Top 14 Specialties of Nghe An That Attract Visitors

Xo Dua Cake is a famous specialty from Tuong Son Commune, Anh Son District. This once-poor land has been changing day by day, partly due to the contribution of this iconic local dish. Once you try it, the flavor will stay with you forever. The cake is made from leaves of the gai plant, ground into a fine powder, mixed with sticky rice flour, sugarcane honey, and a sweet mung bean filling. The cakes are then steamed to perfection, creating a delicious and fragrant treat.

Making Xo Dua Cake is not overly complicated, but selecting the right ingredients is crucial. Those with experience know which ingredients produce the best results. The cake's key components include sticky rice, mung beans, gai leaves, dried coconut, and sugar. The cake has won the hearts of thousands in the region. The soft, smooth texture of the rice cake combined with the sweet mung bean filling and the crunchy coconut makes for an irresistible experience. So, if you're ever in Nghe An, don't miss out on this delightful treat. It also makes a great gift to bring back for friends and family after a trip!

Oranges are an excellent fruit for our health, and when it comes to fruits from Nghe An, the Xa Doai Orange is unforgettable. This variety is predominantly grown in Nghi Dien Commune, Nghi Loc District. The harvest season peaks in November and December each year. Though some oranges have a rougher skin, their sweetness and fragrance are unmatched, making them easily distinguishable from other oranges. In addition to selling fresh fruit, the people of Nghi Dien use the smaller, late-season fruits to create a local specialty, orange liquor. Each family orchard contains at least a hundred trees, and these orchards are not only beautiful but also very productive.

When the fruit is in season, the sight of an orange grove is truly enchanting. The branches are weighed down with clusters of oranges, some with up to several dozen hanging in bunches. Even the smallest branches are covered with fruit. When the oranges ripen, the tree almost droops under the weight of the fruit. Xa Doai Oranges are not large but are packed with juice, have few seeds, and are exceptionally sweet. To peel them, you need a sharp knife and quick hands to avoid crushing the tender segments. During the Tet holiday, it’s rare to see sour or bitter oranges on the traditional fruit tray—only the refined, sweet Xa Doai Oranges make the cut.

When you think of Nghe An, it's not just the spicy, rich eel dishes or the soft rice cakes that come to mind—it's also the unforgettable taste of Do Luong Rice Cake. The process of making these rice cakes is quite intricate. Unlike the usual rice cakes made from cassava or corn, Do Luong rice cakes are made from freshly harvested rice. The rice is soaked overnight and then finely ground using traditional stone mills. The mixture is then poured onto a fabric mat placed over boiling water. After the cake has been steamed, black sesame seeds, washed thoroughly, are sprinkled evenly on both sides, giving it a striking black appearance. The secret to the flavor lies in how finely chopped garlic, pepper, and seasoning are added, a technique unique to each bakery. Once prepared, the cakes are dried and can be enjoyed in many ways: roasted over charcoal, microwaved, or fried. They pair beautifully with dishes like fresh salads or snails.

When enjoying Do Luong Rice Cake, you can pair it with a variety of other dishes such as: rice cakes topped with black sesame and fresh river clams, dipped in chili sauce, or eaten alongside fried anchovies with garlic, grilled pork belly, fresh herbs, and dipping sauces. It’s an experience that brings out the best of local flavors.

Anh Son District is known as the fragrant tea island of Nghe An. The fresh, high-quality tea leaves from this region are beloved by both locals and visitors alike. The hilly terrain of the area seems to be the perfect environment for growing tea, making Anh Son Tea more fragrant and crisp than tea from other regions.

To ensure the best tea, locals wait for the leaves to mature before harvesting. Every morning, noon, and evening, it is common for families to have a pot of freshly brewed green tea ready. If fresh tea is not available, during harvest season, the tea tips are collected and dried to make traditional tea (known locally as 'tra'). The brew of Anh Son Tea always has a yellowish-green color and a delightful, aromatic fragrance.

Older people often gather to drink tea while playing chess, enjoying both the game and the tea. Fresh tea doesn’t keep well, as the leaves will wilt and the brew will lose its color and aroma over time. While drinking fresh tea is good for health, it’s best not to drink it on an empty stomach, as it might make you feel dizzy.

If you visit Nghe An and don’t try the eel porridge, you’ve missed out on one of the region's most famous dishes. Eel porridge in Nghe An is made with wild eels, a smaller variety known for its delicate flavor, much tastier than farmed eels. To make a perfect bowl of eel porridge, the eel is first cleaned and boiled whole, then the meat is shredded and sautéed with a bit of onion to bring out its aroma before being added to the porridge.

