Locations in Sóc Trăng · 4 found
Bat Pagoda
Bat Pagoda (Chùa Dơi) in Sóc Trăng is a Khmer Buddhist temple over 400 years old where thousands of large fruit bats roost in the ancient trees year-round - an extraordinary and unexpected combination of active religious site and wildlife spectacle, best seen with time for both the architecture and the dusk bat departure.
Chen Kieu Pagoda (Sa Lon Pagoda)
Chen Kieu Pagoda (Wat Sro Loun, or Sà Lôn) is a Khmer Theravada pagoda on National Highway 1A, about 12 km from Sóc Trăng city, famous for walls, columns and stupas covered in mosaics of donated bowls and plates, with relics linked to the Bạc Liêu Playboy.
Kh'leang Pagoda
Kh'leang Pagoda in central Sóc Trăng is said to be the oldest Khmer pagoda in the province, founded around 1533 - a national architectural and artistic relic with an early 20th-century main hall, a 6.8 m Buddha cast in 1916, old Khmer scriptures, bronze Buddhas and tall sugar palms.
Som Rong Pagoda
Som Rong is a Khmer Theravada pagoda founded in 1785 in central Sóc Trăng, home to a 63 m white reclining Buddha on a 28 m platform, recognised as the largest in Vietnam - colourful Khmer architecture, a 25 m stupa and a glowing sunset view, free to visit.
Local Food You Must Try
Bún nước lèo
The Khmer-Vietnamese noodle soup that defines Sóc Trăng - thick rice noodles in a rich fermented fish and pork broth scented with lemongrass and turmeric, topped with fresh shrimp, pork, and a generous spoonful of mắm bò hóc fermented fish paste
Bánh pía
Flaky moon cake-style pastry filled with durian, mung bean, and pork fat - a Chinese-Khmer hybrid pastry made in Vũng Thơm village since the early 20th century, with dozens of paper-thin layers encasing a rich, aromatic filling, Sóc Trăng's most famous export
Hủ tíu cà ri Sóc Trăng
Curry rice noodle soup from Sóc Trăng's Khmer-Chinese community - flat rice noodles in a rich coconut curry broth fragrant with lemongrass, galangal, and turmeric, topped with chicken or pork, boiled egg, and bean sprouts, a distinctly Khmer-influenced adaptation that differs completely from both Vietnamese and Thai curry noodles
Bánh cống
Deep-fried cups of rice flour, mung bean, and whole shrimp - a Khmer-origin street snack cooked in cylindrical iron moulds until golden and crispy, eaten with a mountain of fresh herbs and sweet chilli fish sauce at market stalls across Sóc Trăng
Lạp xưởng Sóc Trăng
Chinese-style dried pork sausage made in Sóc Trăng's Chinese-Khmer community - sweeter and more heavily spiced with five-spice and rose wine than the mainland Chinese version, sun-dried until firm and eaten sliced with sticky rice or added to fried rice
Bánh ống lá dứa
Hollow tube-shaped rice flour wafers flavoured with fresh pandan juice - the batter is mixed with squeezed lá dứa giving a natural green colour and fragrant grassy sweetness, cooked in cylindrical iron moulds over charcoal until crispy outside and slightly chewy inside, a Khmer-origin street snack eaten at Sóc Trăng's temple markets with coconut milk dipping sauce