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Steamed Rice and Roasted Baby Shrimp in a Coconut – MEKONG ECO TOUR

In Ben Tre – coconut land, you can expect that coconuts are used every day in local cooking. Yes, you may try coconut candies, enjoy coconut pork stew in a coconut bowl, and drink coconut moonshine (yes, moonshine) out of a coconut pot. The most bizarre food might be the coconut worm that is not for the faint-hearted.

Apart from these homemade and rustic treats, the talented local chefs have invented a fine delicacy, com dua tep rang, rice steamed in a coconut with roasted baby shrimp. Its name may sound simple, but as a matter of fact, the complexity of the preparation and the cooking techniques are challenging for inexperienced cooks. Therefore, reservation is a must if you want to get the coconut rice in time.

First, cut only the top of a ripe sweet coconut to take out all the juice, the top piece will be later used as a lid. The rice is then washed with clear water and soaked in that coconut juice. After a while, the chef will put the rice inside the coconut with an appropriate amount of coconut juice, and add extra ingredients to enhance the flavors and fragrance, such as lotus seed, green peas, diced carrots, onion, and herbs, sometimes with diced squid also. Then the coconut is covered with its own lid and steamed until done. Since everything is contained within the coconut, the ingredients mingle together and harmonize with each other inside. The essence of the coconut and other ingredients are condensed into every single grain of rice.

It should take around 45 minutes for the rice to reach its peak. Meanwhile, the chef prepares the side dish – roasted baby shrimp. The shrimp is caramelized with dashes of coconut juice and a subtle combination of seasoning to slightly enrich the taste. When the rice is done, it transforms into a golden color and releases an irresistible fragrance. The moment the chef opens the lid, you would happen to say “Is that my dish coming?”

The taste is amazing and it cannot be described with words. The combination of ingredients is sophisticated yet local, hearty but warming. I will not tell you more about the flavors, or how it tastes. You need to experience the flavors yourself.

To enjoy this fine dish, the best destination is the Ben Tre floating restaurant – Nha Hang Noi Ben Tre. The restaurant is designed to look like a cruise ship with a dragon head, with elegant Indochinese interiors. Along with the coconut rice, all the other dishes on the menu are Mekong Delta specialties also. As I mentioned before, com dua tep rang takes a while to make. You should try some other food as well before the star of your dinner shows up. I would recommend the coconut heart salad – goi cu hu dua and the beef surrounded by flames – bo quanh lua hong.