Top 10 Special Dishes of Binh Dinh

When talking about Binh Dinh tourism, many immediately think of the famous martial arts land, beautiful beaches with white sand, and a variety of local specialties, including Binh Dinh Rice Vermicelli (Bánh hỏi Bình Định). You’ll be amazed to learn that these delicate rice noodles are made from rice milled from older crops. The rice is soaked overnight to expand before being ground into flour. As soon as the rooster crows at dawn, the bánh hỏi makers rise early to mix the dough with the perfect amount of water in a large bamboo tube until it becomes sticky. Afterward, the dough is shaped into long rolls and pressed through a mold. One person presses down to allow the dough to flow out as thin strands, while another person carefully arranges these strands into layers.

Next, the bánh hỏi is steamed for 5 to 10 minutes, resulting in the soft, aromatic rice vermicelli. A popular dish to pair with bánh hỏi is pork intestines porridge. This dish combines two delicious components: the pork intestines are freshly sourced from well-fed pigs slaughtered right on the spot. The dipping sauce is crucial for creating the distinct flavor of the dish: mắm nhỉ fish sauce, mixed with lemon, salt, sugar, and garlic to create a unique balance of salty, sweet, sour, and spicy. If you prefer something simpler, a little fish sauce or lemon fish sauce, topped with green chives, can elevate the bánh hỏi into a simple yet flavorful dish.

When discussing the culinary treasures of Binh Dinh, it’s impossible to overlook the renowned Mắm Nhum Mỹ An, which has become an iconic dish representing the coastal region. Mắm Nhum has grown famous not only in Binh Dinh but also across the country for its unique and delightful taste. The main ingredient, the sea urchin (also known as 'nhum' or 'cầu gai'), is carefully selected for its deep black color. There are different types of nhum, but the one used to make this special fish sauce is the black variety.

The process begins with cleaning the sea urchins, which are then prepared to reveal a flesh similar to the interior of a durian. For leaner nhum, the flesh resembles a paste that sticks to the shell. To create this famous dish, the sea urchin is seasoned with simple ingredients: coarse salt, garlic, and pepper. The mixture is then stored in a clay jar and left to ferment for 10 to 15 days, either under the sun or in an earthen oven. After fermentation, the nhum transforms into a rich red sauce with a pleasant aroma. The texture is smooth, and the flavor is a perfect blend of salty, garlicky, and peppery notes. These flavors combine to form the signature taste of Mắm Nhum Mỹ An, making it a beloved delicacy that attracts both locals and visitors.

Nem is undoubtedly one of the culinary highlights of Binh Dinh, with its special place in the region’s food culture. The renowned Chợ Huyện Fermented Pork Rolls (Nem Chợ Huyện) originated from the Chợ Huyện village in Phước Lộc, Tuy Phước, Binh Dinh. This dish has been immortalized in folk songs: “Anyone who visits Vĩnh Thạnh, must eat Chợ Huyện’s nem and enjoy tuồng performances at night.” Legend has it that a man named Trần Võ, known as Ông Bảy Ù, traveled extensively to learn about various food recipes before he decided to introduce the unique flavors of nem to the locals and passed it down through generations. The distinctive taste of Binh Dinh nem has been cherished and refined over time.

The key to the exceptional taste of Nem Chợ Huyện lies in the quality of the pork. The pork should come from free-range pigs aged 6-8 months, weighing around 60kg. These pigs have lean, firm meat with a deep red color, and around 15kg of lean pork is carefully selected from the four hind legs. There are two main types of nem: fresh nem, which is grilled and eaten immediately, and fermented nem, which can be stored longer. Nem is traditionally served with a special dipping sauce, typically made from fish sauce, peanuts, and other seasonings. Chợ Huyện nem is perfectly balanced with flavors: sweet, salty, tender, crispy, and aromatic, making it an irresistible delicacy that never gets boring. Today, these pork rolls are priced around 40,000 VND for 10 pieces and have become a signature dish of the Binh Dinh region.

