Top 14 best specialties in Ha Tinh

Ha Tinh has two kinds of precious stones Dong Lo roses in Thach Ha and Tien Nghi Xuan roses. Dong Lo persimmon has square, orange-green or yellow fruits and yellow flesh. When Dong Lo persimmon is ripe, it is both sweet and fragrant. Hong Tien – Nghi Xuan Ha Tinh specialty when ripe has a beautiful dark color, thin skin, and when eaten, it is soft, sweet, and fragrant. Both of these Ha Tinh specialties are ripe from the end of summer to the end of autumn.

In the fall, especially on the Mid-Autumn Festival, the fruit Dong Lo rose are often used as gifts from Ha Tinh to friends and relatives. This particular culture has made the value and characteristics of persimmon passed down through generations to this day.

Not as famous as Thanh Hoa gai cake but Duc Tho cake taste no less delicious. This type of cake is made from delicious glutinous rice, using hemp leaves to enhance the smell of the cake. The filling is made of mung bean paste and sugar. However, the sweetness of the gai cake shell is made from the typical molasses juice of the Central people.

When you bite a piece of cake, you will feel the softness and sweetness of the cake, when you eat the cake, you will see the aroma of green beans and coconut. The cake is not only fragrant but also very soft, supple and attractive to diners. “Whoever comes to Duc Tho from my hometown – burns incense on Tran Phu, remembers the smell of gai cake” and this cake follows the footsteps of many Ha Tinh children to become a gift imbued with homeland love.

Almost every river area has mussels. And mussels are also a favorite dish of many Vietnamese families. Mussels have a characteristic seductive aroma, the bowl of water mussels The first is hot, fresh, cool, fragrant, sweet, nutritious, milky white like the endless life source of the motherland river. It is true to the saying that “No matter who goes around, it will die – lest the water get in the way of Ke Thuong” (Gio is a type of mussel that reproduces very quickly in the summer, adapting to live in brackish water such as the downstream bordering the middle of the river). La and Lam Rivers).

From mussels can be processed into many dishes to change the taste for daily meals, such as fried mussels with bean sprouts, served with rice paper, mussel soup cooked with vegetables, mussel rice with a little spicy ginger and served with salted eggplant. How delicious it is. Mussels with rice paper in Duc Tho really a rustic dish of the homeland. Mussels are harvested from La River and processed into dishes such as mussel salad, fried mussels. Mussels here have a sweet taste, when stir-fried with bean sprouts and shoveled with sesame rice cakes, it all blends into an unforgettable flavor, sweet and fleshy. If you come to Duc Tho once, please enjoy this rustic gift.

Banh beo Banh Beo is a kind of rustic cake and is not a specific specialty of any region, so it is available in all parts of the country such as Hue, Nghe An, Quang Binh… Unlike banh beo in other places, banh beo in Ha Tinh has a unique color. own cuisine. Banh beo in Ha Tinh is made from filtered flour, the filling is made from peeled young shrimp or from lean meat that is stir-fried with dried onions, then served with herbs.

Banh beo When eating sweet and sour fish sauce, add chili sauce to create both spicy and sweet and sour taste. Banh beo, whether eaten hot or cold, is delicious and attractive. When eaten hot, with spicy fish sauce on chilly days, it will warm your heart. When eaten cold, the cake is a bit chewy, crispy with a rich flavor.

Porridge soup This dish is present in many places, but in Ha Tinh, this dish has its own unique taste. The noodle soup is made of wheat flour, so it is flexible and tough. After kneading the dough, the yarn is cut into about 2/3 of the body of the chopsticks to eat rice, the yarn is milky white. The broth of porridge soup has the sweetness of stewed bones, the aroma of purple onions, the fatty taste of shrimp, a few slices of pork sausage, a pinch of green onions, cilantro, a few slices of chili, you have found the dish very attractive. together.

Look at the outside porridge soup It looks like wonton noodles or vermicelli, but visitors who have come to Ha Tinh and tasted this dish will be impressed by its sweet, sour, and spicy taste. The main ingredient to make a special dish is flour. The dough is rolled into fibers like vermicelli and then mixed with broth from simmered pork bones, served with spring rolls, pork, a bit of beef and sliced ​​Chinese coriander leaves, creating a very unique dish.

