Tri Ton beef porridge, Tung Lo Mo, Bay Nui scorpions and other dishes are some of the most popular dishes associated with An Giang. A rustic dish called O Thum chicken burnt with kaffir lime leaves may be found here as well, and is renowned for its divine deliciousness. For many years, O Thum burnt chicken has been transported to An Giang from Cambodia, where it originated, and has become a local delicacy.

Hill chickens from 1.3kg to 1.8kg whose meat is solid and tasty are commonly used for roasting with kaffir lime leaves. Only when diners order the dish does the chef begin processing, marinating, and seasoning to taste. So, the chicken is always fresh, juicy, and fragrant.

Aside from traditional spices like salt, lemongrass, pepper and garlic, the kaffir lime leaf is an essential ingredient and deciding factor of excellent burnt chicken. The kaffir lime tree is cultivar of the land of Bay Nui, An Giang province. Its fruit looks like a lemon but has a rougher exterior, a sourer flavor, and is quite aromatic. The indigenous people prepare the leaves as well as the fruit for most of the legendary delights here.

Lemongrass, kaffir lime leaves and salt are put on the bottom of a pot before the oiled marinated chicken. The baking method determines the dish's taste and quality. To guarantee that the chicken is cooked evenly, the chef must initially keep the heat at a high level, then gradually lower it. After around 40 minutes, when the scent rises, the chicken is ready for relish.

The chicken should be tender, meaty, and moist with crispy golden exterior, and fragrant with distinctive flavor of kaffir lime leaves. Burnt O Thum chicken can be served with anything, from raw veggies, salt, pepper, lemon, to starchy foods such as plain rice, fried rice, or sticky rice... Its excellent taste makes amends for the guests' patience.

“Over 200 O Thum burnt chickens were served daily for both dine-in and takeout before the epidemic. They currently only accept deliveries or service take-out clients. This dish, despite having quite demanding preparation, costs only VND 280-330k/chicken, enough for 2-3 persons,” said Mr. T.D., a restaurant owner in Tri Ton.

“Burnt chicken is now widely available, but only at O Thum can the complete flavor be experienced. There's nothing better than a rustic cuisine savored in the pure mountain air,” Ms. Thanh Huong (Long Xuyen, An Giang province) said of her native cuisine.

O Thum burnt chicken roasted with kaffir lime leaves and packed into vacuum-sealed bags may be found at several of the city's eateries.

The famed kaffir lime burnt chicken in O Thum, An Giang (Photo: Dulichvietnam)

An Giang's famed burnt chicken is created with hill chicken from Bay Nui mixed with a unique spice leaf found exclusively here. (Photo: @candykun107)

Unlike other chicken meals, O Thum grilled chicken dish has a unique flavor and cooking style. (Photo: Jimmy Tran).

The ingredients for O Thum leaf-burning chicken are basic, but selecting them carefully ensures a delightful and unique flavor. (Photo: Nguyen Linh)

The flavor of O Thum leaf-burned chicken is dependent on both the ingredients and the cooks' cooking secrets. (@tramanh1406)

Firm hill chicken cooked with Bay Nui leaves and spices provide a unique flavor. (Photo: @carmennguyen.ngoc).

In addition to side items, a two-person chicken supper costs around VND300,000. (Photo: Lang Thang An Giang) 

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