Fabulous Mekong Eco-Tours

Fabulous Mekong Eco-Tours

We are formed by young ambitious individuals who have been working as local tour guides. We provide tour service in Can Tho including FLOATING MARKET TOUR, CULTURE TOUR, FOODIE TOUR, MOTORCYCLE TOUR, especially CYCLING TOUR. We excitedly decided to open our own bussiness. Therefore, we get to operate the tour packages that provide the “real” authentic experience travelling in the Mekong delta to our genuinely curious tourists. Confidently, we get to say that we can do a better job at giving our tourists a good time than most of those money-is-the-only-thing-matters-to-us agencies. Initially, our plans are to target the Mekong delta as our main active business market. As we truly fell in love with this beautiful city, Can Tho, after years of making it our home, we focus on setting up our own tour service here. All of those are specifically designed to give our foreign visiters an insight look at our Vietnamese culture and our lives.

Can Tho Foodie 10 dishes
  • try local foods in Can Tho Mekong delta with fabulous teams

Tour Information

Location
Duration
4 Hours
Departure
Price per Participant
23.00 USD
Languages
Group size
1 - 9 people
Transportation
Car
Motorbike
Bus
Taxi
Bicycle
Walking
Includes
Tour guide, Foods and Drink.
Excludes
Transportation
Cancellation
1 day  before

About the creator
Fabulous Mekong Eco-Tours

Fabulous Mekong Eco-Tours

try local foods in Can Tho Mekong delta with fabulous teams

CAN THO JUG – SHAPED CAKE

CAN THO JUG – SHAPED CAKE
 INTRODUCTION
Visiting Can Tho city, the tourists will have the chance to enjoy the local cake named Banh Cong. The name of this cake is strange. The name is originated from the shape of the cake, it is of cylindrical shape as a jug. The main ingredients for making this cake include rice flour, sticky rice flour, green beans, chopped pork and shrimp. The tourists will surely remember Can Tho forever if once enjoy this cake with sweet and sour sauce and different kinds of vegetables such as Rau Diep Ca (heartleaf), mango leaves, cai xanh (collard greens), xa lach (Salad), hung que (Sweet Basil)…

BANH TET LA CAM - A Traditional Sticky Rice Cake

BANH TET LA CAM - A Traditional Sticky Rice Cake
 INTRODUCTION OF BANH TET LA CAM
Visitors to Vietnam’s southern Can Tho Province, which used to be called the country’s southwestern capital, often buy local souvenirs, including traditional food, to take home as gifts to their families and friends. Among those items, the Banh Tet La Cam, or cylindrical sticky rice cake with a violet color stuffing, is much sought after due to its fragrant and delicious taste.
 HOW TO MAKE BANH TET LA CAM
According to the artisan, it takes several step to prepare the Banh Tet La Cam. The main ingredients include sticky rice, green bean, coconut extract, fat pork, salted egg yolk and banana.
The first and very important step is to select good sticky rice. Then comes the fresh, violet tree leaves, which are cleaned and boiled to get the violet water. Sticky rice is then soaked into the water for about one hour, then is mixed with coconut extract, a bit of salt and sugar before being cooked less than half-done. The half-done rice will be wrapped in banana leaves into cylindrically-shaped cakes.
The next step, also very important to the taste of the cake, is how to cook the raw cake in the best way. Dried wood is used to boil the water containing the cakes with a stable fire for about four or five hours before the cakes become well done.
When cutting the Banh Tet La Cam into round pieces, they will show off different circles, including the finely violet sticky rice, the fat pork, salted egg yolk and green bean paste which all produce a good smell that attracts any buyer.
 TYPES OF BANH TET LA CAM
Normally, there are four kinds of Banh Tet La Cam, including a mixed one with salted egg yolk, others with banana, sweet green bean paste, and green bean paste with fat pork.

