Warm up winter with spicy specialties of Nghe An

Eel soup

When talking about Nghe An specialties, we cannot help but mention spicy eel soup. This is also the dish that people in the Central region “name” the most in the first days of the month and the year, with the hope that everything will be smooth, “smooth from start to finish”.

A writer once told me, soupNghe An eelhas many similarities with the character of Nghe people, rich, unforgettable. Maybe so, the richness of a bowl of eel soup makes those who are used to eating bland food feel apprehensive, those who don't eat spicy food frown. But if you have the same taste, it will be very easy to "get addicted". That richness is the combination of many spices, including the spiciness of chili, pepper, onion, turmeric... Eel soup must be spicy and the spiciness must be strong enough to enhance the sweetness of the firm pieces of freshwater eel. In the cold of the land and sky, sitting and inhaling the aroma of Vietnamese coriander, shallots on a hot bowl of eel, slurping a piece of sweet eel, chewing carefully to feel the salty and spicy flavors mixed together and then exclaiming because of the spiciness... There is nothing more refreshing!

To keep the full flavor, spicy eel soup is often served with rice paper or bread. This combination not only helps balance the taste but also helps diners feel full.

Besides the taste and hearing factors, the color of a bowl of eel soup also has a very high aesthetic value. The green color of Vietnamese coriander on the red background of the spicy broth easily makes people think of the color of Tet, the color of abundance and fullness.

Smoked meat

In the culinary culture of the Tay Nghe region, smoked meat is one of the most famous specialties. This smoke-cooked food is often known as “bo giang”, “trau giang”, “lon giang” and has a very easy-to-eat taste, especially suitable for the cold season. That is also the reason why every time Tet comes, Spring comes, the demand to buy this product is very high.

Although similar to the dried beef and dried pork of the lowlands, their processing, eating and flavor are completely different. Smoked meat must be the freshest, firmest pieces of meat, marinated with typical spices, especially indispensable mac khen seeds. After the meat is soaked in spices, it will be skewered with bamboo strips and hung over a charcoal stove for many days. The heat of the charcoal and the aroma of the smoke make the meat cook slowly. The standard finished product is brown on the outside but pinkish red on the inside, each piece of meat is cut lengthwise so it is easy to tear into small pieces, but very tough and firm.

Smoked meat has the aroma of smoke, the sweetness and richness of meat, and the characteristic spiciness of spices. The harmonious combination of chili, garlic, and mac khen creates a very mountainous feeling, both rustic and sophisticated. That rusticity and sophistication when combined with a plate of fragrant, plump sticky rice is unbeatable. It is like a combination that is just enough, complementing and complementing each other in both form and flavor.

On special occasions, especially holidays and Tet, with cups of spicy wine, people often sip and slowly eat shredded smoked meat with chili sauce/ chili salt and lemon. But honestly, if eaten without anything else, this highland specialty dish is still delicious enough to conquer the most demanding diners.

Seafood

It would be a mistake not to mention Nghe An seafood in this list. Although spiciness is not a mandatory element of seafood dishes, in the cold of winter in the coastal area, the fragrant smell of lemongrass and the spicy taste of mustard and chili in the dipping sauce will make everything more perfect.

Seafood has become more diverse in culinary experiences in recent years. Not only grilled and hot pot at restaurants, customers can also buy fresh seafood themselves. Exhaling and sniffing hot and spicy dishes right on the windy sidewalk is an interesting experience, very worth trying./.