The Mekong Delta is beloved not only for its lyrical folk songs and poetic river landscapes but also for its rustic and unique cuisine. With an abundance of natural resources—”fish in the river, vegetables on the banks”—the Mekong Delta drinking delicacies (món nhậu) carry a bold and liberal flavor, much like the soul of the local people.
Join us on a journey to discover 9 “everlasting” specialties that any connoisseur of food and drink must experience when visiting the land of the Nine Dragons.
1. Grilled Snakehead Fish in Straw (Cá lóc nướng trui) – The Rustic Taste of the Countryside
Topping the list of Mekong Delta specialties is grilled snakehead fish. Freshly caught from the canal, the fish requires no scaling or elaborate seasoning. A bamboo skewer is inserted from head to tail, then tucked into the ground and covered with dry straw. Once the straw burns out, the charred scales are scraped off to reveal succulent, fragrant white meat infused with the scent of field smoke. Wrapped in rice paper with vermicelli and garden-fresh herbs, and dipped in sweet and sour tamarind sauce, the sweetness of the fish blends with the tartness of young banana and the heat of chili for an unforgettable sensory experience.
2. Fish Sauce Hotpot (Lẩu mắm) – The Essence of Riverine Cuisine
Fish sauce hotpot is a perfect harmony of fermented “sặc” or “linh” fish, various seafood, and over 20 types of wild vegetables. The broth has a characteristic brown color and a pungent, savory aroma, but the taste is surprisingly sweet and clear thanks to the fish, shrimp, squid, and eggplant. The soul of this dish lies in the accompanying basket of greens: from water lilies and sesbania flowers to yellow velvetleaf and bitter herbs. Sitting by a steaming hotpot on a rainy afternoon by the canal, sipping a glass of Gò Đen rice wine, all exhaustion seems to vanish.
3. Vole Grilled in a Clay Jar (Chuột đồng nướng lu) – A Harvest Season Specialty
During the harvest season, voles are exceptionally plump from feeding on ripe rice. After being cleaned and marinated with five-spice powder, lemongrass, and chili, they are hung inside a large clay jar and grilled over glowing coals. This “lu” grilling technique ensures the meat is cooked evenly with skin as crispy as roasted suckling pig, while the interior remains tender, sweet, and moist. This is a highly popular dish often served to honored guests during intimate family gatherings.
4. Coconut Larvae (Đuông dừa) – A Challenge of Courage
Coconut larvae is a unique and daring dish. These plump, milky-white larvae live inside coconut trees and are served alive, swimming in a bowl of spicy chili fish sauce. When eaten, you will experience a rich, buttery sensation that melts in your mouth, perfectly balanced by the saltiness of the sauce. If you aren’t brave enough to try them raw, they are also delicious when butter-fried or grilled, remaining highly nutritious and flavorful.
5. Sầu Đâu Salad with Dried Fish (Gỏi sầu đâu cá sặc) – An Addictive Bitterness
Sầu đâu is a tree commonly found in An Giang and Kiên Giang provinces. Its leaves have a distinct bitter-sweetness and are tossed with shredded grilled “sặc” fish, boiled pork belly, cucumber, and green mango. The secret lies in the thick tamarind dressing. Initially, you will notice a light bitterness on the tip of your tongue, immediately followed by a sweet aftertaste, harmonizing with the saltiness of the fish and the tartness of the mango. It is the perfect palate cleanser to stimulate the appetite.
6. Linh Fish and Sesbania Flower Hotpot (Lẩu cá linh bông điên điển) – A Gift from the Flooding Season
Whenever the flooding season arrives, the Mekong Delta welcomes two precious gifts: linh fish and sesbania flowers. Early-season linh fish are small with soft bones and sweet meat, cooked in a tangy tamarind broth alongside vibrant yellow sesbania flowers. This hotpot is simple and unpretentious yet captures the full essence of the flood season. Tasting the fatty fish and crunchy flowers, you will understand why the locals hold the rising waters in such high regard.
7. Grilled Snails with Black Pepper (Ốc lác nướng tiêu) – Crunchy and Savory
The snails are cleaned and filled with a mixture of fish sauce, black pepper, sugar, lemongrass, and chili before being grilled over charcoal. When the juice inside the shell starts bubbling and releases the pungent aroma of pepper, the dish is ready. The snail meat is crunchy and sweet, soaked in the spicy warmth of the pepper—a perfect companion for a casual drinking session with friends.
8. Duck Stewed with Fermented Tofu (Vịt nấu chao) – The Soul of Cần Thơ
Duck meat is marinated with red and white fermented tofu (chao) and spices, then slow-cooked with taro until tender. The broth is rich and creamy, the duck meat is infused with the signature flavor of fermented tofu, and the taro is buttery and soft. This dish is both filling and perfect for lingering over drinks, a staple at family parties or garden restaurants in the “Western Capital” of Cần Thơ.
9. Grilled Water Snake (Rắn bông súng nướng mọi) – An Orchard Delicacy
In the Mekong Delta, water snakes are non-venomous with fragrant, chewy meat. The best way to prepare them is by grilling them whole over charcoal without any seasoning (“nướng mọi”). The charred skin is incredibly aromatic, while the white meat inside is naturally sweet. Dipped in salt, chili, and lime, every bite allows you to appreciate the pure, “royal” flavor of the river regions.
The “Authentic” Mekong Delta Drinking Experience
To fully enjoy these Mekong Delta drinking delicacies, nothing beats sitting in a breezy orchard garden or drifting on a boat in a floating market. The feeling of savoring grilled snakehead fish in a longan garden, or enjoying a hot bowl of fish sauce hotpot amidst the slapping waves of the Cái Răng floating market, brings a very different emotion—liberal, free, and close to nature.
Closing thoughts:
Mekong Delta cuisine is more than just food; it is a unique cultural trait reflecting the generosity and hospitality of the local people. The 9 delicacies listed above are just a small part of the vast treasure trove of Mekong Delta specialties. If you have the chance to visit the river region, don’t forget to stop by a thatched hut by the riverside and order a few rustic dishes to feel the true heart and soul of the Mekong people!
