Mix the suffing with chopped narrowleaf cattail ( Bon Bon ). The pizza is eaten with sour sauce diluted with fresh coconut juice and vegetables. It is the sweet taste of meat mixed with flavour of narrow-leaf cat-tail that makes the outstanding pizza.
 
  SNAIL CURRY:
Fry the boiled edible snail’s meat with fried mixture of saffron powder, chopped citronella, and minced chilli. Fry the mixture of chopped green bananas, unriped annona muricatas ( or Indian taros ) and curry powder and minced citronella . Pour some coconut milk into the mixture, boil until it become soft and smooth; then put in spices and fried snails’ meat. This curry is eaten with sliced banana flower and noodles ( or banh tam ). Snail curry is less cloying than meat curry.
 
  ROASTED SNAKE-HEAD FISH:
Prepare a wrisp-sized snake head fish, chop a bamboo stick from head to tail of the fish. Pin the stick to the soil, heading the fish down. Cover around the fish with straw, then burn the straw. When the fish is done, de-stick the fish, scape all fish scales. The dish is enjoyed with tamarind fish sauce or fermented cooked rice sauce ( nuoc mam com me ), and some vegetables such as la cach, la nhau, cai troi, etc. Instead of snake-head fish, you can roast anabas, or snake-skin gouramy, or carp.
 
  BAKED FISH IN MUD:
Cover the fish with mud and straw, then burn the straw, peel the dried mud and mudded fish skin. In the process, the meat become more soft and sweet thanks to being mixed with the gravy. Spinkle some fried green onion onto the fish, then enjoy the dish with vegetables, gridle cake and fish sauce with sliced pineapple and minced citronella. This U Minh popular dish should be of a strange taste to visitor.
 
  COSBY GOURAMY IN THE FIRE POT:
Mix the head and tail of a prepared fish with pepper, salt and MSG ( monosodium glutamate ). Stew the bones in he soup pot, with fresh coconut juice and venegar. Dip the fish meat in the soup pot, then roll the meat together with vegetables, smashed roasted peanuts, and scraped coconut into the rice paper. Enjoy the rolls with fish sauce and noodles.
 
  MUSHROOM SOUP:
The mushrooms grows on cajuput trees, tasting bitter and sweet and a little tough if cooked too long. Tear the mushroom to pieces. Slices fish meat and mix it with salt, pepper and MSG. If there is no fish meat, you can use minced pork or finger-sliced chicken. Put the mushrooms and chopped green onions in when the fish meat ( or pork, chicken ) is done to a turn. The soup is considered a heat-relieving medical and speciality of region.
 
  SNAKE-HEAD FISH GRUEL WITH RAU DANG ( MOLLUGINACEAE ):
Prepare a snake-head fish, leave the head, slice the meat and mix it with spices. Make sure the gruel is well-stewed and unusalty. Wash reau dang and make it dry. Put the fish head, innards and bones into the boiling gruel. Take some rau dang in abowl, then the sliced fish meat. Spinkle the gruel, coconut milk, some pepper and chopped green onions. The taste of rau dang, fish meat and coconut milk mix into a flavour of countryside.
 
STIRRED OC CAO AND CHANG NGHICH ( 2 KIND OF BIRD ):
Prepare the birds, leave the innards except liver and gizzard. Soak the birds with a mixture of smashed garlic, salt and sugar. Stir in a hot pan of cooking oil until the flesh is tightly twisted, then pour in the coconut milk and turn down the heat. Grease from the flesh mix with coconut milk into a thick liquid. Arrange the dish, with some cilantro. The dish is enjoyed with sour sauce or soy sauce.
 
  HALF-FRIED BONG BONG ( A KIND OF BIRD ):
Bong bong flesh uaually taste soft and flat. First, prepare Bong bong, leave the innards except liver and gizzard, then cut into 4 pieces, the innards except liver and gizzard, then cut it into 4 pieces. Fry them in hot pan full of cooking oil. Enjoy the dish with pepper and salt, and vegetables. Interesting is that you can eat all the meat and bones of fried bong bong.
 
