(QNO) - Quang Nam has long been well-known for the original cuisine with Quang noodle, Cao Lau, Banh To (another version of nian gao)…
The noodle is made from rice or wheat flour. Quang noodle is often served with fresh vegetable, pork, shrimp, chicken and pork stock.
Roasted peanuts, onion leaves, coriander and chili are also added to the dish when it is eaten.
Cao Lau is considered as the specialty of Hoi An city. The yellow of Cao Lau noodle results from soaking rice into the water of ash coming from Cham Islands. To have good noodle, the noodle must be made with water from Ba Le ancient well. The process of making Cao Lau noodle is also very meticulous, so the noodle becomes hard to be rotten.
Cao Lau is enjoyed with fresh vegetable (from Tra Que vegetable village), beansprouts, fried pork, and cracklings. All the flavours of Cao Lau make it an unforgettable delicious dish.
Banh Dap - a dish of steamed and baked rice papers
Banh Dap is cheap but very delicious. The process of making Banh Dap is rather meticulous. It is made from rice flour.
A Banh Dap includes a wet paper cake spread over a baked one. The good flavour of Banh Dap lies in the sauce that is made from fish. Some ground chili, fried onion and oil are added to the sauce to make it appetizing.
Banh To is one of the specialties of Quang Nam that is often made by the Tet holidays (Vietnamese lunar new year celebration).
Banh To is made from rice stick flour, sugar, and ginger juice. It is steamed in round mould during 3 hours, then exposed to the sun around 3 or 4 days. The best time to eat this cake is about 15 days after steaming it.
Another delicious dishes of Quang Nam is shrimp roll. Pork and shrimp dipped into mixed spice are rolled in a paper cake. Then, it is fried with oil until it turns to yellow.
Shrimp roll is enjoyed with fresh vegetable. It is a favourite dish of Quang Nam people. The flavour of this dish is really impressive to who enjoys it.