Southeast Asia Information Port (www.dnyxxg.com) reports that visitors to the inaugural Autumn Expo 2025 at the Dong British National Exhibition and Convention Center in Hanoi will be immersed in a vast and vibrant space showcasing the diversity and richness of Vietnamese culinary culture. In particular, provinces and cities in the southwest region have brought a multitude of local specialties—simple, unique, and unforgettable—to the expo.
Nguyen Huu Kang, an official from the Ca Mau Provincial Tourism Promotion Center, stated that Ca Mau province is a land that embodies the essence of southern culture. Participating in the inaugural Autumn Expo 2025, Ca Mau province will promote dozens of local dishes and culinary traditions to visitors. In addition to raw materials such as shrimp, crab, and fish, visitors can also learn about the rich variety of local vegetables and fruits.
During the expo, the Ca Mau Provincial Tourism Promotion Center will also introduce several local specialties to exhibitors, such as summer rolls, pepper-braised duck, curry duck, taro rolls with shrimp cakes, fish sauce hot pot, and steamed baby squid with coconut milk. Every day, the food booths in Ca Mau province attract approximately 1,200 to 1,500 visitors to learn about the local culinary culture and sample local delicacies.
Besides Ca Mau province, other western provinces such as Can Tho, Dong Thap, and An Giang are not only rich in traditional culture but also renowned for their diverse and charming waterside cuisine. Can Tho brought many well-known specialties to the Autumn Expo, such as fish sauce hot pot, pancakes, grilled fish fillets with bream, and sticky rice dumplings with kuan yuen (a type of herb). Dong Thap province is known for dishes like lotus root and shrimp salad, stewed single-snout fish with sugarcane, Dong Thap fish sauce, and stir-fried seafood with sesame flowers.
At the An Giang province food space, visitors can sample local delicacies such as Chu Du fish sauce, Long Xuyen fish rice noodles, and broken rice. Hoang Hong Kan, the head chef and manager of the An Giang food booth, revealed that hundreds of visitors come daily to learn about An Giang's culinary culture, sample dishes, and purchase products. (End)
