Quy Nhon (Binh Dinh) is not only fascinated by the blue sea – blue sky but also by the wild food that you cannot find in Hanoi traditional food.
Banh hong (Pink cake)
Banh hong (Pink cake) always makes tourists disturbed, not sure that pink cake is pink (hong) or made from persimmon fruit (“hong” fruit in Vietnamese). In fact, the cake is originally pink so it was called so. The cake will be surprisingly enjoyable for those who have never tried it before because the inside is not beautiful. However, it not only has a delicious aroma of coconut but also is sweet and flexible.
The main ingredient of the cake is the flour from the glutinous rice. Sticky rice chosen must be sticky, fragrant. The flour is kneaded, molded into a cake, then boiled and dipped into the sugar melt and coconut fibers.
Banh it la gai
Binh Dinh people must be no stranger to the cake “small but not trivial” making the name of delicious food of this countryside – Banh it la gai.
This is a special kind of cake of Binh Dinh people in particular and Central Vietnam in general. The cakes are made in the North of Binh Dinh. Cake with the sweet taste, aromatic flavor, cool of cake shell, the spicy of ginger, made of glutinous rice with gai leaves and sugar, the cake core made of green beans or coconut. The leaves are masticated, boiled and mixed with glutinous rice and then molded round to cover the cake core. The cake often consists of cooked green beans, lard, coconut, lotus seeds … mixed up. After placing the kernel inside, the shell will be wrapped in banana leaves and steamed.
The cake has the green-black color of the gai leaves – herbs that help detoxify liver and body heat. The main ingredient is green beans that are crushed and with a distinctive sweet taste. Biting into a piece of cake, you will feel the sharp sweetness of the beans, the aroma of the leaves and the warmth of the slices of ginger in the cake. A croissant cake can be kept for 5 to 6 days, which is often considered Binh Dinh specialty as the best and most convenient gift.
Nem in Market Huyen
Nem in Market Huyen is crunchy and sour. Grilled with charcoal, this dish is served with bread, cha ram, coriander, leafy vegetables, perilla, green banana, starfruit, cucumber, sauce or soy sauce, garlic. According to the experience of the makers of Binh Dinh rolls, the best meat is the meat of pigs from about 6 to 8 months old, weighing about 60 kg. At that time, pork is not too young nor too old, suitable for making rolls.
Tré
Tré is a popular dish of Central Vietnam but most famous in Quy Nhon (Binh Dinh). This food is indispensable on important days such as Tet, the death anniversary of the people here. Only the name and appearance outside enough to make the customer curious.
Tré is wrapped in a thick roll of straw fasten to help the meat inside the airtight. Ingredients such as pig ear, meat, bacon with sesame seeds, thinh, galangal, chili, young leaves, and garlic. Tré is fermented naturally, after 2 to 3 days will ripen, spices will penetrate to each other to create a characteristic flavor of the dish. This dish can be stored for about one week to 10 days and is easy to transport away, suitable as a gift to tourists Vietnam food tours.
Cha ca
In essence, the famous dish in Quy Nhon is bun cha ca (noodle with fish). However, for transportation away as a gift, one can only choose the small cha ca – the soul of the bowl bu cha ca – the dish also is considered a food walking tour. Cha ca is in everywhere but the taste in Quy Nhon is more special thanks to the unforgettable sweet, fragrant meat. If fish is not good, we cannot do the good cha ca. After being cleaned of bones (usual mackerel), the fish will be laced with garlic, onions, salt, sugar, seasoning powder, pigskin, lard, finally fried in the hot oil.