Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

Food of field crabs must be fresh, not stale, moldy. Need to feed the field crabs enough, if the crabs lack food, it is easy to eat each other. Ms. Nguyen Thi Huong, Yen Tho commune, Dong Trieu district, Quang Ninh province harvests field crabs from her family’s farm. In ponds and fields, it is necessary to arrange a number of eating floors to assess the crab’s catching status, and at the same time to adjust the amount of food according to weather conditions. In the last months of the crab farming cycle, it is necessary to add more animal food in the diet to make the crabs grow fast and firm. It is possible to add more field tilapia and tilapia to eat crab leftovers, reducing water pollution. Field crab is the type that adapts to cool weather, so it is necessary to alternately plant water spinach, rice, and cash crops to keep the crabs’ shade in the summer. The water environment also needs to be kept clean and regularly change the source of water in and out to stimulate crabs to molt and catch strong prey. “Investment capital for crab farming is very low, mainly hiring workers to dig ponds, buy corrugated iron and bamboo poles to enclose the embankment. Currently, every day, my family earns about 3-4kg, selling 150,000 VND/kg ‘, Ms. Huong revealed. Through research, seeing that field crabs are popular with many people, taking advantage of low-lying rice fields for low productivity, Ms. Nguyen Thi Huong studied and brought back field crabs to release on her field. Because field crabs have no place to produce seed, they have to buy from people who go wild. Ms. Huong said: “At first, I bought crab seed from traders from Hai Duong to release, but each release the number of dead crabs was up to 70%. After a few dead crabs, I learned from experience that if I want to have a high survival rate and grow up quickly, I have to buy native breeds…” “In addition to raising commercial crabs, I also zoned the field and selected some adult crabs to breed separately. Here I will invest in buying brick holes to build banks, planting many layers of concrete pillars, with The purpose is to let the crabs live in, creating a favorable environment for the crabs to grow and develop better”, Ms. Huong added. Talking to us, Ms. Nguyen Thi Huong, Chairwoman of the Farmers’ Association of Yen Tho Commune (Dong Trieu Town, Quang Ninh Province) said: “Ms. Nguyen Thi Huong’s model of field crab farming has brought high economic efficiency. . From the initial results, in the coming time, the Commune Farmers’ Union will direct the grassroots branches, exchange experiences, and mobilize people in the commune to replicate this model. Especially, taking advantage of low-lying areas and inefficient rice-growing areas to develop commercial crab farming models, contributing to increasing income and improving the lives of members and people.

Illustration. Image source: Internet Resources: Copper perch: 500g Ginger: root Minced garlic: 1 bulb Fresh chili: 2 Lemon: 1 fruit Fragrant basil Spices: sugar, fish sauce, salt… : When buying perch, the scales are clean, the inner belly is cleaned so that it is not bitter. Then marinate the fish with a little salt and ginger so that the fish infuses the spices. Peeled ginger, washed and pounded, herbs to eat, picked up and then washed with water to dry, lemon cut into pieces. Put the pan on the stove, put the oil in the pan. Should add a little more so that when frying the fish is crispy and not burnt. When the oil is hot, fry the fish until golden brown, flip on both sides to cook evenly, fry on low heat to cook the fish from the inside. When the fish is golden crispy, take it out on a plate to absorb the oil and enjoy. Mix the dipping sauce according to the following recipe: put ginger, garlic, sugar, and chili in a bowl, then add fish sauce and a little lemon and stir until dissolved. Tomato fried egg Illustration. Image source: Internet Resources: Tomato 200 gr Onion 1 piece 4 eggs Red onion 10 gr Coriander 20 gr Water 50 ml Cooking oil 10 ml Cashew oil 10 ml Seasoning 10 gr Making: Wash tomatoes, onions and cilantro. For large tomatoes, after removing all the seeds, finely chop or diced. Diced onion, cilantro and purple onion. Crack eggs into a bowl and add seasonings including a little seasoning, pepper, sugar, fish sauce along with some onions and scallions. Then use chopsticks or a whisk to beat the mixture until evenly combined. Put 10ml of cooking oil in