Referring to Dong Thap, visitors will immediately think of the vast lotus fields emitting fragrant aromas and peaceful, poetic scenery that few places can compare. With a system of interlaced canals and dense rivers, it has created a multi-ecological area, with abundant products, rich food, and food sources. Not only bringing impressive tours but “pink lotus land” Dong Thap also attracts visitors with rustic but delicious local specialties. These are the top 10+ Dong Thap delicious specialties that you must try when traveling here!

Top 10 + delicious specialties Dong Thap must try

Lotus dishes

Dong Thap Muoi is low-lying land, but it is suitable for plants that live in the mud and rise above the water. On their way to reclaiming land, the people of Dong Thap were gifted lotus plants by nature and they knew how to take advantage of the lotus plant from its beauty to its medicinal and culinary uses. The cuisine from Lotus is extremely attractive and diverse. From lotus root to lotus seed, lotus heart, lotus leaf can be used to create many dishes with an unforgettable attractive taste good for health.

Lotus salad

The first typical example is lotus root salad. After being washed and cut, the lotus root will be mixed with spices such as lemon, sugar, fish sauce, chili, and a few herbs. When the lotus root has absorbed the spices, people begin to shred the boiled chicken and mix it together. Lotus root salad mixed with shredded chicken has the best taste. Sour and sour salad, sweet and spicy, add the toughness and sweetness of chicken when eaten, you can add a little fish sauce that is ready to taste.

top 10 dong thap delicious specialties must try

Lotus salad

When eating these specialties, Dong Thap people often sip a few glasses of Hong Sen wine. This is a unique wine only in Dong Thap, the wine is marinated with lotus petals and pistils about 6-8 months before being used. When enjoying it, people can’t forget the pungent taste of the wine. The scent of lotus flowers warms the heart.

Lotus seed rice

Lotus seeds are peeled, pistil removed, and boiled until cooked. Ordinary rice uses lotus seed broth to cook until just cooked, then mix boiled lotus seeds with rice, cover the pot to get steam for about 5-10 minutes, then put on a plate to eat like white rice. With this rice dish, people can enjoy the sweetness of rice, the fleshy taste of lotus seeds and promote the benefits of lotus seeds to help cool the body.

Lotus seed rice

Dragon blood rice with Lotus leaf

Rice wrapped in lotus leaves is one of the dishes that only Dong Thap has and is incomparably delicious. Rice is cooked with dragon blood rice (a kind of small, clear, elongated, and red-grained rice). Lotus leaves, choose really old and big leaves, wash them to turn the green leaves upside down, put in cooked brown rice, then wrap and turn the lotus leaves upside down to prevent the heat from escaping. With this dish, people enjoy feeling the fat and sweet taste of dragon blood rice. The rice is brewed in lotus leaves, so it is very warm and has a faint aroma of lotus leaves due to the heat of the rice.

Dragon blood rice with Lotus leaf

Grilled snakehead fish wrapped in young lotus leaves

Grilled snakehead fish is a typical rustic dish of the Southwest River region. This dish is associated with the process of reclaiming and opening the southern land of the Vietnamese people. Variations from grilled snakehead fish, people in Dong Thap Muoi use more young lotus leaves to create a specialty dish with a rustic name, which is grilled snakehead fish wrapped in young lotus leaves.

Grilled snakehead fish wrapped in young lotus leaves

The fish is grilled whole, keeping the entrails. After grilling, the fish is halved along the spine and sprinkled on the green onions over boiling oil and a little peanut,… The sauce is made from fish sauce of unripe fish and tamarind, seasoned with a little spice, garlic, and chili. so that it has the salty, aromatic taste of the original fish sauce, the sour taste of tamarind, the sweetness of sugar, and the spiciness of chili.

Picking up a piece of snakehead fish rolled with young lotus leaves and accompanying dishes, dipping it with tamarind fish sauce, diners can fully feel the sour, acrid, salty, sweet taste… Snakehead fish skin is both fatty and crispy, and the fish’s meat is sweet and fragrant. Bui, mild bitter fish intestine, mild acrid taste of young lotus leaves, the faint scent of lotus, making it difficult for diners to resist.

In addition, the end of the meal is a dessert with coconut milk lotus tea which has a laxative effect to cool the body, or boiled lotus seeds, or roasted lotus seeds. In particular, you can enjoy lotus milk – a drink made from the milk of young lotus seeds combined with pure fresh milk, purified water, and sugar. This drink is cooled before drinking, so it can instantly quench thirst and cool down the body in the long run due to the laxative properties of young lotus seeds.

Đăng bởi: Thảo Nguyễn