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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.
My Quang (Quang soft noodle soup)
 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 city), Cay Tram shrimp noodle (Nui Thanh
province), Cam Ha beef noodle (Hoi An city)…
Hoi An Vermicelli
 The
origin of Hoi An vermicelli has been discussed by many people.
It is said that to be originated from Japan, and to resemble the
noodle of Ice area. Some say that it is originated 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 undiscovered 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 delicious 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 flavor 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.
Glutinous rice cake – pinnate leaf
 Like many villages in Viet Nam, 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 color, 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 & delicious. Slicing meat should be skillful enough
not to be separated 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 Da Nang, Hoi An and 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 besieged 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).
"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. |
.: quangnamtourism.com.vn :.
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