Famous dishes that you should try when traveling to Hoi An

Chicken rice

It can be said that anyone who comes to the old town without enjoying the famous Hoi An chicken rice dish is considered as having not fully experienced the cuisine of this central land. If Hue cuisine is known for its sophistication and elegance with countless dishes that are both beautiful and delicious and prepared in an elegant royal style, Western cuisine captures the hearts of many people because of its sweet taste. The cuisine of Hoi An in particular and of Quang in general is unmistakable because of the rustic, simple but rich flavor that is hidden in each dish. Indeed, Hoi An chicken rice is loved by many diners because people find the soul of Quang in each ingredient that makes it. Although a dish very popular with tourists and also one of the most popular Hoi An specialties in the old town, chicken rice is still a dish that is not fussy but as simple and rustic as its own personality. of the people of Quang.

However, to make a delicious chicken rice dish is not easy. Because only from the available rice and chicken, it must be combined with many spices and special processing methods to make a delicious and beautiful rice dish with the attractive yellow color of the rice, the light yellow color of the chicken. , the piece of meat has just been cooked to keep the sweetness and firmness of the meat, each fiber of white meat is covered by a pale skin and is not greasy, the plate of sweet and sour salad is full of flavors with dipping sauce to create a wonderful concert in front of you. diners make anyone unable to refuse. Another highlight of Hoi An chicken rice is that diners always feel a very unique taste when eating, not confused with any chicken rice dishes in other places because of the salty and spicy flavor typical for regional cuisine. Central. The strange attraction of this Quang specialty has increased over time, making diners only need to "eat once and remember forever". Hoi An chicken rice with Cao Lau, Phuong bread, and a dish that Hoi An has painted a colorful and attractive picture of the ancient town's cuisine with tourists from all over the world.

Cao Lau

Hoi An Cao Lau is very elaborately processed. Unlike pho noodles, if you want to make Cao Lau, the chef must choose pure rice from Quang Nam. In particular, local people do not choose old rice but also do not choose new rice. When that standard is met, the new Cao Lau fiber is soft and chewy, and smells like the typical rice of the Central region. Rice must be soaked in ash water taken from Cu Lao Cham. After soaking, the rice will have a light yellow color like turmeric. The water for kneading the dough to make Cao Lau must be taken from the ancient well of Ba Le, because the alum in the water mixed with the flour makes the Cao Lau fiber flexible and firm. Many high floor restaurant owners, when they move out of Hoi An, even want to make this dish to sell, but can't because they don't have that unique well water. In the stages of making Cao Lau yarn, the way to make the dough flexible and dry is the most important secret, determining the quality of the product. Unlike other types of noodles, pho and rice paper, people do not make Cao Lau by coating flour, but after kneading, Cao Lau flour will be rolled thin and then steamed. When it is ripe, the new dough is cut into large strands.

Enjoying Cao Lau without vegetables is really a big omission. To name the full name of vegetables that can be used in Cao Lau dish, there are 12 types of vegetables such as: Herbs, Cinnamon, Chamomile, Bitter vegetables, Coriander, Bean sprouts, Lettuce, Lettuce, Baby cabbage, Banana cabbage, Cucumber , Sour star fruit. However, there are 3 basic vegetables that are indispensable: chrysanthemum, bitter vegetables, and cinnamon. Cao Lau's char siu meat must also be made from lean pork, carefully selected. Pork left in large pieces is marinated with salt sauce, five flavors to absorb evenly and then simmer. When the meat is cooked, the chef will remove the meat and continue to add tomatoes, chopped onions, oil to the broth and then continue to boil the above mixture to make the sauce. Cao Lau becomes special thanks to this char siu meat. The piece of meat is cooked just right, soft and has a very attractive brick red color. When eating, diners can easily feel that the taste of this meat is not completely Vietnamese, but it is not like the dishes of Cantonese, Fujian, Chaozhou or Japan. It can be considered as a unique taste of Hoi An Ancient Town.

Quang Noodles

Across the countryside of Quang Nam, from densely populated places, busy boats to remote and isolated areas... visitors can see the image of small stone flour mills looming after the summer. or on the porch. In addition, the families of the people here also have simple and simple clay and mud baking ovens located right in the kitchen. The flour mill, the baking oven are the most essential tools for making noodles. Just a little delicious rice soaked, grinded finely and then coated, the locals have beautiful soft, white noodles. Vegetables are already available in the garden such as water spinach, banana buds, green herbs at the top of the garden... The broth can be cooked from chicken bones, crabs, shrimp, fish... Only by what is available around. Surrounding themselves like this, Hoi An people have made delicious bowls of noodles with a strong flavor of the countryside. Therefore, tourists still call Quang noodles a popular and rustic dish.

