Quy Nhon Fish Cake Noodle Soup
PointThe highlight of Quy Nhon fish noodle soup is the fish cake, which is made from plump, shiny, sweet mackerel and must be minced so that the cake is smooth, round and moderately thick, with broth cooked from the bones and heads of mackerel, clear and naturally sweet.
My An Sea Urchin Sauce
There are many types of sea urchins, to make fish sauce, it must be black sea urchins. The processing method is as follows: Roughly cut off the sharp spines around the sea urchin, then dig a hole right at the mouth of the sea urchin, skillfully scoop out the sea urchin meat, put it in a ceramic jar, sprinkle a little salt on top, then bury it in the ash stove or "giang" in the sun for 10 to 15 days. The sea urchin sauce is ripe, soft, thick, opaque red, and fragrant.
Sea urchin sauce is not as popular as other sauces, so many times, even if you have money, you cannot buy it because you do not know where to buy it, or those who have it only use it to entertain guests or save it for relatives.
Chau Truc Shrimp Vermicelli
To have a delicious bowl of Chau Truc shrimp noodle soup, you have to go through many elaborate steps. First, you have to make the noodles. The rice is soaked in water until soft, then ground and put into a cloth bag to drain, then put into a mortar to pound. Each mortar has a batch, the noodle seller presses the noodles from batch, the noodles go straight into the pot of boiling water. The shrimp used to make the noodles must be freshwater shrimp caught from Chau Truc lagoon, still alive, jumping, put into a mortar to pound with a little salt, a little chili...
When someone comes to eat the noodles, the seller uses chopsticks to pick up a piece of shrimp meat and put it into the bowl, add a little MSG, fish sauce, scoop the boiling noodle broth into the bowl and stir well, then add the noodles, sprinkle some spring onions and coriander, and a little pepper. This dish is served with crispy and fragrant grilled rice paper.
Yao Chi Rice Vermicelli
Banh hoi is a specialty of Binh Dinh, the most popular and delicious is in Dieu Tri (Tuy Phuoc). The way to prepare this dish is as follows: Fragrant rice is washed thoroughly, soaked in water overnight, drained, and ground with a stone mortar - Put the water and flour in a dry cloth bag, "dang" to drain the water. Steam the flour until cooked, knead and divide the flour into blocks of about half a kilo called "giao" and put the flour into a mold to press into cakes. The cake is steamed until cooked.
Banh hoi is usually eaten with grilled meat, but if you go to a banh hoi restaurant in Dieu Tri, when you order this dish, you will get to enjoy two more dishes: porridge and offal.
The porridge was quite thin, cooked with blood stewed with minced lean meat. Next to the hot bowl of porridge was a plate of pig intestines with thick pieces of liver, brown sausage, round slices of tender heart, chewy and crunchy neck, and thin oval pieces. These were eaten with rice vermicelli, making the rice vermicelli unusually rich and delicious.
Nem Cho Huyen
Nem Cho Huyen is not as soft as Nem Thu Duc, not as sweet as Nem Lai Vung, Nem An Cuu, but chewy, crunchy, sour, crispy, sweet and delicious. Fresh nem is delicious, grilled over charcoal, served with bread, spring rolls, coriander, perilla, Vietnamese coriander, banana, chopped star fruit, cucumber, dipping sauce (or soy sauce) and a few garlic cloves, chili is even better.
My Cang pancakes
The deliciousness of My Cang pancakes is due to the ingredients being made from local specialties. For example, the rice must be milled from the rice fields in the Eastern region. The shrimp must be freshwater shrimp living in the brackish water of Thi Nai lagoon. The dipping sauce must be made from pure fish sauce...
Banh xeo is served with pure rice paper, raw vegetables, a little mango and thinly sliced cucumber and a bowl of sweet golden fish sauce with the taste of the sea. The sweetness of fresh shrimp, the crunchiness of well-cooked rice and a little sourness and astringency of mango and green banana, all combine to create an extremely attractive dish.
King crab
King crab is a specialty of the Tam Quan and De Gi sea areas (Binh Dinh). King crab has a thick and hard armor, bright yellow like a royal robe, tiny sharp spines along the body, large claws and claws, sharp edges like knives, very different from other types of crab.
There are many ways to prepare king crab such as steaming, grilling, etc. In particular, local people also prepare this king crab into a salty braised dish to eat with rice or a pot of king crab porridge with a layer of golden scallion oil on top, mixed with red brick water and white crab meat.
