Quang Nam is a cutural exchange and concentration place. Therefore, this place had produced and maintainedsome very famous special dishes. Here we introduce some of these dishes from Quang Nam.

   For a long time, My Quang has long been known as the spirit of Quang Nam Cuisine. Now, beside Quang Nam province, many places also have My Quang. It goes with Quang Nam people to everywhere as a friend. It usually exists in “native village” party of Quang nam people who live far away from their country.
   Like Pho, Bun or Hu tieu, Quang soft noodle soup is also made from rice; however it has the own special flavour which is unlike to any other dishes. The noodles are made from rice flour sliced into pieces. The filling of noodles is made from different material like: shrimp, chicken, pork, beef,…There is also noodle for vegeterians. 
   Quang soft noodle soup tastes best when being served with a variety of herbs, such as mint leaves, houttunya, cabbage, onion, coriander, banana flower and so on. A bowl of Quang soft noodle soup is normally dressed with pieces of banh trang (also called –baked rice paper), roasted groundnuts, shrimp or pork, which look very tasty.
   Coming Quang Nam, you are easy to see many Quang noodle small restaurants along 1A National Road always crowded such as Binh Nguyen chicken noodle (Thang Binh district), Ky Ly chicken noodle (Tam Ky town), Cay Tram shrimp noodle (Nui Thanh province), Cam Ha beef noodle (Hoi An town)…

Hoi An Vermicelli

   The origin of Hoi An vermicelli has been discussed by many people. It is said that to be origined from Japan, and to resemble the noodle of Ice area. Some say that its resourse is from China, but overseas Chinese don’t recognize that it is their traditional dish. However, wherever it comes from, it is also the unique cuisine of Hoi An & known by more and more guests inside & outside the country.
   The threads of vermicelli are rolled from rice flour soaked in ash water, steamed three times so it is hard and naturally yellow. The filling is mainly steamed pork, pieces of fried noodles, vegetable, soya sauce &pimento sauce. The process is simple but contains many undisvovered professional secrets.
   It is said that wood is taken from Cham Island about 10km offshore. Then is soaked in the water taken from wells in Ba Le village so as to make the most delicous dish.

Dumpling – White Rose
     Because of having small good appearance like roses, they have another name-White Rose. This is a very popular dish in restaurants, hotels in Hoi An. Dumpling-White rose are 2 kinds with different names but usually in the same plate & special sauce: not too salty, not too insipid, having flavour of shrimps. 
     The main ingredient to process them is rice made in many elaborate stages. The husked rice is soaked many times in water (from 15 to 20 times) to get the best flour rice. The filling of dumpling is normally husked fresh shrimps , bean sprout, mushroom, onion, mince of pork. They are best served with fried onion, salad and a variety of herbs.
     Today, there is one family producing White rose on Nhi Trung street to supply for restaurants. 

Hoi An Pimento sauce
   The way to make the pimento soya sauce resemble the others in the different villages but it has a specific delicious taste. The raw material to make soya sauce in Hoi An is chosen carefully. The pimento is red ripe and fresh. It is boiled and ground to flour after which it is mingled with sliced tomato and some other spices such as fried sesame and garlic. Then it is fried with the cooking oil; finally getting cold it is poured in to the bottle. This soya sauce has usually a red colour and covered by cooking oil on the top of the bottle so as to prevent mould and to keep it in good condition for a long time.
   Today, pimento soya sauce is not only used in the stores and restaurants but also is a souvenir gift for tourists when visiting Hoi An. It is listed in the traditional special foods in Quang Nam.

Glutinous rice cake – pinnate leaf
     Like many villages in VietNam, glutinous rice cake has been in food and drink life of Quang Nam people, are the meaningful gifts in Tet holidays, death anniversaries, funerals & weddings..
     The process is not complex but requires the carefulness in each stages choosing material: glutinous rice, green beans, sugar, pinate leaves, banana leaves…They have simple & trustful appearance like rural products but contain their own flavour of hospitality. They are sold in Hoi An : steets, markets & restaurants.



