Top 10 Must-Try Dishes in Quang Tri Province

Lemongrass Intestines is one of the best dishes in Quang Tri. Its name may sound unusual, but the preparation is reminiscent of the Northern Vietnamese dish of porridge with pig's intestines. The dish is named after its key ingredient: lemongrass. First, pig or duck blood is used, which is then beaten and mixed with water. Next, the blood is simmered with roasted rice and green beans until tender. After that, cleaned pig or duck intestines are cut into bite-sized pieces and added to the pot. Once it boils again, it's ready to serve.

This dish is very spicy because it’s made with a lot of chili, which suits the Central Vietnamese preference for spicier food compared to the North or South. People in Quang Tri often choose this dish on rainy days to keep warm, or when someone is feeling sick and needs to sweat it out. Lemongrass Intestines is a natural remedy, just as effective as ginger porridge. If you’re looking for something unique and flavorful in Quang Tri, Lemongrass Intestines is the perfect choice.

Details:

• Ingredients: Rice/glutinous rice, blood, green beans
• Cooking method: Stewing

This land is truly full of unique dishes, both in name and flavor. This isn’t your typical porridge. The porridge from Quang Tri is made with rice flour noodles and snakehead fish. Locals often call it fish porridge, while visitors sometimes refer to it as Vat Gioung Fish Porridge. No matter the season, stopping by a small roadside eatery and ordering a bowl of Vat Gioung fish porridge will always leave you satisfied and with a memorable experience.

Vat Gioung Fish Porridge, also known as noodle porridge, is a dish commonly served by Quang Tri locals to guests. The name comes from the shape of the noodles, which resemble the long shape of a vat gioung.

In Quang Tri, there’s no rule that porridge is only for cold weather. Even in the scorching midday heat, the people of Quang Tri continue to enjoy this delicious porridge. A handful of vat gioung noodles, fragrant snakehead fish, a sprinkle of herbs, and some fresh chili, all topped off with savory broth – and the dish is ready to enjoy. The spicy, tongue-burning taste of the chili gives this dish an unforgettable kick.

Details:

• Ingredients: Rice noodles, snakehead fish, onions, pepper, chili
• Cooking method: Soup

Mai Xa Mussel Noodle Soup is a specialty from Mai Xa village (Gio Mai, Gio Linh, Quang Tri). Though it is called mussel noodle soup, what makes it famous is the use of chắt chắt – a small species from the mussel family that is darker in color. These two types look very similar, so when eating, people often confuse chắt chắt with mussels.

The chắt chắt is cleaned and then stir-fried with onions and spices until it firms up, followed by the addition of water. A few slices of ginger are added to enhance the flavor and make the broth less greasy. The chắt chắt meat is stir-fried with aromatic onions and seasoned thoroughly until firm. Ginger and finely crushed spices are added to the water used to cook the chắt chắt, giving it a wonderful fragrance. The noodles are placed in a bowl, topped with a handful of fresh herbs and cilantro, and then the delicious broth is poured over. It’s essential to mix in some fresh chili salt with ginger and green onions to make the dish spicy and flavorful before enjoying the Mai Xa Mussel Noodle Soup.

Details:

• Ingredients: Rice noodles, chắt chắt meat
• Cooking method: Stir-frying
• Location: Gio Mai, Gio Linh, Quang Tri

There's a reason why the locals named this dish Steamed Corn, as it's far from the ordinary corn we're used to. To make this special dish, people select plump, shiny, golden kernels to steam. The kernels are cleaned and soaked overnight, then carefully cooked over a small flame using dry wood. Once the corn is perfectly tender, ingredients such as boiled green beans, sugar, salt, pepper, and a bit of sesame are added and mixed well together.

Steamed Corn is a unique and must-try dish when visiting Quang Tri. In the early mornings, along the roadsides, you'll see vendors selling sticky rice and corn, creating a peaceful, beautiful, and distinctive scene that will surely tempt you to stop and buy a serving for breakfast.

When people talk about the cuisine of Hai Lang, Quang Tri, many immediately think of specialties like Phuong Lang rice cakes, Hai Lang porridge, and Tra Tri fermented fish. However, it would be a mistake to visit Hai Lang without trying Lam Village Stew from Lam Thuy village, one of the region's most iconic dishes.

This beloved dish is often served in everyday meals or during special occasions such as anniversaries and holidays. To make this flavorful and delicious stew, two main ingredients are required: snakehead fish from freshwater sources and river vegetables. Without either of these, or if substituted with something else, the stew loses its signature taste. The snakehead fish should be fresh, and if it has eggs, even better. The fish is cleaned, sliced, and marinated with crushed garlic, oil, chili powder, salt, MSG, pepper, and sugar. It is then cooked on low heat until the flavors are well absorbed.

The broth from the river vegetables offers a rich, slightly sour, and bitter taste. Many people enjoy simply pouring the broth over white rice and find it absolutely delicious. It's often served alongside fresh herbs, young mustard greens, or thinly sliced banana blossom, creating a unique and unforgettable flavor.

Quang Tri Fried Cake is made from rice flour, with some variations including added straw mushrooms or seafood. However, the simplest version contains shrimp, pork, and bean sprouts as the filling. These small, crispy golden cakes are incredibly fragrant and flavorful.

What makes Quang Tri Fried Cake truly stand out is its dipping sauce, known locally as 'nuoc leo.' This special sauce is made with a unique blend of fermented shrimp, pork liver and lean meat, crushed peanuts, garlic, and chili powder, all carefully seasoned to perfection. The dipping sauce and the skillful hands of the maker are what truly elevate the dish.

