If anyone has ever been to the Central region, they will certainly never forget the snacks that move people's hearts. Central cuisine is a balanced, harmonious and delicate whole. With the snacks that move people's hearts in the Central region below, you will see a culinary picture with a full range of colors appearing clearly and vividly.
The Central region is considered to have a diverse and rich culinary culture with distinctive flavors.
Strange Hue tapioca starch dessert with roasted pork
Hue people are always meticulous and sophisticated in their eating, not only in choosing ingredients but also in seasoning and cooking to decoration. Therefore, the combination of tapioca flour and roasted pork makes many people curious about its origin as well as the desire to try it to see what it tastes like.
Tapioca Starch Sweet Soup with Roasted Pork - a unique specialty of Hue
It is said that Che bot loc heo quay was once on the menu of the ancient Hue royal court, and later spread widely among the people, becoming a famous delicacy of the ancient capital's cuisine. Nowadays, Che bot loc heo quay appears in almost all Hue dessert shops from high-end to popular.
The royal dish makes many people curious about its taste.
As the name suggests, tapioca dumpling with roasted pork consists of two main ingredients: tapioca flour and roasted pork, peanuts, served with sugar water cooked with ginger. The most complicated step in making this dessert is the roasted pork filling, because pork is a salty dish, while the dessert is a sweet dish, if not handled skillfully, it will be difficult to create harmony.
The filling consists of roasted pork cut into pieces slightly larger than pomegranate seeds, marinated with salt, sugar, and ginger juice for a few hours to let it absorb evenly. Then put it on the stove to simmer over low heat, when the water in the pot of meat has just dried up, the pork pieces are fragrant, scooped out onto a plate to cool and drain. Many people are more fussy, at this time adding a little five-spice powder to create a more distinctive aroma.
Tapioca flour must be kneaded with warm water to ensure moderate thickness.
The shell is tapioca flour, add warm water and knead well until it is soft and smooth. Put the meat filling into each piece of tapioca flour, wrap tightly, the shell is just thick enough to ensure the sweet soup ball is soft, not chewy, not too much flour and the cooked sweet soup ball has the pure white color of the flour, the amber color of the meat inside...
In the past, sweet soup was one of the three dishes offered to the king, the recipe was kept secret by the royal chef and passed down to the descendants of the Cong Tang Ton Nu family. A simpler explanation is that after death anniversaries and funerals, the leftover roast pork on the tray was often used by housewives to make sweet soup, adding ginger and sesame to enhance the flavor of the dish.
Come to Hue to enjoy roasted pork dessert
Due to the habit of eating late at night or in between meals, many snack shops such as sweet soup, vermicelli, cakes... in Hue only sell in the afternoon. In particular, many sweet soup shops with tapioca dumplings wrapped in roasted pork or street vendors only start from 3 pm onwards.
DA NANG POMEGRANATE XOA TEA
Da Nang pomegranate chè xoa xoa is a snack that is especially loved by locals and tourists. Not only in the summer but also in the winter, a cup of sweet and cool chè xoa xoa will help you dispel all fatigue and have a wonderful culinary experience.
The colorful but delicious and refreshing cup of tea makes many tourists fall in love.
Among the snacks, Da Nang sweet soup has a very unique processing style and flavor, different from sweet soups in other regions. Da Nang sweet soup with pomegranate seeds is a rustic but extremely unique snack, attracting diners by the harmonious combination of flavor and color. However, many people still wonder about the origin of the name of this sweet soup.
The name “xoa xoa” comes from the main ingredient of the dessert – xoa xoa jelly. This jelly is made from seaweed, has an opaque white color, and a rough shape like small pebbles. When eaten, xoa xoa has a cool, chewy taste, creating a cool and refreshing feeling.
The combination of xoa xoa and pomegranate seeds creates a unique dessert with a sweet, cool taste, suitable for cooling off on hot summer days.
A must-try gift when visiting Da Nang
Da Nang pomegranate chè xoa xoa is a dish loved by many locals and tourists. This dish is especially suitable for summer days, a cool cup of Da Nang xoa xoa chè will dispel all the heat and fatigue of summer. A cup of Da Nang pomegranate chè xoa xoa includes xoa xoa, black jelly, pomegranate seeds, green beans, coconut milk and sugar water.
BEAN SOUP - A TWO-SEASONAL FOOD
Hoi An tourist season usually starts from March to October, this is the time of year with beautiful weather when this ancient city enters the sunny season. However, the sunny season in Hoi An is often very hot, so no diner is unfamiliar with Hoi An's refreshing drinks such as xoa xoa with sugar water, tao pho, nuoc mot... and especially chè đậu bản nước, a specialty that cannot be found anywhere else outside of Quang Nam.
Green bean sweet soup is a typical dish of the two rainy and sunny seasons of the Central region.
The broad bean is a familiar food to the people of the Central region, especially in the Quang Nam - Da Nang region. When the beans are still green, they are boiled and dipped in fish sauce, chili, garlic, or stir-fried with shrimp and meat. The mature, dried beans are roasted until golden brown and steeped in tea to create a fragrant, cool drink. However, to fully enjoy the deliciousness of broad beans, you cannot miss the fragrant, hot sweet soup, especially on cold winter days.
Sweet pot of mung bean dessert
To have a pot of delicious sweet bean soup with soft beans, the sweetness of sugar mixed with the smooth sticky rice flavor, the cook must spend a lot of effort and have "standard" skills. The beans must be plump, evenly stretched and newly harvested, because if using leftovers from the old crop, the characteristic aroma of the beans will fade a lot. The sugar used to cook the soup must be yellow cane sugar produced from handmade sugar furnaces in the countryside, packaged in bowls. The sticky rice must be long, evenly stretched and not mixed with ordinary rice.
With its sweet taste that helps relieve heatstroke and prevent dehydration, mung bean sweet soup is loved by many people. In particular, the characteristic aroma of this sweet soup also makes many people choose to drink water instead of eating mung beans. Add a little ice to the cup of water tea, take a long sip, a fresh feeling of mung bean aroma will make you feel refreshed.
Warming mung bean dessert on winter days
Not only that, on winter days, scooping the sweet soup into a bowl, the dish is attractive because of its shimmering golden brown color and its gentle, lingering aroma. Putting a spoonful of hot sweet soup in your mouth, your taste buds are awakened by the rich, fragrant taste of the broad beans mixed with each soft, chewy grain, so delicious. Besides, the spicy flavor of ginger in the dish brings you warmth, dispelling the cold of the last days of the year.
There are countless snacks in the Central region. If you have the chance to visit, don't forget to discover and enjoy these delicious dishes yourself!
