With the fertile soil, it is not strange to say that Hau Giang is a potential land of ecotourism. However, this land is also famous for its many delicious regional specialties.

Featherback fish (“Cá thác lác”)

As a common type of fish of Mekong Delta cuisine, the featherback mainly live in ponds, lakes, muddy and cloudy water. This fish is made into many different dishes such as stir-fried with lemongrass and chili, steamed, sour and spicy raw fish, stewed with pineapple and tomato, etc.


Featherback fish

The simplest and easiest to make is the stir-fried featherback fish with lemongrass and chili. The fish is cleaned, lightly cut and then marinated with salt, sweeteners, chili, finely chopped lemongrass, then put into the hot frying pan. When the fish is crispy and turns golden, the aroma is mixed with the aroma of lemongrass and chili, then the fish is finely cooked and ready to serve. When eating, stir-fried featherback fish also has a sweet flavor on the tip of the tongue with the feeling of the pungent and aromatic flavor of lemongrass and chili.

Gray eel – catfish (“Cá ngát”)

Gray eel – catfish is very wise, omnivorous and it lives in the deep water, even 2-3 meters in depth. Therefore, it must be very sophisticated and time -consuming for the fishermen to catch this fish and its taste is definitely worth to try once in your Mekong Delta tours.

Gray eel – catfish can be processed into a variety of tasty dishes such as grilled with banana trunk, steamed, cooked sour soup, braised or dried to eat with the pickled onions, etc. However, the simplest way is to roll it with the banana trunk and grill on the charcoal stove in order to keep the original flavor. When being served, you can eat this dish with some wild vegetables, or dip in chili salt.


Gray eel catfish

Furthermore, the braised gray eel – catfish is also often appeared in the meal of the people living in the West Region. The fish is cleaned, marinated with the delicious fish sauce, added a little bit of sugar, pepper, chili and cooked under small heat. Currently, gray eel – catfish is the sought-after specialty at any small food stalls or luxury restaurants with the price ranging from 70,000 to 120,000 VND per kilogram.

Polypody plant (“Đọt choại”)

Polypody plant is one of the wild vegetables in Hau Giang. This is a new species of fern plants and only grows in the West Region. This plant has curly, rolled leaves with lightly sweet flavor, fragrant, crispy. It is prepared as a necessary ingredient for gray eel-catfish hotpot, or else you can totally eat it raw with the garlic vinegar fish sauce or soy sauce, stir-fried with tiny shrimps, etc. A small bunch of polypody plants costs about 10,000 VND, which is very reasonable for this specialty, isn’t it?


Polypody plant

Cai Tac pig’s tripe congee (“Cháo lòng Cái Tắc”)

Those who have been in Hau Giang Vietnam food tour and enjoy Cai Tac pig’s tripe congee certainly cannot forget the taste of it. Unlike many other places, Cai Tac pig’s tripe congee is cooked quite watery because the local people have the habit of adding turnip cakes or rice noodles when eating.


Cai Tac pigs tripe congee

Pig’s tripe congee is a simple but very popular dish, which brings the unique flavor, characteristic for Hau Giang area. A bowl of congee is full of pig’s heart, liver, which looks attractive and tastes delicious. The side dish that comes with this congee is water hyssop, banana flower, and bean sprouts, creating a new taste of porridge.

Stir-fried snails with coconut (“Ốc len xào dừa”)

This kind of snail is a famous specialty in any Mekong Delta tours and it is usually stir-fried with coconut or with lemongrass. Especially if you are a true foodaholic of snails, then this mouthwatering dish cannot be ignored because this type of snails has both the sweet and fatty taste of the snail meat.


Stir-fried snails with coconut

Hau Giang is a land of the Western Region with many delicious dishes. The above are just top 5 typical specialties of this land, and there are still many other dishes that you have not discovered at all. Hence, why don’t you have a Mekong Delta food tour to discover by yourself.