Quang Hoi An noodles have many types such as chicken noodles, crab noodles, shrimp noodles, fish noodles... Each type has its own unique features and appeal, it is difficult to compare which noodles are more attractive than the other. Some indigenous people believe that chicken noodles are made with young hens around September and October of the lunar calendar, when the food source of this type of poultry is abundant, making chickens fat. Besides, many people like fish noodles (a fish as big as carp but round body, abundant in Thu Bon river). They put this dish in the "premium" category. Others like jellyfish noodles. It can be said that Quang noodles are delicious or not thanks to the cooking skills of the processor. First, the rice used to grind flour must be good rice. Once the rice has been selected, the locals will soak it to soften the rice and grind it faster and easier. After that, the rice must be milled thoroughly, very finely. Before slicing noodles, people often rub a layer of de-cooked peanut oil so that the noodles do not stick. In a bowl of Quang noodles, raw vegetables are an indispensable ingredient and play a very important role. Vegetables eaten with noodles are usually water spinach or chopped vegetables, mixed with young banana buds, herbs, cinnamon, laksa leaves...

Bread

Hoi An bread, when it comes to these two hours, everyone quickly passes by without paying attention to it because this is a familiar popular dish of many Vietnamese people. Although it is just a snack, bread is a dish that requires a rather elaborate processing process, with many different stages. Only when holding a hot bread with a lot of filling inside, you can feel how attractive this dish is. If one of the fillings is missing, the loaf will lose its delicious taste. The most important part of that sandwich is the bread. Bread to make sandwiches must be made from fresh flour from the oven and always kept hot, to ensure the crispness but not too hard of the crust and the softness and chewiness of the flour inside. Instead of using cold meat like other places, Hoi An bread only uses spiced meat, soft cooked. Besides meat, pate is also an ingredient that contributes a part of the unique flavor to Hoi An bread.

The process of making pate is also very laborious, when the pate comes out of the oven, it must be greasy, soft, not too dry and fragrant. In addition, there are hand-beated butter from chicken eggs and cooking oil that is golden, greasy and melted. There are also accompanying ingredients such as mixed pork rolls, shumai, ham, raw vegetables, squeezed papaya. The sourness will make the bread not boring, unlike the meat sauce in other places, the sauce here is partly taken from the meat sauce, seasoned to taste, so it has a wonderful sweet taste. .The arrangement of ingredients in each cake seems to be calculated by the seller and arranged in a separate order, very carefully. The arrangement and blending of all the ingredients have given Hoi An bread a distinct flavor that can't be found anywhere else, In addition, the color is also extremely vivid and attractive by the colors of the ingredients. : green, red, white, yellow... make you unable to resist a dish that smells both attractive and beautiful.

Hoanh Thanh

Hoi An culture is the interference and combination of many different cultures, in which Dai Viet culture still plays the leading role. In addition to being expressed through customs, house architecture, beliefs - religions... the unique and diverse features of Hoi An culture are also reflected in cuisine. Hoi An has many famous long-standing dishes, originating from many different countries, of which the most prominent is wonton. Wonton, also known as wonton, is a dish originating from Guangdong province, China and is now quite popular in many Asian countries. The way to call "wonton" or "wanna" originates from Cantonese sound. When translated into Sino-Vietnamese, "wonton" is "van hamlet", which means "swallowing clouds". A wonton ball consists of two parts: the shell and the filling. The shell is made from flour. The filling is usually made from pork, shrimp, wood ear, green onion... All finely chopped and mixed together. When mixing, people will marinate spices including pepper, salt, sugar ...

To get the wonton, people spread out the shell, put a little filling in the middle and then wrap it. Wonton has two popular ways of processing: water wonton (can be eaten with noodles) and fried wonton. Each cooking method brings its own delicious taste. Hoi An wonton is known as a famous dish in Hoi An. This dish is usually sold in the early afternoon, as a snack for visitors before they have time to enjoy the main course, so the wonton has a very light taste. The name wonton seems to be familiar to many people, but wonton in Hoi An has its own characteristics that are not found anywhere else. Wonton in Hoi An is made from flour, shrimp and chicken eggs, when eaten, it will be added with a broth scented with pineapple, tomatoes and straw mushrooms. Just looking at it, just smelling its light scent, I couldn't control myself. Do not miss this special dish when coming to Hoi An.

White rose cake

Dumplings and cauldron cakes are two types of cakes with nearly the same ingredients and methods and are often eaten together on a plate to be in tune and rich. Going to Hoi An, if you want to try this specialty, you should visit White Rose restaurant on Hai Ba Trung street. Here, you can not only enjoy two delicious cakes with unique names but also witness their skillful and elaborate baking process. The cake is made from rice flour, but it is very meticulous from the stage of choosing rice to molding the cake. In order for the cake to have a sweet taste, the surface of the cake is white and smooth, it is necessary to carefully choose the rice. It is a new type of rice, fragrant and flexible, milled and filtered many times through water. The powder absolutely does not remove bleach and does not use solder. Then the dough is kneaded into oblong shapes. Rotate a few turns will quickly produce a tiny piece of dough. From that piece of dough, they lightly roll in a circle into a pretty thin crust. Cauldron cake is made from ground shrimp mixed with a little pepper, garlic, onion, lemongrass and esoteric spices.

