Four Famous Specialties In The Land Of Ca Mau Cape

The southernmost land of the country is the convergence of delicious and unique specialties. Rach Goc Beach Rach Goc estuary in Tan An commune, Ngoc Hien district, Ca Mau province is famous for its three knots. After finishing three knots, wash them and salt them in place for about 5 to 7 days. Salt three knots to taste, break the cranes and mix with garlic, chopped chili. After that, squeeze more lemon juice to create the sour taste and increase the batter

. Especially, the apricot of three knits is served with hot rice, mixed well with very delicious lipstick. Ba khac is also processed by boiling lemongrass and served with dipping sauce. The salty, top, sour, spicy flavor mixed with the aroma of garlic and the meat of three grooves will surely satisfy visitors visiting Ca Mau Grilled snakehead fish in Ca Mau has a rustic dish, but many visitors love it, which is grilled snakehead fish.



The snakehead fish is just caught in the river, washed, used a bamboo stick to pierce the fish from head to tail, then grilled with dry straw. The fish after ripe, is separated from the meat and spread on a banana leaf, dotted with garlic and chili fish sauce. Chili salt, or the seasoning fish sauce, will create a delicious, special flavor. 3. Tubal melon is also one of the specialties of the Cape region. Cantaloup is made from tuberose plants that grow wild in the lowland, mangrove areas of Ca Mau province, and restlessness is then peeled, leaving behind the tuber and young stems, soaked in rice broth with a little salt. after 1 week is edible Tubal melon must be eaten with braised fish or pork stock to increase the acidity and deliciousness.



In addition, tuberose plants can also process many other dishes such as pork ear tub salad, lemongrass sautéed tub ... 4. U Minh fish sauce hotpot: Fish sauce hotpot (fish sauce put into hot pot) is one of the indispensable rustic dishes of Dat Mui region. The ingredients for making fish sauce hotpot are butterfly fish, a type of fish living in the U Minh mangrove forest. After cleansing the scales, the intestines will be dried and processed into fish sauce. The delicious hotpot must be eaten with raw vegetables.



To get the smell, people also add a little finely minced lemongrass leaves, crush the base of the lemongrass into the hotpot to make the hotpot more fragrant and attractive. Mam hotpot is honored to be one of 50 famous specialty dishes voted by the program "The first Vietnam Special Journey 2012"..

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