a pan to boil, saute 5g of red onion and a little onion. Then you add the egg mixture to fry until the eggs are slightly cooked (the surface of the eggs is still soft and wet) and then turn off the stove. Put 10ml of cashew oil in a pan and bring to a boil and add 5g of red onion and the rest of the onion. Next, you add the chopped tomatoes with a little sugar, seasoning seeds, fish sauce and chili sauce, stir-fry for 1 minute, then add 50ml of water, cover and cook for another 5 minutes on low heat. Finally, you add cherry tomatoes and lightly fried eggs into the tomato sauce, cover and cook for another 3 minutes and you’re done. Stir-fried cabbage with garlic Illustration. Image source: Internet Resources: Kale or mustard greens: 350g Garlic: 5 branches Seasoning: salt, sugar, pepper, seasoning, cooking oil Making: Pickled vegetables, remove dead leaves, remove roots, soak in dilute salt water for about 10 minutes. Remove the vegetables, rinse with cold water, drain, and cut into bite-sized pieces (about 3.4 cm). Garlic peeled, washed, smashed. Boil water with 1/2 teaspoon of salt, add the vegetables to the boil. Quickly take out the vegetables and put them in a bowl of cold water to keep the crispiness, then take them out to dry. Heat oil pan with 1 tablespoon of cooking oil, add garlic and saute until fragrant. Add vegetables to stir-fry with garlic, add 2 teaspoons of seasoning powder, 1/2 teaspoon of sugar to taste. Stir-fry the vegetables until just cooked, sprinkle a little pepper on top and then turn off the heat. Ladle vegetables onto a plate, serve hot with rice.

1. Con market area , Quang Trung ward, Hai Duong city at the following location and time: – Ms. Xue’s vegetable shop (next to the flower row), 8 am on May 14, 2021. – Ms. Hanh’s vegetable shop (vegetable row), 8 o’clock on May 20, 2021. – Ms. Oanh’s pork shop (a row of pork stores), around 8:30 a.m. – 8:30 a.m. on May 20 and 25, 2021. – Fish, egg, vegetable shop, Ms. Hanh (opposite the market’s toilet), at 8:00 am on May 20, 2021. – Stores of rice and squash, Ms. Huong, on the sidewalk of Cho Con street, address about 25 or 27 Cho Con street (opposite Mr. Toan’s house selling coal, No. 38 Cho Con) and Duck shop on Cho Con street’s sidewalk (in front of the door). Mr. Ao’s house), address 25 Cho Con street), during the period from 8:30 a.m. to 8:00 a.m. on May 25, 2021. 2. An Ninh market area , Quang Trung ward, Hai Duong city from 8:30 a.m. to 9:00 a.m., May 26, 2021 at the following locations: + Vegetables and perch of Ms. The. + The potato shop of the young couple and the taro shop next door, both rows of potatoes are located in the middle of the market, opposite the row of butchers. Previously, Hai Duong City recorded 1 case of COVID-19 detected through a community screening test at Pham Hong Thai, Quang Trung ward, Hai Duong city. Patients often go to An Ninh market, Con market, and exercise in the afternoon at Bach Dang park.

Prices of many seafood products decreased due to slow purchasing power Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 19,000 VND/kg, down 2,000 VND/kg, broccoli is 16,000 VND/kg, 2,000 VND/kg, green onions are 18,000 VND/kg, 2,000 VND/kg, bitter melon is 22,000 VND/kg, 3000 VND/kg , gourd 12,000 VND/kg down 2000 VND/kg, okra 18,000 VND/kg down 2000 VND/kg, tomatoes 12000 VND/kg down 4000 VND/kg… Prices of some fruits continued their downtrend. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the price of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. Grade 1 green skin pomelos cost 25,000-28,000 VND/kg. Seafood and fresh meat products, after a long period of stable price, tend to decrease due to the decrease in domestic consumption and export demand. Due to the slow consumption due to the impact of the epidemic, many freshwater aquaculture products such as perch, tilapia, goby, slicing, frog, giant freshwater prawn, etc., are currently down at least from 2,000 to 10,000 VND/kg than a month ago. In Can Tho City and neighboring provinces such as Vinh Long, An Giang, Hau Giang, etc., fish slices are sold to traders by farmers for only 43,000 VND/kg (2-3 fish/kg), while in the next few months. At the beginning of the year, the price is 46,000-48,0000 VND/kg. The price of farmed frogs started at more than 40,000 VND/kg, now it has dropped to around 35,000 VND/kg. Farmed perch is sold by farmers to traders for only 23,000-24,000 VND/kg (6-8 fish/kg). Tilapia and red tilapia at 30,000-35,000 VND/kg (2-3 fish/kg).

