Tapioca dumplings
When talking about Quang Binh specialties, we cannot help but mention banh bot loc (also known as banh loc). At first glance, this dish looks very similar to the banh bot loc of Hue people, but the way of preparation is a bit different, such as being made from tapioca flour, wrapped with shrimp, minced meat, mushrooms, bamboo shoots, etc.
Coming to Quang Binh, tourists can enjoy plain tapioca dumplings or tapioca dumplings wrapped in banana leaves and steamed, which have an attractive aroma. The price of this dish is quite cheap, only from 2,000 - 3,000 VND/piece.
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Quang Binh's tapioca dumplings are best enjoyed hot, with the aroma of banana leaves, the rich flavor of shrimp and the sourness of wild bamboo shoots, etc. (Photo: Nhi Hoang).
This cake is also being transported to many provinces and cities to meet the demand for enjoying regional specialties of diners from all over. If you have the opportunity to visit Quang Binh, Dong Hoi city, visitors can find and enjoy banh bot loc at many famous addresses such as Me Xuan restaurant on Le Thanh Dong street, Son Ly restaurant at 115 Ly Thuong Kiet, Di Thai restaurant at 13 Dong Hai, ...
Porridge
Chao canh (also known as banh canh) is a familiar dish, associated with many generations of Quang Binh people.
Each bowl of porridge includes ingredients such as noodles/rice, lean meat and snakehead fish, especially served with spring rolls. In addition, the broth is simmered from marrow bones, has a sweet and rich taste, which is also a factor that makes the dish more attractive to customers.
Quang Binh porridge is made from simple ingredients but requires a sophisticated preparation process, creating a delicious flavor that attracts diners (Photo: Quang Binh).
Depending on taste and preference, in some places, people also vary the porridge dish with different ingredients such as combining it with offal, liver, pork sausage or crab meat, etc. and still ensure the rich flavor of the traditional delicacy.
Banh khoai
Besides banh bot loc and chao canh, banh khoai is also a popular specialty that many diners love when traveling to Quang Binh. Banh khoai here is basically quite similar to banh xeo in the South, a bit like banh goi in the North with a size almost as big as a hand, crispy crust but more elaborate preparation.
The flour for making the cake must be of good quality rice, ground finely, and mixed with water until it becomes a thick mixture. People can add a little cornstarch, eggs, or turmeric powder to make the cake crispy, fragrant, and colorful.
The filling consists of minced pork marinated with spices, shrimp and bean sprouts. The most important thing is the special dipping sauce, a harmonious combination of many ingredients such as minced meat, tomatoes, pineapple, peanuts, potatoes, etc.
Dried sweet potato
Dried sweet potato (quite similar to ginseng) is an extremely nutritious dish, made directly from the famous red sweet potato in Quang Binh.
To make this dish, people have to carefully select potatoes, boil them, slice them and dry them in the sun for about 9-12 days until the potatoes are firm and turn a dark brown color. The sliced potatoes must be dried high on the sand, with a layer of rươi (a plant that grows in sandy areas) underneath so they don't stick to the rack.
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Dried sweet potatoes not only have a unique and attractive flavor but can also be preserved for a long time (Photo: Lan Anh).
In Quang Binh, dried sweet potatoes are also one of the rustic specialties that tourists often buy as gifts for friends and relatives. Tourists can find and buy dried sweet potatoes at markets such as Dong Hoi market, Nam Ly market... or at Quang Binh specialty stores,...
Roon River Blood Cockles
Roon River in Quang Trach district, Quang Binh, thanks to its intertwined mountains and rivers, is the meeting place between two streams of salt and fresh water, so it has a rich source of seafood, the most famous of which is blood cockles.
The blood cockles of this region are considered by the locals as “treasures”, as valuable as Gianh river sea worms or Bo Chinh ginseng. They are used to make many delicious and nutritious dishes such as steamed, grilled, and lemon-spiced blood cockles, etc.
After being caught, blood cockles are soaked in rice water or diluted salt water with a little chili for many hours to let them release all the mud and sand inside before being processed.
Dishes made from blood cockles only need to gently pry open the shell, dip with chili sauce or salt, pepper and lemon, all delicious and attractive to diners.
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