Rich and flavorful cuisine of Nghe An province.

The mountainous region of Hong Mountain and the Lam River boasts a unique culinary culture, deeply rooted in the style of the people of Nghe An. The dishes are often rustic and flavorful, reflecting the generous, diligent, and hardworking nature of the people of Nghe An.

With its diverse and unique cuisine , Nghe An boasts many distinctive dishes that no visitor should miss.

A variety of eel dishes

Nghe An is famous for its diverse eel dishes such as eel porridge, eel soup, eel vermicelli, stir-fried eel, grilled eel, eel stewed with banana and peanuts, etc.

Among the dishes made from eel in Nghe An province, eel porridge stands out – a simple yet elaborately prepared dish. When served, the porridge is served separately, and the stir-fried eel meat is eaten separately, allowing diners to fully appreciate the spicy, rich, and tender flavor of the eel. Nghe An eel porridge is often served with Do Luong rice crackers or crispy fried bread.

Another prominent dish made from eel is eel soup. After being cleaned, the freshwater eels are stir-fried until tender, and the broth is simmered from the eel's backbone along with pork, chicken, or beef bones. Unlike in many other places, a bowl of eel soup in Nghe An contains a generous amount of eel meat and is often served with bread or rice noodles.

Vinh-style steamed rice rolls

Vinh-style rice noodle rolls have a long history, closely associated with the daily lives of the people of Nghe An province. The main ingredient is carefully selected rice, soaked overnight and then ground into flour. The rice flour is then mixed with water and spread into thin, paper-like layers. When cooked, the chef skillfully rolls each sheet, creating pristine white, soft, and smooth rice noodles.

Unlike the rice rolls of Northern Vietnam or the steamed rice rolls of Southern Vietnam, Vinh's steamed rice rolls have a delicate sweetness from the rice, a hint of richness from the oil, and don't require many spices, yet their soft, smooth texture leaves a lasting impression on many diners. Steamed rice rolls are often eaten with Vietnamese sausage, grilled meat, eel soup, etc.

Cua Lo squid

Cua Lo beach has long attracted tourists with its abundant seafood, especially the famous "jumping squid." The name "jumping squid" refers to live squid whose skin still flashes with color when caught by fishermen.

According to experienced fishermen, the squid season runs from March to July each year. During this time, fishermen go out to sea from 4 PM to around 7-8 PM to catch squid. The squid is boiled, steamed with beer, grilled, or eaten raw in a salad. The sweet, fatty taste and crisp texture of the fresh squid have become a unique culinary feature of Cua Lo.

Source: https://hanoimoi.vn/dam-da-am-thuc-xu-nghe-703402.html