Unusual dishes inspired by Vietnamese folk songs and proverbs.

Chả Đài (a type of Vietnamese sausage), steamed veal with Nam Đàn soy sauce, bánh giá (a type of Vietnamese cake) from Giồng market, duck stew with water chestnut from Lấp Vò... are local dishes inspired by Vietnamese folk songs and proverbs, but few people know about them.

Diners can enjoy specialties mentioned in folk songs and proverbs in Ho Chi Minh City. Photo: Man Moi.

Besides reflecting the multifaceted aspects of life, Vietnamese folk songs and proverbs also permeate Vietnamese cuisine , showcasing the poetic charm of delicious dishes associated with regional identities and cooking secrets passed down through generations.

There are about 30 dishes from the three regions of Vietnam that are mentioned in folk songs and proverbs. Each dish, used as inspiration, is accompanied by a geographical location to enrich the cultural value of the cuisine.

"Diners not only taste the food, but also appreciate the nutritional and cultural value of each locality," said culinary artist Bui Thi Suong, one of the founding members of the Saigon Professional Chefs Association (SPC), under the Ho Chi Minh City Tourism Association, at the "Flavors of the Homeland" seminar held at Man Moi restaurant (Ho Chi Minh City) on May 29th.

Steamed veal with Nam Dan soy sauce, Dai-style fish cake, fish porridge, and Lap Vo braised duck with water chestnuts. Photo: Truc Ho.

The most famous dish mentioned in folk songs and proverbs is steamed veal with Nam Dan soy sauce from Nghe An province. Veal wrapped in skin, steamed until tender, is dipped in Nam Dan soy sauce made from yeast (mold) fermented with glutinous rice, green tea, and longan leaves. When dipping the hot veal into the soy sauce, the sweetness of the meat is enhanced and given more depth.

According to culinary expert Chiem Thanh Long, Dai-style pork sausage is highly regarded by elders in Northern Vietnam for its shape and flavor. The sausage is wrapped in a bamboo frame or grilled on a frame (a handcrafted bamboo grill). The marinade is meticulously prepared to achieve an irresistible aroma when cooked. Dai-style pork sausage is served with rice noodles, fresh vegetables, and a dipping sauce.

In addition, folk songs and proverbs also inspire home-cooked dishes such as fish stewed in molasses, pork trotters braised with peanuts, free-range chicken stewed with pumpkin, snails stuffed with green starfruit, and duck porridge...

Grilled tilapia served with wild jasmine and stewed free-range chicken with pumpkin. Photo: Truc Ho.

According to artisan Sương, "hầm" fish porridge embodies the distinctive characteristics of Hanoi cuisine, famous since the 1920s and 1930s. The word "hầm" in the dish refers to fragrant pieces of fish seasoned with pepper and herbs, hidden beneath a layer of porridge made from fragrant roasted rice and a sweet, savory fish broth. The porridge has a light, refreshing taste with a rich aroma of fresh fish and herbs.

In the Mekong Delta, dishes that highlight local produce include Giồng Market rice cakes, snakehead fish hotpot with mulberry leaves, charcoal-grilled tilapia served with pickled water spinach, pomelo salad with shrimp and pork, jackfruit and pig ear salad, An Giang palm sugar rice cakes, and Soc Trang mooncakes...

Among them, the duck stew with water chestnut from Lap Vo (Dong Thap) clearly reflects the ingredients of the region's intricate network of rivers and canals. This dish consists of duck meat stewed with water chestnuts, a specialty of the Dong Thap Muoi area. The combination of tender, sweet duck meat, crunchy water chestnuts, and a light broth creates a dish with rich layers of flavor.

Outstanding dishes of the Mekong Delta. Photo: Truc Ho.

In the context of the influx of international culinary cultures into Vietnam, long-standing local dishes are gradually being mentioned less frequently. This seminar serves as a way to revive the distinctive culinary characteristics of each locality in particular and Vietnam in general, to honor the value of nature, and to inspire the preservation and exploration of regions rich in cultural identity.

Source: https://znews.vn/nhung-mon-an-la-lam-tu-ca-dao-tuc-ngu-viet-nam-post1656285.html