The Art of Flambé: An Giang's Unique 120,000 VND Fire-Roasted Banana Dessert

In the heart of An Giang province, a culinary innovation is turning a humble local fruit into a high-end dining experience. Chef Tang Cam Mai, the head chef at a luxury hotel in Chau Doc, has created a signature dish known as 'Chuối Đốt' or Flambéed Banana. The inspiration for this dish came from a desire to add value to local agriculture. During peak seasons, the small, sweet 'chuối cau' bananas are so abundant that they are sold for very low prices. By applying Western culinary techniques to these local ingredients, Chef Mai has created a dessert that is as much a performance as it is a meal.

The process of making 'Chuối Đốt' is meticulous. The chef selects bananas that are perfectly ripe—not too green to be astringent, and not too soft to lose their shape. The bananas are peeled and gently rolled in butter and cinnamon powder until they turn a beautiful golden brown. Meanwhile, a sauce made from fresh orange juice and a hint of sugar is simmered until it reaches a thick, aromatic consistency. The bananas are then placed in a traditional clay pot and bathed in the orange sauce.

The highlight of the experience happens right at the table. A server pours a shot of high-proof vodka over the clay pot and ignites it. For about 20 seconds, the pot is engulfed in bright blue and orange flames, a process that carmelizes the sugars and infuses the fruit with a smoky depth while burning off the harshness of the alcohol. The result is a sophisticated blend of sweetness from the banana, acidity from the orange, and a hint of bitterness from chocolate shavings often added as a garnish. Priced at 120,000 VND, this dish has become a viral sensation, with tourists flocking to the hotel to record the dramatic fire display and taste the unique fusion of Mekong Delta flavors and French-style flambé techniques.

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