Binh Dinh is famous for many delicious dishes from the sea such as mackerel fish sauce, fish sauce, king crab, fried fish roe, vermicelli and unique cakes.
Mackerel fish sauce
Mackerel paste is considered a famous specialty of Binh Dinh. Mackerel fish sauce is sliced with water, with ground pork, shiitake mushrooms, ginger, scallions, served with raw vegetables, cucumber.
The sauce is creamy yellow, smooth and at first glance looks like a bean paste. Ladle sauce into a cup, add a little sugar, lemon, minced garlic, chili and stir well, have not found it attractive. Add a basket of raw vegetables, such as salads, herbs, cucumbers, star fruit, banana ... so simple that many rice is not enough. If you want to play, bring boiled bacon, roll raw vegetables, rice paper with mackerel sauce
Flying fish roe
Flying fish eggs are familiar, popular and classified as specialties, becoming a delicacy for the people of Binh Dinh. Fried golden fish roe eggs dotted with a bowl of sweet and sour sauce, plus a little herbs will make anyone who tried to wedge must nod.
In addition, flying fish roe rolls, sprinkling a little extra sauce is also a favorite snack for tourists and people on the island of Cu Lao Xanh in the afternoon.
Tré
Tré is a very famous and famous dish of the Central people, in which, the flavor is mixed between the sweetness of meat and the spicy of galangal. Line up "vét đét" must mention the Quy Nhon dish that has been dubbed the "king Tré" by gourmets. This is a special dish made from pork, beef or lean pork by sliced flat then rolled, mixed with some flavors: pepper, ripe chili, galangal, garlic, salt, sesame, hearing ... Then, pack the mixture on guava leaves, wrap around banana leaves tightly tied with string. After a few days to eat, it is edible, but it is easy to be sour for a long time so it should be stored in the refrigerator for longer.
Shoot the clouds
Cloud buds, when peeled off the hard outer shell will reveal young ivory body. This is the main ingredient to create unique dishes.
The rattan bud can cook many dishes, but the most interesting thing is baking. ” The dish of "roasted clouds" is only "right" when dipping with granulated salted pepper, adding lemon juice. A mixture of bitter, fleshy, sour keeps on lingering, standing forever ...
In addition to baking, rattan can be processed into many dishes such as boiling, stir-frying, salads, cooking soup with shrimp, meat or pork rolls, especially cooked with stone snails, stream fish ...
King crab
The king crab is a specialty of the waters of Tam Quan and De Gi (Binh Dinh). The king crab has a thick and hard armor, bright yellow like a royal cell, and tiny spines along the body, sticks and bigger, sharp edges like a knife, different from other types of crab.
There are many ways of processing king crabs such as steaming, grilling ... Especially, local people also process this king crab into um salty food served with rice or king crab porridge with yellow onion fat on top, and with red brick water and the white flesh of crabs.
Beef
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 jé, the kernel of beef bile, served with noodles and raw vegetables is suitable.
My An sea urchin sauce
There are many types of sea urchin. Type used to salt the sauce is sea urchin Ta, black. Sea urchin sauce has a simple way of processing but consumes raw materials. A 100 kg sea urchin can make less than 2 kg of fish sauce. This is also the reason this type of sauce is so hard to find.
Nem Cho Huyen
District Market Nem is not as soft as Thu Duc spring rolls, not as sweet as Lai Vung spring rolls, An Cuu spring rolls that are tough, lumpy, sour, crunchy, crunchy, sweet. 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.
Types of noodle
Hoai Nhon vermicelli
New vermicelli eat cold food delicious. When eating, the noodles are separated from the piece of banana leaf, tear along the length of the noodle into small stalks, put on the plate, spread oil with onion or shallot leaves, sprinkle peanuts, or sprinkle shrimp paste , chan and the sauce are very spicy, just like that, eat until you're full. When looking at the vermicelli dish, diners who have never eaten this dish would love to try it to see if it tastes good because each golden vermicelli noodle looks very eye-catching. As for those who eat "trendy", the fragrance of noodles is enough to seduce them not go. When eating, the typical aroma of vermicelli mixed with peanuts, the fat of the oil, the spicy aroma of fish sauce is great.
An Thai lizard rice noodles
The reason is called "song lizard" because when making noodles, people often catch bun vermicelli in pairs one by one. Vermicelli is famous for its delicious flavor and high nutritional value because it is made from green beans.
On average, 5 kg of bean can make only 1 kg of noodles, so this dish has a high price. An Thai is a place where you can enjoy on the spot a bowl of lizard rice noodles cooked with chicken heart or buy a few kilograms as a gift for friends and relatives.
Quy Nhon fish ball vermicelli
The highlight of Quy Nhon fish ball vermicelli is the fish cake is made from fat, sleek mackerel, sweet meat, and mustard so that the pie is smooth, round, moderately thick, and the broth is cooked. from the bones and mackerel's head, clear, naturally sweet.
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.
Cakes
Sweet potato rice paper
Unlike many other types of cakes, sweet potato rice paper can be eaten raw, or baked and then eaten. Said to eat raw but actually cooked, thanks to the sweet potato that had been boiled before.
Sweet potato rice paper can be torn to pieces like Ben Tre milk rice paper, both chewy and sweet, or baked, chewed like crisps, feel the sweetness, warmth of ginger and especially the smell. Aromatic baked sweet potato. Once baked up, it is also difficult to resist this aroma of copper.
To buy new, soft batches of bread, you must find the stall in Tam Quan, Hoai Nhon, where this specialty was born.
My Cang dancing shrimp pancake
My Cang Pancake is delicious thanks to all ingredients made from local specialties. Such as rice must be milled from the rice of the Eastern field. Shrimp must be brackish water shrimp in Thi Nai lagoon. The dipping sauce must be prepared from pure fish sauce ...
The pancakes served with pure rice paper, raw vegetables, a little mango and cucumber thinly and a cup of sweet yellow seawater sauce. The sweetness of the shrimp, the crunchiness of the rice is enough fire and a little sour, the acrid of the mango and the acrid banana, combine it all into an extremely attractive dish.
Dieu Tri soft thin vermicelli noodles
Soft thin vermicelli noodles is a specialty of Binh Dinh, prosperous and the most delicious is in Dieu Tri (Tuy Phuoc). Bonus cake is served with barbecue but if you go to Dieu Tri, when you order this dish, you will enjoy two more dishes, that is porridge and heart.
The soup is quite thin, cooked in simmered blood with lean minced meat. Next to the bowl of hot porridge is a plate of pork heart with thick pieces of liver, pieces of brown plentiful, circled next to the pieces of flexible heart, the long and chewy, crispy neck, the thin oval. These are served with the cake, making the cake become unusually fat and juicy.
According to Tung Anh (Family & Society)
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