Portal Can Tho

Cuisines

Can Tho City’s Nice Dish: Ba Khía Rang Me (Freshwater Crabs Cooked with Tamarind Sauce)

If you have an opportunity to visit Can Tho City, you should save time to go Dinh Tien Hoang Street, Thoi Binh Ward, Ninh Kieu District to enjoy many unique delicacies from Ba Khia cooked in various ways such as boiling, frying, steaming… This street is also called "Ba Khia Street" by the locals!

Hotpot of Linh (Cirrhinus jullieni) Fish and Điên Điển (Sesbania Sesban) Flowers

It goes without saying that Linh Fish and Dien Dien flowers are typical features of the Western South during the flood season. Westerners have been proud of the abundant produce from the nature, especially the dish called Lẩu cá linh hoa điên điển (Hotpot of C.jullieni Fish and Sesbania Sesban Flowers). To prepare a delicious hotpot, you should choose very fresh Linh Fish, then gut them thoroughly, clean and put them in a little for drainage. After that, the fish will be marinated with garlic, pepper, sugar and salt for about 10 minutes.

Phong Dien Fine Rice Vermicelli

Whenever you come to Can Tho City and have a chance to visit Phong Dien District full of fruit laden orchards, enjoying a 1-day picnic tour to try working as local farmers doing harvest activities such as vegetable gardening, boating and fishing, you should not miss Gardener Minh Canh’s house to enjoy fine rice vermicelli with roast pork prepared by himself.

Well-known Com Ruou (Fermented Glutinous Rice Balls) in Thot Not

After we cross Thot Not Bridge, turn left and go for approximately 6 kilometers, we arrive at Trung Thanh Commune. Here almost all local people can show us how to go to the commune producing fermented glutinous rice balls. Following the instructions of the local people, we go more than a kilometer to Ba Dang Rivulet, along which there are 80-90 households making Com Ruou. This area is in Thanh Phuoc Village and Thanh Phuoc 2 Village of the edge of Thot Not District (Can Tho City). Ms. Huynh Thi Diem, Vice-Chair woman of Trung Thanh Women's Association, says, "Here, two out of every three households earn their living by making Com Ruou.

The Mekong Delta’s Taste in Hủ tiếu hấp - Steamed Rice Noodle

The Mekong Delta’s cuisine is famous for its rich and diverse culinary culture. Such dishes like pork-stuffed fried cake, pancake, rice noodles in fermented fish soup, fish noodle soup and so on are familiar to the South westerners’ and they have long been favored by people in Saigon and all over the world.

Pancakes of Cái Sơn – Hàng Bàng

The name of Cái Sơn – Hàng Bàng, according to many people, this area has Cai Son small irrigation canal next to large malabar almond trees so this area has that name. Now, the small irrigation canal was quite large but large malabar almond trees is no longer appeared, however delicious pancakes and miniature fried phancakes remain as before.

Grilled snails with pepper

Bun ca Can Tho – authentic flavor of the wetlands

When visiting Can Tho City, tourists should try bun ca (noodle with fish), a typical dish of the wetlands of the Mekong Delta.

"Nem nuong" Cai Rang (Cai Rang grilled meat roll)

"Nem nuong" can be found everywhere in Vietnam, but it differs from place to place. "Nem nuong" in each region brings a distinct taste, nuance associated with people and habitat of that area.

Thanh Van grilled meat roll

Can Tho grapefruit compote

Can Tho banh cong (one kind of cake)

Banh xeo (rice pancake folded in half)

"Banh tet la cam" (one kind of cylindric glutinous rice cake)

"Banh tet la cam" has distinct taste. It is made from fragrant sticky rice soaked with la cam to get purple colour. Fry sticky rice with coconut quintessence during 4 - 5 hours. When sticky rice is well done, it have velvety purple, covering stuffing of meat, egg, grease, green bean, etc. Covering the cake demand skilful hands to make it done to a turn completely. The cake is cut and laid out on plate, it looks attractive with different colours such as green, red, purple, yellow, and b...

Sour soup of "ca linh" (a species of local fish) and "bong so dua" (local flower)

Select a big fish, then cut in two under gills and detain entrails. The fish is very fat in the flood season. The season of ca linh is the time for "bong so dua" booming - an important flavouring of the dish. It can use tamarind or lemon or ferment for the soup. Vegetable flavouring comprises eryngium, coriander, and some other spices like chilly, garlic, sugar, pure fish sauce to form tasty dish. When the water in pot is boiled, put fish into, cover the pot until the soup is boiled ag...

Gruel of mullet "rau dang" (a species of a bitter vegetable)

Culinary Art in Can Tho

The good natural conditions in the delta of many waterways have created abundant specialities. Furthermore, this land is home of some ethnic groups like Kinh, Hoa, and Khmer, so that Can Tho people have a lot of dishes and diverse culinary ways. Upon coming here, we will have chance to enjoy specialities full of characteristic tastes. Lau mam Can Tho’s Lau mam full of countryside flavours of South VietnamMain ingredient of the dish is salted fish (made of ca linh (a species of small fish)...

Broiled mullet

Gastronomes can select mullet at medium size to broil hence it is well done. The fish is covered with clay, then broiled by straw or dried wood until the clay cover is dried and split. Take off the cover with fish scales, you can see white flesh of fish. The mullet can be enjoyed with some raw vegetables and fish sauce, chilly, garlic, shrimp paste, or peppers and salt or ginger salt to make it more tasty. The dish is rather savoury with different tastes such as sweet of fish's flesh, bitter...

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Upcoming events

Investment promotion conference in Can Tho city 2018

PLACE: Muong Thanh hotel

TIME: August 10th, 2018

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