Top 8 Most Flavorful Quang Dishes to Enjoy on Rainy Days

The tender chicken, fragrant lemongrass, and the spicy heat of chilies, combined with the rich coconut milk, make Lemongrass and Chili Braised Chicken the ideal dish for chilly, rainy days. This simple yet beloved dish is a favorite in Quang and among visitors. On rainy days, all you need is a steaming bowl of rice paired with this flavorful chicken to feel warm and satisfied. The chicken is perfectly tender, aromatic, and cooked to perfection with lemongrass and chili, creating an unforgettable flavor.

Ingredients:

• 500g chicken thighs and wings (preferably with skin)
• 3 stalks of lemongrass
• 2 long chili peppers
• 2 bird's eye chilies
• Ginger, garlic, shallots
• 150ml fresh coconut milk
• Coriander leaves
• Seasonings: fish sauce, sugar, seasoning powder, salt, cooking oil, black pepper

Instructions:

• Step 1: Prepare the ingredients
  • Peel and finely chop the garlic, shallots, and ginger.
  • Finely chop the long chilies. Cut the lemongrass into 3-5 cm pieces, smash them, and chop into small pieces, dividing into two equal portions.
• Step 2: Marinate the chicken
  • To remove any odor, rub the chicken with lime or kumquat, rinse with clean water, and cut into bite-sized pieces. This method helps the chicken maintain a vibrant color when cooked.
  • Place the chicken in a large bowl and marinate with 1 tablespoon of chopped garlic, 1 tablespoon of chopped shallots, and minced fresh chilies. Mix well and let rest for 7-10 minutes to tenderize before adding the other seasonings.
  • Next, add 2 tablespoons of sugar, 2 tablespoons of seasoning powder, 2 tablespoons of fish sauce, and 1 tablespoon of salt to the chicken. Mix thoroughly and cover with plastic wrap. Refrigerate for 30-35 minutes to allow the flavors to develop.
  • While the chicken is marinating, prepare the coconut milk by mixing it with 1-2 tablespoons of water and 1 teaspoon of salt in a bowl.
• Step 3: Cooking the chicken
  • Heat oil in a pan and sauté the chopped garlic, shallots, and smashed lemongrass until fragrant and golden. Then, add the marinated chicken to the pan, stirring until the chicken becomes firm and aromatic. Adjust seasoning to taste, and ensure the heat is moderate to prevent burning the chicken.
• Step 4: The secret to this dish
  • This Lemongrass and Chili Braised Chicken is a delightful blend of the rich coconut milk and the spicy kick from the lemongrass and chilies. It’s the perfect dish to enjoy with steaming hot rice on a cool day.

The central region of Vietnam is known for its frequent, persistent rains, with dark skies almost constantly threatening a downpour. After a heavy rain, the croaking sound of frogs fills the air, signaling the perfect moment for a frog-hunting expedition. Spicy stir-fried frog is a popular dish often enjoyed by men with drinks or served with a hot bowl of rice. This frog dish is a wonderful alternative for those who are tired of pork-based dishes. Frog meat is rich in protein, fat, calcium, phosphorus, potassium, sodium, iron, copper, magnesium, zinc, selenium, vitamins A, B, D, E, biotin, and carotene, offering various health benefits. You can also add bamboo shoots for extra flavor, making this dish even more delicious.

Ingredients:

• 500g frog meat (pre-cleaned)
• 3-4 stalks of lemongrass
• ½ bell pepper
• 1-2 shallots, garlic cloves
• Spring onions, cilantro, fresh chilies
• Seasonings: cooking oil, salt, pepper, chili, dark soy sauce, sugar, seasoning powder

Instructions:

• Step 1: Prepare the ingredients
  • For the bell pepper: remove the stem, seeds, and inner ribs, wash, and slice into thin strips, then set aside.
  • Peel and smash the shallots and garlic, then finely chop them.
  • Wash and chop the spring onions and cilantro.
  • For the frog meat: rinse it well, then soak it in saltwater for a few minutes before rinsing again. Cut the frog into bite-sized pieces, then marinate with 1 teaspoon of seasoning powder, ½ teaspoon of ground pepper, 1 teaspoon of fish sauce, 1 teaspoon of soy sauce, and the minced shallots, garlic, and chilies. Mix well and let it marinate for 30-45 minutes.
• Step 2: Cook the frog
  • Heat some oil in a pan and sauté the shallots, garlic, lemongrass, and chilies until fragrant. Add the marinated frog meat and stir-fry over medium heat.
  • After 5 minutes, add some water to the pan, stir again, and then add the bell pepper. Season the dish with 1 teaspoon of seasoning powder, 1 teaspoon of sugar, ½ teaspoon of salt, and ½ teaspoon of fish sauce. Stir well.
  • Once the bell pepper is tender, reduce the heat and add the spring onions and cilantro, then turn off the heat.
• Step 3: Serve the dish
  • Place the spicy stir-fried frog on a plate, sprinkle with ground pepper, and serve with soy sauce and sliced fresh chilies. This dish goes well with either steamed rice or porridge.

