Experience the culinary delights of Nghe An.

The culinary culture of Nghe An can be broadly divided into three main regions: the coastal region; the plain-midland region; and the mountainous region. Each region has its own characteristics, showcasing the skill and artistry of its chefs. First, when talking about the coastal region, one immediately thinks of the fresh squid, steamed, boiled, or grilled, imbued with the aroma and salty taste of the sea. While squid is found in many coastal areas of Vietnam, the squid dishes in the coastal region of Nghe An, especially Cua Lo, have a distinctive flavor that visitors will remember forever after just one taste. (Photo: Archival image)

Grilled mackerel is a popular dish in the coastal region of Nghe An. Mackerel caught from the open sea is cut into pieces and then grilled over glowing charcoal. The flames gradually cook each piece of fish, and the aroma fills the air. The region also boasts other seafood such as shrimp, crab, and herring, all of which are delicious dishes. (Image caption: Preparing grilled mackerel. Photo: Quang An)

The plains and midland regions are famous for their eel dishes. Eels are prepared in dozens of ways, such as eel porridge, eel soup, stir-fried eel with lemongrass and chili, eel stewed with bananas, etc. Nowadays, eel dishes are popular throughout the country, from the lowlands to the highlands, and Vinh City also has many famous eel porridge restaurants. Notably, Vinh City's eel soup with bread and rice noodles was selected among the top 100 Vietnamese specialties in 2021-2022 by the Vietnam Record Organization. Photo: Dinh Tuyen

Next is veal sausage, another famous dish from Nghe An. This dish is made from a whole piece of veal marinated with 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. This method of preparation preserves the flavor of the veal and the aroma of the spices. Veal sausage is often served on platters at holidays, Tet (Lunar New Year), weddings, and memorial services, and can be stored for a long time. Photo: Duc Anh

The delta and midland regions also boast many famous dishes such as Thanh Chuong fermented bamboo shoots and Nam Dan soy sauce. Particularly noteworthy is the mudworm dish from Chau Nhan commune (Hung Nguyen district), considered a "gift from heaven." Many tourists share that after tasting it, mudworms are an "addictive" dish. Photo: Dinh Tuyen

Heading up to the mountainous and highland districts, many tourists are familiar with the famous traditional dishes of the ethnic minorities, such as dried beef, grilled chicken, and grilled pork. (In the photo: Preparing dried beef. Photo: Thanh Phuc)

The "cá mát" fish is also a famous delicacy. This type of fish lives in rocky streams and feeds only on algae, making it clean and fragrant. "Cá mát" is prepared by grilling, cooking in bamboo shoot soup, or boiling. (Photo: Đình Tuyên)

The mountainous and highland regions also boast many specialties, imbued with the flavors of the mountains and forests, such as bamboo-cooked rice, five-colored sticky rice, "canh ot" soup, and "mooc" (a type of noodle dish)... The meals of the highland people are decorated with harmonious colors, like a painting. Photo: Sach Nguyen

In short, every region of Nghe An has its own specialty dishes, always inviting tourists to come and enjoy them. Photo: Dinh Tuyen