This rustic dish has long become a “must-try” when visiting Vung Tau. The broth is made from fermented rice or sour giang leaves, mixed with lemongrass, chili, and herbs to create a perfect coastal flavor.
Fresh stingray is carefully chosen. Its slightly chewy meat and crunchy cartilage make the dish even more appealing. Diners dip thin slices of stingray into the boiling broth and enjoy it with noodles, fresh herbs, and sweet-sour fish sauce.
Stingray hotpot reflects the seaside culinary creativity of local people. From street stalls to famous restaurants, this dish satisfies all diners. The well-known Truong Cong Dinh Street Stingray Hotpot is always packed with visitors who want to experience the true taste of Vung Tau.