Binh Phuoc

HAT DIEU

+ goi trai Dieu: cashew salad

Binh Phuoc is a place of immense rubber forest or a cashew orchard with fruit.
Although the main product is cashew nuts, children here still love to eat succulent
and ripe cashew fruits to dot with salt and pepper salt. Moreover, the people here
use cashew fruit to make a very delicious salad, sweet and sour taste, add
something salty but also seasoning, then add a piece of shrimp, meat is a unique
dish, yet cheap.

http://binhphuoc.tintuc.vn/am-thuc/dac-san-goi-trai-dieu-binh-phuoc-da-vi.html

+ Dieu rang muoi: roasted salt  Cashewnut

RUOU CAN

Can wine is a ways of communication between people and the gods of the forest and
the Giàng; is a means and symbol of community connection and hospitality of Sieng
people in happy occasions, festivals and festivals.

Making stem liquor is not easy, requires meticulousness, effort and they need to set
the mind into the process. If we do not work with our mind, the taste of the liquor I
need will not be as strong and strong as I would like. To create a delicious cup of
liquor, Sieng people often start with the process of making yeast, brewing rice then
finally brewing liquor. The longer the brewing time, the richer the flavor becomes.
When smoking the wine rod, it is best to see a yellow-brown color like honey. The
taste of the wine is sweet and spicy, and the bar is very pleasant. Alcohol can use
lots of water. The first water has a pungent taste, the later the alcohol content will
decrease and the sweetness of the wine will make people drunk without knowing it.

TAY NINH

Tay Ninh – a province in South-western Vietnam is famous for Cao Dai religion as
well as the biggest Cao Dai Temple, Ba Den mountain – the highest mountain in
South Vietnam and lots of specialty foods such as Trang Bang soup cake and Dew-
wetted rice paper and Tay ninh Chili shrimp salt (Muoi tom).
Made from high-quality salt, fresh shrimp, chosen carefully chili, lemongrass and
garlic, Muoi tom tastes salty, hot, very light sweet and smells great. The special taste
and smell come from shrimp which makes Muoi tom different from others. To make
good Chili shrimp salt, the cook must be experienced, skillful and patient
Tay Ninh Chili Shrimp Salt is an important ingredient to make Rice paper salad and
Shaked mango – Favorite snacks in Vietnam. This kind of salt is also used to
marinate grilled dishes, soups and salads. Vietnamese people love to eat fruits
(guava, watermelon, pomelo, pineapple, mango, otaheite apple, plum…)
with Chili shrimp salt.
BINH DUONG

banh beo bi

https://www.youtube.com/watch?v=81TumGf8NR4

TPHCM

Goi Du Du Bo Kho is a refreshing Vietnamese green papaya and beef jerky

salad. It is topped with roasted peanuts, Thai Basil leaves and dressed in a
sweet vinegary soy sauce. All the components in this salad create the
perfect harmony of flavor and texture. The unripe thinly sliced green papaya
provides a nice crunch and chew. Thai basil leaves and roasted peanuts
provide great aroma, as well as crunch. And the addition of thinly shredded
beef jerky provides the savory protein component that is just plain awesome
and delicious.

VUNG TAU

Banh bong lan trung muoi – Sponge cake with salted egg yolk

Over 40 years ago, a small shop on Nguyen Truong To street introduced this special
sponge cake to their customers and it quickly became the most popular snack in
Vung Tau because of the unique taste. The original version of banh bong lan trung
muoi just included the ingredients of sponge cake and salty egg yolk. Nowadays, to
please the customers and give you more choices, cheese and rousong are added as
topping. Every bite you take is a combination of sweetness, saltiness and greasiness

LONG AN banh tet

Long An Banh Tet is a delicious dish not only for the people here but also an
indispensable gift for tourists when traveling here. The best Long An Banh Tet is in
Duc Hoa town people there choose the ingredients very carefully, rice from the
districts of Chau Thanh, Can Duoc, Can Giuoc. Delicious meat, round green beans,
firm, large banana leaves. Banh Tet has many kinds: salt, sweet, banana, coconut.
Once you try Long An Banh Tet, you will hardly forget the delicious taste of this
unique cake

TIEN GIANG banh gia

. Va cake (or Gia cake, Banh va, Banh gia) is specialty food of Tien Giang province.
Coming to Giong market in Go Cong Tay district, Tien Giang province, travelers
should not miss this amazingly tasty and smelling cake. No one know when their
ancestors created Banh va recipe, they only know they have eaten and taught to
cook this traditional cake since they could eat and cook. It has been said that the
cake appeared when the ancestors sow the land of South Vietnam. It It is named
after “va” ladle – the tool used to fry it. The cake is as small as a cupcake and has a
shape like the ladle. According to local people, this cake reminds us of a sad love in
Go Cong. A folk song says:
“Một mai em gái theo chồng/ Còn đâu bánh giá Chợ Giồng mời anh”
Banh va is made from rice flour, tapioca starch, soybean flour, egg, wild shrimp,
pork, pork liver, bean sprouts, wood ears, straw mushrooms, napa cabbage, mung
beans, pig brains, and oil (or pork fat).

