Banh Khot (Vung Tau Mini Pancakes)
Banh Khot, a traditional specialty of Vung Tau, features small, crispy rice pancakes. They are made from rice flour, combined with fragrant scallion-infused oil and sweet shrimp. You’ll find many stalls along Nguyen Truong To Street, as well as on the street corners like Tran Dong, Hoang Hoa Tham, and Luong Van Can.
Banh Khot
Banh xeo Long Hai (Long Hai Savory Pancakes)
These savory pancakes are made from fresh ingredients like shrimp, pork, onions, bean sprouts, and green beans, all encased in a golden, crispy rice flour shell. What makes Long Hai’s banh xeo special is the use of locally caught, non-refrigerated ingredients. The result? A delightful, aromatic treat that’s hard to resist.
Banh xeo Long Hai
Lau Sung Phuoc Hai (Phuoc Hai Seafood Hotpot)
A long-standing dish from the coastal region of Phuoc Hai in Dat Do district, this hotpot is served with “sung” flowers (a type of sea vegetable). The key ingredient for the broth is the head and belly of green-eyed fish (thieu xanh). Nowadays, due to the rarity of green-eyed fish, other seafood like mackerel, sardines, or anchovies are used as substitutes. The rich broth is flavored with tamarind, crushed peanuts, minced shallots, and fragrant lemongrass.
Lau sung Phuoc Hai
Chao hau Long Son (Long Son Oyster Congee)
This dish is prepared using fresh oysters harvested from the rocky crevices of Long Son’s island shores. The art of cooking this congee lies in balancing the sweet, briny flavor of the oysters with the aroma of rice, along with a touch of spiciness from black pepper, ginger, and garlic. It’s a comforting and unique dish you won’t want to miss.
Chao hau Long Son
Goi ca mai (Ca Mai Fish Salad)
To create a delicious Ca Mai fish salad, start with fresh, green Ca Mai fish. Scale, clean, and bone the fish, then marinate it with vinegar, lime, garlic, and chili until it’s tender. Mix it with fragrant toasted rice powder. When serving, wrap the fish in rice paper along with herbs like coriander, mint, perilla leaves, and banana blossoms. The dipping sauce is made from ground peanuts, red chili, sugar, fish sauce, lime, and garlic.
Goi ca mai
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