Introduction to Central cuisine
Central Vietnam, stretching from Thanh Hoa to Binh Thuan, is a land famous for its rich cuisine and rich flavors. The special terrain with a narrow strip of land between the mountains and the sea, combined with the harsh climate, has influenced the cooking style of the people of the Central region, creating dishes with unique, rich, and often delicious flavors. More spicy and salty than Northern and Southern cuisine.
Central cuisine clearly reflects the ingenuity and creativity of the people in combining locally available ingredients, from fresh seafood to typical spices. The dishes here are not simply food but also an indispensable part of the cultural and spiritual life of the people of the Central region. From simple street food to royal banquets of the ancient capital of Hue, Central cuisine brings diverse and attractive experiences to diners.
Characteristics of Central cuisine
Central region cuisine has a number of outstanding features that anyone who has ever enjoyed it cannot forget. First, it is rich in flavor, with a harmonious combination of salty, spicy, sour and sweet. Central dishes often use a lot of spices, especially chili, garlic, and fish sauce to enhance flavor. Therefore, many dishes here are more spicy and salty than other regions.
Second, Central dishes often have delicate presentation, whether they are rustic dishes or royal dishes. From simple street dishes like banh beo and Hue beef noodle soup to royal banquets with complex dishes, all are prepared and presented carefully and beautifully. Central people attach great importance to culinary aesthetics, and this is clearly shown in the way they prepare and decorate dishes.
Finally, local ingredients play an important role in Central cuisine. Seafood is the main ingredient in many dishes, especially in coastal provinces. Fresh fish, shrimp, crabs and squid from the East Sea are processed into many attractive dishes, from grilled, steamed, to salads and hot pots.
Some outstanding dishes of Central cuisine
Central region cuisine is very diverse, each province and city has its own specialties, reflecting the culture and lifestyle of each locality. Below are some of the most typical and outstanding dishes of the Central region that you should not miss:
1. Hue beef noodle soup (Hue)
Hue beef noodle soup is one of the famous specialties of the ancient capital of Hue, with a characteristic rich, spicy flavor. This dish has a broth made from beef bones, mixed with lemongrass, fish sauce and chili, creating a characteristic sweet and spicy taste. Beef, pork trotters and crab rolls are the main ingredients of Hue beef noodle dish. When eaten, Hue beef noodle soup is often served with raw vegetables, bean sprouts and minced chili, creating a dish that is both delicious and rich.
2. Mi Quang (Quang Nam)
Quang noodles are a famous dish of Quang Nam, with a unique flavor and distinct cooking method. Quang noodles are thick and chewy, often eaten with chicken, shrimp, quail eggs, roasted peanuts and raw vegetables. The broth of Quang noodles is made from pork or chicken bones, with just the right amount of water to create sweetness, not too much like vermicelli or pho. Quang noodles are often eaten with crispy grilled rice paper, creating the perfect combination of ingredients, bringing a unique and unforgettable flavor.
3. Cao Lau (Hoi An)
Cao Lau is a specialty dish of Hoi An, imbued with the culture and history of the old town. Cao lau fibers are thick, soft but tough, made from rice and soaked in ash water from a typical tree of the region. Cao Lau is often served with char siu pork, bean sprouts, herbs and rich broth. This dish is not only outstanding in its flavor but also in its elaborate preparation, creating a unique flavor unlike any other dish.
4. Banh Beo (Hue)
Banh beo is a rustic dish, popular in many central provinces, especially in Hue. Banh beo is made from rice flour, thinly poured into small round pieces and then steamed. Each cake is sprinkled with pureed dried shrimp, fried onions and a little onion fat. When eaten, banh beo is often dipped in diluted fish sauce, bringing out the salty, slightly sweet, and fatty flavor of shrimp and fried onions.
5. Banh Xeo (Central region)
Banh xeo is a familiar dish in the Central region, featuring a crispy crust and filling with shrimp, meat, and bean sprouts inside. Banh xeo is fried crispy in a small pan. When golden brown, banh xeo is often eaten with raw vegetables, rolled in rice paper and dipped in sweet and sour fish sauce. The crispy taste of the crust, the sweetness of shrimp and meat and the cool taste of raw vegetables create a perfect harmony, making Banh Xeo a popular and popular street food.
Hue royal cuisine
Central cuisine cannot help but mention Hue royal cuisine, an indispensable part of the culinary culture of the ancient capital. Unlike rustic dishes, Hue royal cuisine is more sophisticated and sophisticated in its preparation and presentation. Royal dishes are not only prepared from rare ingredients but also meticulously and beautifully presented, showing respect for ancient royal culture.
Some famous royal dishes include spring rolls, phoenix rolls, phu thi cakes, and royal sweet soups. These dishes are not only special in taste but also symbolic of the luxury and sophistication of the Hue royal court. Today, Hue royal cuisine has become a unique cultural feature, attracting tourists to enjoy and explore.
The diversity and richness of Central cuisine
Central cuisine not only stands out with its rich, spicy flavors but also shows diversity and richness in preparation and ingredients. From simple street food to luxurious royal banquets, each Central dish has its own characteristics, clearly reflecting the culture and lifestyle of the people here.
Discovering Central cuisine is a journey to discover the ancient culture and traditions of Vietnam, where each dish is not only a delicious meal but also a story about the land, people and history. With a harmonious combination of flavor and aesthetics, Central cuisine always leaves a deep impression in the hearts of diners.
