Unique culinary fusion of 3 regions in Ha Tinh

(Baohatinh.vn) - Ha Tinh "is remembered wherever I go" not only because of the love of the land and people but also because of the simple things, the rustic dishes, rich in flavor, bearing the culinary quintessence of the regions.

In the sun-drenched central region of Vietnam, Ha Tinh has long been considered a cultural and geographical "bridge," a meeting point between the North and South. Here, cuisine is not just food; it has become the "soul of the homeland," a memory, a place where cultural currents meet and blend in every flavor. From the elegant Northern pho, the spicy Hue beef noodle soup, to the simple Saigon broken rice dish – each dish carries a story about the journey of establishing a livelihood, about the love for the land and the people that have converged and blossomed on this land.

Bun bo Hue - a skillful combination of ingredients for a complete flavor.

Having lived and worked in Ha Tinh for nearly 30 years, Mr. Nguyen Duc Thieu has brought the secret recipe of Hue-style beef noodle soup from his ancestors to Ha Tinh diners. He always believes: Wherever there is a noodle stall, there is his homeland. Perhaps that's why, amidst the changes in the city, the small noodle shop nestled deep in an alley off Hai Thuong Lan Ong Street (Thanh Sen Ward) remains bustling, because in each bowl of noodles, there is not only the story of his livelihood but also the affection of a son who is deeply attached to, loves, and considers Ha Tinh his second home.

“For me, cooking Hue-style beef noodle soup is not just about selling food, but about preserving the flavors of my hometown in every bowl. Every day, I wake up at dawn to simmer the bones, select fresh meat, and season it perfectly. This profession requires cooking with all my heart for diners to truly appreciate the taste,” Mr. Thieu confided.

While retaining the essence of Hue cuisine, Hue-style beef noodle soup has been skillfully adapted to suit the local palate. Many people seek out Hue dishes not only to enjoy them but also to relive memories of their years living and studying in the ancient capital. Ms. Nguyen Thi Thu Uyen (Thanh Sen ward) shared: “During my four years studying in Hue, I had the opportunity to enjoy many Hue specialties. When I returned to Ha Tinh and ate these dishes again, I really enjoyed them. The flavor of Hue-style beef noodle soup in Ha Tinh, although slightly different and richer, is still very delicious and retains the key flavors of the dish.”

Diners enjoy Hue-style noodle soup in Ha Tinh province.

While Hue-style beef noodle soup embodies the warmth and hospitality of Central Vietnam, Northern pho tells the story of meticulousness, craftsmanship, and the traditional lifestyle of old Hanoi. Hanoi pho isn't elaborate, but it's carefully crafted in every detail. The broth is clear and subtly sweet from bone broth simmered for hours, with the delicate aroma of cinnamon, star anise, and roasted ginger – all blended together to create a naturally sweet and refined flavor. Those who eat pho don't rush, savoring the flavors that permeate the dish. Pho is not simply a breakfast dish, but a cultural expression – a way for people to preserve the elegance and refinement of the capital city in each steaming bowl of broth in the early morning.

Ms. Chu Thi Loan (Tran Phu ward) shared: "What I like most about pho is the natural sweetness of the broth; it's clear yet has a lingering sweetness. Pho has become quite common in Ha Tinh now, but it still retains its unique subtlety."

Many Northern-style pho restaurants have found a place in the hearts of diners.

In the heart of Ha Tinh, Northern-style pho always finds its place as a warm, comforting note in the symphony of flavors. And as that pho spreads throughout Ha Tinh, it retains the soul of old Hanoi – with just a touch of the warmth of the people of Nghe An, making it familiar yet unique, simple yet profound.

While Northern pho is refined and Hue beef noodle soup is rich and flavorful, Saigon broken rice (Com Tam) embodies the generosity and tolerance of the gentle and compassionate people of the South. Having married into a family in Ha Tinh 10 years ago, Ms. Nguyen Thi Hanh has poured her heart and soul into building a small eatery that embodies the spirit of Southern cuisine. Com Tam – a simple dish, yet intensely flavorful thanks to the skillful combination of tastes. While still retaining the fragrant aroma of grilled pork ribs and the sweet and sour taste of the accompanying fish sauce, Ms. Hanh has slightly modified and adjusted the dish in Ha Tinh to suit the habits and preferences of the local people.

Ms. Nguyen Thi Hanh, owner of Com Tam Saigon restaurant (Thanh Sen ward), shared: “When I first opened the restaurant, I was very worried and nervous. I was afraid my dish wouldn't suit the taste of people in Ha Tinh. But after a while, my broken rice dish has been very warmly received by the locals. To better suit the taste of people in Ha Tinh, I reduced the sweetness of the fish sauce a little, but still retained the essence of the dish, which is sweet fish sauce.”

Com Tam (broken rice) is a dish whose "soul" is charcoal-grilled pork ribs and sweet fish sauce.

Along with development, the cultural exchange in Ha Tinh's cuisine is becoming increasingly evident. More and more restaurants with unique and innovative styles are emerging. From the South to the North, from the plains to the high mountains, the flavors in each dish meet, blend, and continue to tell the story of a colorful Ha Tinh – a place where people carry with them their homeland, or the land they were once connected to, to create a simple yet distinctive culinary symphony.

Mr. Nguyen Ngoc Toai, owner of Luong Son Quan restaurant in Thanh Sen ward, Ha Tinh province, said: “I used to work and travel a lot in the North, especially the Northwest region. I noticed that Northwest cuisine has a very unique character – rich, rustic, and full of identity. I brought those dishes to Ha Tinh not only for business, but also to help people understand more about the culture of the local people. When preparing the dishes, we still try to maintain the original marinating and charcoal grilling methods to preserve the authentic flavor of each dish.”

"Chicken smashed in a clay pot" - a flavorful Northwestern Vietnamese dish in the heart of Ha Tinh.

Each flavor, each dish carries a story, a realm of memories, creating the rich and diverse culinary landscape of Ha Tinh today. This regional fusion is what gives Ha Tinh its unique appeal – a place where visitors can find flavors from all over the country, so that each dish is not just a culinary experience, but also a journey of discovery into the culture, people, and land of Ha Tinh.

The fusion of culinary traditions from all three regions of Vietnam creates the unique character of Ha Tinh's cuisine.

Transcending traditional, rustic flavors, amidst the flow of integration and development, Ha Tinh's cuisine today has become a multifaceted, three-dimensional tapestry, a convergence of culinary excellence from all corners of the world. There's the delicate flavor of Northern pho, the rich and profound taste of Hue beef noodle soup, the generous and heartfelt nature of Saigon broken rice, the subtle aroma of the Northwest mountains and forests, and many other lingering flavors... But all of them, upon setting foot on this land, are experienced through a unique "cultural filter." Blending together, we still feel the salty, genuine taste of the sea breeze, the sunshine of the fields, and the resilient, compassionate people of Ha Tinh. Ha Tinh is not only a place that preserves the soul of its homeland, but also an open, tolerant land that embraces the finest elements, transforming this fusion into a unique identity: a hospitable, friendly, and uniquely flavorful Ha Tinh.

Source: https://baohatinh.vn/doc-dao-giao-thoa-am-thuc-3-mien-o-ha-tinh-post298074.html