Must-Try Dishes in Quang Binh

Banh loc, sweet potato fries, or snail with rice noodle are delightful choices leaving a lasting impression for many travelers passing through Quang Binh, a region nestled along the Nhật Lệ River.

Must-Try Dishes in Quang Binh

Beyond the renowned Son Doong Cave and Phong Nha – Ke Bang Cave System, Quang Binh boasts many enticing delicacies that captivate tourists with each stopover.

Banh Loc

Banh loc is made with tapioca flour, shrimp, and seasoned pork. The flour is kneaded, steamed, cooled, and kneaded again. A shrimp and a small portion of pre-prepared seasoned pork are placed in the center, wrapped with banana leaves, and steamed.

Delight your taste buds with the harmonious blend of savory shrimp and meat aroma, paired with a hint of spicy chili in the dipping sauce. The dumplings boast a delightful fragrance of shrimp and meat, with a tender and chewy texture. Remarkably, even when cooled, they retain their freshness, steaming again without becoming tough, retaining their deliciousness.

Sizzling Pancake

This dish is crafted from red rice for a chewier and more delicious pancake. According to experienced chefs, the pancake has a simple and straightforward preparation. Mold-free and pest-free rice is ground with water into a liquid mixture, and then onions and chives are added.

The pancake is golden with red and white hues, adorned with intricate patterns on its surface. Served with either salad or banana fish. It is made from small Thai bananas, boiled and shaped into shrimp or fish forms, then dipped in a flavorful sauce. When eating, take a piece of the pancake, roll it with salad or banana fish, and dip it in a spicy fish sauce.

Sweet Potato Chips

People from Quang Binh often refer to sweet potato chips as 'earth ginseng' because of its rich nutrients. Red sweet potatoes are thoroughly washed, boiled, sliced into thin pieces, and dried in the sun for about 10 days. At this point, you can savor the natural sweetness and richness of this dish.

Snakehead Fish Congee

This is a common breakfast dish in Quang Binh. The broth is simmered for hours with crab, fish bones, and pork. When boiling, the cook adds flat rice noodles with snakehead fish, shrimp, and pre-sautéed lean meat.

The distinctive feature of this dish lies in the handmade flat rice noodles, which are thick, soft, and accompanied by a fragrant broth. When eating, you can add green vegetables or finely chopped spring onions. This not only enhances the visual appeal but also elevates the taste. In Dong Hoi, locals also pair it with nem chả (spring rolls) for a fuller meal. This unique combination is a delight for many tourists.

Taro Fish Hotpot

Taro fish, also known as snakehead fish, is the key ingredient in this famous hotpot. Many love this fish for its tender meat and bones. To create a delicious hotpot, the cook first simmers a broth with tomatoes, starfruit, mushrooms, tamarind, pickled bamboo shoots, Chinese cabbage, pork bones, and fish bones to achieve a lightly sour and rich sweetness. At the same time, the taro fish is cleaned, cut in half, or left whole, marinated with chili salt, MSG, and lemongrass.

When eating, diners wait for the broth to boil before gently placing pieces of fish into it. Usually, people enjoy both the bones and meat with raw vegetables to add variety. Those who prefer can set aside the bones. It's advisable not to leave the fish in the hotpot for too long as the meat might become mushy and lose its robust flavor.

The Ocean Serpent

The sea serpent is a small, slender sea snake with smooth, scaly skin. After careful cleaning and gutting, it is either finely chopped or cut into segments, then mixed with equivalent spices. Popular dishes include serpent essence wine, stew, traditional Chinese medicine soup, rice paper rolls, and grilled betel leaves. However, the most beloved is still the serpent stew. After preparation, the serpent is finely minced, seasoned, rolled into small pieces, and deep-fried until golden. This dish is crispy, fragrant, and naturally sweet.

Precious Shellfish

This type comes in various colors with unique patterns on its shell. Due to its small size, extracting the tiny intestines requires meticulous attention. The most common preparation method is boiling. After bringing them in, selecting larger ones and soaking them in seawater for about 6 hours to remove sand. Then, they are rinsed again with clean water and boiled for about half an hour. When cooked, additional sugar, lime leaves, and chili are added and mixed thoroughly to give the shellfish a rich flavor. Some believe that while it may take time to eat a plateful, the experience is compensated by the rustic aroma of accompanying ingredients and the distinctive, non-fishy taste.

Crunchy Rice Paper Snack

This delicacy involves thin rice paper rolled into bite-sized snacks. The key is to select fresh, quality ingredients and apply a precise rolling technique. Each piece is a symphony of crispy layers, savory fillings, and a burst of delightful flavors. A popular choice for gatherings or casual snacking, these crunchy rice paper snacks are a testament to the artistry of Vietnamese culinary craftsmanship.

Chit-chat is a unique clam species found at the river mouth. This dish shares its preparation and enjoyment similarities with Hue's clam rice paper. It involves stir-frying chit-chat meat with cooking oil, placing it on rice paper, picking up each piece, and adding some fresh herbs on top. However, some diners comment that the taste of this variety is chewier and more robust due to its habitat in a brackish, sweet water intersection.

According to Vnexpress

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Reference: Travel guide Mytour