An essential part of enjoying this dish is the assortment of fresh herbs and vegetables served alongside. While the specific vegetables can vary, it always includes young mustard greens, sour banana slices, and fresh fig fruit. The 'nuoc leo' sauce is what truly brings the fried cakes to life, with its rich, flavorful taste.

Món “Tép nhảy bàu Trạng” vốn nổi tiếng gần xa và làm hài lòng bất cứ du khách nào ghé chân qua vùng đất Vĩnh Linh lịch sử và nổi tiếng với những món ăn lạ.

Nguồn nguyên liệu chính để làm nên món tép nhảy Bàu Trạng trứ danh là tép . Ngoài ra, nguyên liệu cho món ăn trứ danh này gồm có: các loại rau thơm, đặc biệt là ngò tây, xoài xanh, tiêu xanh, ớt, tỏi. Và quan trọng nhất là rất nhiều chanh. Bởi chanh có tác dụng làm chín tép trong gỏi sống, đồng thời tạo vị chua cay cho món gỏi thêm phần hấp dẫn. Tép sau khi được vớt ra khỏi chậu đã ngâm nước muối tầm khoảng 10 phút thật sạch sẽ được cho vào cùng với các nguyên liệu như rau thơm, ngò tây, xoài xanh, tiêu xanh, ớt, tỏi được cắt nhỏ và giã nhuyễn trước đó và mang tận từng bàn cho thực khách.

Thực khách sẽ vắt thật nhiều nước cốt chanh vào chậu đựng tép, nhanh tay đậy nắp lại cho tép khỏi nhảy ra chậu, lắc đảo thật kỹ để tép thấm tất cả gia vị và thưởng thức, chấm với món nước chấm sền sệt pha lẫn giữa xì dầu và mùa tạt, ,mọi thứ trên đời đều như thỏa mãn với hương vị này.

Thông tin chi tiết:

• Nguyên liệu: tép bàu trạng, rau sống, bánh đa nem, chanh,..
  
• Cách chế biến: Gỏi sống

Tapioca Cake is a simple, humble dish with easily accessible ingredients. While it may seem ordinary, it holds a unique flavor that's special to Quang Tri.

Made from a local root vegetable, yam, which is widely available, this dish is quite unique in its taste – one of Quang Tri's most beloved dishes. The cake is made from small grated cassava with fillings that can include pork, chicken, shrimp, or mung beans. The most famous variety in Quang Tri is the My Chanh Tapioca Cake. Its dough is not sour or pungent but pleasantly mild. Each small, translucent cake reveals a pink shrimp inside, making it visually appealing and irresistible when you first set eyes on it.

My Chanh Tapioca Cake has a delicate wrapper. As you unwrap each translucent piece, you'll see the vibrant pink shrimp inside. The cakes are quick to make and even faster to eat. Simply peel off the wrapper, dip the cake in a bowl of lightly salted fish sauce typical of Central Vietnam, and pop it in your mouth. The balance of sour, sweet, and mild flavors will leave a lasting impression that you'll not forget easily.

Phuong Lang Wet Cake is a famous dish from the region of Phuong Lang, renowned far and wide. Similar to wet cakes found in other areas of Vietnam, the main ingredient used in Phuong Lang’s version is rice. The rice is thoroughly washed and soaked in water overnight, following a meticulous and safe process to preserve its flavor. Early the next morning, the baker will grind the rice into a thin batter, then steam it over boiling water to achieve the right texture.

The preparation method is simple: a moderate thickness cloth is used to spread a layer of batter, which is then placed over a pot of boiling water with the lid on. After a short time, the cake is ready to be removed. It should not be too thick or too thin. Once done, the cakes are neatly stacked, looking quite appealing. After they cool down, they can be served or eaten immediately. To serve, the cakes are carefully separated and rolled up before being placed on a plate.

Wet cakes are often enjoyed with fresh vegetables and boiled pork, creating an irresistible dish that will win your heart the moment you try it.

Details:

• Ingredients: Fragrant rice batter
• Cooking method: Steaming
• Local specialty: Hai Ba, Hai Lang, Quang Tri

The name of this dish alone is intriguing and unique, but after trying it, you'll quickly realize that both its name and flavor are equally fascinating. Buffalo Meat with Trong Leaves is one of the most delicious and famous dishes in Quang Tri province, and it has been recognized by the Vietnam Record Organization as one of the top 20 'Unique Vietnamese Dishes.'

The name itself reveals the main ingredients: buffalo meat and Trong leaves (also known as Trơng). These leaves have a distinctive, aromatic fragrance with a spicy kick. They are often used to wrap seasoned buffalo meat for grilling, steaming, or sautéing. Buffalo meat is known for its health benefits and its ability to help treat various ailments. Every region has its own way of preparing buffalo meat, but Quang Tri's method is truly one of a kind.

Buffalo Meat with Trong Leaves combines the tenderness of carefully selected buffalo meat with the unique spicy fragrance of wild-grown leaves. The meat must be tender and have just the right color to deliver a delicate sweetness. If you prefer the soft, natural flavor of buffalo meat, then you should try it grilled with mustard greens, green chili peppers, and a touch of soy sauce mixed with chili paste. If you're in the mood for a richer flavor, try the sautéed version, cooked to perfection. Both are equally delicious. This dish is especially comforting on chilly, rainy days.

Details:

• Main ingredients: Fresh buffalo meat, Trong leaves
• Cooking methods: Grilled or sautéed