September 29th morning, at the Convention Center 37 Hung Vuong (Ba Dinh District, Ha Noi), the Vietnam Cuisine Culture Association (VCCA) organized the awarding of certificates to 121 typical culinary dishes that have been honored in "The journey to find typical Vietnamese cuisine and culture values".
Mr. Nguyen Hoang On, Director of Can Tho Tourism Development Center (second from the right) received certification for 2 typical national delicacies.
Accordingly, Lẩu cá trái bần (Sonneratia alba and Fish Hotpot) and Cá he kho rục (tinfoil barb poached) are two Can Tho dishes recognized by the Vietnam Cuisine Culture Association (VCCA) as typical Vietnamese cuisine.
Lẩu cá trái bần (Sonneratia alba and Fish Hotpot)
Can Tho city is located a long the Hau River with fertile alluvium, creating a diversity of animal and plant ecosystems. The Sonneratia tree, also known as the Thuy Lieu tree, often grows along riversides in places with a lot of silt. Also here, many types of fish and shrimp choose to live. Therefore, sour Sonneratia alba, river fish and wild vegetables - a harmonious combination of ingredients have created a delicious dish with unique culinary value of the river region.
Cá he kho rục (tinfoil barb poached)
Ttinfoil barb, a freshwater fish species living in the Southwest region, especially during the floating season. Cá he has sweet meat, few bones and nutrients. Tinfoil barb poached dish has long been loved by people in the West of Vietnam, especially Can Tho, and has become a specialty for tourists to enjoy.
The fact that two delicious dishes of Can Tho were honored this time has contributed to the development of Tay Do's culinary brand. Besides, this is also an opportunity to honor the beauty of culture and cuisine as well as preserve and promote cultural and folk values associated with the rivers of the South.
Truong An - Can ThTourism Development Center