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Cuisine of Central Region

Fri, 13 Mar 2015 . Last updated Sat, 28 Mar 2015 10:21

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The Central Region has its own geographic and cultural features. The cuisine of Central region is the excellent combination of ingredients, cooking and garnishing styles. These are key points in its wide variety of elaborate and tasty dishes.

The Central Region doesn’t have as many favorable geographic conditions as other areas. Local people, therefore, respect what they have and discover new recipes with unforgettable flavor. The cuisine of the Central Region comes in a wide range of dishes imbued with distinctive features of each locality. It carries local people’s creativity and is brought to different places across Vietnam.

The Central Region of Vietnam is the land of simple beauty. Special features of its cuisine are shown in distinctive flavors and rich colors. Hue cuisine is the first in line. Hue people pay much attention to their food and drinks and enjoy choosing, garnishing and tasting them. Each dish becomes a charming artwork.

 “Mi Quang” (Quang Nam turmeric noodles) is a must-try in Quang Nam. It’s a typical dish in the cuisine of the Central Region. “Mi Quang” was recognized as one of the 12 Vietnamese dishes that meet Asian cuisine standards. While “pho” (Vietnamese rice noodles) is famous in Hanoi, Quang Nam people can feel proud of their own noodles. They even say that trying “Mi Quang” is the very first thing to do in Quang Nam. Like other kinds of Vietnamese noodles like “pho”, “bun” or “hu tieu”, “Mi Quang” is made from rice but it tastes quiet different. The soup has such ingredients as chicken, pork, beef, shrimps, crabs and fish. If you visit Quang Nam, don’t forget to try the local cuisine because it’s a way to explore local distinctions.

 “Cao Lau” is the dish we should try in Hoi An. It has been considered a typical dish that adds color to Hoi An cuisine. People in the Central Region prefer spicy dishes with red and dark brown being the two main colors. This land is famous for sour shrimp sauce and different kinds of Acetes sauce. Hot, colorful and well-garnished. These are typical features of dishes cooked with the culinary style of the royal cuisine in Hue.

These tasty dishes are available in many restaurants and anyone can sample them. Apart from dishes cooked in the royal cuisine style, the Central Region has a variety of simple dishes and some others in between. Its food is useful for those wishing to explore Vietnamese cuisine and culture.  “Mi Quang” is served hot. We’d better have it for lunch. Just have a bite of noodles with hot chilies and some broth and you’ll see how delicious it is.  “Mi Quang” is now available in many places with different variations. It isn’t simply a dish but a cultural symbol and the soul of Quang Nam cuisine.

Red shrimps make the rolls stand out. These rolls can satisfy the pickiest diners. Shallot leaves wrapped nicely create an attractive look for the rolls. A dish of Hue-style rolls with shrimps together with a bowl of dipping sauce made carefully shows us how subtle Hue cuisine is.

“Nem lui” (lemongrass pork skewers) is one of famous Hue dishes that are extremely popular with people from other areas. It’s made in a simple way from ground pork mixed with pork skin, fat, salt, pepper, sugar and roasted rice powder. People stick skewers through small portions of the mixture and grill them. The dipping sauce for “nem lui” is really special. It’s actually the broth.  It’s important to taste “nem lui” in the right way to enjoy its typical taste. People often eat “nem lui” with rice paper, herbs, sour star fruit, green banana and so on. All of them create an amazing flavor for this dish.

 

Source: VTC10 - NETVIET

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