce. This is the most important stage of hotpot sauce. Delicious sauce is put in a pot of boiling water to simmer the sweet, then remove the bones and sediments and continue to boil. Finally, minced lemongrass, lemongrass cut into pieces, powdered sugar into the pot.
Hotpot sauce is a cultural feature in Can Tho cuisine . It almost tolerates almost all kinds of copper "bait": catfish, snakehead fish, catfish, perch, choke, loach, eel, snail, shrimp, lapfish, linh linh ... Besides that, a variety of accompanying vegetables: bitter melon, okra, water lily, mustard greens, spinach, spinach, spinach, banana, bean sprouts, almonds, oysters, mussels, etc. whim, people dip bait and vegetables into a pot of boiling hot pot sauce, eat with noodles or rice ...
Besides the hotpot of processed fish sauce, the snail boiled with lemongrass and lemongrass is a rustic dish in the culinary menu of Can Tho . Just ask a few country boys to work in the garden, pond, puddle, edge of the field or pick up for an hour to clear the viscosity, if you want to quickly soak it with warm water mixed with sour vinegar. guava leaves or grapefruit leaves are roughly encrusted with hands: take half a cup of steamed rice with chili pepper, salt, sugar, monosodium glutamate ... spread as a dipping sauce.
North pot of boiling water, reduce the fire and put the washed snails into the pot (water just ginseng, just his snail is okay). Finally, put lemongrass leaves, guava leaves on tightly closed lid and a little shock absorber for snail release cap. About 10 minutes later, if you see snails have "cracked" is edible. Snail with rice, soft, crunchy, spicy, fat leopard, sweet sweet ... sipping with a few cups of wine is great!
Snail is also processed in various ways such as steamed, grilled pepper, steamed ginger, boiled lemongrass, mixed with banana salad, laksa leaves ... and is present in all menus from the wild restaurants to the specialty restaurants. I am afraid that one day the snail will "come to life" is no longer a savory dish anymore.
The folk song "Can Tho has white rice in water / Whoever wants to go there does not want to go back" there is a part of Can Tho cuisine in it! Do not hesitate any more to book a Western tour to explore Tay Do!
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