Besides the perfect beaches, Kien Giang has numerous food specialties which could not be missed on any trip to the province. Many dishes from seafood including salads, rice noodle soups, Bitter bolete, Fermented lingula anatina are worth trying in Kien Giang.
Thot Not cake
This kind of cake is the specialty dish that you definitely have to taste when you arrive in Kien Giang. The cake is yellow and wrapped in banana leaves. As its name suggests, jaggery is made from jaggery, a soft sweet cake and a light fragrance. The best way to enjoy it is to let it cool and eat, then the cake will lessen. The popular price of this cake is sold in Kien Giang is 3000-4000 VND. It will not be difficult for you to buy it enjoy or bring it back as a gift for your loved one. Because it is widely sold in markets or grocery stores.
For whom like to eat fresh seafood, herring salad will probably conquer you with the freshness of seafood. The process of making herring is quite meticulous when the person doing it has to choose the really fresh herring, filtering it out for each flesh and then removing the bone. As well as Thot Not cake, herring salad should also be eaten in the right way to fully appreciate the local flavor. That is served with herbs, onions, cucumbers and dipping into soy sauce but must also be mixed soy Separate formula. Phu Quoc is probably the place where you can enjoy this delicious and freshest food.
Crab soup is very popular in many restaurants in our country. It's popular for many people but not many people who eat in Kien Giang give you the most traditional taste of it. As a land owned by many islands. It is easy to catch fresh and delicious crabs to serve this dish. If the dish of herring will be the best in Phu Quoc, the crab soup made in Ha Tien will satisfy the best taste when coming to Kien Giang. A small suggestion is that Dong Ho night market has a lot of delicious cakes. But if not, any restaurant in Ha Tien will serve you.
Soup Cake with Ocean Crab and Fish Cake
Soup cake (Banh canh) is a Vietnamese traditional rice noodle soup which has won the heart of all ages. The comfort, flavorful and healthy soup cake is served hot as a meal which can fulfill your stomach. Soup cake with ocean crab and fish cake is one of must-try dish in Phu Quoc island, Kien Giang province. A bowl of Soup cake with ocean crab and fish cake consists of rice noodles, broth, toppings, vegetables, herbs, and dip.
Rice noodles of soup cake are thicker and shorter than rice noodles of other kinds of Vietnamese rice noodle soups. The broth of this dish is cooked from pork bone, dried shrimp, mackerel head. Not similar to the others, the broth of Soup cake with ocean crab is not clear but a little gelatinous. Topped with a whole ocean crab which has firm, tasty and smelling flesh, a bowl of Soup cake with ocean crab in Phu Quoc impresses diner at the first look. A dip from salt and green pepper is a must to be served with this rice noodle soup.
Rach Gia Rice Noodle Soup with Fish
The dish consists of the broth cooked from various freshwater fishes and fish bones, rice noodles, toppings (fish flesh, wild shrimp), vegetables, and herbs. Freshwater fishes caught in rice fields, lakes, ponds, swamps are used to cook this dish. Choosing fresh fishes is the most important step in cooking this kind of dish. Big and plumpy snakeheads which have sweet-tasty, tender but chewy, and very smelling are chosen. Boil snakeheads, separate the flesh and bones. The flesh is used to top the dish. The bones are ground, put into a cloth bag and used to cook the broth with other kinds of fishes which are smaller than snakehead. Cooked from fresh freshwater fishes, the broth is smooth, rich and very fragrant.
Rach Gia rice noodle soup with fish is topped with white snakehead flesh, yellow, buttery fish egg or steamed ground fresh shrimp and egg yolk, orange stir-fried peeled wild shrimp, and herbs, usually coriander and green onion. The dish is served with vegetables (shredded banana blossom), lime wedge, chili pepper (minced, sliced or whole).
Salad with Banana Blossom and Anadara Subcrenata
Anadara subcrenata is a kind of clam which is a favorite food in Vietnam. Salad with banana blossom and Anadara subcrenata is a specialty food of Kien Giang province. To make the salad, mix Anadara subcrenata meat, thinly sliced boiled pork belly, shredded banana blossom with a dressing made from fish sauce, lime juice, garlic, chili pepper. The dish is topped with some crushed peanuts and served with chopped Vietnamese mint and pickled onion slices. When eating, diners can feel the crunchy banana blossom, the tender but crunchy clam meat, the fatty pork belly, sweet and sour pickled onion, the crunchy peanuts, and Vietnamese mint which has a strong mint flavor.
Fermented Lingula Anatina
One of the most famous food specialties is Fermented lingula anatina which travelers should not miss. Lingula anatina has the shell which consists of 2 valves and 1 long tender tail. It looks scary so that not many travelers know that this species could be eaten. After harvesting, lingula anatina is washed, the tails are removed. Then arrange lingula anatina and salt/refined salt in layers in a jar.
Ferment lingula anatina can be stored for a long time. It is better to ferment lingula anatina with salt in the morning and stir-fry the fermented lingula anatina in the evening on the same day when the lingula anatina meat is still fresh and not very salty. Just stir-fry fermented lingula anatina with garlic, sugar and black pepper. To eat, get the meat from the shell and eat with steamed rice.
Steamed Clear Rice Noodle
Originated in Cambodia, steamed clear rice noodle recipe has been changed to meet the local taste and products in Ha Tien. Dry clear rice noodles are steamed until tender but a little chewy. To serve, put some julienned cucumber, bean sprouts at the bottom of a bowl, then put steamed clear rice noodles onto the veggies, top the noodles with grilled pork, pork skin strips, spring rolls, herbs, crushed peanuts, pickled carrots and daikons, chopped chili pepper (optional). Pour coconut milk sauce onto toppings. If diners don’t like the greasiness of coconut milk sauce, they can ask for sweet-sour fish sauce dip to eat with the dish.