The Mekong Delta, known as the “Rice Bowl” of Vietnam, offers a diverse and unique culinary experience influenced by its deltaic landscapes and abundant water resources. Dining in the Mekong Delta often involves enjoying fresh and locally sourced ingredients, with meals served in a communal and relaxed setting. The region’s cuisine reflects the abundance of the delta’s agricultural produce and the cultural diversity of its communities.

• Hu Tieu Nam Vang: A noodle soup with clear and flavorful broth, featuring pork, prawns, and a variety of toppings, showcasing the region’s noodle soup specialty.
• Canh Chua: A sour soup made with tamarind, tomatoes, fish, and various vegetables, providing a tangy and refreshing flavor profile.
• Banh Cong: Deep-fried shrimp cakes with a mixture of rice flour and mung bean, often served with a side of fresh herbs and dipping sauce.
• Grilled Elephant Ear Fish: A Mekong Delta specialty, where the entire fish is marinated and grilled, creating a crispy outer layer and tender meat.
• Bun Ca Mien Tay: Rice vermicelli soup with fish, featuring a sweet and savory broth, herbs, and often enjoyed with a side of fresh vegetables.
• Goat Hotpot: A communal hotpot featuring goat meat, various herbs, and vegetables, offering a unique and flavorful dining experience.
• Vietnamese Pancakes: Savory crepes filled with shrimp, pork, bean sprouts, and herbs, often wrapped in rice paper and dipped in a fish sauce-based dipping sauce.
• Fruits of the Mekong Delta: The region is famous for its tropical fruits such as pomelo, rambutan, durian, and mangosteen, which are often enjoyed fresh or in various fruit-based desserts.
• My Tho Noodle Soup: A noodle soup originating from My Tho, featuring clear broth, various proteins, and toppings such as quail eggs and shrimp.