The Western River region is a land of rich and unique cuisine. With its shady river system and fertile alluvial plains, the West has developed a really distinct culture that reflects the lives of its inhabitants. The following are some typical local foods that you should eat if you have the opportunity to visit the West.

LAU MAM

If you have not tried fish sauce hot pot in the West, you have not really visited. Fish sauce hot pot is a harmonic blend of many varieties of fish sauce that, when combined with bone broth, produces a rich yet sweet flavor. Some vegetables are served with eggplant, bitter melon, mushrooms, water lilies, squash flowers, bitter herbs, banana ears, and other ingredients to improve the freshness of the dish. Fish sauce hotpot, in particular, is consumed while cooking directly on the table, resulting in a cozy and cohesive setting. Western fish sauce hot pot is not only a wonderful food, but it also has significant regional cultural significance.

CA LOC NUONG TRUI

It would be a shame to visit the West and not try grilled snakehead. Grilled snakehead fish is a rustic, uncomplicated cuisine since it is made using daily items such as snakehead fish, raw veggies, and simple spices. Grilled snakehead fish emits a very appealing scent. The aroma of snakehead fish, straw, and landscape are distinct. After the fish has been cooked, brush off the straw ash from the body and place it on a platter or large tray. Split the fish body in half along its spine. The smell of grilled fish wafts into your face, and it is wonderfully fragrant-a distinct scent with hints of bitter straw smoke. The grilled fish meat is delicious and rich, dipped in spicy and sour fish sauce, it is truly irresistible.

LINH FISH HOTPOT 

Linh fish meat has a pleasant flavor that fits well with the perfume of Sesbania flowers and herbs. The soup is cooked with pork and fish bones. In the Western regions, it is also cooked with coconut water, resulting in a naturally sweet and delicious hot pot broth. The hot pot is presented on the table with a plate of fresh ling fish, a plate of eye-catching bright yellow Sesbania flowers, and some other traditional veggies such as water spinach, etc. When the hot pot water boils, add the Linh fish. Add the vegetables, wait till the mixture boils again, and then enjoy. Linh fish has a unique fatty taste that cannot be mixed with any other fish meat. A sour and crispy Sesbania flower dipped in a bowl of spicy chili sauce is wonderful. Linh fish hotpot conquers the most demanding diners; it is a dish with the flavor of the domestic wind with a hint of the West. 

BANH HOI

Returning to the country of white rice and clear water, if you do not experience the unique Phong Dien Roasted Pork Cake, your trip is called "fun". Can Tho, a tourism city, is considered incomplete. To produce a wonderful batch of banh hoi, folks select new, firm white rice grains and ground them. After going through the preparation procedures, we'll have excellent batches of banh hoi with a hammock face that's just the right amount soft and chewy. Brush the cake with onion grease, then top with crushed roasted peanuts, crispy, delicious roasted pork, some raw vegetables, cucumber, and, don't forget, a bowl of sweet and sour chili garlic fish sauce. The Phong Dien hammock-faced cake must be produced in many precise and complicated processes by the experienced artisan. Besides, when we eat specialties, we cannot miss a bowl of spicy garlic and chili fish sauce-the soul of Phong Dien roasted pork cake.