Sóc Trăng Province

The Khmer-Vietnamese noodle soup that defines Sóc Trăng - thick rice noodles in a rich fermented fish and pork broth scented with lemongrass and turmeric, topped with fresh shrimp, pork, and a generous spoonful of mắm bò hóc fermented fish paste

Flaky moon cake-style pastry filled with durian, mung bean, and pork fat - a Chinese-Khmer hybrid pastry made in Vũng Thơm village since the early 20th century, with dozens of paper-thin layers encasing a rich, aromatic filling, Sóc Trăng's most famous export

Curry rice noodle soup from Sóc Trăng's Khmer-Chinese community - flat rice noodles in a rich coconut curry broth fragrant with lemongrass, galangal, and turmeric, topped with chicken or pork, boiled egg, and bean sprouts, a distinctly Khmer-influenced adaptation that differs completely from both Vietnamese and Thai curry noodles

Deep-fried cups of rice flour, mung bean, and whole shrimp - a Khmer-origin street snack cooked in cylindrical iron moulds until golden and crispy, eaten with a mountain of fresh herbs and sweet chilli fish sauce at market stalls across Sóc Trăng

Chinese-style dried pork sausage made in Sóc Trăng's Chinese-Khmer community - sweeter and more heavily spiced with five-spice and rose wine than the mainland Chinese version, sun-dried until firm and eaten sliced with sticky rice or added to fried rice

Hollow tube-shaped rice flour wafers flavoured with fresh pandan juice - the batter is mixed with squeezed lá dứa giving a natural green colour and fragrant grassy sweetness, cooked in cylindrical iron moulds over charcoal until crispy outside and slightly chewy inside, a Khmer-origin street snack eaten at Sóc Trăng's temple markets with coconut milk dipping sauce