The Vietnam Culinary Culture Association (VCCA) has just certified 3 dishes of Khanh Hoa as typical Vietnamese cuisine, including: Ninh Hoa fish leaf vermicelli; Ninh Hoa grilled spring rolls; Nha Trang mai fish salad. The honor of the 3 dishes above has contributed to promoting and introducing the delicious dishes of Tram land to domestic and international friends and tourists.
Traditional flavor
In 2022, VCCA began implementing the Project "Building and developing national culinary culture, phase 2022 - 2024". After the launch, 421 nominations of typical culinary dishes were sent by 60/63 provinces and cities nationwide. Through careful consideration and evaluation by experts in the fields of culture, history, food technology, cuisine, artisans, etc., VCCA selected 212 typical dishes and drinks to honor. Of which, Khanh Hoa was the only locality to send nominations of 3 local culinary specialties and all 3 dishes were honored. “Ninh Hoa grilled spring rolls, Ninh Hoa vermicelli with crushed fish leaves and Nha Trang mai fish salad are dishes imbued with the traditional flavors of the land and people of Khanh Hoa. These can be considered the first representatives on the journey to build the culinary culture brand of Khanh Hoa”, said Mr. Le Tan - Vice President of VCCA.
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| Ninh Hoa people enjoy the popular dish of vermicelli with fish leaves. |
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| Certificate from the Vietnam Culinary Culture Association honors Ninh Hoa fish noodle soup. |
All three honored dishes are very familiar to Khanh Hoa people. The preparation of these dishes is not too complicated, but requires fresh and delicious ingredients. The key factor for these dishes to be well received by many people is the typical flavor of the region. Ninh Hoa grilled spring rolls are made from pork, pork skin, fat, wood ear mushrooms, peanuts and special spices, grilled over hot coals, served with raw vegetables, vermicelli, especially sweet and sour dipping sauce. Ninh Hoa fish-marinated vermicelli is made from fish such as mackerel, tuna, barracuda, sailfish... boiled and marinated in broth. The vermicelli must be made from vermicelli factories in Thanh My village (Ninh Quang commune), with delicious vermicelli strands from local rice. When eating, people put the vermicelli in a bowl, scoop up the broth with pieces of fish and eat with raw vegetables. Nha Trang anchovy salad is made from fresh anchovy, boneless, marinated with lemon, garlic, and chili until cooked. Then, mix the fish with chopped herbs, roasted peanuts, and rice powder. Eat anchovy salad rolled in rice paper with vegetables, raw fruit, and dipped in a thick peanut sauce to fully enjoy the sweet and cool taste of anchovy meat.
To identify on the culinary map
According to folk culture researcher Ngo Van Ban, Khanh Hoa is a land with abundant raw materials, providing people with the ability to prepare dishes from the sea to the fields and mountains, so this place has formed 3 different culinary cultures: Sea and island culinary culture; plain culinary culture; mountain and forest culinary culture. But those 3 culinary cultures are in harmony, complementing each other, creating diversity for Khanh Hoa cuisine. Khanh Hoa people have long known how to use products from nature or those raised and produced by humans to prepare delicious and nutritious dishes and cakes. Therefore, in order to preserve and identify Khanh Hoa cuisine on the Vietnamese culinary map, we need to focus on protecting and restoring traditional local dishes; encourage the use of local ingredients and traditional cooking methods.
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Ms. Le Thi Hong Minh - President of Khanh Hoa Culinary Culture Association said that the culinary culture of Khanh Hoa is increasingly known and receives many positive compliments. However, the culinary culture of Tram land is mostly spontaneous; restaurants and eateries are individual and small, without any connection to form a common culinary brand; key tourist areas do not have complexes or culinary streets to promote local specialties to the maximum; some dishes are gradually losing their processing methods, not true to traditional tastes; the State only manages the quality of food safety and hygiene, there is no organization to evaluate and rank dishes and restaurants; communication work on culinary culture is not really professional and diverse...
In the coming time, sectors and localities need to regularly promote and popularize traditional dishes and recipes to the majority of people in the province through social networks or fairs, cultural activities, and festivals. Travel and tourism businesses also need to coordinate with people and culinary artisans to build tours associated with visiting craft villages and enjoying Khanh Hoa specialties. On each festival occasion, there should be a culinary area that ensures traditional and folk art elements. From there, shape a strategy for developing local culinary culture with activities to promote the development of the culinary cultural ecosystem; build a local culinary map combined with promoting tourism and culinary experiences through a system of restaurants and eateries that have been assessed...
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