Top 10 Must-Try Dishes in Nghe An

Rice Cake Rolls might initially resemble the Northern Vietnamese steamed rice rolls or Southern Vietnamese wet rice cakes, but they have a unique flavor that is a distinct part of Nghe An's culinary tradition. These rice cakes are long, soft, and smooth, often rolled up and served with a golden, crispy fried onion topping. They are traditionally dipped in a sauce made with a squeeze of lime juice, a bit of sugar, and sliced chili peppers.

Ingredients:

• 200g of white rice (or rice flour)
• 2-3 bunches of green onions
• 7-8 cloves of garlic (more garlic adds extra fragrance)

Preparation:

• Step 1: Prepare the rice flour mixture: Soak the rice in water for several hours, then grind it into a smooth rice paste and let it settle for a couple of hours to create a thicker consistency.
• Step 2: Steam the rice cakes: Wash and chop the green onions, then bring a pot of water to a boil. Spread a fine cloth over the pot's opening and pour a thin layer of the rice paste over the cloth. Sprinkle a bit of green onion on top and cover to steam for a few minutes before using chopsticks to lift the cake and roll it up.
• Step 3: Make the dipping sauce by mixing equal parts fish sauce, sugar, lime juice, and water. Stir well, then add minced garlic and chili to taste.
• Step 4: Top the rice cakes with the crispy fried garlic and enjoy!

For generations, the people of Nghe An have been familiar with the phrase "Nhut Thanh Chuong" and "Nam Dan Fermented Soybean Paste." Nam Dan Fermented Soybean Paste is a local specialty made from soybeans, sticky rice, and corn. The best soybeans are carefully selected, and the corn and soybeans are roasted, ground, soaked, and dried. What makes this paste unique is that the soybeans are only partially crushed, creating a textured appearance in the paste, unlike the finely ground Northern versions. When served, the paste has a rich golden hue, and the taste is a perfect balance of salty, sweet, and umami.

Ingredients:

• Soybeans
• Sticky rice or corn (used as the mold)
• Salt
• Water

Preparation of Nam Dan Fermented Soybean Paste:

• Step 1: Prepare the Mold:
  • The sticky rice is carefully selected, washed, and cooked into sticky rice. This rice is then used to create the mold, which is spread evenly on a tray and sprayed with a strong green tea solution before being covered with a thick layer of paste and kept in a closed room to ferment. During fermentation, the mold is checked 1-2 times.
  • After 12-15 days, the mold should turn a golden-orange color (like the color of rapeseed flowers) or a shiny black, indicating it’s ready for further processing.
  • The mold is then broken up, dried in the sun, and stored in plastic bags for later use.

• Step 2: Prepare the Soybeans:
  • The soybeans used must be freshly harvested, carefully washed, and roasted over low heat in a clay pot for an even roast. Once roasted and cooled, the beans are cracked in half and mixed with water before being boiled for 10-12 hours.
• Step 3: Fermentation:
  • The fermentation process typically occurs late at night. The paste and salt are mixed with the boiled soybeans and stirred with a bamboo stick to ensure the ingredients are evenly blended. After 1.5 to 2 months, the jar is opened, and a fragrant aroma fills the air, signaling that the paste is ready to be used.

Along with Nam Dan Soybean Paste, we must also mention Thanh Chuong Fermented Jackfruit. This is a traditional, rustic dish from the region. While fermented jackfruit is made in many parts of Nghe An, the best and most famous version comes from Thanh Chuong District, known for its excellent jackfruit varieties. There is typically only one harvest season per year, so the fermented jackfruit is salted and preserved to enjoy throughout the year. Depending on the season, it is prepared in various ways.