The broth is simmered with pork bones for hours, giving it a rich, savory flavor. The rice used to make the porridge is fragrant, resulting in a thick, smooth texture. When served, the eel meat and its flavorful sauce are placed on top of the porridge, accompanied by finely chopped herbs, making for an irresistible dish. The eel broth is sweet and savory, with the meat being tender yet firm, creating a one-of-a-kind porridge. Eel porridge is best enjoyed hot, stirred thoroughly, and savored slowly, especially for its spicy kick and satisfying flavor. Many people also enjoy it with bread or rice pancakes on the side.

At first glance, Nghe An's soft rice cake might resemble the rice cakes of northern Vietnam. However, once you taste it, you'll quickly realize that it has its own unique flavor. Soft rice cake is a beloved dish in Nghe An, and it's a staple in many households. It’s not only delicious but also easy to eat, making it a popular choice for breakfast. To make this dish, selecting the right type of rice is crucial. The rice must be firm, soaked to soften, and then ground into a fine paste before steaming. The thinner the cake is made, the better its texture.

The soft rice cake is often topped with a bit of fried onion and can be served plain with fish sauce or paired with various side dishes like chicken stew, pork intestines stew, and fresh herbs. It’s even tastier when eaten hot. You can enjoy this dish with a bowl of lime-infused fish sauce with chili, or even with other local specialties such as eel soup, spring rolls, and chicken stew. Some of the best places to try this dish in Nghe An include the districts of Do Luong and Dien Chau.

While Hue is famous for its steamed rice cakes, Nghe An is known for its own unique specialty: Ngào Cake. This delicious treat is made from glutinous rice flour, filled with either mung bean or red bean paste. To make this dish, the rice flour is first ground and then shaped into small pieces, similar to deep-fried rice cakes. The dough is then boiled in hot water, and once the cakes float to the surface, they are done. After boiling, the cakes are removed and drained.

To perfect the taste, sugar is replaced with molasses. The molasses is boiled until thickened, and then the cakes are simmered in it until fully coated. For an added aromatic twist, a bit of ginger is often added during cooking, and the dish is even more delicious when served cold. The Ngào Cake from Nghe An is similar to the Northern Vietnamese rice cakes but is distinct in that it’s made with glutinous rice and molasses, giving it a rich sweetness, chewy texture, and a fragrant blend of rice and ginger.

Grilled squid is one of the standout dishes that define the culinary reputation of Cua Lo, Nghe An. The squid, often referred to as 'jumping squid', is caught while still swimming, making it incredibly fresh. These squid are caught directly from the sea and are still alive, with their eyes and spots shimmering with a metallic sheen. Once brought ashore, they are prepared immediately to preserve their natural sweetness and freshness.

Eating this dish allows you to taste the perfect balance of tender, slightly chewy, and rich squid, with a deep flavor that stimulates the taste buds. The savory, fresh taste of the squid makes it a delightful treat and has helped this dish become a symbol of Cua Lo's culinary culture. Grilled squid from Cua Lo is not just a meal, but a cultural experience of the region. If you have the chance to visit Nghe An, don't miss the chance to join the fishermen on their boats at night for a memorable squid fishing adventure!

Bánh bèo is a beloved delicacy of the people in Nghe An, and it's also a popular souvenir for visitors to take home. Unlike the bánh bèo of Hue made from rice flour, Nghe An's version is made from tapioca flour. To prepare these little treats, the dough is kneaded thoroughly, and the shrimp filling is quickly added while the dough is still warm to ensure the best texture. To make the bánh bèo look even more appealing, vendors shape the dough to resemble lotus petals. The shrimp is cooked well so it absorbs the seasonings, giving it a rich, savory flavor.

A perfect plate of bánh bèo from Nghe An is topped with fried shallots and fresh herbs, enhancing its delicious taste. The combination of chewy, savory, and crispy textures, along with the sweetness of the shrimp and the slight heat from the dipping sauce, makes for a memorable culinary experience. When you visit Nghe An, you’ll find bánh bèo sold at almost every corner, so you can enjoy this delicious dish anytime you want.

