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Can Tho的招牌美食——用燃烧的稻草炙烤的黑鱼，最适合在河畔餐厅与家人一起，热热闹闹地享用。
最后更新 · May 26, 2026 · 独立调研,无任何赞助。
关于这座城市的其他文章。
Banh cong is a deep-fried Soc Trang fritter that Can Tho does exceptionally well — here's exactly how to find it, order it, and eat it without looking lost.
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Banh cong is a Soc Trang-origin fritter that Can Tho has fully claimed as its own. Here's how to build a full meal around it.
Can Tho's morning 'bun ken' scene is short, local, and gone by 9am — here's where to find the fish curry noodles before the city moves on.
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用燃烧的稻草束炙烤黑鱼听起来很有仪式感，事实也确实如此。稻草燃烧速度快且温度高，能迅速烤焦鱼皮，同时锁住鱼肉的水分，并赋予其淡淡的烟熏香气。在Can Tho，这道菜——“ca loc nuong trui”——是周末午餐的常客，这种餐食通常需要花上一小时慢慢享用，且需要桌上的每个人都参与其中。
将整条黑鱼（ca loc）穿在签子上，裹上香茅和干稻草，然后在餐桌旁或厨房里点火炙烤。稻草在不到两分钟内就会烧尽。剩下的鱼外皮焦黑，剥开后露出里面鲜嫩紧实的白肉。
食用时，将其包裹在米纸（banh trang）中，配上各种新鲜香草——紫苏、薄荷、鱼腥草、香蕉花——再加上几片青芒果和杨桃来增加酸度。桌子中央通常会放一碗“nuoc cham”（鱼露、青柠、辣椒和糖调制的蘸料）。包裹的比例很重要：鱼肉太多会散开，太少则会被香草的味道掩盖。当地人的做法是折叠一次米纸，塞好边缘，分两口吃完。
鱼的大小通常在400–700克之间。建议每两位成人点一条鱼，如果是带孩子的四口之家，点两条鱼即可。
图片来源：Duy Nguyen，来自Pexels
这是大多数Can Tho居民首推的餐厅。它位于Cai Rang郊区，距离市中心以南约6公里，沿Nguyen Van Cu路即可到达。餐厅采用开放式设计，配有长条公用桌，周末上午11点左右就会坐满。
这里的香草种类非常丰富——大部分都是他们在后院自己种植的。如果你想尝试最地道的湄公河风味，可以要求在蘸料里加一点“ca cuong”（水蝽精华），不过并不是每张桌子都会自动提供。
相比街头小摊，Song Que更像是一家家庭餐厅。它位于夜市附近的Hung Vuong路上，设有空调房以及河畔露天座位。工作日这里比Ba Thanh安静，带着小孩用餐会更方便。
他们还供应“lau mam”（发酵鱼火锅）和“bun rieu”，如果同行的人不喜欢吃整条鱼，这些选择非常实用，特别适合挑食的孩子。
如果你早上计划去Cai Rang水上市场，那么之后顺路来这里非常值得。这是一家低调的路边摊，露天环境，塑料桌椅，没有英文菜单。Cai Rang区的当地人常在这里吃工作日午餐。
工作日请在中午前到达。下午1:30左右鱼通常就卖完了。
图片来源：FOX ^.ᆽ.^= ∫，来自Pexels
这三家餐厅都非常适合带孩子——没人会介意一个四岁小孩把米纸卷弄得一团糟。记得带上湿纸巾。炙烤过程有时会在餐桌旁进行，会产生短暂的火苗，所以请让幼童远离桌边。
Can Tho中午到下午2点之间最热。Song Que的河畔座位有不错的凉风；而Ba Thanh的开放式棚屋在无风的日子里会比较闷热。如果你在旱季（12月至4月）前往，坐在Ba Thanh的电风扇旁即可。雨季（5月至10月）则建议选择室内座位。
Ca loc nuong trui与“bia hoi”是绝配——大多数餐厅都提供当地扎啤，每杯10,000–15,000 VND。对于孩子，随处可见的甘蔗汁（nuoc mia）通常都是现点现榨的。
Can Tho本身值得花两到三天游览，特别是如果你计划去水上市场并在Ninh Kieu滨水区享受悠闲的午后。这道菜是你留下来吃午餐而不是匆匆赶路的绝佳理由。