15 specialties mentioned are craving for Binh Dinh

Coming to Binh Dinh, do not forget to enjoy the specialties of martial arts. Here are 15 dishes "prompting craving" in this land.

Quy Nhon fish ball vermicelli

This is the most famous specialty in the coastal city of Quy Nhon. What makes the difference compared to bun cha in other localities is the fish ball and the broth. Fish here is made entirely from fresh fish with many spices carefully tasted in the traditional way. The broth is mainly cooked from fish bones, fish heads create a pleasant, unforgettable sweetness. Served with fish ball vermicelli is a unique cup of chili sauce prepared only in Binh Dinh.

My An sea urchin sauce

There are many types of sea urchin, so salt must be sea urchin Ta black. The way to prepare it is as follows: Pruning prickly fringed thorns around the sea urchin and then making a hole in the mouth of the sea urchin, cleverly grabbing the sea urchin meat into the clay jar, sprinkling a little grain salt on it, then burying it in the kitchen ash or "giang" sunshine from 10 to 15 days. Ripe salted sea urchin paste, pureed, viscous, opaque red, fragrant. Sea urchin sauce is not as common as other types of sauce, so sometimes, with money, you cannot buy it because you do not know where to sell, or if you have people just use your precious guests or to give to your relatives.

King crab

The king crab is a specialty of the waters of Tam Quan and De Gi (Binh Dinh). The king crab has a thicker and heavier body armor, bright yellow like a royal cell, sharp spines along its body, sticks and a bigger, sharp edge like a knife different from other crabs.

Dieu Tri cake

The question cake originated from Dieu Tri, is an indispensable dish every morning of the people of Binh Dinh. The cake is made from rice in the same way as rice vermicelli, but the string is thinner. Immediately with the question cake is sliced ​​and sliced ​​pork, next to a bowl of hot porridge with garlic and chili sauce mixed slightly sweet to suit the taste of the Central.

Nem cho Huyen

District Market Nem is not as soft as Thu Duc spring rolls, not as sweet as Lai Vung spring rolls, spring rolls An Cuu that tough, lumpy, crispy sour mouth. Fresh spring rolls are delicious, grilled with charcoal, served with cakes, ram rolls, coriander, perilla, laksa leaves, bananas, chopped starfruit, cucumber, dipping sauce (or soy sauce) and some zest of garlic, chili Great.

Pancakes

An equally famous dish in martial land is the shrimp pancake with jumping. People choose very carefully the ingredients to make cakes from rice flour with a bit of turmeric powder and coconut milk to small but solid meat shrimps. Binh Dinh pancake is not too big like in the South but is poured in many small molds, which are easy to roll and eat with rice paper. The taste of the pancake is both sweet, crunchy and sour, leaving a lot of impression for guests who have had the opportunity to enjoy. Some localities processing delicious pancakes are My Cang (Phu My), Hoai Duc (Hoai Nhon), ...

Chau Truc shrimp noodle

To have a good bowl of Chau Truc shrimp noodles, you have to go through many sophisticated stages. First, make rice vermicelli, soak the rice and soften it, then grind it and then put it in a cloth bag and drain. Once the dough is drained, it is put into a mortar and crushed. Each bowl of flour is a guide, the vermicelli seller presses vermicelli from the vermicelli, the vermicelli runs straight into the pot of broth. Shrimp used to cook vermicelli must be earth shrimps caught from Chau Truc lagoon, still alive, jumping around, putting them into mortar and mortar together with a little salt, chili ... When someone comes to eat noodles, the seller Use chopsticks to chop a chopstick of shrimp meat into the bowl, add some MSG, fish sauce, ladle the boiling boiled noodles into the stirring bowl, then add the noodles, sprinkle some stalks of coriander, pepper. This dish is served with fragrant crispy rice paper.

Bun song than

Bun Song Than An Thai village (An Nhon) has long been familiar in the song "Go Gang horse hat, An Thai rice noodles". Surely people are still wondering about the strange name of this type of noodle ?. The reason for such name because when making noodles, people often catch vermicelli wire in pairs one by one. Vermicelli is famous in Binh Dinh for its delicious taste and high nutritional value because it is made from green beans. Rice noodles can be eaten with chicken heart or bought as a gift for relatives.

Beef shaker Tay Son

Beef shank is a dish made primarily from the small intestine of a cow. When you cut a cow, choose the most delicious and fresh small intestine, the inside of the intestine is also green mucus called gié. Beef is not easy to eat and only gourmets enjoy it. The bowl is hot, the brown water is slightly green. Serve with fresh vermicelli, raw vegetables and sesame rice paper. The pungent smell of chili, ginger, lemongrass, the sourness of giang leaves, the sweetness of coconut water, the slight bitter taste of rice noodles and raw vegetables are suitable.

Hemp leaves little cakes

Banh gai is a special cake of Binh Dinh people in particular and the Central in general. The main material for making cakes is sticky rice flour and hemp leaves. Cake when soft, flexible and moderate sweetness is very delicious.

Bong Son rope cake

Banh chung is a dish originating from Bong Son town, Hoai Nhon district. This is a dish made from rice, but has a different taste. A special feature in the processing stage is that if you want to have good string cake, you must use the old rice rice that has been harvested for many months. The string cake with some chives oil is spread evenly and crushed peanuts are sprinkled. The toughness of the string cake mixed with the aroma of delicious fish sauce creates a rustic, rustic dish but still has an unforgettable unique flavor of the martial land.

Bau Da Wine

Bau Da wine has a very high concentration, more than 50 degrees, fast drinking but drunk but not tired. To have a good wine, the cook must follow strict requirements about water, rice, yeast, cookware, plus heirloom experience. When cooking wine, do not use aluminum pots, but use copper pots and terracotta covers; distill the wine with bamboo pipes. And wine must be distilled by low heat to squeeze out the rice essence.

Eel salad

Being a locality with many ponds and lagoons, Binh Dinh has created a favorable living environment for many specialty fishes, including eels. Eel can process many different dishes, but indigenous people and diners are most interested in eel salad. Eel salad is an extremely elaborate dish from selecting fresh fish to marinating spices to suit the most mouthful. Eel salad is scooped to eat with grilled rice paper and ginger fish sauce.

Jellyfish noodle soup

A pot of sweet and sour soup, yellow, hot, and a plate of crispy jellyfish is an unforgettable taste for many travelers who have ever enjoyed Quy Nhon, Binh Dinh soup jelly. Jellyfish after catching, fishermen scrub clean the viscous, then soak with guava or sour alum leaves to make the jellyfish seize and lose the fishy smell. After a day of bringing out cold water thoroughly, slicing into pieces can be used. Jellyfish broth must be eaten really hot to taste good. When the pot of boiling water is boiling, with an attractive aroma, you can dip the jellyfish quickly and eat it. Sound whimsical, strange when biting a piece of soft jellyfish makes many people seem interested.

Coconut milk cake

Binh Dinh is also known as the land of coconut with the famous Tam Quan land because of many dishes and utensils made from coconuts. In particular, coconut rice cake is much loved and often bought as gifts when visiting Binh Dinh. Thanks to the preparation of coconut milk in rice flour used to coat the cake, the cake has a delicious, greasy flavor. Especially, coconut rice paper is only baked to eat and can be used with many other dishes.

According to Thuy An (Traffic newspaper)