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Cua Lo – Nghệ An attracts a multitude of tourists each year not just for its stunning beaches but also for its irresistibly delicious culinary treasures. Here are 7 mouthwatering specialties from Cua Lo that you should savor when you have the chance.
1. Tamarind-Grilled Razor Clams
Cua Lo is renowned for its abundant and fresh seafood, especially the large and succulent razor clams. Whether grilled, steamed with tamarind, or salt-roasted, these razor clams are a delightful treat. Among them, the tamarind-grilled razor clams stand out as a favorite.
Delight in the allure of Moc Crab, a renowned dish in Cua Lo. The chef puts in tremendous effort, delicately extracting crab meat, mincing it finely, and blending it with fresh pork knuckles, shiitake mushrooms, wood ear mushrooms, and dried onions. After seasoning with the perfect mix of spices, the mixture is carefully placed on crab shells and steamed. Steamed to perfection, the chef swiftly removes it, evenly spreading a layer of rich egg yolk, and continues steaming until the filling is fully cooked. When indulging, neatly arrange each stuffed crab claw on a plate, adding extra crab claws for a lifelike appearance. The exceptional and distinctive flavor ensures a lasting memory of Cua Lo.
To savor a dish as enticing as this, the chef expends much culinary prowess. The crab is meticulously dissected, finely minced, and thoroughly mixed with raw pork knuckles, shiitake mushrooms, wood ear mushrooms, and dried shallots. After seasoning with just the right blend of spices, it is delicately placed on crab shells for steaming. Steamed to perfection, the chef quickly removes it, evenly applying a layer of luscious egg yolk, and continues steaming until the inner filling is thoroughly cooked. When relishing, neatly arrange each crab claw on a plate, incorporating additional crab claws for a striking resemblance to live crabs. The extraordinary taste captivates diners, leaving an enduring impression of Cua Lo.
Embark on a culinary journey with the Seven-Flavor Fish when in Cua Lo. Originating from Norway, this delicacy has been imported for experimental farming on Ngư Island in recent years, gradually becoming a favored specialty in Cua Lo due to its high nutritional content without the burden of excess calories.
A visit to Cua Lo is incomplete without sampling the flavors of Seven-Flavor Fish. This fish, with its origins in Norway, has been imported for experimental cultivation on Ngư Island in recent years and has progressively become a beloved specialty in Cua Lo. Its high nutritional value, coupled with a low calorie content, makes it a favorite among health-conscious travelers.
Experience the captivating allure of Stir-Fried Fish Intestines, a seemingly ferocious-looking fish transformed into various delectable dishes through the skillful artistry of chefs. Indulge in steamed fish with lemongrass, fish salad, fish hot pot, fish congee, stir-fried fish intestines, deep-fried fish, and crispy fish skin. Given the opportunity, savor the enticing flavors of all seven of these dishes.
The fish, with its fierce appearance, undergoes a culinary metamorphosis at the hands of skilled chefs, resulting in a variety of delicious dishes such as steamed fish with lemongrass, fish salad, fish hot pot, fish congee, stir-fried fish intestines, deep-fried fish, and crispy fish skin. Whenever you have the chance, be sure to taste the flavors of all seven enticing dishes.
Embark on a culinary journey with the 4th dish, Clam Congee, a perfect choice for an evening meal in Cua Lo. Congee serves to boost vitality, relieve stress, and provide warmth to the body.
Clam Congee is the ideal evening meal in Cua Lo. This dish not only enhances vitality but also alleviates stress, bringing warmth to those who partake in its comforting flavors.
Savor the Essence of Seafood Congee at Cửa Lò (Photo: ST)
Crafting the perfect bowl of congee demands meticulous attention from ingredient selection to preparation. Key components include fresh clams, high-quality rice, and an array of complementary spices. The clams, ideally fresh and firm, are marinated with spices before being crisped to a golden perfection. Optimal rice selection imparts a rich aroma to the congee, with a secret touch—using the clam-infused broth for cooking. To serve, ladle the congee into a prepared bowl with fresh greens below, and generously sprinkle the crispy fried clams on top.
5. Flashy Squid
Captured fresh from the ocean, squid with translucent, gleaming skin are affectionately referred to as flashy squid. Some call them dancing squid, but the names aim to capture the delectable freshness of these cephalopods.
Spicy Satay Squid (Photo: ST)
Transforming flashy squid into delightful dishes—steamed, braised, stir-fried, stuffed and fried, or mixed with pomelo shrimp. Yet, nothing beats the allure of catching squid and relishing the freshness of grilled squid on the riverbank. The thrill of the catch, coupled with a hint of chili sauce and a cold beer, creates an unbeatable experience.
6. Cửa Lò Shrimp Paste
The shrimp roe season in Cửa Lò extends from January to the end of April in the lunar calendar. Visiting Cửa Lò during shrimp roe season reveals a scene of dedicated labor as the entire fishing village collectively pulls in the shrimp roe to make shrimp paste. While this may be a humble dish, it demands considerable effort. After carefully selecting fresh shrimp roe, it is crucial to rinse it with filtered water to prevent the roe from spoiling.
Cửa Lò Shrimp Paste (Photo: ST)
Shrimp paste serves a versatile role—enhancing soups, seasoning braised meats, enriching rice porridge, but its pinnacle lies in the marriage of thinly rolled meat and rice paper dipped in shrimp paste. The savory essence of the sea blends harmoniously with the tartness of star fruit, the bitterness of banana, and the richness of pork belly, elevating the dish to unparalleled excellence. Amidst the sweltering heat, diving into the cool sea followed by relishing this exquisite dish is an unmatched experience.
7. Steamed Bia Lemongrass Softshell Crabs
Known colloquially as softshell crabs or sand bubbler crabs, these dishes originated as simple coastal delicacies. Over time, they have transformed into a beloved Cửa Lò specialty at various restaurants. If you're worried about the strong sea flavor, fear not—steamed with lemongrass and beer, the softshell crabs lose any hint of gaminess, retaining a succulent, sweet taste. Enjoy it with a spicy chili dip or a citrusy tamarind sauce for an explosion of flavors without the fear of indigestion.
Enticing Steamed Lemongrass Beer Softshell Crabs (Photo: ST)
Above are 7 renowned specialties of Cửa Lò that you should try when visiting. We hope that these recommendations will enhance your travel experience with delightful culinary adventures for you and your family.
