Delicious local delicacies from the countryside of Nghe An

Cua Lo fish sauce

To date, Cua Lo town has had 6 fish sauce products recognized as meeting OCOP standards, receiving support for consumption, market connections, and information sharing with customers. This further increases consumer confidence and peace of mind, allowing the flavor of Cua Lo fish sauce to spread throughout the countryside and become an integral part of every family's meal.

Cua Lo fish sauce. Photo: Duc Anh

From there, it brings joy to those who spend their lives connected to the sea and the fish sauce production profession, from the selection of raw materials (sea fish), marinating the fish, drying, stirring, draining, filtering, and separating impurities to obtain batches of clean and delicious fish sauce, ensuring hygiene and a rich taste of the sea.

In particular, recentlyCua Lo fish sauceThe product has been listed among the top 100 specialty gifts by the Vietnam Record Organization. The people of Cua Lo town, especially those involved in traditional fish sauce production, are extremely proud that their product has been recognized and honored. As a result, many tourists have sought out Cua Lo fish sauce as souvenirs to commemorate their enjoyable trip.

Nhut Thanh Chuong

Nhút is a rustic dish that serves the daily needs of the people of Nghe An province. It's made from readily available ingredients like young jackfruit, banana blossoms, and wild bamboo shoots, finely chopped, mixed with salt and other spices, then placed in a jar. The ingredients absorb the salt, making it suitable to eat with rice, or can be eaten raw, stir-fried, or cooked with fish or meat. Thanks to the salt absorption, nhút can be preserved for a very long time without spoiling.

Today, people's livesNghe An provinceIn general, and in Thanh Chuong district in particular, many changes have occurred, so "nhut" (fermented bamboo shoot) is no longer an everyday dish. For many people, "nhut" has become a specialty, traveling by truck to the South and North, and to famous restaurants. Whenever tourists have the opportunity to stop in Nghe An, many seek out Thanh Chuong "nhut," which is processed and packaged in airtight containers.

Nhut Thanh Chuong. Photo: Cong Khang

Nowadays, during the preparation process, some spices may be added to make the dish more fragrant and delicious, but the process and ingredients remain completely unchanged. Along with freshwater eel, rice noodles, veal sausage, Nam Dan soy sauce, Thanh Chuong fermented bamboo shoot is considered a trademark of Nghe An cuisine.

Notably, along with Cua Lo fish sauce, Thanh Chuong fermented bamboo shoots have also been included in the top 100 specialty gift products by the Vietnam Record Organization. This further strengthens the pride of the people of Thanh Chuong district and gives tourists from near and far more confidence when choosing this local specialty.

Tuong Nam Dan

"Nhút Thanh Chương, tương Nam Đàn" is the old saying when talking about the top specialties of Nghe An. The main ingredients for making tương are familiar and close to everyday life: soybeans, glutinous rice or corn, salt, and water, mixed in a certain ratio, depending on the secret recipe and experience of each family. Standard tương should have a fragrant aroma when the jar is opened, and a straw yellow or amber color. At this point, if poured into a bottle and left to settle, you will see three layers: the top layer is soybeans, the middle layer is water, and the bottom layer is mold.

Tuong Nam Dan. Photo: Cong Khang

From a simple, everyday dish, todayNam Dan sauceIt has become a specialty, found in upscale restaurants, and has followed people from the South to the North. In luxurious eateries, soy sauce is considered a "catalyst" to make lavish feasts and banquets even more delicious. This means that soy sauce is used as a dipping sauce for various vegetables, fruits, and meats that are cooked or rare.

Among them, one must mention the rare boiled meats (beef, goat, pork) dipped in soy sauce, with added spices like ginger and garlic. Enjoying this dish, one might sometimes think there's nothing more delicious in the world. Nam Dan district currently has two other quite famous specialties: Cau Don goat and Nam Nghia roasted calf. Without the flavor of soy sauce, these two specialties would hardly have the taste they have today.

Veal sausage (me)

Veal sausage is also a specialty of Nam Nghia commune (Nam Dan district), and recently some processing facilities have also opened in Vinh City. This dish is made from a whole piece of veal sausage marinated with various spices including fish sauce, pepper, and chicken eggs. It is then rolled up, wrapped in leaves, and steamed in a cast-iron pot for about half a day.

Tourists choose to buy veal sausage from Nghe An. Photo courtesy of Duc Anh.

With this preparation method, veal sausage retains the flavor of veal and the aroma of spices. Veal sausage is often served on platters at holidays, festivals, weddings, and memorial services, and can be stored for a long time. Recently, veal sausage has become popular among tourists who choose to buy it as a gift…

The advantages of veal sausage are that it is carefully packaged, ensuring hygiene, can be preserved for a long time, and is convenient for long-distance transportation. Therefore, tourists can rest assured when choosing veal sausage as a gift.

Coconut-flavored sticky rice cake

Sticky rice cake from Tuong Son commune (Anh Son district), traditionally known as "Banh Gai," is a delicacy enjoyed during social gatherings and when entertaining honored guests. Made year-round by the people of Tuong Son commune, this cake is considered a local specialty and is increasingly establishing its brand.

The ingredients for making thorn leaf cake include glutinous rice flour, mung beans, molasses, thorn leaves, and dried banana leaves for wrapping. The process begins with grinding the glutinous rice into flour, soaking the mung beans in water to remove the husks, and picking fresh thorn leaves, crushing them, grinding them into a fine paste, and mixing them thoroughly with the glutinous rice flour. Then, the baker adds the mung bean filling and a little coconut pulp for a distinctive aroma, wraps the mixture in banana leaves, places it in a pot, and steams it over a water bath. After a few hours, the cake is cooked through and ready to be removed.

Sticky rice cake from the Coconut region. Photo: Cong Khang

occupationthorny gardenThis local tradition has a long history. Sticky rice cake (Bánh gai) has now become an indispensable local delicacy and souvenir for visitors to Anh Sơn district. Recognizing the economic benefits of making sticky rice cakes, many households have expanded their production and business, attracting a large number of customers both within and outside the province.

Beef

Dried beef is a traditional dish of the ethnic minorities in the mountainous and highland districts of Nghe An province. This dish is prepared by cutting beef into hand-sized chunks, marinating them with spices (fish sauce, pepper, ginger, garlic), and then hanging them over a wood fire. The heat from the fire dries and cooks the meat slowly, keeping it firm, tender, and flavorful.

When ready to eat, simply grill the meat over a fire, and visitors will enjoy a truly special dish, rich in flavor and the unique character of the highlands. On a cold day, sitting by the fire with these local specialties and sipping on a glass of fermented rice wine, it seems there's nothing more enjoyable in life.

Processing dried beef in the highlands of Nghe An province. Photo: Thanh Phuc.

Today, in theKy Son districtIn Tuong Duong, Que Phong, and Quy Chau districts, there are facilities processing dried beef, serving the needs of tourists. Similar to veal sausage, dried beef is carefully and hygienically processed, with a relatively long shelf life, making it easy for tourists to store and transport. It is a valuable souvenir that many tourists choose when visiting Nghe An.

In addition to the specialties mentioned above, tourists can also choose from other OCOP products of Nghe An such as spirulina, Mu Tun wine, herring fish cake, Thanh Chuong chicken, Vinh oranges, lotus-infused tea, golden flower tea, Shan snow tea, pure Vang tea, kudzu starch, peeled shrimp, grilled mackerel, etc.

Preparing grilled mackerel in Cua Lo town. Photo courtesy of Quang An.

To date, Nghe An has 253 products that meet 3- to 5-star standards, evenly distributed throughout the province, making it convenient for tourists to choose and purchase.