Bac LieuIf you ever have the chance to visit the hometown of the famous Bac Lieu playboy—a vast and beautiful riverine land—don’t miss out on these local delicacies such as bánh tằm, spicy beef noodle soup, or fermented fish hotpot.
Bac Lieu is not only famous for the legendary playboy who famously burned money to impress women, its vast bird sanctuary, or the historic Commissioner’s House. This Mekong Delta province also boasts a rich, fresh, and nutritious cuisine that fascinates many visitors eager to explore.
Fermented fish hotpot, fermented fish noodle soup
Here, locals often prepare this hotpot using fermented gourami fish combined with fresh coconut water, lemongrass, and fragrant fried garlic. The hotpot is served with pork belly, snakehead fish, basa fish, and vegetables such as celery, water spinach, Malabar spinach, purple mustard greens, lotus stems, sesbania flowers, and water hyacinth…
Fermented fish noodle soup is cooked with linh fish or gourami fish, which are abundant in the Mekong Delta
Bánh tằm bì
As one of the signature dishes of the Mekong Delta, any visitor setting foot in Bac Lieu will want to try bánh tằm bì. Made from cooked rice flour shaped into thick strands and steamed, the dish is served with meatballs, shredded pork skin, boiled lean pork, crushed roasted peanuts, sliced cucumber, and fresh herbs. Bánh tằm in Ngan Dua town is especially famous.
Longan
Longan is one of the well-known local specialties, loved for its delicate sweetness and enticing aroma. The best longan can be found in orchards in Hiep Thanh Commune—also a popular tourist destination in Bac Lieu.
Xuồng longan is the largest variety among longan types on the market. Golden-flesh xuồng longan has thick flesh, firm texture, and is not overly soft or watery like other varieties…
Bánh xèo
One of the most well-known culinary brands in Bac Lieu is A Mat’s bánh xèo, filled with chopped scallions, red shrimp, thinly sliced onions, soft-cooked mung beans, and a few strands of jicama. This dish is enjoyed with fresh herbs and dipped in sweet-and-sour chili fish sauce.
Bánh xèo can be found throughout Vietnam, with each region offering its own distinct flavor. Notably, Mekong Delta bánh xèo carries a rich, rustic taste that reflects the character of Southern people.
Spicy beef noodle soup
Although it carries flavors typical of Central Vietnam, spicy beef noodle soup has become a humble, familiar dish for local people. A bowl includes beef cooked with chili paste, white rice noodles, and is served with aromatic herbs and bean sprouts. One of the best places to enjoy this dish is Ward 5.
Bún nước lèo
In the southernmost region of the country, you will find bún nước lèo sold everywhere—from street vendors to famous family-run eateries. A good broth must be cooked in an earthen pot to preserve the sweetness of shrimp, fish, and coconut water, while releasing the aroma of fermented fish. The noodles are served with shredded banana blossom, bean sprouts, basil, and more. Some places also add fresh squid, roasted pork, spring rolls, or bánh cống.
Crabs, mud whelks, spiral snails…
With over 56 km of coastline, this fertile land is renowned for its abundance of fresh seafood that captivates visitors from the very first visit. Must-try specialties include tamarind crab, spicy stir-fried mud whelks, and coconut stir-fried spiral snails…
Xá pấu
Xá pấu is the Chinese-Vietnamese name for pickled radish. The preparation is quite simple: radishes are washed, cut into thin strips, sun-dried, then pickled with sugar and five-spice powder. This dish is best enjoyed with plain rice porridge and crispy fried tofu.
Though the name sounds unusual, the ingredients are quite familiar. Xá pấu is made from white radish that has been partially sun-dried, then marinated with coarse salt.
Bồn bồn
Bac Lieu is one of the provinces famous for its delicious pickled bồn bồn. Besides pickling, the tender stems are also used in various appealing dishes such as stir-fried with shrimp and pork, cooked in soups, hotpots, or mixed into salads.
Bồn bồn is a flowering plant in the cattail family (Typhaceae), commonly found in wetlands with fresh or brackish water.
10. Ba khía
Ba khía is a type of crab with large claws, typical of Southern Vietnam, living in brackish and salty waters. It is named “ba khía” because of the three distinctive ridges on its back. Besides boiled and pickled ba khía, fermented ba khía with its spicy, salty, and sweet flavor is a famous specialty, often enjoyed with crispy scorched rice.
Ba khía live in brackish water environments at river mouths and estuaries, and are most commonly found in Ca Mau and Bac Lieu provinces.
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