Delicious dishes of Nghe An

The land of Hong Mountain and Lam River is a harsh land. However, perhaps due to the difficult life and hardships caused by natural disasters and weather, Nghe An residents have created unique dishes, demonstrating their diligence, hard work and intelligence. From the sea, plains, midlands to the highlands, everywhere there are special dishes with their own unique flavors, making diners from far away linger and remember forever.

Eel dishes

When arriving in Nghe An, many people will immediately remember dishes made from eel. With eel as the main ingredient, Nghe An people can prepare dozens of attractive dishes such as eel porridge, eel soup, eel vermicelli, eel stewed with banana and bean, eel with rice paper, eel vermicelli and grilled eel. Among them, eel vermicelli has been recognized by the Asian Record Organization as one of 12 Vietnamese dishes that have achieved an Asian record and eel soup has recently been honored and praised by CNN as a dish with an attractive and unforgettable flavor.

Thanh Chuong hill chicken

Chickens in Thanh Chuong are raised on the hills, and because they are "run" a lot, the meat is firm, delicious and rich in flavor. The chicken is delicious, and Thanh Chuong people can prepare many famous dishes such as: Chicken soup, boiled chicken, salt-fried chicken, lemongrass-fried chicken, roasted chicken, fried chicken, stewed chicken... However, the most popular and unique dish in Thanh Chuong is still chicken soup or "cooked chicken".

Thanh Chuong pickled vegetables

Nhut is made from young jackfruit, chopped and salted. When enjoying nhut, diners can feel the crunchy, salty taste after the salting process, along with a little bit of chili mixed with the sweet taste of sugarcane and the aroma of rice powder. All of these create a very unique flavor that can only be found in Thanh Chuong, Nghe An. Besides the salty salting method, nhut can also be stir-fried, cooked with sour fish soup or made into pig ear salad,...

Duck

Quy duck is known as the most delicious duck breed in Vietnam and is also the number one product of western Nghe An. Quy duck has small bones, fragrant meat, long-lasting sweetness, especially soft but not mushy, fatty but not greasy.

There are many ways to prepare Quy duck. Besides steaming and roasting, Thai people in Nghe An have long cooked duck with pickled bamboo shoots and grilled it with forest leaves.

Hung Chau sandworm

The earthworms usually live in caves along the riverbanks, at the end of which they flow into the sea. The earthworm season usually begins from September to November every year. In Nghe An, the earthworms continue to be creatively processed by the people into many dishes such as earthworm bamboo shoot soup, earthworm patties, braised earthworms, and earthworm sauce.

Goat Cau Don, mother Nam Nghia

Nam Dan countryside, a land of many specialties that anyone who has "tasted" it once will be forever attached to it. And one of those specialties is Nam Nghia veal and Cau Don goat. The most delicious is grilled tamarind and charcoal-grilled goat with a sweet and fragrant flavor, the scent of grapefruit leaves, lemon leaves, lemongrass leaves and the astringent taste of guava leaves. Grilled tamarind and grilled goat will be more delicious when eaten with herbs typical of the mountainous region of Nghe An, and especially when enjoyed with Nam Dan soy sauce.

Ham (veal ham)

Go me or also known as veal ham is made from whole veal, veal bone broth, pepper, MSG and rolled up like ham and steamed for about 6 hours.

The meat is cooked by steaming so it retains its sweetness and has a very attractive pink color. When eaten, the sweet, soft, fragrant meat is sliced ​​into thin slices and dipped in chili sauce. This will be an ideal dish for parties, weddings, death anniversaries, as gifts during Tet holidays,...

Nam Dan Soy Sauce

Nam Dan soybean paste - a simple dish in the hometown of Nam Dan, has been associated with the people here for generations. Nam Dan soybean paste is more unique because it is a thin soybean paste. That means the soybeans are only crushed into pieces and not "crushed like Ban soybean paste". The ingredients to make the paste are soybeans, sticky rice or corn, salt and water.

When finished, Nam Dan soy sauce is not brown like other types of soy sauce, but has a golden color like honey. The pieces of beans are suspended in the soy sauce, fragrant and sweet. Although the amount of salt added to each jar of soy sauce is not small, when eaten, the salty taste of the sea salt is gone, leaving only a rich, sweet flavor on the tip of the tongue... That is also thanks to the "secret" and technique of the soy sauce maker.

Banh muot - xoi long Dien Chau

When mentioning Nghe An, few people know about the specialty of banh muot - xoi long, a unique dish with rich flavor that anyone who has ever enjoyed it will remember forever.

Banh muot - xoi long is a harmonious combination of two separate dishes: banh muot and stewed pig intestines. Pick up a piece of soft white banh muot and dip it into the hot bowl of xeo long, soak it in the blood cream, and eat it with the fatty intestines, then the diners can feel the deliciousness and new flavor of this dish.

Cool fish from Giang river

Catfish is a type of fish that eats insects on the water surface or algae when living on the banks, rocky crevices, and fast-flowing water on the Giang River. When processing this type of fish, the intestines are not removed because the fish is very clean, fatty, has few bones, and the best part is the head. Catfish is processed by Nghe An people in many different ways such as braised, fried, and grilled.

Grilled mackerel

Freshly caught mackerel is cut into pieces and grilled over charcoal to retain the freshness, sweetness and firmness of the meat without any preservatives.

Currently, grilled mackerel is granted a collective trademark protection certificate by the Intellectual Property Office. The product is packaged, vacuum-sealed, and contained in paper boxes to ensure food hygiene and safety so that tourists can buy it as gifts.

Do Luong rice paper

In Do Luong, there is a rice paper making village that has existed for 300 years. The products of the village are famous for their delicious taste, so not only domestic consumers but also overseas Vietnamese in countries such as Germany, Cambodia, Laos, Singapore, Korea, Russia... love them and consume them very well.

The rice paper here is made from rice flour, pepper, garlic and many other spices. The small cake is about 20 cm in diameter, sprinkled with black sesame seeds on top, so it has a rich and fragrant taste. Do Luong rice paper is a rustic, easy-to-eat and convenient dish that can be eaten as a snack, dipped in soy sauce, sauces or eaten with spicy eel, stir-fried mussels, wet rice cakes, water fern cakes, clay pot snails, etc.

Coconut Sticky Rice Cake

Doc Dua Gai Cake, Anh Son District is a famous specialty cake, made from green bean flour, sticky rice, coconut pulp, sugar, molasses and especially crushed gai leaves.

Enjoying Dua doc gai cake, diners will feel the natural aroma of dried banana leaves when peeling each layer of cake, the sweet, chewy, soft and fatty taste in each cake. This is truly a precious gift for tourists when having the opportunity to set foot in the western region of Nghe An.

Mr. Chi