Located in the Mekong Delta, Bac Lieu is blessed with abundant natural produce. As a result, the Bac Lieu fermented fish hotpot concentrates all the culinary quintessence of the western region. This dish reflects the Vietnamese, Cham and Khmer cultures, giving it a truly unique flavor.

Lần đầu nghe tên Salted Mustard Greens – Pickled Radish, bạn sẽ cảm thấy lạ, nhưng thật ra nó là tổ hợp của rau cải Salt. Làm xá bấu khá đơn giản, củ cải tươi đem rửa sạch, cắt miếng rồi đem phơi nắng cho đến khi héo hẳn. Sau đó trộn ướp với muốn hột, thêm chút gia vị cho ngấm vào củ cải là có thể dùng ngay.

Few diners have tasted horseshoe crab soup cooked with water spinach. On hot summer days, a cool bowl of this soup helps beat the heat, revitalizes the body, and pairs perfectly with a family meal.

Helps detoxify and cleanse the body. For those with high liver toxin levels, initial consumption may cause a mild rash (a sign of toxin elimination) that will fade after one or two days.

No list of Bac Lieu specialties is complete without fermented mangrove crab. This famed crustacean is used in a variety of dishes such as Ba Khia salad or Ba Khia sautéed with garlic. Its sweet, fragrant meat leaves a lasting impression on every diner.

Chewy white vermicelli noodles made from quality rice are paired with thinly sliced pork and perfectly seasoned grilled sausage. Simply drizzle with a little sauce and toss with fresh herbs for a uniquely tempting dish.

Among Bac Lieu’s tastiest specialties, radish cake is a must‑try for visitors. A familiar, rustic dish enjoyed by locals, it is often served as a family breakfast.

If you wonder which Bac Lieu specialty to try, rice vermicelli noodle soup should top the list. Simple to prepare, its broth is made from fermented fish, giving the dish a distinctive aroma and gentle sweetness.

Sizzling pancakes are common throughout Vietnam, and Bac Lieu is no exception. Yet the local version has its own twist, delivering an addictive flavor that will lure you back for more.

Pickled radish is familiar to Southerners; though similar to other pickled vegetables, it has its own unique taste. Fresh white radish is sliced and sun‑dried until slightly shriveled, then seasoned so it can be enjoyed immediately.