Celebrating 3 delicious dishes from Tram region.

Việt Nam•25/08/2023

The Vietnam Culinary Culture Association (VCCA) has just awarded certificates to three dishes from Khanh Hoa as representative Vietnamese cuisine: Ninh Hoa fish noodle soup; Ninh Hoa grilled spring rolls; and Nha Trang anchovy salad. The recognition of these three dishes contributes to promoting and introducing the delicious cuisine of Khanh Hoa to friends and tourists both domestically and internationally.

Rich in traditional flavor

In 2022, VCCA began implementing the project "Building and Developing National Culinary Culture, 2022-2024". After the launch, 421 nominations of typical culinary dishes were submitted from 60 out of 63 provinces and cities nationwide. Through careful consideration and evaluation by experts in culture, history, food technology, cuisine, and artisans, VCCA selected 212 typical dishes and drinks to be honored. Among them, Khanh Hoa was the only locality to submit nominations for 3 distinctive local dishes, and all 3 were honored. "Ninh Hoa grilled spring rolls, Ninh Hoa fish noodle soup, and Nha Trang anchovy salad are dishes that embody the traditional flavors of the land and people of Khanh Hoa. These can be considered the first representatives on the path to building a culinary culture brand for Khanh Hoa," said Mr. Le Tan, Vice President of VCCA.

People in Ninh Hoa enjoy the humble dish of rice noodles with fish.

The certificate from the Vietnam Culinary Culture Association honors Ninh Hoa fish noodle soup.

All three honored dishes are very familiar to the people of Khanh Hoa. Their preparation methods are not overly complicated, but require fresh, high-quality ingredients. The key factor in their widespread popularity is their distinctive regional flavor. Ninh Hoa grilled pork skewers (Nem Nuong Ninh Hoa) are made from pork, pork skin, fat, wood ear mushrooms, peanuts, and special spices, grilled over charcoal, and served with fresh vegetables, vermicelli, and a sweet and sour dipping sauce. Ninh Hoa fish noodle soup (Bun La Ca Dam Ninh Hoa) is made from various types of fish such as mackerel, tuna, barracuda, and flagfish, boiled and marinated in broth. The vermicelli must be from the vermicelli factories in Thanh My village (Ninh Quang commune), with fragrant noodles made from local rice. When eating, people put the vermicelli in a bowl, add the broth along with pieces of marinated fish, and eat it with various fresh vegetables. Nha Trang's mai fish salad is made from fresh mai fish, deboned and marinated with lemon, garlic, and chili until cooked. Then, the fish is mixed with chopped herbs, roasted peanuts, and toasted rice powder. Eating mai fish salad wrapped in rice paper with fresh vegetables and fruits, and dipped in a thick peanut sauce, allows you to fully appreciate the sweet and refreshing taste of the mai fish meat.

To establish a name for oneself on the culinary map.

According to folklore researcher Ngo Van Ban, Khanh Hoa is a land with abundant resources, providing its people with ingredients for preparing dishes from the sea to the fields, mountains, and forests. Therefore, three distinct culinary cultures have emerged here: the culinary culture of the islands and seas; the culinary culture of the plains; and the culinary culture of the mountains and forests. These three culinary cultures harmonize and complement each other, creating the diversity of Khanh Hoa's cuisine. From ancient times, the people of Khanh Hoa have known how to use products from nature or those raised and produced by humans to prepare delicious and nutritious dishes and pastries. Therefore, to preserve and establish Khanh Hoa's cuisine on the Vietnamese culinary map, we need to focus on protecting and restoring the local traditional dishes; encouraging the use of local ingredients and traditional cooking methods.

The certificate from the Vietnam Culinary Culture Association honors Ninh Hoa grilled spring rolls and Nha Trang scad fish salad.

Ms. Le Thi Hong Minh, President of the Khanh Hoa Culinary Culture Association, believes that the culinary culture of Khanh Hoa is increasingly well-known and receives many positive compliments. However, the culinary culture of Khanh Hoa is largely spontaneous; restaurants and eateries are individual, small-scale, and lack the linkages to create a common culinary brand; key tourist areas also lack integrated complexes or food streets to maximize the promotion of local specialties; some dishes are gradually losing their traditional preparation methods and flavors; the State only manages food safety and hygiene, and there is no organization to evaluate and rank dishes and restaurants; communication about culinary culture is not yet truly professional or diverse…

In the coming period, relevant sectors and localities need to regularly promote and disseminate traditional dishes and cooking methods to a wide audience in the province through social media, fairs, cultural activities, and festivals. Travel and tourism businesses should also cooperate with local people and culinary artisans to develop tours that include visits to craft villages and the enjoyment of Khanh Hoa's specialties. Each festival should have a food area that ensures the preservation of traditional and folk art elements. From there, a strategy for developing local culinary culture should be formulated, with activities promoting the development of the culinary ecosystem; building a local culinary map combined with tourism promotion and culinary experiences through a system of approved restaurants and eateries…

GIANG DINH

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