The study land of Huong Son, the strip of land on both sides of the River Ngan Pho, has produced many heroic heroes in the past and even today; where there is the poetic Ngan Pho river and Orange specialty Bu famous throughout the country, has the power to spread, especially in the holidays to spring and on the indispensable ancestors’ offerings.

Perfume Huong Son is a fruit with a sweet, succulent and very fragrant taste, very delicious yellow orange cloves. Although there are many types of oranges in Ha Tinh, but the most famous and delicious, none of them can be compared with the offset orange. A special feature is that this plant is very picky about soil, only in some areas of Huong Son land can this plant be suitable. This fruit only ripens on the occasion of Tet and is used as a gift by many people. If you taste it once, you will never forget its taste. If you have the opportunity to return to Ha Tinh on the occasion of Tet, buy some oranges to enjoy and you will never regret it.

Duc Tho beef noodle soup has its own characteristics thanks to the difference in raw material selection and processing. The unique feature of this Ha Tinh specialty is that it is handmade, so the noodles are round and have the color of areca flowers because they have not been processed to whiten the color of the vermicelli.

The main ingredients of this noodle are fresh, soft beef from cows grazing along the dyke of Duc Tho village and rice here. Although, the form of Duc Tho beef noodle soup Not as beautiful as many other types of vermicelli, but this Ha Tinh hometown gift still conquers the hearts of diners by its rustic, aromatic flavor.

I have been to the sunny and windy land of Ha Tinh once but haven’t eaten yet Banh Mi rolled with ram (ram cake) it’s a waste. Ram is made from vermicelli, meat, chili pepper, mushrooms, rolls with ram cakes made from rice flour… fried until golden brown. When eating, we roll ram with rice paper dipped with chili garlic fish sauce, the taste can’t be faulted. If ram rolls are eaten early in the morning, raw vegetable ram can be eaten whenever.

Ram in Ha Tinh language refers to fried spring rolls, a famous dish, contributing to the flavor of Vietnamese cuisine. But eating ram in Ha Tinh, you will feel a different taste. Banh Mio is another name for banh cuon, wet cake, and is popular in Ha Tinh. Smooth cake Simply dip the fish sauce into it, usually it’s Banh Mio roll cha, more luxurious than Banh Mi chicken soup or Banh Mio eel soup. People in the North often roll with meat, when coated with a lot of fat, but people in the Central region should not enjoy the cool and frugal taste when eating.

Banh mi ram is a cake dish that harmoniously combines two different types, both simple and delicate, crunchy but flexible, fatty but not boring. Although the processing is different, both types of cakes are made from glutinous rice, delicious, white, and flexible. Glutinous rice is ground into powder, mixed with salt, poured with warm water, kneaded until firm and smooth. Skillful bakers must know how to get the right amount of dough, thin but tough cakes.

Cakes Also known as honey cake is a rustic specialty of Ha Tinh people. Roll a piece of golden cake into your mouth, the sweetness of molasses, the plasticity of glutinous rice and the aroma of ginger will attract you from the first try.

Each small round cake is mixed with honey water and fragrant with ginger, so it is called sweet cake. Unlike floating cakes, vegetarian cakes have the frugal sweetness of sugar. And sweet cake has a sweet taste of honey. Sounds fascinating, doesn’t it? Making sweet cake quite simple, ingredients are not expensive, not difficult to find. The flexible taste of glutinous rice mixed with the sweet and bold taste of ginger and honey gives people a very delicious sweet taste.

When it comes to Ha Tinh, people immediately think of cuddly, A type of candy that diners near and far when coming here enjoy and buy as gifts. Many places also learn to make this kind of candy, but it can’t be as delicious as here because to make a delicious piece of candy, people have to go through many stages. First, to choose honey is to be pure molasses taken from the hills, yellow molasses. Then peanuts must be small seeds, not wormy, glossy shells.

Rice paper must be small, with lots of black sesame seeds, and must be crispy when baked. There are enough honey, peanuts, premium rice paper, but the cooking process is important. When the honey is boiling, add the peanuts and ginger, stir clockwise and stir well. If you want to check if you have passed, the drop of honey when falling into the water is round and undiluted, then scoop it out and put it in the rice paper. This is the core point in the cooking technique because if it is too early, the candy will be sticky, weakly sticky, young honey, unripe peanuts, if too late, the honey will burn, the peanuts will burn, and the cake will be bitter. Finally, people put in a little malt to make the candy fragrant and then put it on another rice paper.