Flying Fish is abundant in the coastal waters of Central Vietnam, especially around Quang Nam Province. It's a hallmark of Quang's culinary culture, particularly in the coastal areas of Bai Rang, Tam Quang, and Nui Thanh. Locals are well-acquainted with the delicious grilled flying fish, wrapped with fresh herbs and dipped in spicy fish sauce. To prepare this dish, the fish is first cleaned, lightly dried in the sun to firm up, and then marinated with lemongrass and chili. The fish is then grilled over hot charcoal. Once golden brown, a bit of oil infused with fried shallots is poured over the fish, and it’s grilled further. Holding the fish by hand, you can tear it in half and dip it in pure fish sauce or salt with green chilies. It's even better when wrapped in rice paper with fresh vegetables, and the flavor of the fish is truly unique, unlike any other grilled fish.

Ingredients:

• 2-3 Flying fish
• Seasonings: turmeric, pepper, chili, salt, sugar, seasoning powder, shallots

Instructions:

• Step 1: Choose fresh flying fish, clean the fish by removing the internal organs, scale, and fins, and rinse thoroughly.
• Step 2: Select mature turmeric roots, peel them, and finely chop them. Mix the turmeric with other seasonings such as chili, pepper, salt, sugar, seasoning powder, and shallots.
• Step 3: Make a slit along the fish's body and stuff it with the prepared seasoning mixture. Be sure not to over-season, as this will overpower the natural sweetness of the fish.
• Step 4: Once the fish is marinated, fold it in half, wrap it with banana leaves or spring onion stalks, and tie it up. Heat some oil in a pan, then fry the fish over medium heat, making sure it cooks evenly. Avoid high heat to prevent the fish from burning on the outside while remaining raw inside.

Start by thoroughly cleaning the fish, cutting it into bite-sized pieces, and letting it dry. Place the fish in a pot and marinate it with fish sauce, minced garlic, shallots, and chilies. Add a bit of peanut oil and sugar, then let the fish soak in the seasoning for about 30 minutes. Stir occasionally during the marination to help the flavors penetrate. For an added fragrance, some people like to add a bit of fried onion oil or crispy pork fat. Hoi Fish Braised in Caramelized Sauce is perfect when served with white rice and pickled vegetables. The blend of savory fish and tangy, sweet-salty caramel sauce creates a taste that’s unforgettable.

Ingredients:

• 400g of Hoi fish (preferably from the thickest part of the fish, avoiding the head and tail)
• 1 red chili
• 2 green chilies
• 1 small garlic bulb
• 1 small piece of ginger
• Cornstarch
• Seasonings: soy sauce, cooking wine, fish sauce, sugar, pepper

Instructions:

• Step 1: Clean the Hoi fish, cut it into pieces, and marinate with pepper and cooking wine for 15 minutes.
• Step 2: After marinating, rinse the fish with clean water and dry it with a paper towel. Then, lightly coat each piece of fish with cornstarch.
• Step 3: Finely chop the red and green chilies, slice the ginger, and crush the garlic. Heat oil in a pan and sauté the garlic and ginger until fragrant.
• Step 4: Add the cornstarch-coated fish to the pan and fry until both sides are golden. Once the fish is crispy, add soy sauce, a little cooking wine, minced chili, and some water. Let it simmer on low heat for 6-7 minutes so the fish absorbs the flavors.
• Step 5: Finally, add fish sauce and sugar, simmer until the sauce thickens and becomes sticky.

When it's rainy and you want to gather with friends, there's nothing better than enjoying a steaming hot pot. The warmth of the bubbling broth will surely lift your spirits, even if the rain is pouring outside. Whether it's a fish hot pot, a fermented fish hot pot, or others, these are signature dishes of Quang Nam. With a clear and savory broth, the sweetness of the fish, the fragrance of the meat, and fresh herbs of the season, it’s a comfort like no other.

Ingredients:

• 500g chicken
• 300g shrimp
• 500g squid
• 500g clams
• 200g beef
• 3 blocks of tofu
• 3 duck eggs
• 1 sweet corn
• 1kg pork bones
• 1 onion
• 1kg vermicelli noodles
• Seasonings: chili, satay, lemongrass, seasoning powder, MSG, salt, cooking oil.
• Hot pot vegetables: enoki mushrooms, okra, wormwood, water spinach, cabbage, broccoli, tomatoes.

