Culinary tourism in central Vietnam - The Vietnamese delicacies person (Part 3)


16. “CU DO”  HA TINH

Candy sticks are famous as the specialty of Ha Tinh. Candy is not difficult to make but the product has a unique flavor, not everyone can do. Eat a slice and sip a bowl of green tea, you will feel the warmth of the people in the "salt pickles".



The candy looks rusty but when eaten back the sweetness of sugar cane, the fat of the peanuts mixed with the pungent taste of fresh ginger and mashed potatoes.
Visit the land of Ha Tinh, besides enjoying the delicious dishes such as ram cake mousse, duck cake, chopped fish salad, sesame sesame ... tourists are also pinned by a special folk specialty, that is candy measuring instruments.

Candy Canh Muu appeared for a long time in the cuisine of Ha Tinh. Previously, candy was made with molasses, fresh ginger and peanuts. After cooking, candy is poured out banana leaves, must use the hand to eat. After this, people have varied for candy with wings complement of raw materials such as sugar, malt, rice paper help tastes delicious, more eye-catching.

 To make the candy cuff deliciously tune the raw material selection is the most feat. First of all, groundnut must be planted in the land of Nghi Xuan, Thach Tri, Thach Khe, Thach Hoi or along the mudflats of the La river ... The peanuts must be firm, not deep, ivory silk shells. . When trying to bite, peanuts, fragrant peanuts, smells and whiskers at the tip of the tongue.

Besides, the molasses to cook must be thick, yellowish brown cockroaches, sweet taste is not sharp and sweet smell. Honey is often used in porcelain jars to be able to preserve long without being deformed. In the processing of candy, the selection of bile and stool is quite important because it is only necessary to mix peanut, mold or a bottle of sour is to spoil the candy.
The rice cake (also known as multi-cake) must be thin and ensure that when baking, the surface of the cake is not burned or blistered but must be evenly and crispy. Along with that, the fresh old ginger, aromatic, shade ball is washed sandy soil, drained and chopped.

Besides the preparation of raw materials, candy making process is not too technical in technical terms but also requires skill, effort and agility in the work.
Specifically, the person making molasses into the thick aluminum pot and then boil until boiling. If it is firewood, the firewood must be dry and less smoke to avoid damaging the candy. The process of keeping fire is considered as one of the important steps to ensure the success of the candy. If the fire is too big, the bite will poke the bottom of the pot, causing burns. Small fire is not enough to crush peanuts. Therefore, the skill of the people is to keep fire burning.
When the honey is boiling, the peanut is made with a little ginger and then stirred continuously mix. This process lasts until the fragrance of bile and peanuts ripen together. He used a chopstick dipped in and pulled out bile, put in the bowl of water. When the honey dew, not soluble in water, the candy is finished.

Determining the right time to ripen candy is very important, because if the kettle stop too early, not to the candy will be flexible, wet, unpalatable peanuts. On the contrary, if you over-cook, the candy will be hard, peanuts and honey are hard to eat.
When the candy is ripe, carefully cook the candy on the surface of the cake, spread evenly and then cover the remaining cake gently so that the cake does not break. Candy is cooled and then packed in plastic bags to preserve.

Confectionery candy standard products must not be too hard or too flexible, has a strong taste of molasses, spicy fragrant of fresh ginger, crunchy cake, fat of the peanut. For Ha Tinh, candy is usually used with green tea.
At present, Ha Tinh has about 30 households producing 80,000 products per month. Candy has contributed in the markets of Hanoi, Quang Binh, Quang Nam, Phu Yen and are popular.


17. HUE CAKE

Hue Honey is one of the typical representative dishes of art processing Hue culture. With the harmonious taste with the layout of the imperial palace, Hue's rice cooked to the guests to enjoy a perfect dish not only delicious but also very beautiful by the art of decoration.

Dining in Hue - In addition to visiting the palaces, tombs of the imperial throne you do not forget to enjoy the specialties of the ancient capital. Among them, there is a dish not only attractive to foreign visitors to Vietnam, but also more and more popular in many countries where there are Vietnamese living, namely: rice Am Phu.

