Ha Nam cuisine
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Ha Nam cuisine is famous for many unique dishes, harmoniously combining the rustic and sophisticated flavor. Many dishes have become a famous specialty of the whole country such as Vu Dai village warehouse fish, Phu Ly rolls, pacifier sauce …
Vu Dai village stock
For people in Vu Dai village (now Nhan Hau), Ly Nhan, Ha Nam, this is a long -standing dish, converging the quintessence and personality of Ha Nam. To make a delicious pot of fish stock, each stage is done carefully and meticulously. Fish for stock must be black carp, weighing from 4 kg – 6 kg. After being cleaned, removed, removed the tail, cut into pieces to eat and then marinate with spices: galangal, ginger, chili, onion, salt, sugar, crab juice, fish sauce, bone broth, coconut water …
Fish is continuously stocked for 12-14 hours with the fire. The type of firewood used to store fish must be longan. According to famous fishing families in Vu Dai village, every holiday, especially the Lunar New Year, the warehouse of about 5,000 fish pots to serve tourists.
The first impression of Phu Ly rolls is the thinly coated crust from eight grinded rice flour, then coated on the boiler. The cake is skillful, ensuring thinness, toughness and softness.
Phu Ly rolls do not have meat like many other rolls, instead is a non -aromatic onion, yellow nursery, combined with a little chopped wood ear sprinkled above. It is this simplicity that creates a unique feature for Phu Ly rolls, helping diners feel the delicate taste of eight oval rice. The most important highlight creates the attractiveness of Phu Ly rolls is the sauce made from delicious fish sauce, add a little sugar, lemon, chili, garlic, creating a spicy and sour taste that stimulates the taste. The government often eats rolls with grilled rolls.
Corner sauce
Luc vase fish sauce is a famous specialty of Ha Nam, made from the fiddling (the red crab) with a characteristic flavor: pungent, spicy, fragrant. Pinic sauce is made from fresh fidders washed, crushed, mixed with salt, galangal, ginger and brewed in the jar and sun exposure for months.
Luc Chuan Pinquet fish sauce will have the color of cockroach wings, salty taste of salt, aroma of galangal and ginger, suitable for dipping boiled or stir -fried dishes. With the typical flavor, the Luc Pacentan fish sauce becomes a rustic and famous gift, which is popular with many tourists.
