Walking along the streets of Thuy Nguyen District, you'll find vendors everywhere offering Sui Din (a type of sweet dumpling). My friend from Hai Phong, walking beside me, quietly remarked, "You haven't truly been to Thuy Nguyen, or Hai Phong, until you've tried Sui Din."
A bowl of hot, fragrant Sủi Dìn sweet soup with a mild ginger flavor was placed before me. At first glance, Sủi Dìn looks similar to the Southern Vietnamese sweet soup with floating rice balls, but when you savor it slowly, you'll immediately notice something different; this isn't just a "new name" for the dish.
The small, glutinous rice balls are made from a mixture of glutinous rice flour and regular rice flour. The filling is the secret behind the unique flavors of the different shops. Some shops use mung beans, lotus seeds, mango, jam, strawberries, etc., for the filling. The broth is made from molasses cooked with crushed ginger and cinnamon, making Sủi Dìn not only a delicious treat but also refreshing and nutritious.
The finished Sủi Dìn dessert is garnished with black sesame seeds, shredded coconut, and roasted peanuts. According to the owner, the name Sủi Dìn originates from ancient history, when the Vietnamese traded with people from the North, who brought along the dish Sủi Dìn. Sủi means water, and Dìn means ball. Over time, the Vietnamese have adapted the Sủi Dìn dessert according to their own recipes, only retaining the name "Sủi Dìn".
In the chilly early winter days of Thuy Nguyen, savoring each spoonful of Sui Din tea with excitement and a sense of novelty, the sweetness of molasses, the spiciness of ginger, the gentle aroma of cinnamon, and the chewy texture of the glutinous rice balls truly made a visitor from afar like me feel sweet and warm.
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