Bàu Đá refers to a traditional liquor originating from Cù Lâm village in Nhơn Lộc commune, An Nhơn district, Binh Dinh province. The name Bàu Đá comes from a historic pond, once shared by the entire village, which was used as the water source for distilling the liquor. To make this exquisite drink, distillers must adhere to strict standards regarding water, rice, yeast, and equipment, along with generations of brewing expertise. While the production of Bàu Đá has expanded in recent years, some local families have managed to preserve the high-quality traditions. Despite being a regional specialty, Bàu Đá remains affordable at around 26,000 VND per liter, making it an excellent gift for visitors to Binh Dinh.

To craft a perfect Bàu Đá liquor, brewers must ensure the highest standards for ingredients and equipment. A batch requires six hours to distill, using 5 kg of brown rice to produce to 4 liters of the liquor. The distilling tools, traditionally made from clay, glass, and bamboo, impart a unique flavor to the final product. The distillation process requires patience, as the liquor must be heated slowly to extract the purest essence of the rice. Skilled brewers can determine the quality of the liquor by the sound of the droplets falling into the clay vessel during distillation and by its distinct aroma. The final product boasts an impressive alcohol content of over 50%.

When talking about Binh Dinh, you can't miss this iconic local treat. The Gai Leaf Sticky Rice Cake is wrapped in soft, tender banana leaves, with a smooth, dark hue reminiscent of a young girl's hair. The cake has a delightful chewy texture, without sticking to your teeth. One bite reveals a blend of sweet sugar, fragrant glutinous rice, rich oil, savory mung beans, and a sharp ginger fragrance, creating a uniquely satisfying flavor. Locals explain that the gai leaf has medicinal properties, helping to relieve stomach discomfort, so you can enjoy this treat without worrying about bloating. Don't forget to bring some home as a gift for your family after visiting Binh Dinh.

Gai Leaf Sticky Rice Cake has become a staple in the daily life of Binh Dinh's people. It's commonly enjoyed as a snack, given as a gift to friends and family, and is especially popular during ancestral worship ceremonies. This cake can be found in many parts of Vietnam, but each region offers its own distinct flavor, evoking memories of the land where it originated. When it comes to Quy Nhon Binh Dinh's Gai Leaf Sticky Rice Cake, we think of its subtle sweetness, soft chewiness, rich coconut flavor, and the perfect balance of mung beans and gai leaf. Together, these ingredients create an unforgettable taste that's truly one of a kind.

If you’re in Binh Dinh, you can’t miss the one-of-a-kind flavor of Mỹ Cang Sizzling Pancake. What makes this pancake stand out is not just the crispy batter, but the perfect dipping sauce and the fresh, flavorful shrimp from the region. The shrimp, still hopping in the basket, are carefully placed into the batter, where they cook until perfectly crisp. The flavor and texture of these shrimp are unlike any other, making the dish a must-try for anyone visiting Binh Dinh.

To make an authentic Binh Dinh sizzling pancake, you’ll need ingredients like rice flour, dried turmeric, scallions, bean sprouts, fresh herbs (lettuce, aromatic herbs, and shredded mango), and fresh shrimp, which the locals call “jumping shrimp” due to their lively movement when cooking. You can also add squid (for a squid pancake), beef (for beef pancakes), or a mix of ingredients (for a combination pancake). Additional ingredients include garlic, chili, pineapple, sugar (for the dipping sauce), pancake molds, seasoning powder, monosodium glutamate, and lemongrass (for marinating the shrimp or meats). With these ingredients, you’re ready to make a delicious and authentic Binh Dinh-style sizzling pancake.

Coconut rice paper is a popular local delicacy, loved by many and often bought as a souvenir when visiting Binh Dinh. These rice papers are thick and large, made from regular rice flour mixed with coconut milk, and sprinkled with sesame seeds and ginger, giving them a unique and enticing aroma both before and after being toasted. What makes this rice paper different is that it’s usually eaten alone, unlike other rice papers that are often served with side dishes. To make coconut rice paper, you first need to prepare a special oven. The oven is sealed on all sides, leaving only an opening at the door where firewood and rice husks are used to heat the area. A large pot of water is placed inside, with a piece of cloth laid over the pot to spread the batter on.

When the water in the pot heats up, the steam cooks the batter, turning it from a liquid into a solid, sticky rice paper. Afterward, it’s left to dry and harden into coconut rice paper. The process of making coconut rice paper is similar to that of other rice papers, but the trick lies in the consistency of the batter. You need to ensure the rice paper is thick, which requires skill. The batter should be spread evenly, with no thick or thin patches, and it should emit a pleasant aroma, enhancing the visual appeal. For experienced makers, this is the most difficult step in creating the perfect coconut rice paper.

