(TITC) – Nghe An, a province in north-central Vietnam, is not only celebrated for its scenic beauty but also for its rich and distinctive cuisine. From rustic village dishes to signature specialties, each food embodies a unique flavor deeply tied to the land and people of this region. For visitors, exploring Nghe An’s culinary landscape is as rewarding as discovering its mountains, rivers, and coastline.
Eel Porridge
Eel Porridge (Cháo lươn)
Perhaps the most iconic dish of Nghe An is eel porridge, made from fresh field eels simmered with rice and aromatic spices. The result is a smooth, flavorful porridge with tender eel meat, often served as a nutritious breakfast. For locals, it is comfort food; for visitors, it is a must-try delicacy that represents the soul of Nghe An cuisine.
Dien Chau Rice Rolls (Bánh mướt)
Similar in appearance to northern-style steamed rice rolls but thinner and softer, bánh mướt of Dien Chau is often eaten with pork sausage or dipped in sweet-and-sour fish sauce. It is a popular breakfast dish and a staple of family gatherings.
Clam with Rice Cake (Bánh đúc hến)
This dish combines the silky texture of rice cake with the savory flavor of stir-fried clams. Fragrant and filling, it is a humble snack typically enjoyed in the afternoon or evening, reflecting the rustic lifestyle of central Vietnam.
Grilled Fresh Squid (Mực nháy nướng)
From the seaside town of Cua Lo comes the famous “dancing squid,” so fresh it still glistens before being grilled over charcoal. The squid retains its natural sweetness and chewy texture, making it a favorite among seafood lovers visiting the beaches of Nghe An.
Thanh Chuong Pickled Jackfruit (Nhút Thanh Chương)
A truly unique specialty, this dish is made from shredded young jackfruit, salted, and naturally fermented. The result is a crunchy, slightly sour condiment often served as a side dish during family meals. Its rustic character embodies the creativity of Nghe An’s people in making use of local ingredients.
Specialties to Take Home
Nghe An also offers a range of food products that travelers can purchase as souvenirs, spreading the flavors of xứ Nghệ far and wide.
Nam Dan Fermented Soy Sauce (Tương Nam Đàn): Made from soybeans, glutinous corn, and salt, this sauce is naturally fermented to produce a rich, savory flavor. It pairs perfectly with boiled vegetables, pork, or braised dishes.
Veal Sausage (Giò bê or giò me): Prepared from marinated veal rolled tightly and steamed, this dish is flavorful and slightly sweet. Often served at festive meals, it is also considered a refined gift for special occasions.
Traditional Fish Sauce (Nước mắm nhĩ): Produced from fresh anchovies fermented naturally, Nghe An’s fish sauce is amber in color with a strong, salty aroma. It is an essential condiment in local households and a meaningful souvenir for visitors.
Cua Lo Shrimp Paste (Mắm ruốc): Made from tiny fresh shrimp fermented with salt and spices, this condiment is pungent, rich, and versatile. It is widely used as a dipping sauce or seasoning and is especially beloved when paired with raw vegetables.
Veal Sausage
A Culinary Journey with Heart
Nghe An’s cuisine is not just about taste but also about connection. Each dish tells a story of the land – fertile rice fields, abundant rivers, and the hardworking people who turn simple ingredients into treasures of flavor. Whether savoring eel porridge at a street stall, sharing a family-style meal with pickled jackfruit, or bringing home a bottle of fish sauce, visitors carry with them not only food but also memories of warmth, hospitality, and the spirit of Nghe An.
For travelers, exploring Nghe An means embracing both its natural beauty and its culinary wonders – a journey where food becomes a bridge to the culture, identity, and heart of Vietnam’s north-central coast.
Tourism Information Technology Center