Nam Dan Goat Meat Roll is a must-try specialty when visiting Nghe An. This dish is made from goat meat, sourced from the mountainous regions of Nam Dan in Nghe An. The roll, similar to ham, has a unique, sweet, and aromatic flavor that sets it apart from other meats. In recent years, Nam Dan goat meat rolls have become a popular gift and a traditional dish enjoyed during the Tet holidays throughout Vietnam. The combination of flavors and textures makes it a delightful treat, especially when paired with chili sauce and enjoyed with a glass of wine or beer.

The preparation of this dish involves finely grinding goat meat and mixing it with the skin, along with seasonings such as fish sauce and pepper. The result is a dish that locals and visitors alike love. Made from 100% fresh goat meat, it is known for its tender, juicy, and flavorful texture. Each slice of the roll is a beautiful pink, aromatic, and delicious, thanks to the careful selection of ingredients and the delicate seasoning. The process of making this dish requires skill, experience, and attention to detail, making it a truly special treat.

One of the most unique nighttime dishes in Cua Lo for visitors is the hot and delicious clam porridge. This dish is made by first boiling clams to create the broth, and then stir-frying the clam meat with various spices. Once the porridge is cooked, the clams are mixed in and served in a bowl with fresh herbs. The aroma of the rice blends harmoniously with the clam's flavor and the fresh herbs, creating a light yet flavorful dish. The sweetness of the porridge spreads across the palate, and the dish is known for its high protein content, providing a boost of energy. Interestingly, the locals here don’t use spring onions but instead, they use betel leaves and Vietnamese pennywort leaves.

The most enjoyable part of eating clam porridge in Cua Lo is the experience of slurping up the soup while picking out the tender, sweet, and chewy clam meat, still carrying the taste of the sea. A unique feature of this dish is the use of dried 'chay' fruit. The distinct aroma of betel and pennywort leaves, along with the combination of ingredients, gives Cua Lo clam porridge a flavor that sets it apart from other regions.

When talking about Nghe An's specialties, you cannot miss Thanh Chuong's fermented jackfruit. This is a traditional, rustic dish loved by every family in Nghe An. Many people might not be familiar with the dish, but it’s simple to make and incredibly delicious, especially in the winter. The dish is made by fermenting young or ripe jackfruit with salt to create 'nhut'.

The best jackfruit for making nhut is one that is neither too young nor too mature. It must be tender, with a vibrant green skin. If the fruit is too young, it won't ferment well, and if it's too old, it becomes tough and chewy, making it unsuitable for elderly people. You can enjoy fermented jackfruit raw, much like salted pickles, with a salty, tangy taste and a crunchy texture from the young jackfruit. It can also be used in a variety of dishes such as salads, stir-fries, or sour soups, all of which are delicious. Fermented jackfruit is easy to store and lasts longer than most other salted foods. A tip when storing Thanh Chuong’s nhut is to keep the jar tightly sealed to prevent air from turning the jackfruit dark or allowing bacteria to grow.

When thinking of Nam Dan, we remember the birthplace of President Ho Chi Minh, but this district is also famous for its signature Nam Dan Soy Sauce. This traditional condiment is an essential accompaniment to dishes like goat meat, beef, or even simple home-cooked meals like boiled water spinach or boiled sweet potato leaves. The rich flavor of this sauce adds a distinct local touch to any dish.

The ingredients for making Nam Dan Soy Sauce include traditional soybeans, which are small and nutty in flavor, the best being freshly harvested ones. Corn or glutinous rice is used as a fermenting agent, each imparting a unique flavor—corn lends a sweetness, while rice gives a more savory depth. For salt, only pure white grains are chosen, which are large, even, and not overly salty. Water used in the process is typically rainwater or well water, which is free from any muddy or unpleasant odors. Over time, Nam Dan Soy Sauce has become increasingly popular, especially the artisanal versions, which have a much richer, more aromatic flavor compared to industrially made sauces.

Tan Ky is a mountainous district in Nghe An, known for its extensive sugarcane fields. This region is famous for its distinctively thick and flavorful Tan Ky Sugarcane Molasses. During the last days of the year, the smell of boiling molasses fills the air as locals prepare this specialty.

The process of making this fragrant, honey-like syrup begins with extracting juice from fresh sugarcane. The juice is then boiled in large pots, and impurities are carefully skimmed off using cloth nets. After two to three hours of continuous boiling, the syrup reaches the desired consistency. To preserve the molasses, it is best stored in sealed jars or bottles to prevent spoilage. This molasses is commonly used to make candies, such as peanut brittle, or as a natural sweetener in desserts. Each bottle of Tan Ky Sugarcane Molasses is pure, amber-colored, free of residue, and ensures both safety and nutritional benefits for consumers.