Huỳnh Đế crab is a specialty from the coastal regions of Tam Quan and Đề Gi. According to local fishermen, this crab got its name because in the past, every time they caught one, it was presented to the king. The legend tells that when King Gia Long was in exile, he visited Hòn Tranh, where he tasted a crab with a reddish-pink shell resembling a warrior's armor and a shape similar to a turtle. The more he ate, the more he enjoyed it, and it was then added to the royal menu.

Since then, this type of crab has been called Huỳnh Đế, symbolizing good luck. It is abundant along the central coast, especially in Bình Định. The nutritional value of Huỳnh Đế crab is also impressive, offering 103 calories, 17.5g of protein, 0.6g of fat, 7g of carbohydrates, 141mg of calcium, 191mg of phosphorus, and various other nutrients per 100g. Gourmet diners usually enjoy it steamed with salt, pepper, and green chili, or in a rich crab porridge. The price for 1kg of this exquisite crab is around 800,000 VND.

Anyone who has tasted the authentic Quy Nhơn Fish Cake Noodles will never forget the delightful blend of savory and sweet flavors from the fish cakes, noodles, and fresh herbs. The key to this dish lies in the fish cakes, made from tender mackerel, which are ground to a smooth consistency, then shaped into thick, round cakes. These are served with a clear, naturally sweet broth made from fish bones and heads that adds a distinct flavor, making it unforgettable. The first special feature of this dish is the broth. Unlike other noodle soups, Quy Nhơn fish cakes are prepared with a broth made from fresh fish bones, typically mackerel or snakehead fish, resulting in a rich, natural sweetness without any fishy taste. The second highlight is the fish cake itself, which is the most flavorful part of the dish.

To make the fish cakes, the fish is filleted, mixed with garlic, chili, pepper, MSG, oil, a pinch of salt, and finely ground pigskin. The mixture is stirred until smooth, creating a chewy texture. Unlike in Northern Vietnam, where dill is commonly used, these Central Vietnam fish cakes are still aromatic and delicious. After being finely ground, the fish is shaped into small pieces, thin slices, or round balls, then fried to a golden crisp. A portion is also steamed and cut into small pieces for serving. When you enjoy a bowl of Quy Nhơn Fish Cake Noodles, you'll experience the soft, smooth sweetness of the steamed fish cakes, the crispy chewiness of the fried ones, and the rich, savory broth. The third highlight is the fresh herbs and vegetables served alongside the dish. The mix includes fresh lettuce, shredded cabbage, dark banana blossom, bean sprouts, and fragrant mint leaves. To eat, dip the fish cake in a signature chili sauce, add pickled shallots, some fresh herbs, and sip the delicious broth. This combination brings together the best of countryside and coastal flavors.

Châu Trúc Village is located by the shores of Châu Trúc Lagoon (also known as Trà Ổ Lagoon) in Phù Mỹ District, Bình Định, bordered by the communes of Mỹ Châu, Mỹ Lợi, and Mỹ Thắng. The lagoon is 75 kilometers north of Quy Nhơn city center, with a circumference of 20 kilometers and connects to the sea. Trà Ổ Lagoon is home to unique seafood that can't be found anywhere else, including shrimp, mudfish, and snakehead fish. These delicacies are known for their tender, flavorful, and nourishing meat. The locals here have developed a famous dish known as Châu Trúc Shrimp Noodles, a humble yet incredibly flavorful breakfast dish.

Shrimp Noodles, made with freshly caught shrimp from the lagoon, are a specialty of Châu Trúc Village. The noodles are crafted from rice and combined with the sweet, fresh shrimp from the lagoon. Despite its simplicity, anyone who tries a bowl of Châu Trúc shrimp noodles will find it unforgettable, with its rustic and rich flavor. The secret lies in the sweet taste of the shrimp, the saltiness of the rice noodles, the spiciness of chili and pepper, the pungency of onions, and the rich yet delicate broth. Châu Trúc Shrimp Noodles has become a beloved local breakfast dish, cherished for its simplicity and flavor. It's a dish that anyone returning home will want to savor, to satisfy their cravings for the familiar taste of home.