Dumplings are made from pork, wood ear, thinly sliced ​​green onions and then fried with esoteric spices. Is this spice also a reason why dumplings and cauldron cakes can only be eaten delicious when traveling to Hoi An? After having the cake filling, people put the filling in the middle of the cake shell and then gather it into a cauldron shape to make cauldron cakes and lightly contour the crust into a rose-like shape to make dumplings. Gently place the cake into the steamer, about 15 minutes, when the cake is cooked, the rice color is white, soft and chewy. Along with the meticulous baking process, the preparation of fish sauce must also have all three flavors of sour, spicy, and sweet. The sweetness is just enough, not too sour, and especially the chili in a bowl of fish sauce must be both green and red peppers. With that, the new bowl of fish sauce is fragrant and has a bright yellow color. The small, beautiful cakes like white roses dotted with green vegetables, a little red and pink peppers and a little golden fried onions have aroused the curiosity of many visitors.

Grilled meat rolls

Banh cuon with grilled meat is a street food that is popular with young people, the rustic features of grilled meat rolls with street vendors and benches. The process of making Hoi An grilled meat rolls is extremely elaborate and complicated, requiring the cook to be skillful and devoted. The main ingredient is pork that is both lean and fat so that when grilled, the fat will melt, making the meat soft and fragrant. Before grilling, the slices of meat will be sliced ​​soft so that the flavor can be absorbed more easily. Spices used to marinate meat include purple onion, lemongrass, five flavors, pepper... mixed together. Many sophisticated goods will add white wine to enhance the taste. The process of marinating the meat thoroughly will make the meat when grilled, it will be more fragrant and flavorful. Served with grilled meat is a piece of thin rice paper, raw vegetables and a cup of sweet and sour fish sauce. The accompanying vegetables are usually taken from Tra Que village.

The deliciousness of the cake depends on the dipping sauce, the person who can make a delicious dipping sauce will be the one who holds the secret of success. The taste of Hoi An's dipping sauce is different from other places because people here use soy sauce mixed with peanuts, cooked until it becomes a thick and spicy water. Usually, people will add roasted sesame to the sauce to enhance the flavor. When eating, take a slice of thin cake rolled with grilled meat and raw vegetables, dip into the dipping sauce, when eating, you will feel the aroma of grilled meat, the fleshy taste of peanuts and the aroma of raw vegetables. For those who eat wet cake for the first time, they will wonder why wet cake has the same way of eating as salad, but it is actually different. The salad usually has a sweet and sour taste of the dipping sauce and mango, while the grilled pork roll has the fragrant burnt taste of the meat mixed with the dipping sauce. If you are a person who is passionate about food and wants to discover dishes from all over the country, then come to Hoi An to try this grilled meat roll cake.

Tao Pho

With a cool and sweet taste, tofu is a favorite snack of many tourists when visiting Hoi An. Too pho can be played on the burdens of women or sisters or sometimes carried by bicycle in the late afternoon on the old town. Coming to Hoi An, walking on the small streets, visitors not only see the old houses adorned with pink confetti, but also see many street vendors selling tofu on the roadside. This is one of the simple dishes that make up the brand of Hoi An cuisine. Tofu is a refreshing dish. Using a spoon, gently take each small piece of tofu, just put it in your mouth, slices of pho are ivory white, wavy, thin, flooded with sugar that has melted smoothly at the tip of the tongue to leave a gentle sweet taste. Tofu can be eaten in all seasons of the year. Those who were impressed with the cool bowl of too pho on a hot summer day, when winter comes, diners can enjoy a bowl of hot tofu mixed with a mildly aromatic ginger flavor.

Tofu is also known by other names such as tofu, tofu with sugar water. Pho is made from soybeans, milky white, added a little sugar water and ginger with enough spicy and sweet taste. Tofu is placed in a lovely ceramic bowl. In a bowl with a light green pattern, the white slices of tofu mixed with fragrant sugar water plus a couple of longan seeds and pearls look very attractive. Tofu is considered an effective cooling dish on hot days in the Central region. The taste of tofu in Hoi An is a little different from the northern region. Northerners use clear sugar water, light sweet and faintly fragrant of jasmine flowers interspersed between layers of tofu. In the Central region, too pho is eaten with cooked sugar water, accompanied by flexible pearls plus a little coconut milk. Along with the quiet streets over time, the bright lanterns on the night of the full moon festival, the taste of street food through the rustic street vendors as a charm to fascinate visitors when visiting Hoi An.

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