Each region in our country has its own cultural values and cuisine. The same goes for Quang Nam, when coming here, visitors will enjoy delicious dishes with very unique and special flavors. Every diner who comes to Quang Nam always admires and praises and forever remembers the unique flavors that are only found in Quang.
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Top 10 most famous specialties in Quang Nam
Mi Quang
Mi Quang is one of the most typical and popular dishes in Quang Nam. Coming here, you can easily see many Quang noodle shops stretching along National Highway 1A and every corner. Mi Quang is made from shredded wet rice paper. The special thing that makes a bowl of noodles rich is the broth. The broth includes ingredients such as fresh shrimp, pork, chicken, snakehead fish,…
Besides, there are also accompanying ingredients such as grilled rice paper, raw vegetables, green chili, a few slices of lemon, roasted peanuts, and a cup of spicy fish sauce. Whether noodles are delicious or not also depends on the vegetables in the raw vegetables. To have a delicious plate of raw vegetables, it is necessary to have perilla leaves, thinly sliced banana ears, baby mustard greens, etc. Quang noodles have become a daily dish in every family meal of the Quang people.
Cao Lau
Cao Lau is a unique dish associated with Hoi An ancient town. This noodle dish has yellow noodles and is used with shrimp, pork, raw vegetables, and very little broth. The essence of Cao Lau is the noodles. The noodles are processed very meticulously by the people. Fragrant rice soaked in ash water, which must be firewood cooking ash taken from Cu Lao Cham, an island 16 km from Hoi An, only when soaked creates noodles that are crispy, flexible, and dry.
Raw vegetables are taken from the famous Tra Que traditional vegetable village in Hoi An. With pork meat, only grass-fed pork, the meat is firm, fragrant, has thin skin, and is lean, and its juice has a sweet taste. When eaten, Cao Lau gives the crunchy feeling of noodles, full of sour, spicy, bitter, astringent, sweet flavors of raw vegetables, flavors of fish sauce, aromatic powder, soy sauce… and fatty shrimp that melt in the mouth.
Dai Loc Pork Rice Paper Rolls
Dai Loc is a famous place for its specialty rice paper rolls. Dai Loc rice paper is not only flexible, chewy, and soft but also very fragrant. Rice paper is made through the skillful hands of Dai Loc people, making the cake more delicious and unique.
Along with rice paper, we must mention the pork dish from Dai Loc’s hometown. The pork is firm and sweet. Pork is taken from the butt of the pig because there the meat slice will have both lean and fat parts alternating. The piece of meat has just been boiled and is fragrant when sliced. To make a delicious plate of raw vegetables, served with rice paper, Dai Loc people have diligently collected vegetables grown in their gardens such as herbs, fish mint, lettuce, and bean sprouts along with a few slices of sour mango and cucumber. The bowl of seasoned fish sauce is also very salty, not mouth-watering, just sweet and a little sour, making the taste perfect.
Be Thui Cau Mong in Dien Ban
Those who have the opportunity to pass through Quang Nam should stop by Cau Mong veal village to enjoy this specialty dish. Whether a dish is delicious or not depends on the ingredients. The calves are chosen to be large enough so that the meat is not mushy. After being boiled, the veal must be pinkish red in color but not raw, with yellow skin but not dry, not tough, and not have a smoky smell.
It’s hard to resist, spread out a piece of rice paper, put a few slices of veal on it, roll it with vegetables, dip it in a bowl of fish sauce, take a bite of green chili, and chew slowly and thoroughly to fully feel the sweetness. of meat, the rich taste of the fish sauce, and the strong aroma of vegetables. One thing is for sure, anyone who has tasted Cau Mong veal once will love this special attractive flavor.
Bamboo Chicken of Le Pass
Le Pass bamboo chicken is sold on the top of Le Pass in Que Son district, Quang Nam province. The reason the name bamboo chicken comes from the people there raising chickens in bamboo tubes. Bamboo chickens must be 6 months old to be eaten. Putting chickens in bamboo tubes to raise will produce chickens that are firm, supple, and delicious.
Especially when taken out of the bamboo tube, the chicken is very small, weighing just over half a kilogram. Le Pass chicken is often processed into grilled, steamed, boiled, and roasted dishes. Accompanying the above dishes is usually a bowl of hot porridge cooked from chicken broth and entrails. The “finished ” chicken is usually left whole on a plate with coriander and some chopped lime leaves.
Smashed Rice Paper
Dap rice paper is a rustic dish that all Quang people know and love. Because it is rustic, it is sold almost everywhere on the sidewalks here. Banh dap is simply a thin grilled rice paper covered with a thinly coated noodle leaf, spread with peanut oil to remove onions, Compress it flagrantly.