FETAL DUCK EGG (BALUT or HALF-HATCHED EGG)

FETAL DUCK EGG (BALUT or HALF-HATCHED EGG)
 INTRODUCTION OF “HOT VIT LON” a.k.a FETAL DUCK EGG
A fetal duck egg is a fertilized egg that has been kept warm for around two weeks until the fetus is partially developed, then it’s boiled and eaten in the same way you would a ‘normal’ chicken egg. No doubt this sounds repulsive to most readers, but it really is just a matter of getting used to it. Ultimately, the taste – not the idea – of a food should be what counts.

“GOI CUON” a.k.a VIETNAMESE SPRING ROLLS

“GOI CUON” a.k.a VIETNAMESE SPRING ROLLS
 INTRODUCTION OF GOI CUON 
“Goi cuon” is one of the most popular dishes in Viet Nam which has rice papers stuffing with boiled pork and shrimp. The word “goi” is Vietnamese salad and the word “cuon” hints at a roll; to sum up, “goi cuon” means a roll with salad. But in facts, you have more components inside such as pork, shrimp and vegtables. We have “goi cuon” as an appetizer in any meals (Source: Christina Blog)
 HOW TO EAT?
“Goi cuon” is usually eaten with sauce and the kind of sauce is up to regions in Viet Nam. In Can Tho or Mekong Delta in general, people used hoisin sauce with peanut. Your job is so easy that you only dip “goi cuon” in sauce and finish it 😊.

“BANH XEO” a.k.a VIETNAMESE PANCAKE

“BANH XEO” a.k.a VIETNAMESE PANCAKE
 INTRODUCTION OF BANH XEO 
Can Tho pancake in general or Mekong Delta pancake (aka banh xeo) specifically is one of distinct dishes in Mekong river.
Banh xeo is a crepe made from rice powder and coconut milk colored turmeric and stuffed with mung beans, bean sprouts, shell-on prawns and boiled pork slices. Sweet and sour fish sauce and fresh vegetables are used as accompaniments.
The cake is called “xeo” because when the batter hits the pan, it crackles in a loudly audible way, alerting its existence to a hungry customer. Banh xeo, which literally translates into “sizzling cake,” is a sensorial experience across the board. From the hissing noise as it fries to the brazen canary yellow batter, the scent of a luscious banh xeo divulges the greatness that is about to hit your taste buds. And it’s important to mention that banh xeo is Vietnamese finger food.

“CA LOC NUONG TRUI” a.k.a GRILLED SNAKEHEAD FISH

“CA LOC NUONG TRUI” a.k.a GRILLED SNAKEHEAD FISH
 “Ca loc nuong trui” is one of well-known dishes in Mekong Delta. 
 HOW TO MAKE IT?
Just catch the fish out of the river, washed, using bamboo rods across fish from head to tail and fish buried in haystacks, set on fire or plug rods into the ground and covered with straw took fire until the ashes. When cooked fish, scrape off scales were scorched to reveal white meat and aromatic.
Fish baked just remove the meat with salt pepper, salt, which is kind of a sense of taste both salty spicy aromatic sweetness both of specialty grilled fish dishes of southern people. 
 HOW TO EAT?
In the Mekong Delta, tactic usually eat grilled fish with tamarind sauce, wrapped in rice paper, herbs types of food is very good.

“COM TAM” a.k.a BROKEN RICE

“COM TAM” a.k.a BROKEN RICE
 INTRODUCTION OF COM TAM – “BROKEN RICE”
Cơm tấm means ‘broken rice’. During the process of harvesting and transporting rice the grains are often damaged. In the past, these fractured grains were difficult to sell because most people preferred to eat the long, whole grain rice. With their broken rice unsold farmers traditionally used it as animal feed. However, food is rarely wasted in Vietnam and at some point farmers and poor families (who could afford the broken grain because it was cheaper) began to cook it for their own consumption. Nowadays, broken rice is often favoured over long grain rice for its texture (something akin to couscous), and cơm tấm is one of the best-loved dishes in Vietnam.

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