CONTENT:::: How to choose and preserve fresh and delicious fish
1. How to choose fresh and delicious fish
1.1. For chilled fish and ready-made fish
1.2. For raw fish
2. How to preserve fresh and delicious fish
2.1. How to choose and store delicious fresh fish by the refrigerator
2.2. Preserving fish with lemon, vinegar, white wine
2.3. Store fish with wet towels or paper
3. Take a look at some easy-to-make fish delicacies Fish dishes often appear in the nutrition menu of families because this is a popular food. Not only that, but fish also brings many nutrients, helping to enhance human resistance. In order to have delicious fish dishes, the first thing is to have fresh ingredients. Therefore, how to choose and preserve fish has won the attention of most people, especially housewives. How to choose and preserve fresh and delicious fish 1. How to choose fresh and delicious fish 1.1. For chilled fish and ready-made fish With chilled and processed fish, you can rely on the signs and criteria below to choose delicious fish. 1.2. For raw fish If with pre-cooked or chilled fish, the selection of fish needs to observe many signs at the same time, the way to choose fresh and delicious fish with the living fish is much simpler. Specifically, with live fish, you should choose healthy swimming fish with transparent eyes, pink color, iridescent layers and no strange color skin. Fresh and delicious fish with transparent eyes, pink color, skin no strange color – Internet photo. 2. How to preserve fresh and delicious fish Once we have selected fresh and delicious fish, we need to know how to preserve the fish to preserve its nutrients and taste. Specifically, there are methods to preserve fish that people often use such as: – Store fish by refrigerator; – Preserve fish shop with lemon or vinegar; – Store fish with wet towels or paper; – Preserving fish with salt. 2.1. How to choose and store delicious fresh fish by the refrigerator Step 1: Cleaning, portioning and packing To store fish in the refrigerator, you must remove the fish bones (as much as possible), then rinse the fish thoroughly with water and then drain. Then, you divide the fish into several parts, preferably each portion corresponding to 1 processing. After you have finished dividing the fish meat, you can store each part of fish in the following 3 ways and then put it in the freezer of the refrigerator: – Pack the fish with wax paper or aluminum foil. – Put the fish in a zippered bag, before pulling the bag, be careful to squeeze the bag to push out the air out. – Put the fish in a large ice tray and fill the fish with water so that it covers the fish. Step 2: Adjust the refrigerator temperature accordingly One thing to keep in mind when storing fish in the refrigerator is to set the right refrigerator temperature to preserve the freshest fish. Specifically, for the freezer: fish should be stored at – 18 degrees, for storage time from a few months to 1 year depending on the type of fish. However, nutritionists recommend using it in the shortest time to ensure health safety. For refrigerator cooler: fish should be stored at a temperature of about 2 – 4 degrees C and used for 1-3 days to ensure fish quality as well as food safety and hygiene. Step 3: Thaw the fish For portions of fish stored in the freezer, you need to know how to thaw the fish. Accordingly, to thaw the fish, you need to take down the refrigerator cooler overnight or put the fish to be thawed in cool water. Alternatively, you can freeze it by soaking the fish in warm water for about 10 minutes with 2 tablespoons of salt. Note that when thawing fish, do not microwave it as this will cause one part of the fish to cook before the others are thawed. Also, do not thaw fish at room temperature. Should cut fish into pieces before storing in the refrigerator – Photo Internet. 