Dishes once considered "poor man's meals" become specialties in Nghe An province.

(Baonghean.vn) - Originally, they were simple dishes of the poor. Over time, as life changed, pickled vegetables like cucumbers, eggplants, and fermented bamboo shoots have created a unique flavor in the Vietnamese culinary landscape. People eat pickled cabbage, eggplants, and sour bamboo shoots as a way to find balance in meals that are often excessive in protein and fat.

And in the impoverished land of Nghe An, dishes seasoned with salt, spices, and ginger always hold unique and distinctive values.

The quick-pickled eggplant dish from Nghe An province is characterized by its marinade of many spices, the most prominent of which are chili peppers and garlic cloves.

In the markets of Nghe An, you can easily find stalls selling pickled vegetables such as pickled eggplant, pickled mustard greens, pickled bamboo shoots, and fermented bamboo shoots... Some vendors have created their own "brands" thanks to the delicious and rich flavors.

Ms. Nguyen Thi Lan (34 years old), a long-time seller of pickled eggplant and cucumbers at Nghi Thai market (Nghi Loc district), said that pickled eggplant is a common dish found in many regions, but Nghe An has its own unique pickling methods, including compressed pickling and quick pickling, with two types of eggplant: small eggplant and round eggplant.

For the pickled eggplant, after harvesting, select the small, white ones and let them wilt in the sun. Once the eggplants have lost some of their moisture, wash them thoroughly, drain, and sprinkle with salt, mixing well. Then, put everything into a ceramic jar, pour in lukewarm boiling water until the eggplants are completely submerged, and then sprinkle in crushed fresh galangal and garlic. A bamboo sieve is used to press them down, and pebbles are used to compress them tightly. After about 5 days, the pickled eggplants are ready to be served.

In Nghe An province, Nghi Loc pickled eggplant is considered a specialty of local life. The round eggplants are pickled quite salty, crunchy, and fragrant with galangal and garlic. When eaten with mixed vegetable soup, it's simply unbeatable.

Pickled eggplant from Nghe An province is famous throughout Vietnam, from the North to the South.

Along with pickled eggplant, pickled mustard greens are also very popular among the people of Nghe An province.

Pickled vegetables, both quick-pickled and heavily salted, are made with various types of greens. After being harvested from the garden, the greens are washed, wilted, then cut into pieces and mixed with salt and other spices to undergo microbial fermentation, creating a sour taste.

Ms. Le Thi Hang's stall at Vinh Market displays various types of pickled vegetables.

Quick-pickled mustard greens are typically made from mustard greens grown in the fields. The greens don't need sun-drying; the main ingredient is the thoroughly kneaded hand-mixed brine. The greens are pickled in the morning and eaten in the afternoon, often dipped in fish sauce or braised pork sauce. Because they are quick-pickled, the greens retain the spicy flavor of the greens and the salty taste of the salt, making them a very appetizing dish, especially during cold weather.

At Ms. Le Thi Hang's pickled vegetable stall in Vinh Market, there's a constant stream of customers. She sells 10 different types of pickled vegetables, offering a wide variety of choices.

Quick-pickled vegetables made from Chinese mustard greens and mustard greens.

Ms. Hang shared: "Besides pickled eggplant and pickled cucumbers, which are popular with many customers, I also pickle other dishes such as sour bamboo shoots, pickled bamboo shoots, pickled jute leaves, etc. Each dish has its own unique characteristics, so it requires meticulous preparation."

The unique feature of pickled taro stems is that there's no need to peel off the outer layer. Simply wash them, cut them into 2-3 cm long pieces, and let them wilt. Then, wash them again, squeeze them with salt, and put them in a jar for a few days. When the taro stems turn yellow and have a mild sour taste, you can take them out and mix them with some fresh chili peppers, finely chopped lime leaves, and a few bean sprouts. They can be eaten with shrimp paste. Additionally, pickled taro stems can also be used to make vinegar soup.

Salted bamboo shoots are eaten with boiled meat dipped in shrimp paste or used in vinegar soup.

Pickled bamboo shoots with garlic and chili is a fantastic side dish that offers a unique flavor combination: the spiciness of chili, the freshness of bamboo shoots, and the aroma of garlic.

To make pickled bamboo shoots with garlic and chili, you need to carefully select the bamboo shoots, peel off the tough parts, wash them thoroughly, thinly slice them or cut them into short strips, then blanch them in boiling water and drain. Once completely cooled, put them in a glass jar with sliced ​​garlic and chili, vinegar, sugar, and salt, mix well, and seal the lid tightly. It will be ready to use in about a week.

Pickled bamboo shoots with garlic and chili

In Nghe An province, there are many places that make fermented bamboo shoots, but the most famous is Thanh Chuong bamboo shoots.

Nghe An is the only province in the country that makes "nhut" (a type of pickled jackfruit). Nhut is made from thinly sliced, washed young jackfruit, then marinated with salt. Making a delicious jar of nhut is an art form. It includes supporting spices such as roasted rice (or corn), galangal, lemongrass, and garlic. Nhut can be mixed with lime leaves and other herbs and eaten directly, or stir-fried in lard, used in sour soups, or vinegar-based dishes. This rustic dish has become a "trademark" of the poor but resilient land of Nghe An.

Wang Yun