Cà Mau Province

Giant mud crab from Cà Mau's mangrove waterways - the roe-filled female crab is particularly prized, steamed simply with ginger to let the natural sweetness of the brackish-water meat shine

Thick silkworm-shaped rice noodles served with rich coconut milk, braised pork, and pickled vegetables - the Cà Mau version is creamier and more generous with coconut sauce than other delta styles

Grilled mudskipper marinated in turmeric and lemongrass - this walking fish lives in mangrove mud and has firm, earthy flesh unlike any river fish, eaten with rice paper and fresh herbs

Salt-fermented three-stripe mud crab - cracked and eaten raw with lime, chilli, and garlic, a deeply pungent Cà Mau condiment that locals eat with plain rice and consider the soul of southern delta cooking

Fermented fish hotpot cooked with cajuput honey, wild vegetables foraged from the U Minh forest - a deeper, earthier version than the An Giang style with an unmistakable smoky undertone

Wild bee larvae salad tossed with lime, lemongrass, roasted peanuts, and fresh herbs - harvested from U Minh forest hives, the larvae are creamy and rich, a forest delicacy eaten by honey hunters for generations