Ingredients:

• 1 young jackfruit
• Salt
• Cool boiled water

How to make Thanh Chuong Fermented Jackfruit:

• Step 1: Once you have the jackfruit, peel off the skin, clean off the sap, and cut the fruit into small pieces. Soak them in water to prevent browning.
• Step 2: Next, use a grater to shred the jackfruit lengthwise into thin strands, resembling noodles. After preparing the jackfruit, mix it with salt, adjusting to taste to ensure it’s neither too salty nor bland.
• Step 3: Once mixed, place the jackfruit into a jar and cover it with cooled boiled water, just enough to submerge the fruit. Place a weight or stone on top to keep the jackfruit submerged. If you have a specialized pickling jar, that works as well. Let it ferment for 5-7 days. Once fermented, the jackfruit can be enjoyed raw like a salted pickle, with its tangy, salty, and crisp texture. Alternatively, it can be used in dishes like salads or stir-fries with pork belly.

Black Sesame Crispy Cake (also known as Bánh Đa) is distinct from other regional variations of bánh đa. This version is rich in black sesame seeds, giving it a fragrant, nutty flavor that’s both delicious and nutritious. What sets this cake apart is the bold kick of garlic and pepper, making it a flavorful experience that’s hard to forget. Anyone who tries this local delicacy will surely be impressed and crave more.

Ingredients:

• Sticky rice, Black sesame seeds
• Sugar
• Ginger

How to make Black Sesame Crispy Cake:

• Step 1: Rinse the sticky rice thoroughly, then grind it into flour. Add a bit of water to the flour to help it bind together.
• Step 2: Sift the sticky rice flour into a square mold lined with a cloth, then steam it for about 5 minutes.
• Step 3: Once steamed, transfer the cake to a hot charcoal grill. Grill the cake twice, each time for about 10 minutes, to make it crispy and airy.
• Step 4: Cook sugar syrup by boiling water and adding freshly crushed ginger. The ginger adds fragrance, while the syrup gives the cake its sweetness. Coat the cake with this syrup and then sprinkle it with toasted sesame seeds. The result is a crispy, perfectly crunchy cake with a delightful, nutty flavor.

Not only is it a top-tier variety within the Vinh orange brand, but Xã Doai Orange has long been a part of the region’s folk songs, which are now recognized as an intangible cultural heritage of humanity. Known for its exceptional fragrance and sweetness, Xã Doai oranges are considered a royal delicacy from the Nghệ region. This fruit is not only beloved within Vietnam but has also earned international recognition, even appearing in the French dictionary and becoming a popular phrase in Laos: “Cam Xã Đoài, xoài Thà – Khẹc.” The aroma of Xã Doai oranges is famously immortalized in the works of poet Phạm Tiến Duật:

"Xã Doai oranges, full of juice,
Golden drops like honey,
Peel them in front of the door,
The scent flows into the house…"

Xã Doai oranges are a prized specialty from Nghi Diên commune in Nghi Lộc district, Nghệ An province. Harvested close to Tết (Vietnamese Lunar New Year), they are so popular that merchants place orders months in advance directly from the orchards. There are two varieties of Xã Doai oranges: the smaller, round variety known as ‘cam lót’ and the larger, pumpkin-shaped variety called ‘cam bầu’ or ‘cam bù.’

Jumping Squid (also known as ‘flashing squid’) refers to freshly caught squid, still alive, which are immediately prepared and served while still fresh. This delicacy is common in central Vietnam, especially in places like Nghệ An, Hà Tĩnh, and Quy Nhơn. The squid is grilled right after being caught, allowing its natural sweetness and tenderness to shine through in every bite.

Jumping squid can be cooked in many ways such as: fried with fish sauce, sautéed with satay, stuffed squid, stir-fried sour squid, steamed with lemongrass, or butter-fried squid. Today, we will show you how to make one of these popular dishes: butter-fried squid.

Ingredients:

• Fresh squid eggs: 500g – Butter: 1 small box – Breadcrumbs, flour, corn starch – Eggs: 2 – Cooking oil, seasonings – Lettuce, bell peppers, garlic.

Instructions:

• After cleaning the squid, cut it into 3x3 cm pieces. Mince the garlic and onion, and marinate them with the squid, adding seasonings, MSG, and pepper. Separate the egg whites, mix them with the squid, and stir in the flour and corn starch until the mixture becomes slightly sticky.
• Coat each piece of squid with breadcrumbs, ensuring it's evenly covered. Repeat this process until all pieces are coated.
• Heat oil in a pan and fry the squid until golden brown. Remove the squid and let it drain on paper towels. In another pan, heat the butter, sauté the garlic until fragrant and golden. Remove from heat and drizzle the garlic butter over the squid. Serve and enjoy your Jumping Squid!

