Located between the Tien and Hau rivers, Vinh Long is not only famous for amateur music and a rich fruit garden, but also owns a rich culinary identity, reflecting the life and culture of Southern people through many generations.
My Long rice paper is a rustic dish associated with Vinh Long people for more than a century. Previously, rice paper mainly appeared during the traditional Tet holiday to offer to ancestors. Over time, the rice paper making profession developed into a typical handicraft and was recognized as a National Intangible Cultural Heritage in 2018, according to VNA.
According to Ms. Nguyen Thi Kim Hoang (Luong Phu commune), the selection of ingredients determines the quality of the cake. The craftsman must combine rice flour with coconut milk, sugar, salt, sesame, eggs, and milk to create a distinctive flavor. For savory cakes, the ingredients also include dried shrimp and scallions.
The cakes after being steamed can be eaten hot or dried and then baked on a charcoal stove. Each stage requires patience to maintain even ripeness and natural aroma.
Besides rice paper, Son Doc puffed rice paper is also a traditional craft that has existed for more than 100 years. The name is associated with the ancient Son Doc market, a place famous for delicious batches of rice paper thanks to the elaborate mixing of ingredients.
The special feature of the cake is the use of wax sticky rice - a specialty sticky rice of the Mekong Delta. The puffed cake making profession was also recognized as a National Intangible Cultural Heritage in 2018.
The cake making process requires smooth coordination. After soaking, the sticky rice is cooked into sticky rice, then pounded finely. Coconut milk and sugar are mixed into the flour to create fat and aroma.
When grilling, the maker must skillfully adjust the fire so that the cake expands evenly and does not burn. Direct experience participating in grilling helps many tourists better understand the value of the traditional craft.
Vinh Long cuisine is also associated with the culture of the Khmer people, typically the flat cốm dish. This is the main product in the Ok Om Bok festival - a ritual held on the full moon of the tenth lunar month every year.
In Khmer, "Ok Om Bok" means "feeding plain young rice flakes", expressing the ritual of offering newly harvested products to the moon god. For the Khmer people, plain young rice flakes are the fruit of the whole crop, a thank you to nature for bringing favorable weather.
According to Ms. Thach Thi Na Ren, to have delicious flat young rice flakes, the maker must choose the most beautiful sticky rice flowers, roast them evenly over low heat to maintain flexibility and aroma. When eating, young rice flakes are often mixed with coconut milk and sugar, creating a characteristic sticky, fatty and sweet taste.
Vinh Long cuisine is not only attractive by its flavor but also contains a story of culture, life and the attachment of people to nature. Through each dish, visitors can clearly feel the spirit and identity of the Mekong Delta region.