Before eating, the pounded rice paper must be lightly beaten so that the rice paper layer breaks, sticks to the noodles, and tastes crispy, chewy, chewy, and flexible. The side dish that should never be missing is fish sauce. Depending on each place, the way to prepare fish sauce is different, but the most common recipe is still fish sauce seasoned with anchovies mixed with oil, fried onions, chili garlic, and lemon sugar.
To Cake
Banh To is a type of cake originating from Quang Nam, this is a specialty dish, with a long tradition in every Tet holiday of the people of Quang Nam. Many localities in Quang Nam make this cake. Ingredients include sticky rice and sugar. You must choose a very good type of sticky rice, dry it thoroughly, then grind it into powder. Grind the glutinous rice flour and sugar thoroughly, filter out all impurities, then add a little fresh ginger juice to enhance the flavor. Then put the dough into a bamboo woven mold that looks like a basket with a diameter of about 10 – 15 cm, lined with a layer of dried banana leaves inside. The cake is wrapped and uses bamboo toothpicks to seal the edges of the leaves.
Steam the banh until cooked, take it out, let it cool, then store it in a cool place. The characteristics of Hoi An banh are that it is both chewy and flexible has a rich and delicious flavor and can be stored for a long time without fear of mold. When eating, some people like to just take the banh, cut it into pieces, and eat it right away. But the way most people like it is to slice it and fry it with peanut oil (peanut oil).
Hoi An Chicken Rice
When it comes to specialties in Hoi An, people often immediately mention Cao Lau, Quang noodles, white rose cake, and black sesame sweet soup…, however it would be a mistake if you take a trip to the old town without having enjoyed chicken rice – a dish sold on the streets as well as in luxury restaurants and hotels.
Anyone who has ever been to Hoi An and enjoyed chicken rice here will surely remember the taste of this dish forever. There are long-standing famous chicken rice restaurants here such as Mrs. Buoi’s Chicken Rice, and Ms. Man’s Chicken Rice,…
Hoi An chicken rice is delicious with eye-catching saffron-yellow rice, and golden rice grains, shiny and loose but not dry but still soft and delicious. The chicken is crispy and chewy, beautifully turmeric yellow, shredded, and mixed with onions, coriander, and spices to create a rich, spicy flavor.
Hoi An Noodle Soup
Banh Canh is a very familiar dish to us. You will often see this dish in the Central provinces. However, when you eat Banh Canh in Hoi An, you will feel that the bowls of Banh Canh here have a very different flavor. That is also the reason why this rustic dish is so famous in Hoi An.
Banh Canh is also one of the specialty dishes that any visitor to Hoi An must try. It’s still white filter flour, bones, and fish cakes, plus a slice of kumquat, packed with love for the countryside, making diners especially excited.
Still, in a bowl of bone broth, kumquat incense dipped in bread – mini loaves of bread – grilled in a charcoal oven, unlike any other type of soup used before.
Tofu (Chinese tofu)
It would be a mistake to come to Hoi An and not try Tofu, also known as Tofu, you will regret it for the rest of your life. Tofu (Tau Pho) is a popular sweet dish in Hoi An. Although tofu is just a common dish made from soybeans, making it is not a simple process and requires a “family heirloom” experience to be able to make it. To make tofu, people use peeled soybeans, soak them in water, grind them, put them in a cloth, strain (filter) to get the essence of the beans, then put them in a pot to cook and add plaster to make the soy milk easy to freeze.
Before mixing it with soy milk, people must put the jelly in a pot to heat it, then crush it into powder. This step requires the most experience because if you mix water and jelly in the wrong proportions and if you are not familiar with it, the soy milk will not curdle and will become greasy. Proper tofu also depends in no small part on the sugar water, so the tofu maker is required to choose sugar based on experience and must know how to beat the sugar water so that it is sticky and sweet without burning. To make the sugar water more special, people crush a little ginger and add it, giving the sugar water an unforgettable sweet, spicy, and salty taste “Ginger is spicy, salty, and salty, please don’t forget each other” and also makes the bowl of tofu more interesting.
Bean jars are usually made of simple ceramic jars, wrapped around a layer of straw to keep the bean jar soft and keep the beans warm inside. There is a bamboo basket on the side to protect and facilitate transportation.
Related Article: Top 10 most beautiful and best hotels in Quang Nam
Whether going to the South or to the North, if anyone has the opportunity to pass through Quang Nam, please stop by and enjoy the delicious and famous specialties here. If you have any feedback or need help, please send an email to vietnamreviewer.contact@gmail.com!
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