Top 10 Must-Try Specialties of Quang Binh

June Shrimp, known as 'moi' in the North and 'khuyết' in the South, is a type of mollusk. The best June shrimp is found in the coastal region of Nhật Lệ. A local saying in Đồng Hới goes: 'June shrimp is the dragon's blood,' a metaphor implying the rarity and value of this delicacy, as June shrimp only appear in abundance in certain years. For the Vietnamese, anything associated with dragons or phoenixes symbolizes rarity and beauty, making this shrimp highly treasured. The vibrant red color of June shrimp is said to resemble the blood of a dragon, which adds to its allure. Locals believe that when June shrimp are abundant, the fishing season will be particularly bountiful.

June Shrimp is typically prepared simply without any complex steps, and it can be enjoyed raw or with rice, pork, or even with bánh đúc (rice cake). A particularly delightful variation is the savory shrimp paired with sweet and sour starfruit, a combination that is addictive. Additionally, shrimp paste made from June shrimp is a staple in the local cuisine and is a beloved dish in many Đồng Hới households. For years, June shrimp has been a prized specialty of Quang Binh that locals are proud to share.

Chắt Chắt is a small, unique shellfish found in Quang Binh, a place known for its dry, windy climate and white sandy landscapes. Despite the tough weather, this region offers some hidden gems for visitors, not only with its breathtaking scenic spots but also its unusual local delicacies. One such treat is Chắt Chắt, which is often mistaken for clams, but with a smaller size and a distinct taste. Common in Quang Binh and Quang Tri, Chắt Chắt is hard to find elsewhere, making it a special delicacy of the region that everyone should try.

Preparing Chắt Chắt is no simple task. The process involves thoroughly cleaning the shellfish, boiling them to open the shells, and then extracting the meat inside. Once prepared, Chắt Chắt can be used in a variety of dishes, including porridge, soup, stir-fry, or even paired with young jackfruit and leaves in stir-fries. The most famous dish, however, is stir-fried Chắt Chắt served with bánh đa (crispy rice crackers). When you try it, you'll experience a delightful combination of savory, creamy flavors mixed with fragrant spices, making this dish a truly irresistible delicacy.

The Roòn River, located between the freshwater and saltwater regions, provides the perfect habitat for blood clams to thrive. As a result, these clams have become a local delicacy in Quang Binh. Blood clams are highly nutritious, making them a popular choice among locals and visitors alike. The people of Quang Binh use Roòn River blood clams to create a variety of delicious dishes, including boiled, steamed, stir-fried, or in sour tamarind sauce, and clam porridge. The two most popular ways to enjoy them are 'raw with lime' and 'blanched with mustard sauce.' The raw clam dish preserves the full flavor of the blood clams but may be an acquired taste, while the blanched version with mustard sauce is milder and loved by many.

Blanched Blood Clams with Mustard Sauce is the more common and accessible option. To prepare this dish, simply bring a pot of water to a boil, blanch the clams quickly, and then remove them from their shells. The clams are cooked just enough to retain their rich, sweet flavor and natural blood. They are served with a dipping sauce made from mustard, soy sauce, a bit of lime, and a side of papaya salad, banana blossoms, and ginger. This dish is sure to leave a lasting impression with its sweet, savory, and aromatic taste. When exploring Quang Binh's cuisine, don't miss out on these fresh and flavorful Roòn River blood clams—once you taste them, you won't be able to resist their addictive flavor.

Quang Binh, a picturesque and charming land, is always a popular destination for travelers. The local cuisine here has never failed to impress those who appreciate Central Vietnamese specialties. Even though the dishes are often made from simple, everyday ingredients, the creativity and skill of the local people transform these natural gifts into unforgettable flavors. One such standout dish is sea snake blood wine and fried sea snake, which are perfect for the cool weather. The sea snake, a small marine reptile with a length of about 1-2 meters and a striped, scaly body, comes in various types, such as 'kim,' 'ca,' 'bong,' 'gai,' and 'soc.'

Among these, the 'kim' sea snake is particularly dangerous due to its venomous sting, so caution is advised when encountering it. The meat of the sea snake, however, is delicious and highly nutritious, making it a popular choice among locals. In Quang Binh, the sea snake is a special ingredient used to create a variety of dishes, including sea snake porridge, minced sea snake with crispy rice crackers, sea snake cake, grilled sea snake, and stewed sea snake with lemongrass and medicinal herbs. The most beloved dish, however, is fried sea snake, or 'ram đẻn,' known for its crispy, golden exterior and rich, fatty meat, making it highly addictive. Dishes made with sea snake have become a signature delicacy of Quang Binh, as this marine reptile is not found just anywhere. When you visit Quang Binh, don't miss the chance to try this unique and flavorful sea snake cuisine!

Although pancakes are a common dish in Vietnam, what sets Quang Hoa pancakes apart is the use of red rice. The pancakes have distinctive patterns and a unique appearance, making them a delightful treat for visitors. To make the pancakes, red rice is soaked in water, then ground into a smooth flour. Typically, Quang Hoa pancakes are served with fresh herbs, salad, crispy rice crackers, banana fish, and a flavorful dipping sauce. The highlight of the dish is the 'banana fish,' made from sứ bananas, peeled, soaked in lime or alum, then cut into pieces, boiled, and shaped like fish. This is how the dish got its name. The banana fish is seasoned with spices and garnished with chili and garlic, making it an irresistible appetizer.

To enjoy Quang Hoa pancakes, take a piece of crispy pancake and wrap it with fresh herbs, salad, and banana fish. You'll immediately savor the nutty aroma of the red rice, with a crispy, hot crunch that's truly satisfying. The best way to enjoy these pancakes is right after they are made, fresh and hot off the pan. Holding the warm pancake in your hands and enjoying the delightful aroma of red rice is an unforgettable experience. Quang Hoa pancakes are a signature dish that draws visitors, and they have helped spread the fame of Quang Binh. If you've ever visited Quang Binh but haven't tried Quang Hoa pancakes, you're truly missing out. So, make sure to try this local delicacy when you have the chance to visit Quang Binh!

