Eel porridge
White rice, shallots, turmeric, and slender, firm-fleshed freshwater eels, skillfully prepared by chefs, become a steaming hot bowl of eel porridge.
The porridge is prepared with great care and a special recipe. Specifically, the eel bones are crushed or ground into a fine powder, then the liquid is strained and added to the porridge while it's simmered. Thanks to the broth made from the eel's spine, Nghe An eel porridge has a unique sweet and fragrant flavor, without the greasiness of fat, unlike the sweetness of porridge made from chicken, duck, pork, or beef bones.
Eel porridge, a specialty of Nghe An province.
Eel porridge is a simple, familiar dish. From the bustling city of Vinh with its famous eel porridge restaurants in the ancient citadel area to small eateries in any rural area of Nghe An province, if you like, you can enjoy a hot, fragrant, and delicious bowl of eel porridge anytime.
Dien Chau steamed rice rolls
Banh muot is a rustic dish that has been closely associated with the people of Nghe An province in general and Dien Chau in particular. At first glance, banh muot looks similar to banh cuon of the North or banh uot of the South, but when you try it, you'll find a distinct flavor that's unlike anything else.
Rice paper rolls are usually about the length of an index finger, white and soft, and not sticky because they are brushed with oil before being rolled.
Dien Chau rice noodle rolls are a simple but delicious dish.
Rice noodle rolls are easy to eat; simply serving them with a bowl of fish sauce mixed with lime juice and sliced fresh chili peppers is already delicious. Additionally, rice noodle rolls can be eaten with braised duck, chicken, or beef, or with pig offal (such as heart, liver, intestines, kidneys, stomach, and blood sausage, blood, and pig's head meat).
Rice noodle rolls are no longer just a simple, rustic dish; they can now be found in restaurants of all sizes. During Tet (Vietnamese New Year), you simply pick up a piece of the roll, dip it into a bowl of fish sauce, and slowly savor it, then sip some offal soup for a truly rich and flavorful experience.
Thanh Chuong Chicken Stir-fry
Thanh Chuong chicken stew, also known as chicken soup, requires not only delicious free-range chicken meat but also coarse salt and shallots as essential ingredients. Specifically, the chicken must be carefully bled; the incision must be small and precise to keep the skin of the chicken's neck intact, and all the blood must be removed to ensure the chicken meat is bright and fresh.
Thanh Chuong chicken stew, a favorite dish of the people of Nghe An.
The chicken's neck and head are separated, the core is removed, leaving only the skin, and then the chicken blood is poured over them before boiling to make chicken neck sausage.
Furthermore, to prepare this dish, people in Thanh Chuong usually separate the bones and meat. Next, the chicken meat, after being cut, is immediately marinated with lime leaves, white salt, turmeric, and finely ground fresh chili peppers. While waiting for the meat to marinate, they will finely chop the bones to make a paste. After marinating, the chicken stew should be a rich yellow color, fragrant with lime leaves, shallots, turmeric, and chili peppers. Enjoying this chicken stew with rice during Tet (Vietnamese New Year) will leave a lasting impression of this rustic dish.
Tuong Nam Dan
According to artisans, the first step in making delicious Nam Dan soy sauce is selecting the right ingredients for the mold. This is a difficult step that determines the quality of the soy sauce. The mold is made from glutinous rice with large, round grains. The rice is thoroughly washed, boiled, and then spread out to cool. Once completely cooled, a little strong tea is poured over it, and it is sealed with longan leaves. After about a week of fermentation, it has a sweet aroma and a straw-yellow color. It is then crumbled, sun-dried, and placed in sealed plastic bags to await the soy sauce fermentation process.
Tuong Nam Dan, a delicious dish from Nghe An province.
Alongside the process of drying the mold, the soy sauce maker must roast the soybeans until cooked, then grind them into halves, clean off the hulls, and cook them in a pot for about 15 hours. After cooling, they are scooped into jars and left to ferment in the sun. Every morning, the soy sauce maker stirs the jars, skimming off any foam or impurities that float to the surface. After about 7 days of fermentation, the soy sauce is made by adding mold and white salt to the jars of soy sauce at a ratio of 7 kg of mold per 100-liter jar and 17-18 kg of salt per 100-liter jar.
After fermenting the soy sauce for about 45 days, we will have a jar of fragrant, golden-yellow Nam Dan soy sauce. The longer Nam Dan soy sauce is aged, the better it tastes. It is commonly used as a dipping sauce for vegetables and meat, as a topping for rice, and in braising freshwater fish. It is an indispensable dish for the people of Nghe An during Tet (Lunar New Year).
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