About Mekong Cuisine

Mekong Cuisine writes about what people eat in the Mekong Delta: dishes and the towns they are tied to, noodle soups, cakes and sweets, the fruit calendar, the pantry of coconut, fermented fish and palm sugar, flood-season food, and how to eat at markets and street stalls. It is written for travellers and for readers abroad who cook delta food at home.

Island cooking on Phú Quốc, travel logistics and accommodation are outside its scope. Where a food fact depends on a place, we give the traditional place name and the province or city it belongs to since the 1 July 2025 merger.

We read Vietnamese and English press — SGGP, Tuổi Trẻ, VnExpress, Nhân Dân, VietnamPlus, Vietnam News, Thanh Niên and others — and official sources such as the Ministry of Industry and Trade, the Can Tho city portal, the Vietnam National Authority of Tourism and WHO. Every section with dates, figures or recognitions lists its sources underneath, with the date we checked them.

The date at the foot of a section is the date we last read the source, not the date the source was published; each source name carries its publication month. When a fact changes, we update the page and the date.

Food changes. Stalls close, markets shrink, festival dates move and a recipe described in a 2014 article may not be what the town cooks today. If something on this site is wrong or out of date, tell us through the form at the bottom of any page. Please include the page, what it says, what you saw, and when — and a link to a source if you have one.

We check every correction against a source before changing a page. When we change a fact, we update the date on the section and, for significant changes, add a short note at the end of the section saying what changed. We do not remove a correction note once it is published.