When you think about traveling to Can Tho, images of iconic landmarks like the bustling Ninh Kieu Wharf and the vibrant Tay Do night market might come to mind. You might envision the serenity of the Bang Lang Stork Garden or the cultural richness of festivals like Ok Om Bok or the Tân Lộc Fruit Festival. However, no trip to this Mekong Delta city is complete without indulging in its unique culinary offerings. Among these is a dish that tantalizes taste buds and speaks of the region’s agricultural abundance: Ga Um Dau Ha Chau – a flavorful chicken stew made with the distinct Ha Chau fig, a local specialty of Phong Dien district.
A plate of Ga Um Dau Ha Chau, a Vietnamese chicken stew made with Ha Chau figs
Ha Chau figs, known for their sweet and sour taste, are a key ingredient in this Can Tho specialty.
This dish didn’t appear out of thin air. Its creation is credited to Mr. Mai Van Lung, the owner of Phong Dien Cuisine restaurant, and chef Nguyen Hoang Vo. Inspired by the writings of Son Nam, a renowned Vietnamese author known for his vivid descriptions of southern Vietnamese cuisine, they sought to recreate the essence of traditional cooking using readily available local ingredients. The result is a unique blend of free-range chicken, known for its firm texture, and the sweet, tangy flavor of Ha Chau figs. This harmonious combination, seasoned with aromatic herbs and spices like cilantro, creates a symphony of flavors that lingers on the palate, leaving a lasting impression on anyone fortunate enough to taste it.
Mr. Mai Van Lung (left) and Chef Nguyen Hoang Vo (right), the creators of Ga Um Dau Ha Chau
The culinary masterminds behind Ga Um Dau Ha Chau: Mr. Mai Van Lung and Chef Nguyen Hoang Vo.
Unveiling the Magic: The Allure of Ga Um Dau Ha Chau
The Star Ingredient: The Ha Chau Fig
Central to this dish is the Ha Chau fig, a fruit unique to Phong Dien district and a star product of the region. These figs, with their subtle sweetness and refreshing tartness, lend a distinct character to the dish, elevating it beyond the ordinary.
Ha Chau figs, often mistaken for rambutan, are a local delicacy in Phong Dien district, Can Tho.
Easily mistaken for rambutan at first glance, Ha Chau figs boast a unique flavor profile.
Ha Chau fig season typically commences in early April of the lunar calendar and lasts until the end of June. The unripe figs are green, but as they mature, their skin takes on a pale yellow hue, often leading first-time observers to mistake them for rambutan. This resemblance even extends to their interior – a white flesh divided into three to four segments. Eaten fresh, Ha Chau figs offer a delightful balance of sweet and sour notes. However, it’s when they are incorporated into dishes like Ga Um Dau Ha Chau that their true culinary potential shines through.
Beyond this signature dish, locals enjoy Ha Chau figs in various ways. They are often paired with salt and chili flakes for a simple yet satisfying snack. Their unique flavor and local origin also make them a popular choice among tourists seeking authentic Can Tho souvenirs. Many orchards in Phong Dien, especially those specializing in Ha Chau figs, welcome visitors to experience the joy of picking and savoring this unique fruit.
Crafting Culinary Harmony: The Art of Cooking Ga Um Dau Ha Chau
Preparing Ga Um Dau Ha Chau is a meticulous process that begins with selecting the finest ingredients. A free-range chicken, weighing around 1.1 to 1.2 kilograms and prized for its firm flesh, forms the base of the dish. An equal amount of fresh, ripe Ha Chau figs, carefully peeled and deseeded, is essential for the perfect balance of flavors. Additional components include approximately 150 grams of cane sugar, 5-6 cloves of garlic, and basic seasonings like salt, pepper, and MSG.
Freshly peeled Ha Chau figs, ready to be incorporated into the Ga Um Dau Ha Chau recipe.
Preparing the Ha Chau figs: Peeling and deseeding the figs is crucial for achieving the desired texture and flavor in the final dish.
The cooking process begins by deep-frying the chicken in a generous amount of oil over high heat. Sliced garlic is added to infuse the oil with its aroma, ensuring the chicken absorbs its savory essence. Once the chicken turns golden brown, it’s removed and set aside to drain. Next, the Ha Chau figs take center stage. They are simmered with cane sugar in a separate pot until the mixture thickens and turns a rich golden brown, creating a luscious fig jam.
The step-by-step process of cooking Ga Um Dau Ha Chau, demonstrating the simplicity and elegance of this Vietnamese dish.
From preparing the chicken to simmering the figs, each step in making Ga Um Dau Ha Chau is crucial for achieving its unique flavors.
The cooled chicken is then shredded and combined with the fig jam, fried garlic, and remaining fresh figs. Seasonings are adjusted to taste, creating a harmonious blend of sweet, sour, savory, and spicy notes. This mixture is then simmered over low heat for about 10 minutes, allowing the flavors to meld and deepen. The aroma that wafts from the pot during this final stage is utterly intoxicating, hinting at the culinary masterpiece that awaits.
To serve, a bed of fresh cilantro is placed on a plate, and the chicken and fig mixture is generously ladled on top. Garnishes like fried garlic, sliced onions, and chili add a final touch of flavor and visual appeal. Ga Um Dau Ha Chau is best enjoyed with warm, crusty bread and a side of salt, pepper, and lime dip, further enhancing its complex flavors.
The finished Ga Um Dau Ha Chau dish, ready to be enjoyed. This vibrant dish showcases the essence of Vietnamese culinary art.
A testament to Vietnamese culinary ingenuity, Ga Um Dau Ha Chau is a feast for both the eyes and the palate.
The magic of Ga Um Dau Ha Chau lies in the perfect marriage of textures and flavors. The tender, savory chicken, infused with the sweetness and subtle tartness of the Ha Chau figs, creates a symphony of taste that lingers on the palate. The aromatic herbs and spices add another layer of complexity, making each bite a delightful explosion of flavor. Imagine savoring this unique dish amidst the tranquil beauty of the Mekong Delta, surrounded by lush greenery and cooled by a gentle breeze— a true culinary adventure that embodies the essence of Vietnamese cuisine.
Ga Um Dau Ha Chau is more than just a dish; it’s a culinary experience that speaks volumes about the Mekong Delta’s rich culinary heritage and the creativity of its people. It’s a testament to the art of transforming simple, locally sourced ingredients into a dish that delights the senses and leaves a lasting impression.
