The essence of Ca Mau culinary culture: Simple, not mixed with anywhere else

Ca Mau Province coordinated with Ho Chi Minh City People's Committee and Vietnam Tourism Association to organize the opening ceremony of the festival 'Quintessence of Ca Mau culinary culture' with a series of attractive events.

On the evening of September 27, at Hung Vuong Square, Bac Lieu Ward, the People's Committee of Ca Mau province coordinated with the People's Committee of Ho Chi Minh City and the Vietnam Tourism Association to organize the opening ceremony of the festival "Quintessence of Ca Mau culinary culture".

This is an activity in a series of events responding to World Tourism Day on September 27, aiming to mobilize all potentials and advantages to create development models for Ca Mau tourism in the new space and space after merging with Bac Lieu province.

Art performance at the opening ceremony of the festival "Quintessence of Ca Mau culinary culture"

PHOTO: TRAN THANH PHONG

The festival takes place from September 26 to 28, with a series of meaningful events such as: organizing Famtrip groups to survey Ca Mau tourist destinations; planting forests in response to World Tourism Day; workshop on positioning Ca Mau tourism brand in the overall development of national tourism; culinary space, introducing OCOP products; talented chef competition...

Speaking at the ceremony, Mr. Ngo Vu Thang, Vice Chairman of the People's Committee of Ca Mau province, said that today's festival is not only a cultural event, but also a message affirming the determination of Ca Mau province to turn cuisine into a typical tourism product, contributing to spreading the image of the southernmost land on the tourism map of Vietnam and the region.

Ca Mau cuisine has a strong Southern culinary culture, a fusion of Kinh - Hoa - Khmer culinary culture. When mentioning Ca Mau, everyone mentions famous dishes such as: A Mat pancakes, Ngan Dua pancakes, spicy beef noodles... or specialty dishes made from shrimp, Ca Mau crab, Rach Goc crab, U Minh fish sauce, Bac Lieu dried goby fish, Nam Can dried shrimp... known to diners from far away.

"Each dish is a story of shrimp, crab, fish, of salty salt from the sea, of the smoke from the U Minh forest or the alluvial soil of Ca Mau. All of these create a unique, simple value that cannot be mixed with anywhere else in the treasure trove of Vietnamese culinary culture," Mr. Ngo Vu Thang shared.

Source: https://thanhnien.vn/tinh-hoa-van-hoa-am-thuc-ca-mau-gian-di-khong-tron-lan-voi-noi-nao-185250927194721598.htm