TRA VINH
Tra Vinh is the province of coconut trees and home to a very special type of coconut called "Sap Coconut" (dừa sáp) - really worth trying as you can only find it around Cau Ke in Tra Vinh Province!
Dừa Sáp
Dừa Sáp (literally "wax coconut") is a rare natural mutation of the coconut that occurs almost exclusively in Cau Ke, Vietnam. Unlike regular coconuts, the inside of a Dừa Sáp is filled with thick, creamy, jelly-like flesh and very little liquid, which is dense and milky instead of watery.
From the outside, it looks just like any other coconut, so you can only tell it's a Dừa Sáp by opening it. Only about 1 in 3 or 4 coconuts from a Dừa Sáp tree actually turn out to be the real thing — which makes them rare and expensive.
People usually eat it like a dessert or blend it into a rich smoothie called “sinh tố dừa sáp”. The texture is smooth and buttery, and the taste is sweet, nutty, and incredibly creamy — like coconut pudding straight from the shell.
Bún Nước Lèo
Bún nước lèo is a traditional Vietnamese noodle soup originating from the Mekong Delta region in southern Vietnam, especially popular in provinces like Sóc Trăng, Trà Vinh, and Bạc Liêu. The name literally means "rice noodles with broth."
Main components:
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Bún: thin rice vermicelli noodles.
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Nước lèo: a clear, flavorful broth typically made from pork bones, fish, and fermented fish sauce (mắm bò hóc or mắm cá linh).
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Toppings: Usually includes slices of roast pork, fish (often snakehead fish), and sometimes shrimp or small freshwater shrimp paste.
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Herbs and vegetables: Bean sprouts, shredded banana blossom, mint, basil, and chives are commonly added for freshness and aroma.
Regional differences
Different regions in the Mekong Delta have their own take on bún nước lèo, mainly depending on local ingredients and cultural influences:
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Sóc Trăng: This version is influenced by the Khmer (Cambodian), Chinese, and Vietnamese communities. The broth is often rich with the fermented fish sauce mắm bò hóc, giving it a deeper umami flavor. It's common to find roast pork (from the Chinese tradition) and fish in the same bowl.
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Trà Vinh: Known for a more balanced and slightly milder broth. Khmer cultural influence is strong here too. Some versions may include coconut water in the broth for a subtle sweetness.
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Bạc Liêu: Often uses more seafood, especially shrimp, and has a distinct sweetness in the broth due to the use of rock sugar or coconut water.
My favorite places
to eat bún nước lèo
Sóc Trăng: Bún Nước Lèo Cá Đồng Sóc Trăng, Google Maps
Trà Vinh: Bún Nước Lèo Cô Ba, Google Maps
Cầu Kè: opposite site of the school, Google Maps
Bạc Liêu/Cà Mau: HUỲEN LONG, Cà Mau, Google Maps
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