  HALF-FRIED MOUSE:
Prepare mice, cut into 4 parts, the first part is cut into 2 smaller pieces. Meat with or without salt, sugar, smashed garlic, chilli and five spices is fried in hot cooking oil. The dish can be eaten with laska leaves, minced mango, and chilli fish sauce or soy sauce. Most delicious is summer.
 
  PICKLES OF BON BON:
Take the soft parts of bon bon, then chop them into 4 or 6 smaller parts depending on the size of bon bon. In U Minh, pickles are steeped in salted hog-wash, or in venegar. To fasten the process, you can put in some sugar. The while and crunchy pickles can be best enjoyed with fish stew or stewed sauce.
 
  U MINH FISH SAUCE FIRE POT:
The fish sauce must be made from labyrinth fish in U Minh. The taste of this dish is usually stronger than any other fire pots. U Minh fish sauce fire pot is enjoyed with river fish meat, eel or edible snails, and 40 different kinds of vegetables many of which are only found in U Minh. It is best to take a sip of wine to feel the strong flavor U Minh fish sauce.
 
PORRIDGE WITH HORNET PUPAE:
Prepare hornet pupae and well-stew porridge. Pour coconut milk, the pupae, salt, MSG, grinned pepper and chopped green onions into the porridge. Enjoyed when the porridge is still hot. Instead of coconut milk, you can stir minced garlic with pupae, fish sauce, MSG and pepper. Tasty pupae is the key of success of this speciality.
 
HONEY-BEE PUPAE SOUP:
Prepare honey bee pupae. Stew green peas in boiling water. Put in there sliced cat’s ears some honey, then the pupae. After that, pour in the soup a mixture of flour and water to make it thicker. Honey-bee pupae soup has a sweet taste and U Minh’s distinctive honey flavour.
 
SALAD WITH HONEY BEES:
Cook honey bees in boiling water. Boil chopped bon bon or dot choai ( also a kind of vegetable ). Wait until the boiled vegetables are cool, then mix them with cooked honey bees, chilli, sugar, venegar and a little of fish sauce. This is a second-to-nothing salad that you can only have in U Minh.
 
  GREEN PEAS PORRIDGE WITH SNAKE:
Prepare the snake, then boil it with green peas. Take the boiled snake out of the pot, the simmer green peas with rice. Leave the bones, and cut the snakemeat into pieces. Pour coconut coconut milk into the green peas porridge. Put 1/2 of the snake innards into the porridge. Make a salad by mixing the other half with sliced banana flower, then sprinkle some fried onions onto the misture. The salad will be enjoyed with the porridge. It is best to use grass snake or cobra in cooking.
 
SNAKE STEW WITH CITRONELLA:
Stew snake with citronella and coconut juice. Leave the froth. Take the boiled sanke out of the pot to leave the meat, then continue to stew the bones. Put the sliced meat into the pot, and spice. The dish can be eatened with coriander, molluginaceae, rau coc ( gymnanthera nitida ) and sour sauce.
 
  ROASTED SNAKE WITH SAUCE:
It is best with ran bong sung and ri voi ( 2 kinds of sankes ). Stretch the snake to 2 sides to roast it. The roasted body of the snake will be eaten first, then the head and tail. Roasted snake is eaten with chilli salt, or xhilli sauce, and gua, xop ( 2 kinds of vegetables ).
 
TORN SNAKE:
Stew the snake first, then leave the bones. Slice the meat. Steep sliced banana flower into water and venegar. After wringing, mix it with venegar and sugar, minced garlic, chilli and sliced snake meat. Arrange the dish with laska leaves and chilli and sliced snake meat. Arrange the dish with laska leaves and sliced chilli. The dish is flavorable to the famer toeat over sips of alcohol.
 
  SALTED TURTLE:
Boil turtle in a tight-closed pot, then leave all its skin. Put the turtle with about a cup of salt into an earthen pot them burn the pot in about 5 minutes. Then, take the turtle out of the pot, cut its breastplate. Salted turtle is enjoyed with pepper salt or chilli, and laska leaves. Turtle meat is tasty and very good for your health.