It can be said that when referring to the Central Vietnam region, visitors from the crossroads cannot help but be surprised by a diverse cuisine with countless delicious dishes, unique in both taste and layout and processing.
Not as rich as Northern cuisine, or as prosperous and vibrant as Southern cuisine, Central cuisine wears its elegance, elegance but still a little rustic close.
Sweet warehouse fish, Quang Ngai
Summer comes when the fishermen in Sa Huynh sea (Quang Ngai) catch a lot of pit fish. There are children close to the size of hands, a meter long, bright white skin.
On the occasion of commemoration, parties or a guest house, the deep-fried fish plate is usually on the table. Large slices of fish, dark yellow looks very luxurious and becomes the “bright spot” of the rice tray. Deep-fried pit fish has all three elements of deliciousness: the outer layer is crunchy and fatty, the next layer is chewy and sweet, and the bottom layer is fragrant white meat.
The “cute” pit fish is delicious in any way processing, every type will take away from the rice cooker the last seeds. Want to “flash” then bring sweet fish with a few berries with a little cilantro. The fish in this dish is soft meat, the broth is so gentle, the scent of ripe tomatoes makes the hot summer heat “slack”.
To young fishermen, it seems that the kitchen is not… sacred. The brothers often carried mats to the beach under the coconut trees and then turned to grill the fish. When the fish is on fire, it is fragrant every millimeter. A corner of the beach seems to be marinated with the aroma of grilled fish.
Lemon balm fish, Quang Nam
In Cu Lao Cham (Quang Nam), fishermen often go fishing and catch large fish, with children over 1m long. Those big fish like this process a salad or squeeze a lemon, oh, I have to praise it if I haven’t eaten.
To make the salad are the freshly caught fish, cut the fish meat along the two sides of the spine, then cut off all the bones and skin, then we are left with fresh white meat, washed and soaked in lemon juice. fish soaked and ripe. Just like that, to have a beautiful and delicious salad, the processor must squeeze the fish corresponding to the fish sauce, lemon sugar and herbs such as perilla, basil, cilantro, cilantro, roasted peanuts, onions chopped, chopped mango, star fruit, with some grilled rice paper and a cup of delicious fish sauce.
According to the assessment of people in the sea, the lemon-squeezed barramundi is much better than the fish salad, herring, anchovies … because its meat is both chewy and soft.
Snail, Ly Son Island
It is called a conch because the snail has a scaly piece covering the round mouth like a button, as hard as a mother. The snail is caught from the sea, where there are big waves, the better it is. There are snails coming out of the wave. When the tide is low, snails can be caught by strolling the beach, but only small snails. To have a big snail, you must go to the deep sea.
The snail in Quang Ngai cross sea is more delicious than the snail in other seas. Many shops lack snails, brought them from other places to sell, but snail enthusiasts recognize immediately. The conch in other places is not salty, but permeate like that in Ly Son Island. So the price of Ly Son conch is higher than other places, but customers still choose to stay in this garlic island country.
Snails shell in season about 20,000 VND while snails are about 120,000 VND / kg. At night walking around on the island district, you will see women breaking shells to sell them to the market tomorrow. You will easily buy a few kilograms of steamed ginger to eat. Or you visit the shop near Hang Pagoda, there will be a plate of delicious snails with affordable prices.
Snail is easiest to process and is steamed with a little ginger and salt. If it is a snail, it only takes about 5 minutes to take it out. Snail served with basil vegetables and fresh Ly Son garlic tubers. Use a sharp bamboo toothpick to remove the snail (plug into the mouth of the snail), remove the scales. Place the scales on the table like a chess piece is laid out for a game of go. Dip the guts of the snail with salt, pepper and lemon. Remember to use salt, pepper and lemon will taste better than with fish sauce.
Also the snail but steamed to shell called snail knock. The name is so funny. Perhaps Ly Son people called it the way to eat snails. If you want to eat a snail, you must use a hard spoon or knock the snail on the table to break the shell.
Going to the sea on Ly Son island, admiring the wild nature, sitting and sipping ginger steamed snails in the wind and looking at the waves, there is nothing more interesting. The tough, tough, plump conch, penetrating to the teeth, is all delicious.
Nam Pho cake soup, Hue
Not as well known and sold as much as beef noodle soup or mussel rice, but the Nam Pho village’s crab cakes are still many tourists come to enjoy whenever they have the opportunity to return to the ancient capital. No restaurants, no names, banh canh of the Nam Pho people are often sold on street vendors or street vendors in small alleys every evening.
Not picky in the composition of the dish with the fibers of banh canh, shrimp, crab, rolls … but very meticulous in the process of processing, the crab cake here has distinct features compared to the cakes. Another of the Central people. Nam Pho cake bowl has the characteristic red color of cashew nut, the broth hidden inside is crab meat and shrimp, adding a few slices of chopped chili, a few cilantro stalks to flavor. In the afternoon, Nam Pho crab cake bowl, though not luxurious, is enough for diners to compliment the delicious taste.
Hotpot, Mui Ne
For many visitors to Mui Ne – Phan Thiet, hot pot is a favorite dish that they cannot ignore. This hotpot dish is a combination of ingredients: boiled pork, fried eggs, vegetables. The main part of the dish is the apricot fish that is boned into a fillet, then re-juice with lemon juice to medium and marinated with garlic, chili and spices. In addition, the hotpot broth is also more elaborately cooked with the main ingredients of bone, pureed shrimp to create a sweet taste and ripe tomatoes to create an eye-catching red color for the broth.
The hot pot differs from other hot pot dishes, the eater will put the vermicelli and all the ingredients in the bowl and then fill the sauce with the sauce to fully enjoy the sweetness of marine seafood.
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