“Am Phu” rice is a little mythology to the iron history of Hue, besides the imperial palace mausoleum. Although originally a poor restaurant, heard that this restaurant has a family tree, was born somewhere in the last year of World War II from 1914 to 1918 by Mr. Tong Phuoc Ky. Mongolian rice is a special kind of rice dish opposite Hue Stadium, called the Sun Quan. During the construction of works in Hue, the majority of the male population is living in the surrounding area. After a day of labor, they go to the bar to forget the fate of yeast, black red.

This ancient place is also an overnight gathering place of state officials, rich people, Fish sauce and a slice of fresh lemon is served, depending on your choice Quan Mo coating is open for sale at night. Initially, this was just a simple poor restaurant located deep in the field of the two sides of the road. From the curb, visitors have to go down very deep. At that time, there is no electric light as now. In the shop just see the oil lamp shines light creep blind prison ...
  

18. NOODLES IN DANANG

The noodles are delicious, have a strong flavor always hold visitors on each trip Da Nang . Blended with white ivory, soft is the sweet and fat of the bone marrow, which local people still call the soup.


As a popular dish in the Central, Quang noodles are considered the first choice of food when coming to Da Nang, Hoi An.

Cantonese dishes have their own characteristics, from broth to noodles. When you call, you will see the chef put a layer of raw vegetables in the bowl and cover a layer of noodles on the top. The water is used to chop, so that the water penetrates each noodles, mixed into the raw vegetables, red yellow color to create a delicious, fat. Sprinkle a handful of roasted peanuts just small up on, with fresh onion, shredded lemon, chili ... are the extra fat increase, sour, spicy.

 To make noodles, people use whole grains of bran, soaked and grated. The flour is made into cake and cut with a very elegant knife. Today, people use faster and cleaner bread cutting machines. Because the rice bran layer should be opaque noodles, not soaked ash. In the process of rinsing and noodles, people add more oil to avoid sticky, so when eaten very faint smell. The noodles are not too soft or too soft because when they are mixed up, the noodles are broken, the dish will no longer attractive.

Fresh vegetables include noodles, fresh lettuce, basil, cinnamon, bean sprouts, lentils, cilantro with small cut flowers ... mixed with thin sliced banana. Probably because of this, Quang noodle is not eaten or dried up, even if it is not watered.
Today there are many variations to noodles Quang more rounded, diversified as chicken noodles, beef, ribs, frogs, shrimp jellyfish sauce or mixed ...


19. “DON”  QUANG NGAI

Don is a specialty food belonging to the "typical" type of Quang Ngai. To this land, no matter how busy you also have to enjoy the donate to know that why all over the land of Quang Ngai are don. This special dish is extremely simple, flavorful and very nutritious.

For so many years, the people of the island have made use of local produce to make unique dishes. These specialties are simple but charming homeland, delicious and nutritious. Don is one of the very unique dishes of Quang Ngai, light, cool, tonic, cheap and attractive.

The don family is mussel, the body is covered with two halves of each other, but smaller than mussel and only on Ly Son Island - Quang Ngai. People go to scratch like mussel. Boiling is usually a one-bowl bowl of two bowls of water. Treat the don as well as how to cook mussel. When donned, remove the shell, take the intestines into boiling water. That is one way to eat both water and water. The bowel is small but the donut is delicious, just sweet, just stick. 

In Quang Ngai town can be found everywhere, from the luxury shops to the pavement. Fashionable people often eat don bear. Do in the restaurant, the way is mixed and the shopkeeper often use the donated ready to refrigerate. Tet holidays are very expensive. Sellers often cook easy, roughly for guests. The lovers must go to work. There were visitors who enjoyed the once-eat "Don" on the sidewalk. The seller picks up a stack of baked bread, a cup of chili sauce and a plate of roasted peanuts. The seller draws customers a bowl of water color sprinkles quite a lot of coriander. Pick up the bowl, put the beans and mix it lightly, from the bowl floating thin sliced onions and the baby look like but the mussels lose 2-3 mussels. This is a "Don" a specialty of culinary culture in Quang Ngai town.



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