A piece cute Delicious when eaten must meet all the sweetness of cane sugar mixed with a little spicy aroma of fresh ginger, mixed with a little sourness of lemon along with sesame rice paper baked to the right degree to create a crispy cake mix. and sweet. In Ha Tinh, there are many places to sell custard, but the best ones are Mr. and Mrs. Library, Cau Phu…

Referring to Ha Tinh specialties, we do not forget to mention perforated fish salad – a dish associated with the sea, river, a special gift of Xuan Nghi sea. Chisel fish about 13-18 cm long, body bigger than thumb, live near the coast, similar in shape to freshwater goby. Turtle fish can be processed a lot of delicious dishes because the meat is firm, white, has a sweet taste and is available in almost every season.

Eat perforated fish salad must have herbs and various kinds of fig leaves, clove leaves, young mango leaves… along with green mango, sour star fruit, thinly sliced ​​green banana. When eating rice paper rolls with vegetables and fish, dipping with broth, you will feel the fatty taste of the fish, the fleshy taste of copra, the spicy, sour, and sweet taste, which is very special but nowhere else. which can be.

As a land bordering the sea, the seafood here is especially delicious, fresh and in products from the sea. jumping squid is the most delicious. The jumping squid here is fished directly from the sea and processed right on the boat, so it retains its freshness and sweetness. The live squids are boiled, grilled, steamed… all very good. Sitting on a boat in the middle of the vast sky and enjoying grilled squid, steamed squid…isn’t it a masterpiece? The most famous and delicious is Vung Ang dancing squid.

Each locality in Vietnam has a different way of processing and enjoying, but in general, it is a hot, fast food to keep and feel the freshness of the squid. Squid dance There are many ways to prepare. There is a simple way to use it on the spot, and the squid can be grilled by any fish on the canopy of a bamboo lantern. Grilled fresh squid is fragrant, crispy and sweet, dipped with chili sauce and salt and pepper mixed with lemon. Eating this type of squid, diners will feel the freshness and sweetness, the squid meat is both crispy and chewy, so the eater has a feeling of refreshment, eating without being bored. Usually only those who go squid fishing near the shore by basket boat have the opportunity to enjoy this fresh squid because of its timeliness.

Rice paper in Ha Tinh Made entirely of delicious rice, not mixed with corn, cassava like in many other places. Usually when making rice paper, people choose the type of rice that is seasoned, which is both flexible and fragrant. Do not use milled rice from previous rice crops, last year because the rice has been stored for a long time, so the rice loses its quality. Customers hold the cake, break each piece, dip it with fish sauce mixed with lemon, spicy chili, with a few drops of ca cuong, the more delicious it is. In Ha Tinh, people also eat rice paper with ham (salad) of bananas, fried mussels… the cakes here are big, with a lot of black sesame, they have a fleshy and very fragrant taste.

Food in Ha Tinh sesame rice cake very popular, it is sold in all markets, shops… has a strong, aromatic flavor with the identity of the region. Ha Tinh sesame rice cake is made entirely of rice, the cake is big, thick, with a lot of black sesame, both fatty and greasy, when hungry, you can eat except rice, just feel full without feeling bored. Ha Tinh specialties as a gift, but a rice cake for family and friends, nothing is more appropriate.

Phuc Trach Grapefruit is a specialty pomelo variety of Huong Khe district, Ha Tinh province. Phuc Trach is the name of the village where it is said to make the most delicious pomelo. Phuc Trach pomelo has a round shape, width and height are nearly equal, the stem is not convex, the fruit base is slightly concave, the peel is not smooth, the color of the rind is green yellow, the color of the fruit is slightly pink. This grapefruit has a light, sweet, slightly sour and sweet taste. Really delicious and qualified must be grown in Phuc Trach land of Huong Khe. This fruit is classified as one of the 7 delicious and rare fruits of the country.

The current Phuc Trach pomelo grown mainly in 4 communes Phuc Trach, Huong Trach, Huong Do, Loc Yen (all in Huong Khe district, Ha Tinh province). There are 10 neighboring communes that also grow this type of pomelo. However, according to local managers, the best grower is still a village in Phuc Trach commune. The total area planted to Phuc Trach pomelo in Huong Khe district, Ha Tinh province is currently about 1.500 hectares.