Vietnam's An Giang draws visitors with Khmer specialties

The Mekong Delta has a diverse culinary scene featuring rich local flavors.

In the Bay Nui region of An Giang, visitors are attracted not only to its scenic mountains but also to local dishes such as beef hotpot with 'chuc' leaves, roasted chicken, and pounded papaya salad, which are distinctive to the local Khmer community.

Nep Ri No, owner of Ta Pa Coc eatery in Tri Ton Commune, An Giang, said many Khmer people live in the commune, where livelihoods mainly depend on raising cattle and chickens and growing rice and sweet potatoes.

A small number of local residents have opened eateries serving beef hotpot with 'chuc' leaves, roasted chicken, pounded papaya salad, and grilled beef to tourists.

Ri No said beef hotpot with 'chuc' leaves had a distinctive flavor and was considered the culinary soul of Tri Ton.

Cattle in the area are raised in natural conditions and graze on wild grass growing along the foothills, resulting in firm, lean meat, he said.

'Chuc,' also known as makrut lime, has mildly fragrant leaves that do not turn bitter when used in cooking.

To enhance the flavor of beef hotpot with 'chuc' leaves, cooks use fresh coconut water, lemongrass, shallots, and 'chuc' leaves to prepare a broth with a naturally sweet and savory taste.

Diners dip thinly sliced beef into the boiling broth until cooked. 

The meat is tender, flavorful and free of any unpleasant raw-meat smell.

Ri No also said roasted chicken originated with the Khmer community.

To prepare the dish, local cooks select free-range chickens raised on hillsides because they have firm meat and thin skin.

After cleaning the chickens, cooks let them drain before marinating them with lemongrass, garlic, bird's eye chilies, honey, quality fish sauce, and 'chuc' leaves to enhance the aroma.

The chickens are then roasted in either a clay pot or a deep aluminum pot.

Both methods produce a distinctive aroma, crispy skin, and sweet meat, making the dish popular among visitors.

"Tri Ton is becoming a tourist destination associated with its mountain and forest landscapes," Ri No said.

"Young visitors particularly enjoy coming here to explore, take photos, and try beef hotpot with 'chuc' leaves and roasted chicken. 

"Everyone says the food is delicious."

Nguyen Kieu Tien, a visitor from Ca Mau Province, said she always chose beef hotpot with 'chuc' leaves and roasted chicken whenever she visited Tri Ton Commune.

"Whenever I visit Tri Ton Commune, I always order beef hotpot with 'chuc' leaves and roasted chicken," she said.

"Both dishes have distinctive flavors, and I never get tired of eating them."