2.2. Preserving fish with lemon, vinegar, white wine If storing fish in the refrigerator can be stored for a long time or at least 1-3 days, storing fish with lemon or vinegar can only help fish rotting longer in 3-5 hours. Accordingly, when you have prepared the fish, you use a little lemon juice or vinegar to spread it over the fish’s body, especially the belly. After that, keep the fish in a cool place away from direct sunlight. You can also substitute white wine in the same way as lemon or vinegar. If you use preserved white wine, you can store the fish for 3 days. 2.3. Store fish with wet towels or paper To help the fish stay fresher longer, you should cover the ankle with a towel or wet it so that the nerves on the ankle are permanently damaged. After that, be careful to keep the fish in a cool place, away from humid air and direct sunlight. In addition, you can preserve fish for 1 day by marinating fish with salt. 3. Take a look at some easy-to-make fish delicacies Fish and fish dishes taste appealing to most people. So you know how to process fish into different delicious dishes? Here are some simple, easy-to-make fish-based delicacies: Read more: How to cook carp porridge for pregnant women is not only delicious but also nutritious – Braised goby with pepper. – Braised snakehead fish. – Braised basa fish with ginger. – Braised tuna with fragrant aroma. – Braised salmon with fragrant aroma. Braised carp with melon. – Braised anchovies. Braised perch with turmeric. – Anabas cooked with star fruit. – Braised goby fish … Above are details on how to choose and preserve fresh fish and suggest names of some delicious fish dishes. Hopefully the information in the article on how to choose and preserve fresh fish in the above article will help you choose fresh fish for your family’s meal more delicious and nutritious.

Every time before and after Tet, people in the West are bustling in the slapping season to catch fish. When the field legs began to run out, the fish retreated to the shelter, people began to slap again to harvest the field fish. Fishing is a long-standing activity in the West and has become a cultural feature of the people here. Every time we slap, everyone in the neighborhood helps, called “catching the pangasius”. At dawn, everyone took advantage of the slap. Copper fish often go very deep in the mud, hiding in caves. People are happy with their achievements. In the past, people used dandruff and barrels to slap, so it took a lot of effort and time. Currently, every slap, people use the pump to pump water, so it is less strenuous and shortens the time. While waiting for the water to run out, healthy young men and men take advantage of clearing grass, water spinach, scrub (a dry tree for fish shelter) to easily catch fish. The fish in the mud are very diverse, most of them are tilapia, perch, octopus, snakehead fish, and catfish … When the water is almost dry, people gather to catch fish. Copper fish often go deep in the mud, so people have to soak in mud, crawl in grass, in caves to catch big fish. Copper fish in the West is very plentiful, most snakehead fish, perch, waterfalls and chach. Finished slapping, the owner took the delicious fish to make many dishes, treat neighbors to thank everyone to help him. Western people think that “the fish you sell for money will use up, but if you have the heart to choose delicious fish for customers, your long-term love is hard to fade”. Among the delicious dishes from copper fish, there must be grilled snakehead fish. Snakehead fish grilled with sweet, fragrant aroma with the smell of coal fire, eaten with a bunch of copper vegetables, though simple but passionate about the taste of the countryside. Slapping a lot of fish, they also dried, made fish sauce to eat gradually. After the slapping, the owners often catch the best snakehead fish and bring them to grill, treat them to slap. Grilled snakehead fish, a specialty of the West. Pham Thi Hon (living in Khanh Binh Dong commune, Tran Van Thoi district, Ca Mau) said that in recent years, the amount of copper fish has decreased sharply, but people still keep the habit of slapping. “Because copper fish is increasingly rare, very few families sell fish. If they have a lot of fish, they will sell some to familiar traders. Most of the fish are divided among brothers and friends. The most fun is the scene where the brothers catch copper fish together, then grill or charcoal in the middle of the field, “said Hon.

