Apart from the tropical natural landscapes, Southern Vietnamese cuisine, especially Mekong Delta specialties are the ones you should not skip when visiting this area. It can be explained due to the fact that Mekong Delta is a special region covered with an immense network of rivers and canals, along with pristine jungles, which make the citizens here come up with various dishes with the main ingredients are best selected from nature. Fish, vegetables, and seafood are the most common elements displayed in plenty of food. Now you another wide range of choice if you are still wondering what to eat in Vietnam.


Mekong delicacies

Mekong Delta pancake – Bánh xèo:

You may have heard a lot about Vietnamese pancake even before stepping into the country. In Saigon, night food tours may include this type of food in one of their stops, yet Central Vietnam edition of the pancake is more popular with the size of a pancake is pretty small compared to the original version in Mekong. A crocus colored crunchy yet soft pancake stuffed full of pork, shrimp, bean sprout and sometimes heart of palm, is best used in harmony with sweet and sour fish sauce and fresh veggies. In order to give out an excellent Bánh xèo, a chef must pay a good attention in the first process of taking the best rice to make rice powder. Selected rice is then soaked and smashed with a little of saffron powder with the aim of forming the shining yellow in the end. Bánh xèo can be found almost everywhere across the region of Mekong Delta. Hence, do not forget to ask locals for a help in checking in the best Bánh xèo restaurant in town. In case you do not have a chance to visit Mekong Delta, then hit up with a Southern Vietnam culinary tour and do not forget to request Mekong pancake in the list of your night food tour.


Crunchy Mekong pancake

Grilled snake-head – Cá lóc nướng trui:

This is definitely one of the most favored dishes fathers and granddads are pretty keen on. By the way, before getting deeper into the dish, snake-head is a type of freshwater fish, not a reptile. Fish, when put atop a low-fired charcoal, must be freshly caught, which then creates a soft and sweet savor in the mouth. Side dish fish sauce is usually mixed with tamarind giving a slightly sour, salty and sweet all at once, sometimes added with a little bit of chili. Fish must be in good size and still covered fully in scales, which is then placed on the top of a charcoal or wrapped in straw and set on fire.


Grilled snake-head

Fermented fish hotpot – Lẩu mắm:

To many Mekong Delta dwellers, Fermented fish hotpot is something delicious and low-cost at the same time, which you can almost spot out at many of their special occasions. Based on each specific taste of different diners, various ingredients would be used accordingly. However, the essential element is fermented Siamese mud carp, snake-head or snakeskin gourami for the making of broth that creates a distinctive taste for this hot pot. Side dish veggies must be okra, morning glory, common sesban, banana blossom, lotus root, and star-fruit. That moment when you are gathering around a blazing fermented fish hot pot in the middle of a chilly night is something you will never forget.


Fermented fish hot pot

Fish noodle – Bún cá:

The finalist in this Southern Vietnam culinary tour list is fish noodle, one of the most sought-after dishes in Mekong Delta. Depending on each specific area of the region, fish noodle will vary accordingly. However, that one mutual feature is to use snake-head and various types of fermented paste to create that one iconic savor and smell, along with the limpidness of broth. A standard bowl of Bún cá contains boiled broth, the delightfully aromatic smell of fermented paste, soft fish, fresh shrimp, and of course the purely white vermicelli noodles.


Fish noodle

Now equipped with this guideline, you will have zero worries about where to eat in Southern Vietnam. The finest eateries offering these type of food are simply everywhere all over every single province in Mekong Delta.

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