Suse Cake
   It is also called the Conjugal cake. This name connects with the tale of a couple of merchants a long time ago. It is told that when the husband took a voyage for his business, his wife made the cake to give him and swore that she would never change her love to her husband while he was far away. Her love was still sweet and warm forever like that cake was. The husband was touched and gave the name Phu The to this cake (husband&wife). Unpredictably, the husband was lured by some beautiful girls in a strange land and didn’t want to come back again. On receiving the news, the wife made the cake in hurry and enclosed the massages sending them to her husband:
         “ Tu ngay chang buoc xuong ghe
          Song bao nhieu dot banh phu the rau bay nhieu”
          “ Since you took the voyage by ferry
           How much wave trains slapped, the Conjugal cake felt sad like that”
   When the husband received the cake and the messages from his wife, he felt regret, immediately came back home and never thought of changing his heart. 
   Since then, Phu The cake is usually used in the wedding celebrations of Vietnamese people in order to advice young couples to be faithful.
   SuSe cake usually has a light yellow colour, is glutinous and delicious. The cake is also covered with banana leaves. This special cake is on sold in many places in Hoi An.

Bo tai Cau Mong ( Cau Mong Rare Veal)
   Cau Mong is a small village near 1A National Road, Dien Phuong ward, Dien Ban district. There are many restaurant serving famous rare veal.
   Cau Mong rare veal has existed for a long time and been known by many guests. This dish has to undergo many stages. The calf is not too young or too old. When roasting, citronellas & lemon bananas are added into the belly of the calf in order to make the meat soft & delicous. Slicing meat should be skillful enough not to be sereparated from leather. The sauce & vegetables are carefully made. Most of the sauce is made from fish sauce mixed with chili, garlic, ginger, lemon. Fresh vegetables include bitter banana, carambola mixing basil & coriander…
   Nowadays, many places in Danang, Hoi An, Tam Ky serve this dish, the restaurants in Cau Mong are always crowded with many connoisseurs.


  “ Loong Boong ” Fruit 
   This is a special fruit of Western Quang Nam but popular in Dai Loc – Tien Phuoc district, also called Nam Tran fruit (meaning precious fruit from the South). The loong boong fruit has light yellow peeling, white pulp with many small segments and sweet taste.
   In the masses of people, there was an interesting lagend of loong boong fruit and Lord Nguyen. In the summer of At Mui, Dong Cung (Crown prince Hoang Ton Duong) was beseiged by Tay Son troops and ran to the mountains of Quang Nam. When food was exhausted, he was so hungry that he picked and ate then called them Nam Tran ( the delicious fruit of the Southern). Because the nails of Dong Cung, every fruit has ecchymosis on pulp.
   Loong boong fruits are usually on sold in markets in Quang Nam on August, September, November annually. 

  Tavak Wine
   If tourists have spare time coming to the Western part of Quang Nam province during the period from April to September in the solar months, tourists will be interested in drinking Tavak wine-a traditional wine of Cotu minority ethnic, it has a milky colour, is cool and sweet.
   Tavak wine is made from the Tavak tree, which grows naturally in the forest. Its shape likes a coconut-tree but its trunk is bigger, has a lots of small branches and fruits areca-nuts growing on the branch. The method of getting water from Tavak tree is a secret of the native people; only a few people know the way to do it. With the water of Tavak tree, the work stage to make wine becomes easy and simple.   Putting in some chips of the Chuong tree, we have a kind of delicious and nutritious wine.
   How wonderful it is to enjoy this wine beside the fire burning on the floor of a Guol house and watch dance performances by the Cotu people or listen to the folk tales about Tavak wine attaching to their lives.
   The main ingredient of this dish is ground shrimp wrapped with wheat flour. This is called hoanh thanh, which has three kinds: boiled, fried and mi (untranslatable). Hoanh thanh mi is most popular in Quang Dong (China). In Ha Noi and Ho Chi Minh city, people call it my van than or man than.