Can Tho’s cuisine is a rich tapestry of flavors that reflect the bountiful resources of the Mekong Delta and the cultural diversity of the region. The food here is fresh, vibrant, and deeply connected to the land and water that sustain it. The following are some of the most iconic dishes that you must try when visiting Can Tho:

• Bánh Xèo : Bánh Xèo, or "sizzling pancake," is a beloved dish in Can Tho. It is a crispy, golden crepe made from rice flour, turmeric, and coconut milk, filled with shrimp, pork, and bean sprouts. The pancake is served with fresh herbs and lettuce, and it's traditionally eaten by wrapping a piece of the crepe in a lettuce leaf, dipping it in a tangy fish sauce, and savoring the explosion of flavors. The combination of the crispy exterior, savory filling, and fresh herbs makes Bánh Xèo a true delight.
• Canh Chua Cá : Canh Chua Cá, or sour fish soup, is a quintessential Mekong Delta dish that embodies the balance of flavors that Vietnamese cuisine is known for. The soup is made with freshwater fish, typically snakehead fish, tamarind for the sour flavor, pineapple, tomatoes, and okra. It is garnished with fresh herbs like rice paddy herb and sawtooth coriander. The broth is light yet flavorful, combining the sourness of tamarind with the sweetness of pineapple and the umami of fish. This dish is often served with steamed rice and is a staple in the diet of the Mekong Delta's residents.
• Bánh Tét Lá Cẩm : Bánh Tét is a traditional Vietnamese sticky rice cake, typically enjoyed during the Lunar New Year (Tet). In Can Tho, there’s a unique version called Bánh Tét Lá Cẩm, which is made with sticky rice dyed purple with magenta plant leaves. The cake is filled with a savory mix of mung beans, pork belly, and sometimes salted egg yolk. It is wrapped in banana leaves and steamed for hours until it becomes a dense, flavorful cake. Bánh Tét Lá Cẩm is a symbol of prosperity and is often shared among families and friends during Tet.
• Lẩu Mắm : Lẩu Mắm is a hot pot dish that is intensely flavorful and unique to the Mekong Delta. The broth is made from fermented fish sauce (mắm), which gives it a rich, umami taste. Various ingredients are added to the hot pot, including fish, shrimp, squid, and an array of vegetables like water spinach, bitter melon, and eggplant. The dish is cooked at the table, with diners adding ingredients to the simmering broth as they eat. Lẩu Mắm is not for the faint of heart due to its strong flavor, but it is a must-try for those looking to experience authentic Mekong Delta cuisine.
• Nem Nướng Cái Răng : Nem Nướng, or grilled pork sausage, is a popular street food in Can Tho, particularly in the Cái Răng area. The sausages are made from ground pork mixed with garlic, sugar, and fish sauce, then grilled over an open flame until they are slightly charred and smoky. They are served with rice paper, fresh herbs, pickled vegetables, and a special dipping sauce made from fermented soybeans. Diners assemble their own rolls by wrapping the sausage and herbs in the rice paper, making each bite a burst of flavor.