When visiting Can Tho City, tourists should try bun ca (noodle with fish), a typical dish of the wetlands of the Mekong Delta.                       Bun ca Can Tho is a favorite dish of Can Tho City - Photo: Lam Van Son Unlike other kinds of bun ca in other delta regions or central provinces, bun ca in Can Tho City is attractive to the eye due to the purple rice noodles. The noodle is dyed by cam leaves from cam trees that grow in the delta. The trees are about 40-50cm high and have purple flowers. The noodles are prepared in an earthen pot to keep the dish hot for diners. To contrast the purple noodles, there are yellow pieces of fish pasta and white slices of loc fish. The soup is made with pork bone stock and tastes very sweet. The dish is served with some aromatic vegetables together with beansprouts, salad and rau dang (bitter vegetable). The sweet taste of soup, fat of...

Nem nuong" can be found everywhere in Vietnam, but it differs from place to place. "Nem nuong" in each region brings a distinct taste, nuance associated with people and habitat of that area.                   Cai Rang, Can Tho Province is a typical example where emerged a speciality "nem" invented and cooked by a local woman called Tư Khem from half a century ago. Cai Rang was not only famous in that time but has also been handed down to these days in order that people should come to this region and seek for this dish to their hearts' content.      "Nem nuong" Cai Rang  is best to enjoy when it is made from fresh pork by kneading it, rolling into balls and then grilling it on charcoal. Each plump piece is punctured through by a slat of bamboo, sprinkled with grease and grilled until it has a bright yellow colour. Only by plucking off smoothly, the meat rolls lie neatly in the dish, besides...

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