An Giang Province attracts tourists with Khmer cuisine
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In An Giang Province, Vietnam, local Khmer communities are drawing visitors with traditional dishes like beef hotpot with ‘chuc’ leaves and roasted chicken.
The Bay Nui region of An Giang offers both scenic mountains and a unique culinary experience rooted in Khmer culture. Many residents of Tri Ton Commune earn their living through agriculture and animal husbandry, and some have begun serving these specialties to tourists at eateries like Ta Pa Coc.
The beef hotpot uses meat from cattle raised naturally on the foothills, giving it a firm texture and lean quality. Cooks combine the beef with ‘chuc’ leaves, also known as makrut lime, coconut water, lemongrass, and shallots to create a sweet and savory broth. They also prepare roasted chicken using free-range birds marinated with local ingredients like lemongrass, garlic, and ‘chuc’ leaves.
Nep Ri No, owner of Ta Pa Coc, believes the unique flavors are attracting a younger generation of tourists who come to explore the landscapes and sample the local food. Nguyen Kieu Tien, a visitor from Ca Mau Province, stated she consistently seeks out these dishes when she visits Tri Ton Commune, enjoying their distinctive and enduring flavors.