Instructions:

• Step 1: Prepare meat and seafood
  • First, rub salt over the chicken, rinse it well to remove any odor, and cut it into bite-sized pieces.
  • Next, clean the beef, squid, and shrimp thoroughly. Slice the beef thinly and cut the squid into rings.
  • Soak clams in rice water for 1-2 hours, then rinse them clean. Arrange all the ingredients on a plate for the hot pot.
• Step 2: Prepare hot pot vegetables
  • Trim the stems of the enoki mushrooms and wash them with saltwater. Clean the leafy vegetables, remove any wilted leaves, and cut them into short, bite-sized pieces.
  • Carefully slice tofu into small cubes, ensuring not to break them.
  • Peel the shallots, crush them, and chop finely. Slice the tomatoes into wedges, cut the corn into short rounds, and slice the lemongrass thinly. The prep work for the hot pot ingredients is now complete.
• Step 3: Cook the hot pot broth
  • Wash the pork bones with saltwater, then blanch them in boiling water for about 5 minutes to remove any impurities. Add the bones to a large pot and simmer for 30-45 minutes to extract a rich, natural sweetness for the broth.
  • In another pot, heat 1 tablespoon of cooking oil, sauté the crushed shallots until fragrant, then add the tomato wedges and lemongrass slices and sauté until aromatic. Pour in the simmered broth and continue to cook. Once the broth boils, crack in 3 duck eggs, lower the heat, add satay, and season to taste.

The tempting scent of sizzling pancakes is irresistible, especially on a damp day. These crispy golden pancakes, served with fresh greens and a rich dipping sauce, offer the perfect balance of flavors and make the dish less greasy. On a cool, rainy day, savoring a hot, fragrant pancake from Quang Nam, just off the griddle, feels like pure bliss.

Unlike the thin, stuffed versions found in Saigon or the large, almost fully-filled ones from the Mekong Delta, Quang Nam's pancakes are round, thick, and soft. Each bite is fulfilling. The name 'sizzling pancake' comes from the delightful sound the batter makes when it hits the hot pan, frying to a crispy perfection.

Ingredients:

• 200g pancake flour
• 50ml coconut milk
• 300g shrimp
• 300g pork belly
• 300g straw mushrooms
• 2 onions
• 1 carrot
• 1 white radish
• Lettuce, mustard greens, herbs, bean sprouts, spring onions
• Seasonings: seasoning powder, MSG, salt, fish sauce, turmeric powder, vinegar

Instructions:

• Step 1: Prepare the ingredients
  • Choose fresh pork belly with a bright color, firm texture, and a good bounce when pressed. Wash it thoroughly, then slice it into thin pieces.
  • Select fresh shrimp with glossy, smooth shells. Peel them, remove the antennae, and clean the shrimp well.
  • In a clean bowl, marinate the pork belly and shrimp with ½ tablespoon of seasoning powder and 1 tablespoon of pepper. Mix well and let it marinate for about 15 minutes.
  • Peel and thinly slice the onion.
  • Wash and chop the spring onions.
  • Peel and grate the carrot and radish into thin strips.
  • Wash the fresh herbs and bean sprouts, soak them in saltwater for 15-20 minutes, then drain.
• Step 2: Prepare the pancake batter
  • Mix the coconut milk with 400ml of water, then add the pancake flour. Stir in 1 tablespoon of turmeric powder, a pinch of seasoning powder, salt, and chopped spring onions. Mix well until the batter is smooth. Let it sit for 20-30 minutes for the batter to rise.
  • Since pancake flour is usually pre-seasoned, avoid adding too many extra spices. Ensure the batter isn’t too thick, as it will result in undercooked pancakes. You can also add a little beer to the batter to make it crispier when fried.
• Step 3: Cook the filling
  • Heat oil in a pan, then add the pork and sauté it over low heat until it’s cooked. Remove it from the pan, and then cook the shrimp for about 5 minutes until they are fragrant.
• Step 4: Make the pancakes
  • Heat oil in a non-stick pan. Pour a ladle of batter into the pan and tilt it to spread it evenly. Add the shrimp, pork, onion, and a few bean sprouts, then cover and cook for about 30 seconds. Once the pancake is golden and crispy, fold it and cook both sides until they are uniformly crispy.
  • If you don’t like raw bean sprouts, sauté them briefly or blanch them. Using pork fat to fry the pancakes will make them extra crispy and flavorful. Avoid using high heat, as it may burn the pancake or make the filling chewy.
• Step 5: Make the dipping sauce
  • For the dipping sauce, mix 3 tablespoons of sugar with ½ cup of fish sauce, ½ cup of warm water, and 1 tablespoon of lime juice. Add minced garlic and chopped chili for extra flavor.
• Step 6: Make the pickled vegetables
  • In a bowl, combine the grated carrot and radish with 2 tablespoons of sugar, 5 tablespoons of vinegar, and 200ml of water. Stir well and let it sit for 10 minutes to soften the vegetables.

