Buzz
Alongside renowned specialties such as Vinh oranges and chewy candies, eel dishes are prioritized for immediate enjoyment in the Sông Lam region as they cannot be simply purchased. Eel, a freshwater delicacy, elongated like a snake, with smooth and slimy skin, commonly found in most Vietnamese rice fields. With skilled hands and the distinctive culinary culture of the locals in Nghệ An, delicious dishes from eels are successively born and gradually win the favor of food enthusiasts nationwide.
First and foremost, we must mention eel soup. Unlike thick soups, eel broth resembles a clear and sweet broth. Eels are not finely ground for soup as many people think but are instead deboned, split in half, and cooked until tender. A bowl of authentic Nghệ An eel soup must feature a blend of shiny yellow turmeric, green coriander, the scent of lemongrass, and the fiery red of chili peppers.
Nghệ An eel soup is typically enjoyed with bread or rice cakes.
Nghệ An eel soup is not simply eaten alone but is enjoyed with bread or rice cakes (rolled cakes). The bread served here also has a distinct flavor. In addition to the usual type of bread, culinary enthusiasts often choose bread that has been freshly fried. When dipped into the steaming hot broth, the crispy fragrant texture of the bread combines with the rich sweet aroma of the countryside in every drop of soup.
Rice cakes, on the other hand, are a favorite choice for those who prefer moist dishes. The rice cakes are thinly spread, without filling, sprinkled with some dried shallots, and when soaked in the soup, they are delicious without being overwhelming. You can easily find eel soup at many eateries in the city but the best ones are often found on Tran Quang Dieu and Dao Tan streets.
Eel porridge exudes a fragrant aroma with a spicy kick. Photo: Ngoisao.net.
Alongside eel soup, eel porridge is an indispensable dish in the Nghệ An eel cuisine. Instead of being boiled with the porridge, the eel is added afterwards, after being marinated with spices and stir-fried to absorb the flavors without falling apart. The rice used for the porridge is simmered whole rather than being finely ground or crushed, mixed with a bit of sticky rice, resulting in a thick consistency. When eaten, the eel mixed with the porridge, along with spices, pepper, chili, and finely chopped spring onions, releases a tantalizing aroma.
The best time to savor delicious eel porridge is during chilly weather to feel the heartwarming sensation while experiencing the distinctive spicy flavor in each bowl. Currently, enticing spots for eel porridge enthusiasts visiting Vinh include the spicy eel porridge stall on Dao Tan Street or the Hong Son stall right next to National Highway 1A. You can also explore the Cổng Thành night food street or eel stalls on Tran Hung Dao Street to indulge in an authentic Nghệ An eel porridge.
Eel vermicelli is one of the 15 delicious Vietnamese dishes nominated for the top Asian delicacies. Photo: monngonnghean.
Compared to the two soups and porridge, eel vermicelli is more common and is listed among the top 15 delicious dishes nominated by the Vietnam Record Organization for the top Asian delicacies. Eel vermicelli is not as spicy as porridge and can be prepared according to the preferences of diners. Therefore, you can enjoy eel vermicelli in two forms: dry or with broth.
Choosing crispy fried or softly steamed eel paired with vermicelli will give you a distinct sensation for each type when eaten. It could be the crunchy texture gradually melting on the palate or the rich and fragrant taste of broth from simmered bones and mashed eel bones. Regardless, the sweetness of the eel, the aromatic scent of bean sprouts, and the chewy texture of vermicelli are always an irresistible allure for any diner. The eel vermicelli spot for you in Vinh is the night food street on Ho Sy Duong near the Provincial Post Office.
In addition, there are many other famous eel dishes such as eel braised with banana blossom, eel braised with mugwort leaves, eel braised with water celery, eel braised with betel leaves, eel braised in clay pots… Each dish has its own seasoning but cannot lack turmeric, galangal, shrimp paste, coriander, peppercorns… These not only create aroma but also establish a unique culinary identity for Vinh and the Nghệ An region in general.
Posted by: Thương Huyền
Keywords: Eel specialties in Vinh
