Due to the geographic territory and economic life, the Southern culture has formed a culture of river where the main source of food are rice, fishes, vegetables and fruits, even some wild vegetables. Thanks to that diversity, during the process of reclamation and national development, mo matter what situation is, the South people continuously invent and create many ways of feeding and hunting, in order to turn the raw materials into delicious dishes from the local specialties.
All the dishes in the South demonstrates the style of the water region, which are wild and free. Just simple materials could make a unique style of dishes.
A dish from acerodons.
It is the sweet taste made from the soil and water of the Southern that creates the unique characteristic of this place. That taste is the initial material only in this land’s cuisine where the weather is always nice.
The significant point in the dishes is the open-handed and wild showing in daily meals made from animals and plants, and wild insects. Besides, the Southern cuisine are affected by Chinese, Cambodia, Thailand cuisine, in which people tend to add sugar and coconut milk.
Green peas gruel mixed with cobra meat.
One of the most famous cuisines is mam kho (such as mam ca sac, mam bo hoc, mam ba khia…). The cuisines of the South also prefer using more salt water and brackish water materials than the North (e.x: fishes, shrimps, crabs, sea snail). Especially, some normal dishes in the past have become specialties like chuột đồng khìa nước dừa (field-mouse fried with coconut water, dơi quạ hấp chao (acerodon steamed with soya cheese), rắn hổ đất nấu cháo đậu xanh (cobra mixed with green peas gruel), đuông dừa (fat insect), đuông đất hoặc đuông chà là, etc.
If you have chance to get here, you should try the variety of the cuisine. It is obvious that nowhere in Vietnam can have such a diversity of cuisines like in the South.
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