Top 6 Best Food in Vinh City – Nghe An

In addition to the famous eel dishes, smooth cake is another specialty in Nghe An. Depending on the ingenuity, the chef will decide how thin or thick each cake is. The pieces of cake cooked by the heat of steam are pulled out, and then immediately, people will roll up and put them in a basket lined with banana leaves.

Smooth cake usually the length of an index finger, white and soft, not sticky because it has been coated with oil when rolling. The plate of cake brought out when it is still hot will smell very fragrant. When enjoying, you can pick up each piece of cake and dip it into a cup of fish sauce and then slowly put it in your mouth, slurping more pieces of fried heart is enough rich taste.

Currently, many restaurants serve with a basket of raw vegetables to eat with. Many places also sell more rolls to increase the flavor. No matter how you eat it, Banh Mi is still a traditional, rustic and typical dish of the homeland of Nghe An, if you have the opportunity to visit, you definitely cannot ignore it.

Each small round cake is mixed with honey water and fragrant ginger to create a dish sweet cake typical taste of Nghe.

The dish is simply a cake covered with a lot of honey and has the aroma of ginger juice, so it is called “sweet cake”. Cakes are often enjoyed in cold weather, or a little drizzle because when eaten hot, it will be more delicious because of the warmth, “sweet” and fragrant smell of ginger.

Cakes Best when eaten hot, scoop out into small bowls, just eat and blow to feel all the flavor. The fleshy taste of the kernel, the supple aroma of glutinous rice mixed with the sweet and bold taste of ginger and honey gives people a very delicious sweet taste.

Nghe An is famous for eel, from eel people can process into countless delicious and attractive dishes such as eel vermicelli, fried eel… But perhaps perhaps eel porridge It is still the most memorable dish for tourists.

Eel from Nghe An has a slim body, firm meat, both fleshy and sweet, so when cooking porridge, it will give birth to a flavor that is difficult to mix with anywhere. In order to have a delicious eel porridge dish and be loved by tourists, the processor must be very meticulous and meticulous in each stage. People choose fresh field eel meat, porridge cooked rice must be the most delicious rice, and must be handled skillfully so that the eel meat is not fishy but still retains its characteristic flavor.

Vinh eel porridge thin, not as thick as Van Dinh duck porridge, Ninh Binh goat porridge… Eel torn along the fibers, carefully fried, a little salty, a little spicy; and the most characteristic smell of Vinh eel porridge is made from laksa leaves. Eel porridge is present in almost all cities. In addition, today there is also eel soup which is equally delicious. Eel porridge, eel soup can be eaten with bread, banh mi… are all delicious. In the hot season, customers who eat porridge will enjoy with green tea drink.

Banh beo It has only appeared in Vinh in the past ten years but has become a familiar and favorite dish of many people, especially students in Vinh. Different from Hue Banh Beo, Nghe Banh Beo has a different culinary nuance. Nghe An beo cake Made from filtered flour with shrimp and meat filling, stir-fried with onion and served with coriander.

If Hue cake is made from rice flour, Nghe cake is made from filtered flour. One has to knead the dough many times to get a good batch of cakes. The taste of the cake is sweet, mixed with the fleshy taste of shrimp and meat. Interspersed with the pungent spiciness of chili sauce. The filling of banh beo in Vinh is made from shrimp meat. The shrimp cakes do not need to be too big, but they must be cleaned of legs and antennae and then fried with onions and grease. If you look at the filling bowl, you will wonder why the shrimp are fried black like fire. But that is the special point of the cake. The more thoroughly stir-fried shrimp, the more spices they absorb and when they eat, they feel fragrant and fleshy.

It is a special rustic dish, simple right from the processing stage to the way to enjoy it bun cha causing nostalgia and making many food-loving souls fall in love.

There is no exact date to record the history of the birth of bun cha, also do not know who this dish was created by. Only know for a long time, from generation to generation of Vinh citadel, they are still familiar with bun cha and consider it an indispensable dish in daily culinary life.

Bun cha consists of 3 main parts: dipping sauce, grilled pork rolls and vermicelli. Whether a serving of bun cha is delicious or not is largely determined by the dipping sauce. The bun cha dipping sauce is fully mixed with sour, spicy, salty, sweet with fish sauce, vinegar, sugar, garlic, chili with the right amount depending on the bartender, in the bowl of dipping sauce, there is always a mannequin including green papaya and carrots. or many places have bean sprouts. Bun Cha is special in its own way, not too ostentatious but attractive enough from its own simplicity.

If you don’t know, many people will think this specialty is a kind of porridge. However, the appearance of the dish looks quite similar to the soup cake. Coming to Nghe An, especially Vinh city, visitors can easily find a place selling this dish. People of Nghe An eat porridge soup at any meal of the day.

The reason the dish is named “porridge soup“Because the broth has to cook to achieve a consistency like 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. To make soft noodles, People usually use flour mixed with a little rice flour.The flour is mixed with water before kneading until smooth, rolled and then cut.The whole process is done by hand.

The “soul” of the dish is the broth made from pork bones and spices, with a strong 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.