The most exciting game is the game to pick up anchovies and slit back to the water, just a female with eggs can pass through, the flock of floods will cross her tail. Very well, then they were not afraid of him and defied everything … Still the same … Seasonal rains. In the countryside, before Coc Vu period, every home had a few 3-pin lamps. Torch, hurricane lamp … well-off, we bought a Dong Nai battery … just for food, many families with many children (like ours) were scattered into fields, ponds, rivers … catch crabs, fish and frogs … and sell them to the market. Bright white rain. The bank of the plot is flooded, using stomping or circus (like the te sao of the people of the sea) to poke, rake on the grass patches to cover the water, crabs a lot. Once, my teacher came back from the field, full of baskets, full of two buckets of water full of crabs. He also put in both trousers long pants, also full of crabs. Later, I learned that the crabs and fishes that night … brought them to the market, enough money to pay tuition fees for a few months for our siblings … Catching frogs in the rainy night also likes. We are afraid of lightning. But the cave and the shelter hole was flooded with rain. Frogs and ransom to sit on a high bank, cover their eyes with their front legs to avoid the rain, when being lit with a flashlight (they must think it is blinking), they cover their eyes and cover their heads more tightly. He just … tipto! Home is still raining … Thanks to the civilization of the village of culture, for a long time, killing rats, killing yellow snails, insecticides … has little impact on the life of crabs, fish, and frogs … they seem to have revived as before .. . It’s raining. Going out to the village, I felt bewildered, there are still things from my childhood. Conceptualist!

Nga Nam Floating Market is an attractive destination attracting tourists to visit, buy and sell. Located in the southwest of Soc Trang province, Nga Nam town, the waterway gateway to the two provinces of Bac Lieu and Ca Mau, at the same time as the intersection of the five river branches, is gradually becoming an attractive new destination. tourists. People in the southwestern region always advise, come here, do not forget to buy snakehead fish sauce, anabas fish sauce with the famous folk flavor: “Fish sauce with minced meat duck seeds / Thuong Sao flavor of Nga Nam”. Nga Nam town is 60 km far from Soc Trang city, 80 km from Can Tho city along National Highway 1A, the East borders on My Tu district and Thanh Tri district (Soc Trang province); the North borders Long My town and Long My district (Hau Giang province); the West borders Hong Dan district (Bac Lieu province); the South borders Phuoc Long district (Bac Lieu province). While the tourism and service industry brings many socio-economic changes to neighboring localities, Nga Nam is somewhat quieter. The natural landscape in Nga Nam is not really outstanding compared to many other localities in the Mekong Delta but still has the advantage of pure nature, not affected by commercial and industrial activities. . In addition, the locality also owns a variety of cultural resources of three ethnic groups: Kinh, Hoa and Khmer Nam Bo, with architectural works: pagodas, churches, temples, historic sites … forming groups of potential sightseeing and tourism. In addition, Nga Nam town owns a convenient waterway and road network that can connect rural residential areas with the central area, as well as with other provinces. Notably, this is the gateway for tourists to connect the tour to the western provinces: Bac Lieu, Ca Mau, Kien Giang, Hau Giang. With favorable natural conditions, in recent years, Nga Nam town has had significant changes in socio-economic development. The limited tourism service economy is also seeing positive changes. The World Bread Organization and Action on Poverty (AOP) in Vietnam, the Consultative Institute for Rural and Mountainous Socio-Economic Development (CISDOMA) have conducted research to assess the CBT potentials in Nga Nam aims to identify opportunities to build new business models to help local people increase their income, preserve traditional cultural values, protect the landscape and environment, and gradually adapt and limit climate change impacts. According to project experts, Nga Nam has great potential for developing community ecotourism. Firstly, Nga Nam floating market is the most potential tourist destination. The market has been around for a long time, located at the intersection of five rivers: north to Phung Hiep, east to Thanh Tri, south to Phuoc Long (Bac Lieu province), west to Long My town ( Hau Giang province), the remaining branches go to Vinh Quoi commune, Nga Nam town. The market starts to meet around 3am and is busiest at 5am to 6am, lessens around 8am and ends in the morning. The whole scene of the market is like a vivid, multi-colored picture from vegetables and fruits to the image of the gentle rustic bra in the middle of the river. The sound of the paddle splashing the water, the call to buy goods on the canoe, the interest shell, the