A visit to Soc Trang would not be complete without sampling the distinctive bò giá tréo. From its preparation to its bold flavors, this traditional dish leaves a lasting impression on those who try it.
In Soc Trang and several other areas of the Mekong Delta, cattle are not only essential for farming and transporting agricultural goods but also serve as an important food source during festive occasions and daily meals. One particularly beloved dish, both simple and flavorful, is bò giá tréo—a unique beef specialty highly regarded by locals.
The name bò giá tréo originates from its traditional preparation method: the calf is cleaned without being skinned, then suspended on a cross-shaped frame and roasted over hot charcoal. The direct heat causes the skin to contract and crisp up while the meat inside remains tender and juicy, creating a rich and savory texture.
As the meat slowly cooks, it is sliced thinly and served with rice paper, rice vermicelli, fresh herbs, sour starfruit, and green bananas. Accompanying the dish is a small bowl of fermented fish sauce blended with pineapple, garlic, chili, and sugar.
The combination of textures—from the slightly chewy skin to the succulent meat—creates a dining experience unlike any other. The fermented fish sauce enhances the beef’s flavor, making bò giá tréo a must-try dish for visitors to Soc Trang.
