In the program "Multi-dimensional glasses", Mr. Thach Boi, Deputy Director of the Department of Culture, Sports and Tourism of Tra Vinh province, introduced many typical local dishes as well as promoted traditional, bold cuisine. mark of the Southern Khmer ethnic community in general and Tra Vinh province in particular.
According to Mr. Thach Boi, Khmer ethnic cuisine has two outstanding perspectives. First is the rusticity, simplicity and closeness to the lives of Phum and Soc villagers. The second angle is the methodicalness in preparing dishes.
Deputy Director of the Department of Culture, Sports and Tourism of Tra Vinh province said that traditional spices of the Southern Khmer people in Tra Vinh province such as bo hoc fish sauce (prahok or pro hoc) create a typical, intoxicating dish. tourists' hearts. For example, Tra Vinh sour soup is also more special than other Southwestern provinces when using beef sauce to prepare.
Almost everyone in Tra Vinh has a jar of homemade or purchased beef sauce because people often use this type of fish sauce to season sour soup with tamarind leaves, tamarind fruit... creating a unique flavor that is found nowhere else. Okay.
Although many Khmer ethnic people live in the 13 provinces and cities of the Mekong Delta, each province's beef sauce is different. Bo hoc fish sauce is usually made from snakehead fish, perch, and gourami fish, then incubated for a period of time. The longer the beef sauce is brewed, the tastier it will be.