Khoai Xeo is a dish that has long been associated with the people here, dating back to times of hardship. It was once a humble food shared among families, replacing rice to sustain life. Today, although life has improved, the popularity of Khoai Xeo remains undiminished because of its distinctive and delicious flavor. Below is a guide to making Khoai Xeo the Nghệ An way!

Ingredients:

• 400g dried sweet potatoes.
• 150g red beans.
• 100g peanuts (peeled).
• 100g glutinous rice.
• 100g sugar.
• 1 piece of fresh ginger.
• 1/4 teaspoon salt.

How to make Khoai Xeo:

• Step 1: Soak the glutinous rice in warm water for 3 hours and separately soak the red beans for several hours. Afterward, cook the beans until they are just soft and the grains remain intact.
• Step 2: Prepare a large pot, combine the dried sweet potatoes, glutinous rice, and cooked beans, and add just enough water to cover them. Add 1/4 teaspoon of salt to enhance the flavor.
• Step 3: Cook the mixture over low heat until everything is tender and the water has evaporated. Use chopsticks to fluff the sweet potatoes. If you prefer a sweeter taste, add sugar while the potatoes are nearly done. Serve the Khoai Xeo hot, ready to be enjoyed!

Nghệ An Eel Porridge delivers a rich and flavorful experience. The eel is carefully seasoned and allowed to absorb the spices. What makes this eel porridge stand out from others is not only its preparation but also the spices used. The eel is not fried until dry; instead, it remains tender and sweet, infused with the aromatic flavors of shallots, chili, pepper, and the golden color of turmeric. On a cold winter day, a bowl of steaming eel porridge is enough to fill the air with a delicious fragrance. The dish is garnished with fresh green herbs, making it even more inviting to the eyes.

Ingredients:

• 500g fresh eel.
• 100g glutinous rice, 100g regular rice.
• Shallots, Vietnamese coriander, spring onions.
• 2 fresh turmeric roots.
• 1 horn chili pepper.
• Seasoning powder, monosodium glutamate, salt, cooking oil, chili powder.

How to make Eel Porridge:

• Step 1: Rinse the eel with salt to remove any slime. Cut open the eel and remove its internal organs. Boil the eel and set it aside to cool. Once cooled, remove the meat from the bones and set the bones aside to make stock for the porridge.
• Step 2: Toast the rice until golden, then add it to the eel stock. Cook on medium heat until both the glutinous and regular rice are soft and fully expanded. Skim off any foam, then season with one tablespoon of salt, one tablespoon of seasoning powder, and one tablespoon of monosodium glutamate to get a delicate taste. Continue simmering on low heat.
• Step 3: Wash and peel the turmeric, crush it, and extract the juice. Peel and smash the shallots. Wash and chop the spring onions and Vietnamese coriander. Slice the chili and mix with three tablespoons of fish sauce for a side dip to complement the porridge.
• Step 4: Heat oil in a pan and sauté the shallots until fragrant. Add the eel and stir-fry. Add two tablespoons of turmeric juice, one tablespoon of seasoning powder, half a teaspoon of monosodium glutamate, and half a teaspoon of chili powder. Stir gently for five minutes to let the eel soak in the flavors. Once the porridge is done, add the eel to the pot and stir well. Season to taste, then add the spring onions and Vietnamese coriander before turning off the heat. Serve the porridge and enjoy!

Banh Beo is one of the most beloved street snacks in the Nghệ An region. Unlike the Huế version, Nghệ An Banh Beo has its own distinct flavor profile. While Huế's Banh Beo is made with rice flour, the Nghệ An variant uses tapioca flour. The dough requires multiple kneading steps to achieve the perfect consistency for these delicate dumplings.

