Salty Vietnamese berries
Nghe An people have a unique and different way of salting coffee, so that people here eat salt all year round. There are many varieties of coffee, but the most delicious is the one that is only as big as a salted marble ball, with a strong sour taste. Eating a piece of crispy eggplant with crab noodle soup is really delicious. Nghi Loc area is the place where many eggplants are grown and have the best salted eggplant, making poet Huy Can also utter a verse that says: “Ai, coffee from Nghe, the more salty it becomes, the more crispy it becomes”.
Nhut Thanh Chuong
Cua Lo Grilled Squid
Cua Lo is one of the sea tourist destinations, so there are a lot of fresh and extremely attractive seafood dishes here, and one of those delicious seafood dishes is not to mention Cua Lo grilled squid. This dish is made from squid caught by fishermen early in the morning, fresh and clean, brought home for processing and enjoying. Fresh squid is grilled, fragrant, crispy and sweet, when eaten with a little chili sauce or salt and pepper, it is very delicious.
Usually, many people are still used to calling it jumping squid, but the correct name is “jumping squid” because the newly caught squid is still alive, its body is transparent, the skin is always flashing phosphorescent spots. The two ways of calling above describe different states of squid, but they both show the level of freshness of the squid.
Doai Commune Cam
Cua Lo Clam Porridge
Next will be a dish also made from extremely hot and delicious seafood for you, which is Cua Lo clam porridge.
Nghe An specialty Cua Lo clam porridge is made from boiled clams, water to cook porridge, clam intestines are fried with spices. When the porridge is cooked, mix the clams with the porridge and then pour it into a bowl that has already put herbs in it. The aroma of rice, mixed with the taste of clams and herbs creates an elegant dish, wherever you eat, the sweet and cool feeling spreads there. Clam porridge provides a lot of protein, invigorates the body, is a favorite night dish of many tourists.
A name that is also quite popular among people in general as well as visitors to Nghe An in particular is Banh Ao Nghe An – this is a simple dish covered with a lot of honey with the aroma of ginger, if enjoyed. When it’s drizzly or chilly, eating hot will be delicious.
Cakes are made from the main ingredients are glutinous rice flour and molasses. When ripe, each cake is covered with a lot of sweet yellow molasses, so it is called sweet cake. Many people also call sweet cake as honey cake. The ingredients for making a delicious cake are very simple: just prepare delicious and fragrant glutinous rice flour, molasses (choose a red-yellow molasses, the puree will make the cake more delicious), roasted peanuts , ginger. Ginger is also a very important ingredient when making cakes because just a few slices of ginger, when eating sweet cakes, you will feel the full deliciousness of the cake. When turning off the stove, the aroma of ginger will spread throughout the house, making everyone crave.
Enjoy the standard Banh Ngao with the fleshy taste of the filling, the supple aroma of glutinous rice mixed with the sweet, bold and aromatic sweetness of ginger and honey, giving people a very delicious sweet taste.
Mussels dumpling cake
Banh mi with mussels is a familiar dish of the people of Nghe An, a dish that is very rustic but rich and makes it difficult for you to forget once you have enjoyed it. The mussels used to make this dish are mussels obtained from the Lam River, after being peeled, fried with fatty and fragrant almonds. Combined with mussels are crispy Do Luong multi-pancakes used instead of spoons, a perfect combination that makes Nghe An specialties full of charm. The seasoning to eat with rice paper is crushed roasted peanuts, raw vegetables and chili to add flavor stimulation.
In addition to mussel intestine, this dish also needs ingredients: onion, chives, chili, garlic, dry cake, cooking oil, spices, pepper. Mussel intestines cleaned and drained, chopped onion, sauteed beef, shallots cut about 2-3 cm, crushed garlic.
Porridge soup is a rustic dish and is also one of the bold specialties of the land of Nghe which is quite famous. The reason the dish is named “porridge soup” is because the broth has to be cooked to achieve the consistency of porridge. The noodles are boiled for a few minutes and then taken out, not just dipped in boiling water like how to cook vermicelli or pho in the North.
Made from wheat flour, after kneading very finely, it will be rolled into a dough and cut into small round strands that are combined with delicious bone broth. One of the parts that is said to be the “soul” and makes the soup stand out is the broth made from pork bones and spices, with consistency and aroma. Usually the broth always has to be cooked early in the morning, the longer the bones, the sweeter the water. Served with the noodles, there are also a few slices of pork, spring rolls, boiled quail eggs, fish or shrimp, depending on the place.
Coconut thorn cake
Gai cake is a familiar dish of many regions, but gai cake from Coconut is a unique, delicious and irresistible specialty. This is considered a long-standing dish in Tuong Son commune, Anh Son district, Nghe An. This dish is a combination of hemp leaves, glutinous rice flour, molasses, bean paste when eaten, sweet and fragrant.
In order to produce delicious and quality hemp cakes, the workers must ensure that the input materials are extremely sophisticated including glutinous rice, green beans, fresh hemp leaves, desiccated coconut, white sugar, and cooking oil. .. Glutinous rice is a kind of sticky rice, white and fragrant, so that when you grind it, you get a very flexible, smooth and fragrant glutinous rice flour. The filling is made of steamed, crushed green beans mixed with white sugar and chopped copra to create the greasy aroma of coconut and the aroma of mung bean filling.
In addition, the hemp leaves used for making must be picked and washed, boiled, pounded and mixed with cooking oil, added to the well-filtered glutinous rice flour and made the typical color of gai cake, a specialty. famous. Leaves for wrapping cakes are made of dried banana leaves, after being cleaned very clean and in a cool place.