Buzz
1. Phi Cau Sai
Thanh Hoa is a coastal area where you can indulge in various dishes made from phi, a type of shellfish. Among them, Phi Cau Sai living in the Tra Giang River flowing through Van Loc connecting two communes Thuan Loc (Hau Loc) and Hoang Xuyen (Hoang Hoa) is the most famous and has been presented to the king. Phi lives in brackish water, resembling a male but with thinner shells, white flesh, and two long antennae. Cooking phi is simple, such as frying, stir-frying, grilling, making soup, or porridge. Phi Cau Sai looks like a male shellfish, but with thinner shells, the largest one as long as a forearm. The thick, white flesh of phi is truly exceptional as there is no other place in the country where phi has such a rich flavor.
2. Golden Sugarcane
Located at the northern gateway of Thanh Hoa province, Hoang Hoa is renowned as the district with the most coconut cultivation in Thanh land. Hoang Hoa coconuts stand out from those of other regions across the country due to their exceptionally sweet taste, derived from the pure waters of the Ma River flowing through fertile alluvial soil... When embarking on a seaside journey to Hai Tien Hoang Hoa, travelers should make a stop at Nghia Village, Hoang Loc Commune, during the coconut season, where the air is filled with the fragrance of ripe coconuts hanging abundantly from trees. The best Hoang Hoa coconuts are found during the peak season, larger than those from Ben Tre, boasting thick, white flesh, crisp texture, and a refreshing, sweet juice.
In addition, Hoang Loc Coconut Husk served with Xuan Phu Hoang Phu Rice Paper is famously delicious, as evidenced by the folk verse passed down through generations: 'A husband who spares not the coconut husk in exchange for rice paper is a worthy man indeed.'
Indulge in the Delicacy: Tứ Trụ Thorny Cake
Discover the Authentic Taste of Tứ Trụ Thorny Cake. Made meticulously with soaked and mashed thorny leaves, combined with glutinous rice flour, betel nut flower, and sugarcane juice, this cake encapsulates the essence of rural Vietnamese cuisine. Encased in dried banana leaves, filled with a savory mixture of mung bean flour and shredded coconut, it preserves its tantalizing aroma for weeks. Once a royal delicacy, now a renowned local brand in Thanh Hoa province. A must-try delicacy when visiting Tho Xuan, Thanh Hoa.
Masterpiece Thesis on Pomelo
Buoi Luan Van is a specialty fruit of the royal court, especially during the Later Le dynasty, originating from the Luan Van village, Tho Xuong commune, Tho Xuan district, Thanh Hoa province. When young, Buoi Luan Van has a green color, and when ripe, it turns red from the peel to the flesh, very visually appealing, with juicy, pink segments, a pleasant sweet and sour taste, and a very distinctive aroma. In the past, for royal offerings, Buoi had to weigh over 1.5 kg, with a round, plump body, and the stem at the center. Nowadays, Buoi Luan Van is purchased by people from Thanh Hoa to offer for the Lunar New Year because it is considered a symbol of luck and prosperity in the new year. The price of Buoi Luan Van is around 150 - 600k VND per fruit, depending on the time of purchase.
Handcrafted crispy spring rolls
Exquisite Thanh-style crunchy rolls
Bitter bamboo shoots
Nem chua, a renowned specialty of Thanh province, is a delightful dish known to all. It is crafted from fresh, hot meat, pork skin, and a blend of spices such as pepper, garlic, chili, star anise, wrapped in layers of banana or wild banana leaves for fermentation. After 1-2 days, depending on the weather, the matured nem offers a sweet and sour flavor. Once ready, it is refrigerated for preservation. Despite its seemingly simple preparation, crafting delicious nem requires the secret ancestral recipes of each family...
Nem chua, a quintessential dish of Thanh cuisine, is meticulously prepared. It consists of raw meat, pork skin, and a medley of seasonings including pepper, garlic, chili, and star anise, all wrapped in banana or wild banana leaves for fermentation. After 1-2 days, depending on environmental conditions, the nem develops a balanced sweet and sour taste. Subsequently, it is stored in refrigeration to maintain its freshness. While seemingly straightforward, achieving the perfect nem requires the guarded ancestral formulas passed down through generations...
Indulge in the exquisite taste of Vịt Cổ Lũng, a culinary masterpiece from Xã Cổ Lũng, Bá Thước district, located in the western part of Thanh Hóa. This renowned delicacy features a unique breed of ducks, raised naturally with unparalleled succulence and aroma. The highlight is the succulent roasted duck, meticulously prepared by stuffing with fragrant leaves and fresh figs, seasoned with salt, sugar, and an array of aromatic spices, then roasted over flaming charcoal. The aroma of fig leaves infuses the tender meat, resulting in a tantalizing blend of flavors. The crispy golden skin, tender flesh, and irresistible fragrance of fig leaves create an unforgettable dining experience. Accompanying this delicacy is a special salt dip made from finely ground duck liver, salt, and crushed mac khen seeds. Available at approximately 120,000 VND per kilogram.
Savor the unique culinary experience of Vịt Cổ Lũng, a rare delicacy from the picturesque landscapes of Xã Cổ Lũng, Bá Thước district, Thanh Hóa province, Vietnam. Known for its tender meat, sweet flavor, and enticing aroma, Vịt Cổ Lũng is a local treasure with a history spanning over a century. Raised in natural habitats, these ducks offer an unparalleled taste that rivals any other. The highlight of this culinary delight is the roasted duck, prepared by stuffing the cavity with fragrant leaves and fresh figs, seasoned with a blend of salt, sugar, and exotic spices, then roasted to perfection over open flames. The infusion of fig leaf aroma permeates the succulent meat, creating a symphony of flavors that tantalize the senses. Complementing this exquisite dish is a savory salt dip made from finely ground duck liver, salt, and crushed mac khen seeds. Available for purchase at approximately 120,000 VND per kilogram.
