Top 7 impressive dishes of Vinh Phuc cuisine

The Northern Delta has an extremely rich culinary culture, in which Vinh Phuc province also contributes significantly with many famous specialties. Let's take a look at 8 delicious dishes that must be tried when traveling to Vinh Phuc .

Lap Thach fermented fish

Fish paste, or sour salted fish, is a long-standing dish in the lowland area of Lap Thach, Vinh Phuc . The fish chosen to make paste must be freshwater fish with scales. The paste used to ferment the fish is made from crushed roasted corn. The corn paste helps the fish to be fragrant and absorb water so that it is not fishy, and is firmer.

Delicious fermented fish. Photo: VOV.

After stuffing salt into the fish's belly, people shake off the salt. Corn bran is evenly spread over each piece of fish. Each piece of fish is covered with a layer of guava leaves and bran, then a thick layer of bran is spread on top and left to ferment for 6 months to 1 year. The longer it is fermented, the more the fish absorbs the bran and the richer the flavor.

Grilled fish with fermented rice. Photo: Hoa Nguyen.

Beef with ant bites

To make this dish, Vinh Phuc people cut pieces of meat from a freshly slaughtered cow and hang them next to ant nests so that the ants can gather on the meat. Red ants have a sour smell, black ants have a pungent smell, ants have a sweet and spicy taste, and ants have the taste of water bugs...

Ant bite

The pieces of meat are then brought home, doused in diluted salt water, and grilled over hot coals. To keep the meat from burning and still cooked on the inside, you have to turn it over quickly. The ant-bitten beef is dipped in soy sauce made from corn and soybeans, mixed with sugar, shredded ginger, and served with Vietnamese coriander, herbs, sour star fruit, and green banana.

The beef is grilled until rare.

Chayote Tam Dao

Decades ago, Tam Dao people planted a chayote trellis in each house to harvest the fruit and sell it. Since Tam Dao became famous, the amount of fruit consumed has increased sharply, and people have come up with a dish called chayote shoots that has captivated diners. Chayote shoots can be processed into many dishes such as boiled chayote shoots, stir-fried chayote shoots, stir-fried chayote fruit... Coming to Tam Dao for a vacation, tourists cannot miss this specialty, eat it and buy it as a gift.

Chayote shoots. Photo: Lam Linh.

Crispy, green stir-fried chayote shoots.

Tay Dinh rice cake

Tay Dinh gio cake is also known as sunny cake. This name comes from the golden color of the cake after it is cooked. Gio cake is long, symbolizing the harmony of yin and yang, so these two types of cake are never absent on the tray of offerings in Vinh Phuc .

Beautiful yellow rice cake.

The cake is made from simple ingredients such as fragrant rice, lime water, charcoal ash (made from the ash of dried sesame stems and leaves, mistletoe, and dew song), betel leaves, and indispensable molasses.

Tu Yen Stewed Tea

Tu Yen sweet soup is one of the dishes that the soldiers of King Ly Nam De loved very much. Sweet soup is a popular dish cooked entirely from green beans, so the bean selection process partly determines the flavor of the soup.

Tu Yen stewed tea.

Soak the mung beans in water for half a day until soft, then steam them until cooked, then mash them, mix them with sugar water and simmer. When boiling, use two chopsticks to stir constantly. When the sweet soup is cooked, add grapefruit flower water, then scoop the sweet soup into a bowl and sprinkle white sesame seeds on top.

Delicious and smooth tea.

Vinh Tuong molasses cake

To make banh trung, you must choose good sticky rice, soak it and then grind it into flour. Drain the flour, it should not be too hard or too soft. Then, shape the dough into lozenge-shaped balls. Add filtered water to the molasses so it is not too sweet or too thick.

Molasses cake.

Boil the molasses and then drop each ball of cake in so they don’t stick together. Keep the heat at medium until the cake becomes translucent and is done. Scoop the cake onto a plate, cover with the molasses, and sprinkle with some roasted sesame seeds. The cake can be kept for a week, just reheat it to soften it when you eat it.

Tam Duong Pineapple

Tam Duong is the district that grows the most pineapples in Vinh Phuc province. There are many delicious pineapple varieties here such as honey pineapple, which is juicy and sweet, chicken fat pineapple with light yellow flesh and sour taste, and "Hoang Dao pineapple" which is small, has crispy flesh and a slightly sour sweet taste. Visitors to Tam Duong can eat pineapple to their heart's content.

Illustration: Tam Duong pineapple is sweet, fragrant and juicy.

People can peel off all the eyes and flesh of the pineapple, only eating a little bit of the inside to avoid burning the tongue, or smash the pineapple against the base of a tree, while smashing and rotating the pineapple to release the juice, then use a knife to make a hole to drink the essence of the juice.

According to iVIVU.com