Fried Banana Cake is a beloved treat with a rich, sweet, and creamy flavor. It’s incredibly easy to prepare, and the irresistible aroma of these deep-fried delights wafts through the air at street vendors, making them hard to resist. The main ingredients for this crispy treat are bananas and a simple batter, with the added depth of sweet potato threads and the rich taste of oil. On a chilly, rainy day, dipping a piece of fried banana cake in condensed milk is simply perfection.

Ingredients:

• 10 ripe bananas
• 50g all-purpose flour
• 100g rice flour
• 2 vanilla flavorings
• Seasonings: sugar, salt, cooking oil, etc.
• Tools: stove, non-stick pan, knife, chopping board, mixing bowl

Instructions:

• Step 1: Prepare the batter
  • In a large bowl, mix together the all-purpose flour and rice flour.
  • Slowly add water to the flour mixture while stirring to avoid lumps. Continue stirring until you achieve a smooth, thick batter.
  • Once the batter is smooth, add ½ teaspoon of salt, 1 tablespoon of sugar, and the vanilla flavorings. Stir to combine, then set the batter aside to rest for 30 minutes in a cool, dry place.
• Step 2: Prepare the bananas
  • Wash the bananas, peel them, and cut them in half if they’re large. If the bananas are small, you can leave them whole.
  • Place the bananas in a plastic bag and gently flatten them using a rolling pin until they’re slightly smashed. Be careful not to press too hard, or the bananas will become mushy and difficult to fry.
• Step 3: Fry the cakes
  • Use a deep, non-stick frying pan to avoid the cakes sticking to the pan or oil splattering. Fill the pan with enough oil to submerge the bananas, and heat the oil until it’s hot.
  • Dip the flattened bananas into the prepared batter, making sure they’re fully coated. Lift them out of the bowl, letting any excess batter drip off, then carefully drop them into the hot oil.
  • Fry the banana cakes over low heat, making sure not to use high heat as this will burn the cakes. When the cakes turn a golden brown, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.

On rainy, chilly days, people often crave something hot and spicy to warm them up. Sucking Snails are the perfect dish with their spicy kick from chili and aromatic lemongrass, combined with a chewy and crunchy texture that makes them utterly delicious. The dish doesn’t require complicated preparation, but it needs a little attention to detail for the best flavor. The snails must first be soaked in rice water and fresh chilies to cleanse them, then they are boiled until tender. After boiling, they are stir-fried in a flavorful sauce made of lime, lemongrass, chili, tamarind, and a light dipping sauce. To enjoy, simply crush the small end of the snail and suck the delicious filling. Pair this with a warm glass of rice wine for the ultimate experience.

Ingredients:

• 1kg sucking snails
• 1 bunch of lemongrass
• 1 handful of young kaffir lime leaves
• A few spicy chilies
• 1 fresh coconut
• Salt, sugar, monosodium glutamate, annatto oil

Instructions:

• Step 1: Prepare the ingredients
  • Snails are the key ingredient here. The best snails for this dish are typically rice snails or large snails found in wide ditches. Before cooking, the snails must be soaked in rice water for several hours or overnight to expel all dirt. To speed up the process, you can add some chopped fresh chilies to the rice water. After soaking for about four hours, the snails will be clean and ready to cook.
  • Wash the snails thoroughly to remove any remaining sand and dirt.
  • Once cleaned, use tongs or a knife to break the small end of the snail’s shell. This allows the snails to absorb the spices better and makes them easier to suck out when served.
  • For the other ingredients, cut the lemongrass into small pieces (around 3-4 cm), smash them lightly to release their aroma, and use them to marinate the snails. Slice a bit of lemongrass to fry for fragrance, crush the kaffir lime leaves lightly, and slice the chilies thinly. Adjust the chili amount to your taste (the dish can be quite spicy in Quang Nam).
  • Place the snails in a pot along with the smashed lemongrass, kaffir lime leaves, and half of the sliced chilies. Pour fresh coconut water into the pot, add salt, sugar, monosodium glutamate, and mix well so the snails soak up the flavor. The fragrance of the coconut water and lemongrass will already have your mouth watering.
• Step 2: Stir-fry and serve
  • Heat some annatto oil in a pan and sauté the remaining lemongrass and chili slices until fragrant. Then add the marinated snails into the pan and stir-fry over high heat for 1-2 minutes.
  • Once the delicious aroma fills the air, add the marinade to the pan, toss the snails well, and simmer until the snails have absorbed all the flavors. Make sure to cover the pan and avoid opening the lid too often to retain the fragrance.
  • After about 15 minutes, your Sucking Snails are ready. Turn off the heat, plate the snails, and enjoy. In Quang Nam, these snails are often served with grilled rice paper or paired with pickled papaya for a crunchy contrast. This is the perfect dish for any rainy day.