5 rustic, unique dishes from the red soil of Binh Phuoc

Sharing at the "Delicious Dishes of Binh Phuoc " seminar on the evening of April 20th, culinary expert Chiem Thanh Long stated that when mentioning Binh Phuoc, cashew nuts are the most prominent representative. Cashew nuts from Binh Phuoc surpass others in their rich, fragrant, naturally sweet and nutty flavor; when roasted, they become even more aromatic and crispy. "Binh Phuoc Cashew Nuts" is one of five recognized and protected agricultural product brands, alongside "Loc Ninh Pepper," "Thanh Luong Free-Range Chicken," "Thanh Luong Longan," and "Binh Phuoc Rubber." From cashew nuts, artisans and locals have created many delicious dishes. And Binh Phuoc cuisine also has many other equally attractive dishes worth trying...

A feast of delicious dishes from Binh Phuoc is presented by skilled artisans.

Roasted Cashews with Fish Sauce

Roasted Cashews with Chili, Garlic, and Fish Sauce

Cashews from Binh Phuoc are delicious, firm, and fragrant, and their rich flavor is renowned. Paired with the finest fermented fish sauce (the best part of each jar), they create a truly authentic Vietnamese dish! The cashews are lightly roasted with the fermented fish sauce until they absorb the flavors, then dried until crispy. The result is a visually appealing, glistening cashew. Inside, they are crispy, sweet, fragrant, and rich with the nutty flavor of Binh Phuoc cashews. The outside is coated with a savory sauce, the spiciness of chili powder, and a hint of garlic. This dish is perfect with a chilled fermented drink in this weather!

Freshly Rolled Pork with Fermented Catfish Sauce

Fresh cashew nuts wrapped in boiled pork with fermented fish sauce.

The distinctive aroma, juicy flesh, sweet, sour, slightly astringent, and refreshing taste of cashew fruit will be a creative culinary experience to soothe the early summer heat of Saigon. Instead of the familiar rice paper wrappers, sliced ​​cashew fruit is wrapped around pork belly, rich and finely ground Trèn fish sauce, and various organic herbs (mint, coriander, chives...).

Grilled local pork wrapped in Kim leaves

Grilled native pork is a popular dish.

Raised free-range and primarily fed on vegetables, local pigs feature in many delicious dishes of the S'Tiêng community here. Among them, grilling is the best way to showcase the advantages of this mountain meat. Local pigs have firm, lean meat with a delicious, non-pungent flavor, and are even more incredibly tasty when grilled over charcoal with sour, slightly astringent kìm leaves, adding a rich umami flavor.

Catfish Hot Pot with Vinegar Flakes

The dish cooked over charcoal is Catfish Hot Pot with Vinegar-Baked Fish.

Besides being used to make tea, jam, and eaten fresh, hibiscus flowers (also known as roselle or red hibiscus) with their characteristic sour and fragrant taste are also used as a souring agent, replacing tamarind, lemon, or fermented rice, creating a unique identity for Binh Phuoc cuisine. Hot pot dishes feature broth cooked with sour hibiscus flowers, which helps to remove fishy odors and adds the aroma of basil leaves. As you eat, you can dip fresh, sweet catfish fillets, water spinach, and green banana blossoms into the broth – absolutely delicious!

LOC NINH JACKFRUIT STICKY RICE

The chefs are demonstrating how to prepare the dishes.

Besides cashew trees, fruits like Loc Ninh jackfruit are also a delicious specialty that you absolutely must try. After soaking overnight, glutinous rice is mixed with coconut milk, fragrant and creamy coconut cream, and a few diced pieces, then steamed until cooked. The sticky rice is skillfully stuffed into ripe, fragrant, crispy, and sweet Loc Ninh jackfruit segments that have been seeded and sliced ​​lengthwise.

Source: https://toquoc.vn/5-mon-an-dan-da-giau-ban-sac-tu-vung-dat-do-binh-phuoc-20240419155302312.htm