Phu Quang green tea
Phu Quang green tea Thanh Hoa specialty is called with the dear name “country gift”. This type of lam tea is named after Vinh Loc district in the past. This is a rustic snack and also a specialty as a gift that is convenient to buy and take home. The main raw material for making green tea is glutinous rice. The rice used to make tea is not milled from natural rice, but must be washed white, then roasted until it turns golden and then cooled to produce the desired batch of flour. Peanuts are roasted until golden brown, then peeled and finely chopped.
Tea is best when enjoyed with tea. The acrid crop of tea blends with the sweetness of molasses, the flesh of roasted peanuts, the fragrant plasticity of glutinous rice, etc. in a very natural way. If you have the opportunity to go to the market in Vinh Thanh commune or Vinh Loc town, you should remember to buy the most authentic Phu Quang Lam tea.
Thanh Hoa noodles
vermicelli Cam Thuy “causes nostalgia” for many people because of 3 differences with other types of vermicelli. It is vermicelli produced entirely from natural ingredients, with a meticulous production process and characteristic aroma of galangal. Cam Thuy vermicelli is made from 100% galangal root powder. Of course, galangal before use is clearly identified. This type of vermicelli is completely free of additives, preservatives, and bleach, so it is safe for consumers to use.
Thanh Hoa vermicelli is distinguished by the taste of galangal. This mild aroma adds appeal to the dish. The vermicelli has a opaque green color, but it is not too bright, but it is also quite eye-catching and creates a real feeling for the product.
Fish sauce and shrimp paste
Fiddler sauce made from the animal of the same name, similar to a crab but smaller. The caught fish will be cleaned, separated and then crushed. Add salt, mix well, then put in a jar with a lid. Leave the jar in the cool for about 10 days and then expose it to the sun for about a week. Finally, mix the rice with rice yeast into the jar to reduce the smell and create a characteristic delicious taste. Using fish sauce to dip boiled vegetables or boiled meat is indescribably delicious.
Another type of fish sauce in Thanh Hoa is also very famous shrimp sauce. In the past, the Thanh people used to make shrimp paste to advance to the king. Today, shrimp paste is much more popular. After being caught, shrimps are processed and cleaned. Mix the shrimp with rice and salt then put in the jar. After a month, the shrimp and the rice have melded and blended together to form a very eye-catching brick color.
If you want the fish to smell better and taste better, then before eating it, the locals either cook it with onion fat or remove the steam from the rice cooker. A bowl of hot shrimp paste eaten with white rice alone is enough for a few bowls.
Coming to Thanh Hoa is coming to beautiful scenes, famous historical sites. Especially, Thanh is also famous for its unique dishes that are rarely found anywhere else. Thanh Hoa soup soup is a dish only available here. Let’s learn about this delicious dish with Toplist!
Thanh Hoa has a lot of delicious and rustic dishes such as: Nem chua, Nem Thi, banh ich, fish sauce, harrow gear… The dishes are created from the daily life of the people here. Thanh Hoa soup soup is a typical dish of this place. The dish is especially delicious with simple and familiar ingredients.
Porridge soup is cooked from rice flour, rice cake and most importantly, bone broth. A bowl of porridge soup with pork ribs, peeled shrimp, sprinkled with finely chopped coriander and a little chili powder, extremely attractive. Let’s learn about this famous specialty.
Although it is quite a traditional dish of Thanh, there are quite a few goods sold here. If you want to eat porridge soup, you should go to the shop next to the Garden Flower market. The shop sells from 2pm, always crowded and only 5pm is out of stock.
Chi Ne Wine
Chi Ne Wine has a distinctive flavor because it is produced from locally grown rice. The source of drinking water is taken from the underground water source in Chi Ne village and neighboring villages. Rice water combined with yeast made from 36 medicinal herbs prepared by the people here through the distillation process will give birth to a wonderful drink.
Chi Ne Wine has a strong fragrance. As soon as I opened the bottle, I smelled the aroma of glutinous rice mixed with the faint taste of Chinese medicine. When drinking, Chi Ne wine does not cause a burning or bitter feeling, but the opposite feeling is very gentle. The taste of pangolin, spicy at the tip of the tongue makes the drinker lightheaded, flying right from the first sip.
Chi Ne Wine With its own flavor will make people drink once and will remember forever. This one-of-a-kind specialty must definitely give your loved ones a chance to enjoy, otherwise it will be a pity.