The dish becomes especially appealing thanks to its unique dipping sauce, made with tamarind. Crafted with care by the vendor, the sauce is what makes this dish stand out. When poured over the soft, translucent Banh Beo, the tanginess of tamarind, spiciness of chili, and sweetness of the filling come together beautifully. The crispy fried shallots add texture, and the fresh cilantro adds a pop of color and fragrance.

Ingredients:

• 200g rice flour
• 200g small fresh shrimp
• 100g ground pork
• 1 onion, 1 garlic clove, 1 lime, 1 chili pepper
• Fresh herbs: cilantro, spring onions, and Thai basil
• Seasonings: salt, fish sauce, seasoning powder, sugar

Instructions:

• Step 1: Prepare the dough:
  • Mix 200g rice flour with 50g tapioca flour and a pinch of salt in a large bowl. Gradually add 300ml of hot water, stirring constantly until the mixture becomes smooth. Make sure to add water gradually to prevent the dough from clumping. Once the dough is smooth, add the remaining tapioca flour and knead until the dough is soft and elastic. Shape the dough into 5cm balls, then flatten them into thin discs using your palms. Arrange the discs on a clean plate.
• Step 2: Prepare the filling:
  • Season the shrimp with 1/2 teaspoon of seasoning powder and let it marinate for 20 minutes. In a hot pan, sauté the minced pork with 1 tablespoon of seasoning powder for about 5 minutes, until just cooked. Remove the pork from the pan and set it aside.
  • In the same pan, sauté the shrimp with a pinch of sugar until they are fully cooked. Then, add the pork back in and stir well to combine.

• Step 3: Shape the dumplings: Place a shrimp and some minced pork on each dough disc. Fold the dough over to form a crescent shape.
• Step 4: Boil the dumplings:
  • Bring a pot of water to a boil, adding a little oil to prevent the dumplings from sticking. Drop the dumplings into the water and cook until they float to the surface and turn translucent. Once cooked, remove the dumplings and serve them on a plate.

Banh Xeo is a traditional Vietnamese dish, with regional variations offering unique flavors. In Vinh City, Nghe An, Banh Xeo is incredibly popular, with many local eateries serving it. This dish consists of a mixture of rice flour, turmeric, and various spices, filled with bean sprouts and meat. It is often served with rice paper and aromatic herbs. Each crispy piece, dipped in a tangy and sweet dipping sauce, offers a delightful combination of flavors.

Nghe An's Banh Xeo stands out with its distinct taste. Unlike the southern version, which uses shrimp and pork with a crispy rice flour crust, Nghe An's version features a sweet, creamy mung bean filling wrapped in a soft rice flour dough made with glutinous rice. The dish is a beloved comfort food for those from Nghe An, evoking fond memories of home.

Ingredients:

• 200g rice flour, 50ml coconut milk, 1/2 tsp salt
• 1 tbsp turmeric powder, 1 tbsp sesame seeds
• 200g fresh shrimp, 200g pork belly, 200g squid
• 1 onion, 100g bean sprouts, 100g spring onions

Instructions:

• Step 1: Clean the squid, shrimp, and pork belly. Cut the squid into small pieces, peel and devein the shrimp, and slice the pork belly thinly. Dice the onion, wash the bean sprouts, and chop the spring onions. Heat 3 tablespoons of oil and sauté the onion, squid, pork, and shrimp, seasoning to taste. Set aside.
• Step 2: In a large bowl, mix 200g rice flour, 50ml coconut milk, 1/2 teaspoon salt, 1 tablespoon turmeric powder, and ground sesame seeds with 250ml water. Stir until smooth.
• Step 3: Heat a pan with a thin layer of oil. Pour the batter into the pan and spread it evenly. Add the cooked shrimp, pork, and squid to the center of the pan, then let it cook for 30 seconds. Add a pinch of bean sprouts and spring onions, fold the pancake in half, and flip twice until golden and crispy on both sides. Remove and set aside.
• Step 4: Prepare the dipping sauce by mixing 2 tablespoons of fish sauce, 1 tablespoon sugar, 1 tablespoon lime juice, minced chili, and 2 tablespoons water. Serve the Banh Xeo with rice paper, fresh herbs, and the dipping sauce for a delicious meal.