Ca Mau crab
Crab is a famous delicacy in this region, as it is delicious and has a much sweeter taste than farmed crabs. The crabs harvested from the ponds are always fresh and affordable. The regular crabs cost between VND150,000 and VND300,000 per kilogram, while crabs with roe cost between VND 300,000 and VND 500,000 per kilogram.
Ca Mau crabs can be prepared in a variety of ways, ranging from simple methods like boiling, steaming, and charcoal grilling to more complex styles such as stir-frying with tamarind sauce, or in a hot pot or in crab noodle soup.
Mud clams
Mud clams are similar to regular clams but are larger and often live in mudflats, estuaries, and mangroves. Dat Mui mud clams are usually chewier and sweeter than those from other regions. They can be cooked in a sour soup, boiled, steamed, stir-fried, or grilled with scallion oil.
Sea snails
The sea snail, also known as the linh hoa snail, can often be found in mangrove forests. One of the most well-known recipes for this seafood is stir-fried snails with coconut milk.
Mangrove crab
Mangrove crabs are considered the most characteristic and famous delicacy of this region. Dishes such as mangrove crab salad with sticky rice and boiled or stir-fried with tamarind sauce, are usually ordered at the seafood restaurants in Ca Mau. Mangrove crabs have a distinct and irresistible flavor that cannot be mistaken for regular crabs.
Braised spotted scats with bush grapes
Spotted scats braised with bush grapes often appear in the daily meals of the locals of Dat Mui. Spotted scats live in both salt and brackish water. This fish has a small head, and its body is slightly round and flat. Spotted scats have a chewy and sweet taste, plus the skin of the fish is soft and fatty with a slight sour taste from the fruit.
Mudfish
Mudfish may appear rather strange to someone who has never seen one before. This fish, which inhabits swamps, has firm meat and no fishy flavor. A few different dishes that can be cooked from mudfish are grilled mudfish with salt and chili, deep-fried mudfish, mudfish sweet and sour soup, and braised mudfish with soy sauce.
Grilled snakehead fish
Grilled snakehead fish do not need marinating but still have a fragrant and sweet taste. The fish is nuong trui, or cooked by burying it in a burning haystack or straw for 10 to 15 minutes. If you want to eat the dish like a local, you can either hold the whole grilled fish to eat it, or put the fish in a roll of rice paper with herbs, star fruit, and cucumber, and then dip it in a sweet and sour fish sauce.
Bee pupae salad
One of the most unique foods in Ca Mau is bee pupae salad. Bee pupae are often processed into dishes such as porridge, stir-fried bee pupae, or salad, which is considered the best way to enjoy this ingredient.
Mam ong – fermented bee – is a specialty that not everyone dares to try. The people of Dat Mui often eat mam ong with white rice. In some restaurants, people use pork belly rolls with vegetables such as green banana, cucumber, ginger, chili and other herbs to eat together with mam ong.
Cattails
Cattails grow wild along the edges of lagoons and lakes. Cattails are considered a vegetable and can be made into many different dishes, such as cattail salad with seafood or pickled cattails. The core of the cattail is crispy, soft, and strangely sour.
Visitors can purchase the freshest and most affordable seafood of the day, including sea crabs, Rach Goc mangrove crabs, and well-known dried seafood products to take home as gifts. Pickled cattails and pure honey from the U Minh Melaleuca forest make excellent gifts for family and friends if you don’t like seafood.
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