Sauce Cake is a dish only available in Thanh country with a distinct flavor and outstanding turquoise color. It is a simple gift associated with the childhood of many people born and raised in Thanh Hoa City. Coc Ha village, Dong Huong ward (Thanh Hoa city) is said to be the birthplace of this rustic but special dish.
However, at present, only 3 people maintain selling hot cakes in Thanh Hoa city and they are not in Coc Ha Village. Ms. Le Kim Hau, 44 years old, Thoi Huu street, Ngoc Trao ward, shared: “My mother-in-law used to specialize in making sauce cakes and bring them to the market to sell. The cake with sauce is very delicious and cheap, so the ladies and sisters scramble to buy it, and in a flash the whole pot of cake is empty.”
This cake is different from the cake that is often found in the northern villages. Sauce cake is only available in Thanh country with beautiful blue color. Donuts with sauce are only sold in the afternoon. However, now there are not many shops selling this dish, only in some street vendors. Visitors can visit some markets of Vuon Hoa or Nam Thanh market… to find and enjoy.
Vietnam still has many delicious dishes that you certainly have never known. The culinary map is spread across 3 regions, each province has different ways of processing and enjoying. Ask why every time someone introduces a new dish to food review groups on Facebook, it makes the whole online community curious.
It is known that the reason for this name is because this salad is made from the meat of the frogfish, which is a fish with a rather long brown body that looks like an eel. They can live in saltwater, brackish and freshwater environments with a tropical climate, reaching an average length of 70 cm – 100 cm.
Fish salad is a famous dish in the countryside of Nga Son (Thanh Hoa). The dish reminds people of an entire country because Neon salad here has its own unique taste. If other places eat salad with shrimp paste and fish sauce, the highlight for Nga Son fish salad is choppy. Chio with fish salad is made from crushed fish bones and mixed with sour batch and other typical spices. Chopsticks are presented in a small bowl, dark red, dense, rich, fatty and fragrant.
Cast iron pot pancakes
Delicious cake It looks like Southern banh xeo in terms of processing, but the ingredients are different, bearing the characteristics of Thanh, including celery, cabbage, dill, and fresh shrimp. Cakes dipped with sweet and sour fish sauce and figs are very tasty. Sometimes people replace fresh shrimp with chicken eggs to change the taste.
The main ingredient for making banh khot shrimp is plain rice. After soaking enough rice, it is ground into water powder. To make shrimp cakes, you also need other ingredients such as: celery, cabbage, onions… and especially fresh shrimp. The shrimp used for making banh khot must be fresh copper shrimps that are still jumping, bought early in the morning, then washed, seasoned and fried. Vegetables that need to be de-leaves only use stems cut into bite-sized pieces; Shredded cabbage…
Eat delicious cakes in the afternoon after work. You can easily find it in Truong Thi, Dao Duy Tu, Han Thuyen, Vuon Hoa markets…
Tu Tru gai cake (Tho Xuan gai cake)
Four Pillars thorn cake is a specialty cake in Tho Dien commune, Tho Xuan district. The cake is divided into two parts: the crust and the filling. The crust is made from glutinous rice, the outside is dried hemp leaves and the inside is green beans, coconut, lotus seeds and lard. Whether the cake is delicious or not depends most on the leaves of the thorns. The leaves are neither too old nor too young to absorb the scent of bones, pounded with water and mixed with flour, the rest to wrap square cakes.
The cake is flexible and flexible, the first bite has reached the filling part of the mouth. The faint taste of prickly leaves creates a very unique flavor of the specialty dish. If you have the opportunity to pass through Thanh Hoa, go to Lang Mia and taste Tu Tru girl cake and don’t forget to buy it as a gift.
Sour meatball Thanh Hoa specialties are famous near and far, no one does not know. Coming to the country of Thanh without eating spring rolls or buying spring rolls as gifts, there is no difference. Nem chua has many types, based on the shape and method of making it, it is divided into long spring rolls, square spring rolls, nem chua, nem chua, etc. The main ingredients to make Thanh Hoa specialty spring rolls are lean pork butt, Dinh leaves. lentils, guava leaves, hearing and spices such as chili, sliced garlic. Some places even add pork skins to eat to avoid boredom.
Nem chua is originally fermented raw meat, so it may be difficult for some people to eat, but anyone who has eaten it will definitely be addicted. Pork is chewy, sour, with extremely aromatic hearing. Locals often eat spring rolls with chili sauce or garlic sauce.
Thanh Hoa roll cake
Banh cuon has long been a favorite snack of many Vietnamese people. The cakes are round and soft. Delicious, rich flavor from rice flour and fatty from meat filling. Combined with that is the aroma of fried onions. You will not find a cake that is so elegant yet full of flavor.