KIEN GIANG

 Steamed coconut cake

Bánh ống lá dứa, or steamed coconut cake, is a specialty that is local of the

southern region. The dish can easily be found in Ha Tien town, with the cake being
steamed very quickly, typically for just one minute.

Traditionally, steamed coconut cake is produced using glutinous rice flour, coconut,

and pineapple leaves.
Sesame is also added to give the cake more flavour.

BEN TRE

My Long Rice paper and Son Doc glutinous rice chupatty usually go in pairs. Banh
phong Son Doc originated in . Main ingredient of this food is new, smelling and sticky
glutinous rice which is soaked in water, then steamed until well-done. After that the
steamed glutinous rice is ground until well-kneaded, smooth and sticky. The receive
dough is mixed with coconut milk and sugar, then rolled into thin round which will be
dried under the sun later. Similar to Banh trang My Long, Banh phong Son Doc must
be grilled before serving. Grilled Son Doc glutinous rice chupatty is airy and crispy,
it melts in your mouth in 1 second.

DONG THAP lotus wine

Dong Thap province – the lotus kingdom is full of lotus in swamps, ponds, fields.
Every year in the flooding season from July to August in the Lunar calendar, lotus
flowers bloom and create a beautiful ever sight in Dong Thap.
Most of the parts of lotus such as seed, stem, young leaf and root are edible. From
them, Dong Thap people have created tens of delicious specialty foods. Fresh lotus
seed can be eaten raw as a snack, dried lotus seed is ingredients to cook sweet
soups, sugar-preserved lotus seed, stewed dishes, soups. Lotus stem is the main
ingredient for the famous Lotus stem salad, Stir-fried lotus stem with shrimp. Lotus
root is used to cooked Soup with lotus root and pork leg. The young lotus leaf is the
soul of the Grilled snakehead wrapped in young lotus leaf.
Lotus flower nectar and lotus heart are used to make great teas. Hong sen tuu or
Pink lotus wine is a specialty of Dong Thap. It is made from lotus seed, lotus heart,
lotus root, glutinous rice and Men bot sen – a special yeast made from lotus.
 HẠT SEN SẤY ĐỒNG THÁP

buoi nam roi

Hau Giang also has one juicy fruit that is Nam Roi grapefruit. The quality and the
form of this fruit is perfect. The toothsome and sweet of each piece create a long
tasty flavor. If you are in diet process, here is a great choice for you. Eating one this
fruit per day can help you reduce 3 – 5kg in 1 month at least. Moreover, it can help
you get a stunning skin ever.

CA MAU

Banh phong tom

In Ca Mau, shrimp cake is produced by the local peoples, and in this land there is a
difference from the high proportion of shrimp in the cake (probably due to the The
shrimp here are quite popular and famous) so Nam Can Ca Mau shrimp cake is
dense, thick, crispy when put into your mouth. Here, shrimp cake is considered an
indispensable shrimp specialty in Tet holiday to treat friends to a tea party or sip a
few glasses of beer with friends.

SOC TRANG banh pia

Soc Trang (VNA) - The confluence of three ethnicities in the Mekong Delta province
of Soc Trang, that of the Kinh, the Hoa and the Khmer, makes it a great place to
discover the beauty of different cultures and observe distinct customs.

For hundreds of years, the Pia cake (a cake filled with durian, shredded lard, salted
egg yolk and mung bean paste), originally of the Hoa people, has been served and
given as gifts by Soc Trang residents.

The Pia cake is served on special occasions during the year, including weddings and
the Full Moon Festival. This round cake is seen as a symbol of fullness and family
reunion.

The cake has a thin crust made of flour and a filling of durian, mung beans and taro
with or without salted duck egg. The outer part can be uncovered layer by layer. As
the cake is cut, the aroma of the filling is appetising.

CAN THO chuoi nep nuong

n the diverse spectrum of Vietnam’s many desserts, grilled banana stands out
because of its distinctive taste and the perfect combination of banana and coconut
milk. Chuoi nuong simply means grilled banana (or barbecued banana). However, it
isn’t the normal type of banana you are used to seeing eating- instead, it has to be
“chuoi su”. Shorter, softer, and slightly chubby, chuoi su has a really unique taste
once it’s grilled. And the most important factor of this dessert is the coconut milk. The
recipe to make an excellent coconut milk is kept secret. Generally, coconut milk is
just coconut water cooked with sugar and extracted coconut meat.

VINH LONG

BAC LIEU

HAU GIANG

TRA VINH

DONG NAI