Sweet potatoes are a nutritious and familiar root vegetable, often used in a variety of snacks like roasted sweet potatoes, sweet potato fries, or crispy snacks. However, for the people of Quang Binh, the most beloved dish made from sweet potatoes is khoai deo (also known as 'earth ginseng'). For many people from Quang Binh living away from home, khoai deo is the dish they miss the most, as it has become a nostalgic local specialty.

Khoai deo is made from red sweet potatoes grown in fertile soil. After harvesting, the sweet potatoes are allowed to dry slightly before being processed. The process involves boiling the potatoes, peeling and slicing them, and then sun-drying them for several days to create khoai deo. While the process is simple, there are local secrets that make this snack especially delicious. The resulting slices of khoai deo have a sweet, nutty flavor with the distinctive taste of sweet potatoes, and their chewy texture depends on the length of time they are sun-dried. Khoai deo is the ultimate local treat, and a must-try delicacy for anyone visiting Quang Binh.

Bánh khoái is a signature dish of Dong Hoi, the city where the deliciously crispy pancake is a must-try for every visitor. At first glance, bánh khoái might resemble the southern Vietnamese bánh xèo, but the ingredients and cooking techniques are quite different, resulting in a distinct flavor. Bánh khoái is larger, with a crispy outer shell, and the preparation process is more intricate. The dipping sauce, made from a combination of various ingredients, adds an irresistible depth of flavor.

To make bánh khoái, the key is using high-quality rice flour, which is finely ground and mixed with water to create a smooth batter. Sometimes egg yolks, cornstarch, or turmeric powder are added for color and extra nutrition. The filling consists of minced lean pork, peeled shrimp, and fresh bean sprouts, all carefully prepared. What makes bánh khoái particularly loved is its rich, flavorful dipping sauce, made from ingredients like lean pork, tomatoes, peanuts, and pineapple. When you eat it, you experience a delightful blend of savory flavors from the pancake and the creamy sauce. If you're ever in Dong Hoi, Quang Binh, be sure to stop by and taste this special dish.

Bánh bột lọc is a popular dish, particularly known as bánh bột lọc from Huế, but the Quang Binh version has its own unique twist that makes it a local specialty. Made with simple, locally sourced ingredients, Quang Binh's bánh bột lọc is prepared using fresh cassava flour and filled with a variety of ingredients such as shrimp, pork, wood ear mushrooms, mung beans, and other seasonings. What sets this dish apart is its wrapping in banana leaves, adding an extra layer of flavor that balances sweet and savory in a delightful way.

To prepare the filling, the ingredients are mixed with spices like salt and pepper, then stir-fried in hot oil until cooked through. The dough for the outer wrapper requires cold water, tapioca flour, oil, and salt, which is gently stirred over low heat until it thickens into a smooth, sticky consistency. The dough is then placed on banana leaves, filled with the prepared ingredients, wrapped up, and steamed for about 30 minutes. The result is a chewy, flavorful treat with the distinct taste of cassava, complemented by the savory shrimp and pork, and dipped in a tangy, spicy sauce. It’s a truly satisfying and unforgettable experience.

Much like how phở is beloved in Hanoi, cháo canh is a staple breakfast dish in Quang Binh. However, unlike phở, which is available throughout the day and night, cháo canh is served only during specific hours, often found at select reputable shops or by those who truly appreciate this local delicacy. The dish reflects the straightforward and humble nature of the people of Quang Binh, offering a simple yet flavorful experience. The handmade noodles are thick and hearty, much more substantial than the delicate, thin noodles found in other Vietnamese soups. The broth is rich and golden from the crab, unlike the thicker, more starchy broths found elsewhere.

Today, in Dong Hoi, Quang Binh, cháo canh is often served with nem chả, a deep-fried snack made of ground meat, even though it might seem an unusual pairing. This combination has become popular not just for the unique flavor, but for its satisfying nature, giving diners a complete meal. For many visitors, the crispy nem chả contrasts beautifully with the hot, savory broth of cháo canh, creating an unforgettable culinary experience. Along with cháo canh, you can also enjoy other specialties of the region, like lẩu cá khoai, bánh xèo Quang Hoa, or đẻn biển, all of which will surely make your visit to Quang Binh unforgettable.

Cá nghéo, also known as shark or stingray fetus, is a rare and prized delicacy in Quang Binh. Due to its rarity and the fact that it is rarely caught, cá nghéo is considered a treasure, typically reserved for the fishermen themselves to enjoy as a nourishing soup or a special dish shared with family and friends. The flesh of this fish is known for its delicate flavor, with fatty liver and rough skin that, when carefully scraped with hot water, reveals soft, white flesh that is both visually appealing and tasty. Despite its initial fishy smell, the scent disappears once the skin is properly removed, leaving behind tender, clean meat. This delicacy is so scarce that fishermen typically keep it for themselves to boost their health, rather than selling it.

The fish can be prepared in various ways, such as making a fresh gỏi with broth and herbs, or it can be stewed with turmeric, honey, and ginger to enhance its nutritional benefits. The most prized cá nghéo are those weighing between 1 to 2 kilograms. A mother cá nghéo can carry anywhere from 2 to 10 baby fish, which are carefully extracted by the fishermen. Once the babies are removed, they are briefly dipped in hot water, and the skin is gently scraped off to remove the fishiness. It’s important not to overheat the fish or scrape too roughly, as this would ruin the delicate texture and flavor.