Famous tourist attractions not to be missed when visiting Can Tho include: Ninh Kieu Wharf, Cai Rang Floating Market – the busiest market in the West, Tay Do Night Market, Binh Thuy Ancient House… The tourism strength of Bac Lieu is eco-tourism, sea tourism with unique natural landscapes such as bird garden, longan garden… Dong Thap province has many tourist attractions and historical sites, including 1 national monument, especially Go Thap relic site, there are 12 national historical and cultural relics and 49 provincial relics. An Giang has some typical landscapes such as: That Son (Seven Mountains), Tra Su Melaleuca Forest, Bung Binh Thien, Thoai Son Lake, Gieng Islet (Cho Moi)… Referring to Ben Tre is referring to the green coconut land, Ben Tre coconut also makes specialties that captivate diners. Famous specialties such as: coconut candy, coconut worms, coconut mouse, fried snails with coconut milk, banana chips, coconut wine or the famous My Long rice paper craft village, the famous Son Doc puff pastry. This land has the folk jokes of Uncle Ba Phi full of legends. The quite famous specialties in Ca Mau such as U Minh snakehead fish sauce, Rach Goc Ba Khac, Bai Boi blood cockles, etc. In addition, U Minh Melaleuca forest, Floating market are also tourist attractions when visiting Ca Mau. .

Mr. Xoi said: “This is a native jackfruit variety named To Tan, this jackfruit tree was given by a friend 25 years ago. Jackfruit has fruit all year round, delicious taste very strange, large, fleshy, flat seeds, very beautiful turmeric yellow color. Since planting until now, I have not applied any organic or inorganic fertilizers at all. Each year the tree gives 200 to 300 fruits”. This type of jackfruit from flowering to tree ripening is exactly 100 days, regardless of whether the weather is sunny or rainy. Each fruit when ripe has a weight of 2 to 2.2 kg and lies close to each other, giving off a very long aroma. Finding it strange, he tried branching with many methods to replicate but with no success. So now Mr. Xoi has only 1 strange jackfruit tree in the garden of 10,000 m2. Every year when the jackfruit is ripe, he only gives it to his neighbors to enjoy but does not sell, so the selling price has not been determined yet. (According to Popular Science Newspaper)

Thinly sliced ​​meat is seasoned to taste. According to the elders in the locality, tré dish appeared from the Tay Son uprising, this dish is often stuffed into a ceramic bowl, buried in the corner of the kitchen to ferment to eat during Tet. And later on that dish was called the camp to the city. Tré is made from simple and easy-to-find local ingredients such as pork head, beef or lean pork. Pork head meat (ears, nose, cheeks), cleaned and boiled, sliced ​​to absorb spices easily and when the package of meat is easy to stick. Depending on preference, in addition to head meat, someone also uses skin or bacon. Meat after slicing, taste with salt and pepper to taste. Mix the meat with galangal, garlic, crushed rice. All spices are put into the brass bowl, mixed with the meat, and squeezed to absorb. Next is the wrapping stitch. Spread the banana leaves, clean young guava leaves, lay them flat on top and spread the mixture evenly on top, then roll it up tightly, firmly then cover the outside layer of new rice straw “coat” and tighten two ends are flat. Thanks to the elaborate package, Binh Dinh can be stored for many days. According to the experience of local people, the tea package must hold hands tightly, so that when opening the leaves, the leaf curls into an eye-catching block. It sounds quite simple, but if you are not used to it, it can be difficult to squeeze the discrete meat into a ball. After completing the “packaging” stage, the tea is fermented naturally, after 2 to 3 days it will ripen by itself, the spices will be absorbed together to create a characteristic flavor of the dish. After eating, people peel the straw and leaves outside, use chopsticks to beat the pieces of meat together, and then place them on a plate. When using it can be rolled with rice paper and raw vegetables, or sour food and dipped in garlic chili sauce or chili sauce. For people in Central Vietnam who are far away from the country, getting a few blows on Tet’s day is not as meaningful. Nowadays, tea dish is very popular with Quy Nhon people, so there are quite a few shops selling specialties here. Enter the restaurant, order a little chili and fresh garlic, with a cup of wine, there is nothing more interesting.

Crayfish – Artwork: Internet

With the characteristics of growing in brackish and fresh water, near estuaries, or large river systems, the number of crayfish in Ben Tre is more and more delicious than other regions. The reputation and unique quality of Ben Tre crayfish are due to the natural conditions of the geographic area. Ben Tre crayfish are cultured in two environments: the rice field environment and the coconut garden ditch environment.

The flora and zooplankton in the water in the rivers of Ben Tre are plentiful and diverse. The abundance of plankton available in the wild is an excellent natural food source, making it easy for both larvae and adult shrimp to use, which is why the survival rate of giant freshwater shrimp in Ben Tre is always Higher yield, grade, and uniformity are higher than those of other regions. It is the abundant and nutritious natural food source available in the country that makes the difference in the physicochemical composition of Ben Tre crayfish, with high content of calcium, fat and Omega 3.

In addition to the natural geographical conditions, the local shrimp farming techniques also contribute to the unique quality and characteristics of Ben Tre crayfish.

The geographical area is as follows:

The communes of Tan Thanh Binh, Tan Phu Tay, Tan Thanh Tay, Thanh An, Hoa Loc, Thanh Tan, Phu My, Thanh Ngai, Phuoc My Trung, Hung Khanh Trung A, Tan Binh, Nhuan Phu Tan, Khanh Thanh Tan belong to the district Cay Bac Mine;

Communes of Dinh Thuy, An Thanh, Da Phuoc Hoi, Tan Hoi, Phuoc Hiep, Binh Khanh, An Dinh, Tan Trung, Minh Duc, An Thoi, Thanh Thoi A, Thanh Thoi B, Ngai Dang, Cam Son, Huong My and Mo Cay townlet of Mo Cay Nam district;

Communes of Dai Dien, Tan Phong, Thoi Thanh, Hoa Loi, My Hung, Binh Thanh, My An, An Thanh, An Thuan, An Qui, An Dien, An Nhon, Giao Thanh, Thanh Phong and Thanh Phu town in the district Thanh Phu;

The communes of Tan Hao, Phuoc Long, Luong Phu, Thuan Dien, Son Phu, Thanh Phu Dong, Chau Binh, Binh Hoa, Long My, My Thanh, Luong Hoa, Luong Quoi, Tan Loi Thanh belong to Giong Trom district;

The communes of Long Dinh, Phu Thuan, Vang Quoi Tay, Vang Quoi Dong, Dai Hoa Loc belong to Binh Dai district, Ben Tre province.