While enjoying the delicacies of Binh Dinh, you can sip a glass of Bau Da wine.
1. My An sea urchin sauce
There are many types of sea urchin, so salt must be sea urchin Ta black. After pruning the prickly thorns surrounding the sea urchin, people cut a hole in the mouth, cleverly grabbing the sea urchin meat into a clay jar, sprinkling a little grain salt on it, and burying it in the ash stove from 10 to 15 days.
2. Nem cho Huyen
District market Nem is not as soft as Thu Duc spring rolls, not as sweet as Lai Vung spring rolls, which are tough, lumpy, sour, crunchy, crunchy, sweet.
3. Chau Truc shrimp noodle
To have a good bowl of Chau Truc shrimp noodle, you have to go through many sophisticated stages from making noodles to processing shrimp. When eating, people use chopsticks chop a shrimp meat chopsticks into the bowl, add a little MSG, fish sauce, and then scoop boiled noodles and pour into boiling bowl stir well. Finally, add the noodles, sprinkle some stalks of coriander and some pepper. This dish is usually served with baked rice paper
4. Beef cattle Tay Son
Beef shank is a dish made primarily from the small intestine of a cow. When cutting cows, people choose the most delicious small intestines, still fresh, inside the intestine and green mucus called gié. Beef is not easy to eat and only gourmets enjoy it.
5. Cake of Dieu Tri
Banh Mi is a specialty of Binh Dinh, prosperous and the most delicious is in Dieu Tri (Tuy Phuoc). Bread is often served with barbecue, but in Dieu Tri, you will enjoy two other dishes, porridge and heart.
6. Quy Nhon fish ball vermicelli
The highlight of Quy Nhon fish ball vermicelli is the section of fish cake made from fat, sleek, mackerel mackerel and sweet meat so that the pie is smooth, round and moderately thick. And the broth is cooked from the bones and the head of the mackerel, clear, naturally sweet.
7. My Cang pancake
My Cang pancake is delicious because all ingredients are made from local specialties: Rice must be ground from the rice in the Eastern field, shrimp must be a kind of shrimp that lives in brackish water in Thi Nai lagoon. Prepared from pure fish sauce, ...
8. Bau Da Wine
This wine has a very high concentration, drunk quickly but drunk and not tired. To have a good wine, the cook must follow strict requirements about water, rice, yeast, cookware, plus heirloom experience.
According to Ngoc Pham (Dan Viet)