Tra Vinh cuisine has the typical flavors of the three ethnic groups Kinh, Khmer and Chinese.
Porridge: Large, fat fish, cut into pieces, boiled.
Vermicelli noodles: This dish is made from vermicelli and fresh shrimp rolls.
Tra Vinh vermicelli noodles are rich in shrimp flavor.
Banh Canh Ben Co: Like other banh canh, the ingredients of the noodles and soup determine the taste and deliciousness of the dish.
Noodle soup: The dish includes snakehead fish, roasted pork, shrimp and especially beef sauce for a strong salty taste and mouth-watering aroma.
Roasted chu u with tamarind: The chu u is caught, cleaned, put in a pan with oil, crushed onions and garlic, added tamarind juice and seasoned to taste until it has a sweet and sour taste.
Chu Du roasted with tamarind has a sweet and sour taste and is a favorite dish of many people.
Vinh Kim dried shrimp: This dish is made from coastal shrimp, so the quality is superior to dried shrimp from other regions, most notably the reddish-pink color, firm meat with a strong sweet taste.
Cau Ke wax coconut: This is a thick coconut, the coconut meat is thicker, softer and fatter than regular coconut, the coconut water is as clear as dew.
Cau Ke wax coconut has thick pulp and clear water.
Xuan Thanh wine: Along with hundreds of family secrets, the wine is meticulously produced from sticky rice and fermented with 36 traditional Chinese herbs.
Tra Cuon Tet Cake: Â This dish is made from sticky rice, meat, and fat surrounded by banana leaves.
Each piece of Tra Cuon tet cake costs from 40,000 to 50,000 VND.
Seaworm fish sauce: This type of fish sauce only requires seaworm fish sauce, salt and clean water at a ratio of 5:1:4, then incubated for 10 to 15 days.