According to legend, Banh cuon was formed during the 18th Hung Vuong dynasty. It was then spread and became a popular dish in all parts of the country. Depending on different regions, this type of cake has its own characteristics in processing.
Because it is accreted alluvium from the heroic Ma River from year to year. So the agriculture of the land of Thanh has had brilliant achievements for a long time. This is also the source to create many delicious dishes from rice. One of them that cannot be ignored is Thanh Hoa Roll Cake. A dish that encapsulates the chemistry of heaven and earth by the skillful hands of the people of the Delta.
Harrow gears (or banh chung, banh la) is a type of cake wrapped with banana leaves or dong leaves, the filling consists of bacon, wood ear, pepper and chopped dried onions, fried, and the crust is made from finely ground plain rice. . The cake can be steamed or boiled until cooked. When ripe, there is the aroma of bacon, wood ear, pepper mixed with the smell of rice flour, giving off a sweet, irresistible aroma. The reason it is called a harrow gear is because the shape of the gear resembles a harrow tooth – a tool of the people. This is a common and familiar food of many Northern regions.
Harrow gears The hotter it is, the better it tastes. The feeling of holding a hot cake in your hand and flipping it over to peel off the outer layer is really interesting. Locals dip the harrowing gear with salty fish sauce with a bit of pepper. The piece of cake is flexible, the inside is fragrant and easy to eat. There’s nothing better than having a hot harrowing gear in your hand on a few winter days.
Thanh Ha Pagoda Snail
The fresh and fat snails lying deliciously on the plate exuding smoke, the aroma of spicy lemongrass and chili mixed with the rich snail flavor excites anyone when passing by Ben Ngu Street, Thanh Hoa City every afternoon. . Ben Ngu street is famous in Thanh Hoa for snail dishes because there are about a dozen shops specializing in selling sucked snails, snails, sea snails… Because at the beginning of the street is Thanh Ha Pagoda, many people come here to eat familiar snails called pagoda snails. Thanh Ha.
Here, there are many interesting variations for you to choose from, but the 3 snail dishes that have become the trademark for Ben Ngu street include sucking snails (wool snails), khach snails (jacket snails, stone snails, apricot snails) and snails. sea (snail spear). Suction snail or sucker snail is the name used to refer to a very delicious woolen snail, but few places sell it. Shops often import large sacks of woolen snails, which are caught in the coastal area of Thanh Hoa and raised in some places. The owner shared, to get quality ingredients, after buying, the snails will be soaked in a large pot of water with fresh chili for 1-2 days, to release all the mud. After washing, pick up the snails and let them dry in the sun so that the smell of mud in the snails comes out.
When eating, you will use a pair of pliers to cut the tail and suck each one. The rich taste of snails that are carefully seasoned and fragrant with lemongrass and chili peppers will be an unforgettable experience for those who are just enjoying it for the first time. Many diners who like to eat spicy also mix in crushed fresh chili or chili powder.
Nam Ha Bread
Traveling to Thanh Hoa, many people often visit the city less because they think that Thanh Hoa city does not have many interesting attractions and attractions without knowing that Thanh Hoa street food tour is an experience to try when coming to Thanh Hoa. this.
In Thanh Hoa, there are a lot of bread shops, but to enjoy delicious cakes, visitors should stop by Nam Ha heirloom bread shop on Truong Thi street, here there is a chain of shops selling bread with a lot of customers already existing. 20 years.
Crispy hot bread with a variety of fillings, the most delicious must be the fried spring rolls sandwich, beef jerky sandwich, roast meat… All ingredients are carefully selected to ensure freshness, but the key factor determines the taste. delicious is a traditional sauce that can not be found anywhere. Each filled cake costs only from 10 to 15 thousand.
Flying Bridge Sai
Phi is a species of seafood that lives in both salt and brackish water but is abundant in the coastal areas of Cau Sai – Thanh Hoa. Few people know that this strange-named seafood was once a king’s product. Phi is shaped like a sea clam, with a thick white intestine. Of which, Sai’s acorn is the most delicious and flavorful. The extraordinary lives under the sand and has to rely on water to dig it. The digging job is very arduous but brings delicious food to life, it seems that the Thanh people don’t mind.
Phi can be processed into different dishes. If you want to enjoy the pure taste you can eat rare. In addition, dishes such as cooking soup, frying when combined with spices, enhance the flavor of phi. Especially, phi must be soaked in sand and processed raw for the dish to be considered delicious.