Buzz
When visiting Quy Nhon - Bình Định, a coastal paradise in Central Vietnam, travelers can enjoy not only the stunning natural beauty of the blue sea, golden sunshine, and untouched islands but also the chance to taste the simple yet heartfelt local specialties.
My An Sea Urchin Paste
Made from a treasure of the sea, My An sea urchin paste from Bình Định boasts a unique, salty flavor that leaves a lasting impression on all who try it, especially visitors from afar.
My An Sea Urchin Paste - Photo: Internet
According to what is known, there are various types of sea urchins, and to prepare a delicious sea urchin paste, the locals must carefully select the black sea urchins, process them, and then craft the paste with great attention to detail. To make the paste, the sea urchin meat is gently scraped and placed into a jar, layered with coarse salt, sealed tightly, and buried in an ash stove or sun-dried for 10 to 15 days to ensure the paste is fully fermented.
After undergoing several intricate steps, the sea urchin paste turns a murky red color, becomes aromatic, and develops a thick, creamy texture. However, due to the complex, traditional process involved, sea urchin paste is not as common as other types of paste, making it harder to find and relatively expensive.
Nem Chợ Huyện
Nem Chợ Huyện offers unique flavors unlike any other type of nem. Its chewy, crispy, and tangy texture immediately captures the attention of food lovers. While the fresh nem is already a hit with travelers, the grilled version served with rice paper, fried spring rolls, fresh herbs, sour banana, and starfruit, dipped in either pre-mixed dipping sauce or soy sauce, is a culinary masterpiece found nowhere else.
Nem Chợ Huyện Bình Định - Photo: Internet
When on a domestic tour to Bình Định, visitors can easily purchase a few strings of nem to take home as gifts for family and friends, offering a taste of the warmth and hospitality of the people from this land of martial arts.
Chau Truc Shrimp Vermicelli
A trip to Bình Định wouldn't be complete without trying a bowl of Chau Truc shrimp vermicelli – it's a must to truly experience the essence of this land. With its elaborate preparation and a series of meticulous steps, this dish delivers a rich and full flavor that captures the heart of the region.
Starting with the selection of fresh shrimp from the Châu Trúc marshes, the chef carefully cleans them and crushes them with spices to create the distinctive flavor. Some even add egg yolk and white wine to enhance the shrimp’s color and the richness of its taste, making it stand out even more.
To complete a perfect bowl of shrimp vermicelli, the chef adds a portion of vermicelli, fresh herbs, chopped onions, chili, and lime, all topped off with a hot, aromatic broth. This delightful dish is often served with crispy, toasted rice paper on the side.
Dieu Tri Rice Vermicelli
Bánh hỏi is considered a special dish of Bình Định tourism, most popular and developed in Diêu Trì due to its unique preparation and serving style that can't be found anywhere else. Typically, bánh hỏi Diêu Trì is enjoyed with grilled meat, but in some places, visitors can also savor it with pig’s offal and innards.
Bánh Hỏi Diêu Trì Bình Định - Photo: Internet
The real highlight of bánh hỏi is the addition of pig’s offal, which creates a lasting impression on diners. The offal is presented with thick slices of liver, spiral-shaped sausages, and tender pieces of heart, giving this seemingly simple dish an extraordinary and flavorful twist.
Quy Nhon Fish Cake Vermicelli
A dish that every traveler visiting Bình Định on a budget-friendly tour must try.
Quy Nhon Fish Cake Vermicelli - Photo: Internet
The highlight of Quy Nhon fish cake vermicelli is the fish cakes made from plump, shiny mackerel, fresh and sweet. The fish must be carefully mashed to create smooth, perfectly round cakes of just the right thickness. The broth, made from pork bones and mackerel heads, is clear and naturally sweet, providing the perfect balance to the dish.
Bàu Đá Wine
Bàu Đá wine has a very high alcohol content, over 50 degrees. To craft this fine wine, strict requirements for water, rice, and yeast must be followed, alongside traditional family expertise. Notably, when brewing the wine, aluminum pots should be avoided; instead, copper pots are used with clay lids, brewed over a low flame, and stored in bamboo tubes to preserve its signature aromatic flavor.
