Delicious Dishes Of The Mekong Delta During Flood Season

You can embark on a Mekong Delta tour throughout the year. However, for an immersive experience of the region’s natural richness and cuisine, it’s recommended to visit during the flood season, usually from August to November annually. This period allows you to witness the local way of life up close and indulge in the authentic, flavorful dishes that are hard to forget.

Mekong Delta People – “Living With The Floods”

While other places fight against floods, the people of the Mekong Delta look forward to them more than ever. Here, the floodwaters rise gradually and inundate the fields. It’s also the busiest season of the year because, after the floods recede, aquatic products from the rivers remain, making life much less arduous for the locals.

To the Mekong Delta locals, the flood season often benefits the area’s economy.

Thanks to the floodwaters, the ecosystem along the Mekong River becomes incredibly diverse. This contributes to creating a unique culinary culture found only in the Mekong Delta.

A Diverse Culinary Adventure In The Mekong Delta

Embark on a diverse culinary adventure in the Mekong Delta, where the rich tapestry of cultures and the bounty of the river converge to create a unique gastronomic landscape. This fertile region, cradled by the mighty Mekong River, is a treasure trove of flavors, offering an array of dishes that are as vibrant and diverse as its people.

Delicious dishes from Linh fish

Speaking of the flood season, Linh fish springs to mind instantly. Traveling from the Mekong River’s upper courses, these fish journey downstream with the sediment, arriving in the Mekong Delta as a lavish gift from nature. Tiny as a chopstick, with delicate bones and a succulently fatty belly, Linh fish lends itself to a variety of distinctive culinary creations.

• Linh fish braised with pepper in a clay pot, served with plain white rice, is simple yet rich in flavor.
  

  Linh fish braised with pepper in a clay pot is an ideal meal with a steamy hot rice bowl.

• Linh fish rolled in flour, fried crispy, and dipped in tamarind sauce.

Linh fish rolled in flour, fried crispy, and dipped in tamarind sauce.

• Linh fish salted to make fermented seafood sauce

A treasure trove of fermented fish and seafood is being displayed.

Sesbania Sesban Flower

Along the rivers during the flood season, the landscape is adorned with vibrant yellow flowers, known locally as “Bong Dien Dien” (Sesbania Sesban Flower). These flowers have a unique flavor unmatched anywhere else.

Bong Dien Dien is a common flower that appears in the Southeastern area.

Extremely versatile in cooking, Sesbania Sesban flowers can be prepared in various dishes, from stir-fries, and sour soups to baby shrimp salads. Perhaps the most famous is the “Banh Xeo Bong Dien Dien”.

Banh Xeo Bong Dien Dien is a fusion of diverse flavors of the Mekong Delta.

This dish is a fusion of diverse flavors: the sweetness of shrimp and pork, the crispiness of the cake shell, the savory taste of scallion oil, the sweet and sour dip, and the unique bitterness of Sesbania Sesban flowers. It’s a memorable dish that leaves a lasting impression on visitors to the Mekong Delta.

Water Lily

If the riverbanks are adorned with the golden hue of Sesbania Sesban flowers, then the water surface is blanketed with the purple color of water lilies. Not only adding beauty to the Mekong Delta, water lilies are also a rustic delicacy, a specialty of the Southwestern region of Vietnam.

Water lilies are also a rustic delicacy, a specialty of the Southwestern region of Vietnam.

The allure of water lilies lies in their crispness and freshness. When eaten raw, water lilies leave a sweet and crunchy taste in the throat.

An array of Mekong Delta’s fresh vegetables and flowers are used in cooking.

One of the most famous dishes made from water lilies is ”Bong Sung Mam Kho” (Braised fish with Water Lily), water lilies are cooked with various ingredients such as Linh fish sauce, baby shrimp, bacon, minced lemongrass, etc. The harmonious blend of flavors creates an exceptionally exquisite dish.

One of the most famous dishes made from water lilies is ”Bong Sung Mam Kho” (Braised fish with Water lilies).

Vallisneria

Vallisneria is a unique aquatic plant that thrives underwater. Its thin, tender leaves provide a crunchy, refreshing sensation when eaten, with a subtly sweet taste.

Vallisneria can be rolled up and dipped in various braised fish sauces.

By removing the roots, we can consume all other parts of the Vallisneria. When eating, it can be rolled up and dipped in various braised fish sauces, braised pork, fish sauce,… Vallisneria has cooling properties, making it an excellent dish for detoxifying the body and aiding digestion.

Rice Field Crab

As the flood season arrives, rice field crabs from all the caves crawl out after many dry months of shelter. Living in the wild, field crab meat is sweeter and firmer compared to sea crabs or farmed crabs. This delicacy is highly sought after in the big city for its rich, sweet flavor and abundance of nutrients.

Rice field crab bodies are very sweet and nutritious in hotpots.

Rice field crab bodies are very sweet and nutritious, often used to make soup, hotpot, or crab noodle soup. As for the large and sturdy crab claws, they are typically steamed with lemongrass or stir-fried with salt.

How To Go On Mekong Delta Tour?

To join the Mekong Delta Tour, you can either fly directly to Can Tho Airport or land at Tan Son Nhat Airport and then take a coach to Southwestern Vietnam.

If you want to experience all the excitement of the Mekong Delta, don’t hesitate to contact Lua Viet Tours. We’ll help you visit unique destinations, savor local cuisine, and have a memorable journey.