five-leaf, three-leaf canoe up and down… creates a very joyous scene. Helping the easy transmission of information between sellers and buyers, “crooked” trees are an effective means of this type of floating market. The “koi” tree is made of old bamboo, about 5 m high, with a sharp beveled angle for plugging and pliers when it is parked, the top is punched with holes to skew the rope, hang goods. From a distance, looking at the “crooked” trees, customers can find out what kind of goods to buy. Currently, due to the increasingly perfect road traffic system, some traders have turned to the form of onshore markets. However, the floating market is still operating quite bustling, still retaining the characteristic spirit of the southwestern floating market, which is a Soc Trang tourist destination that cannot be ignored. About 5 km from the town center is Tan Long stork garden in Tan Binh hamlet, Long Binh commune. The stork garden owned by the family of Mr. Huynh Van Muoi was formed decades ago, covering an area of ​​about 1.5 hectares with thousands of storks gathered every afternoon. This is also the locality with six ranked monuments, of which two monuments are nationally ranked: Ba My Dong Temple (Vinh Quoi commune) and the Victory site of Nga Nam area (ward 1); four relics are ranked at provincial level: Thanh That Minh Tien (My Tay A Hamlet, My Quoi Commune); Thanh Tri District Party Committee Base Area – Nga Nam (My Quoi Commune); O Chum Pagoda (Vinh Quoi Commune) and Victory Fortress Nga Nam (Ward 1). O Chum Pagoda is a typical relic of the Khmer Southern people, has a large campus and the location is also very convenient to access by both river and road. Currently, with the support of the local government, the socialization movement and the abbot’s devotion, many work items, the temple’s space is built and renovated. The pagoda is also a place to preserve and keep two ngo boats, the symbolic means of Nga Nam town to compete in the famous boat racing festival in Soc Trang and the Mekong Delta provinces. Coming to Nga Nam, tourists can visit the raw material area and the production of custard-apple tea, visit the orchard, experience knitting water hyacinths, cycle along the canals through the hamlets. Vinh Quoi commune, My Quoi commune and along the Phung Hiep Quan Highway, the amateurs’ song … In recent years, domestic and foreign tourists love to join the local people to participate in experiential activities such as collecting fruits, fighting catching fish, slapping fish, gardening, making beef cake, bean flour cake, banana cake … Regarding accommodation establishments, there is currently a two-star hotel with the number of 30 rooms; 14 accommodation establishments with 157 rooms are eligible to serve tourists. A tourist boat terminal is being invested and is about to put into operation and use, a private tourism company is operating. However, according to the leader of the Soc Trang tourism industry, besides its advantages, Nga Nam town is facing many difficulties when implementing community tourism. In addition to the basic difficulty that the tourism management team is inexperienced, the awareness of the community’s tourism is almost absent. This is the cause of spontaneous development of tourism, ineffective or wasteful investment, and the quality cannot meet the needs of visitors without good control and guidance. Besides, the issue of environmental protection in the locality has not been focused, people are littering in the floating market area, attractions, and gardens. At the historical and cultural sites, there are not many guides who are knowledgeable about culture and history to guide visitors. The handicraft households work infrequently, unevenly distributed, it is necessary to have a mechanism and train the people to welcome and guide visitors to participate in the experience. In addition, it is necessary to synchronously invest, improve the quality of the system of passenger boats, train tourists’ safety skills, and have a support mechanism for private businesses to boldly invest in the field. tourist transportation such as river ships, electric cars, trailers … Community based tourism is a type that does not require too much investment, but for a difficult locality like Nga Nam, it is very necessary to take advantage of and take advantage of capital. Sources of capital can come from state agencies, non-governmental organizations, investors, travel agencies and the source of socialization in the population. However, as project developers say, the most important factor is still the people. In addition to essential tourism operations such as cleaning the environment of landscapes, houses, welcoming guests, cooking, guiding tours … it is necessary to promote cultural advantages, restore traditional dances, singing, music. In the residential community, forming core groups in the community, creating favorable conditions and encouraging families with members to participate in learning, training tourism management, actively promoting tourism according to new trends, appropriate to the rapidly developing technology context.