Best central Vietnamese cuisine must try
Banh cuon Thanh Hoa
Trying Banh Cuon will be a best thing to do that you can't miss in your Vietnam holiday, Banh cuon Thanh Hoa is a convenient Central Vietnamese cuisine loved by many people. Although banh cuon is made from basic ingredients, it contains all the necessary nutrients. Banh cuon Thanh Hoa has its own special flavor due to the selection of extremely high-quality ingredients to make the cake. Ingredients include plain rice, shrimp, meat, wood ear mushrooms, onions,… meticulously prepared, dipped in lemon fish sauce, garlic, chili, served with sausage and herbs, making anyone who enjoys it praise it.
Shrimp patties
Have you heard of the extremely delicious Shrimp patties? This is also one of the Central Vietnamese cuisines from Thanh Hoa. Shrimp patties often use shrimp ingredients from the Sam Son Sea so they are very nutritious. The shrimp are pounded by hand, ensuring the meat is sweet and chewy when it completely made.
Thanh Hoa shrimp patties are often eaten with sour star fruit and raw vegetables or can be enjoyed with chili sauce.
Eel porridge
When coming to the central region, definitely don’t miss eel porridge, the most iconic Central Vietnamese cuisine of Nghe An. With eel porridge, chefs will often use eel so it doesn’t have a fishy taste but the meat is firm and sweet. Eel porridge will be eaten with a little coriander and green onions. Eel has a lot of nutrients so you can enjoy it with complete peace of mind.
Eel porridge is not difficult to find, but finding a place to cook delicious, unique eel porridge like in Nghe An is not easy. Gradually, eel porridge became a unique feature in the culinary culture of Nghe An people
Eel soup
After eel porridge, there must also be eel soup to have a pair. Eel soup with broth stewed from pork bones is extremely rich, using delicious, chewy transparent pieces.
With eel soup, many places will use spicy spices to remove the fishy taste from the eel. In addition, visitors can choose other types of dry stir-fried eel with vermicelli for a change.
Cu Do candy
Cu Do Candy is a Central Vietnamese cuisine from Ha Tinh province. The candy is made from molasses, sugar, malt, ginger, and peanuts as a filling and is poured into two pressed pieces of rice paper.
This candy is very flexible and sticky. When eaten, it will have the strong and fragrant taste of ginger and the chewy taste of molasses. It is very suitable to enjoy with green tea on cold days. With a sweet taste that makes people’s hearts flutter, Cu Do Candy is loved by many tourists and chosen as a gift for friends and family.
Bun bo Hue
A special Central Vietnamese cuisine of the ancient capital that is loved for its eye-catching appearance and unforgettable flavor every time you enjoy it. The point that makes Bun bo Hue different is the large vermicelli noodles, thin but large beef pieces, and orange-red broth with an attractive spicy taste. The “soul” of this soup is the broth, carefully simmered from beef bones so it has a rich sweet taste. To cook this Hue specialty, the chef needs to be meticulous from choosing ingredients to processing steps.
Mi Quang
One of the Central Vietnamese cuisines most known to many tourists is probably Mi Quang from Quang Nam – Da Nang province. Mi Quang is available from popular markets to high-end restaurants.
A bowl of Mi Quang with rich broth and a surface filled with shrimp, pork, chicken, and a little peanut will be extremely attractive. Remember to enjoy raw vegetables such as lettuce, basil, and even sesame rice cakes, you will be surprised by the flavor that a bowl of Mi Quang can bring.
Cao Lau
If you have the opportunity to visit Quang Nam, remember the special name Cao Lau. This Central Vietnamese cuisine has yellow noodles, served with shrimp, pork, raw vegetables and very little broth. The yellow noodles are made from flour mixed with ash from local trees. In the Cao Lau dish, chewy, crispy noodles are placed with thinly sliced pork pieces on top of the noodles, continuing to mix with the broth. Cao Lau is often eaten with basil and bitter herbs.
Mussel rice
Mussel rice – a Central Vietnamese cuisine of the ancient capital of Hue, will be the perfect choice for diners who love spicy flavors. After being washed, the mussels are boiled and then stir-fried with many spicy spices. After that, people eat cold rice mixed with a variety of side dishes such as mussel juice, shrimp paste, mint, banana peel, pennywort, herbs, bean sprouts, pork rinds or crispy fried noodles and colored chili. , whole peanuts, chili, pepper, MSG and salt.
Nha Trang fish vermicelli
When mentioning Central Vietnamese cuisine, it would be a mistake not to mention Nha Trang fish vermicelli. One thing that many tourists often confuse is that fish vermicelli does not use a fixed type of fish but will be chosen from many delicious fish such as tuna, fish, and beef.
The fish will be cleaned of bones, then pureed and cooked in broth. Nha Trang fish vermicelli is a small soft noodle dish, served with fish cakes or jellyfish. The flavor is both sweet and mixed with a bit of salty taste from sea fish, which is extremely unique.
So we have explored the Top 10 Central Vietnamese cuisines that food lovers shouldn’t miss! Surely you are planning a trip or intending to enjoy famous dishes in Central Vietnam, right? Remember not to miss the extremely attractive suggestions that Hanoivoyage has suggested for you!
If you want to learn more about Southern Vietnamese cuisine you can read our other articles.
