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List of culinary dishes not to be missed when coming to Quang Tri

In part one, the author introduced the culinary dishes: Vegetables mixed with beef; Seaweed porridge; Hai Lang fish porridge (also known as snakehead fish porridge); My Chanh cassava cake; Jelly cake. In part two, you will learn more about the rustic cuisine of Quang Tri, so if you have the opportunity to come to this land, don't forget to enjoy it.

6. Jackfruit dry-noodles:
Quang Tri jackfruit dish is made from many ingredients such as young jackfruit, arrowroot vermicelli, pork skin, tofu, raw vegetables, roasted peanuts, etc. Peel the young jackfruit, cut into medium pieces, put in the pot, cover and boil. Heat and Chop (or tear) the boiled young jackfruit. Soak the vermicelli in cold water for about 10 minutes, then put it in boiling water and boil it (the vermicelli must be moderately chewy, not overcooked). Tofu fried until it has golden brown, sliced into bite-sized pieces. Wash the pork skin and slice thinly (or you can boil it before slicing).
 

The process of preparing jackfruit dry – noodles is as follows: Heat two teaspoons of cooking oil in a pan, add shallots and fry until fragrant. Add jackfruit, tofu, and pork skin, stir well with chopsticks; Add soy sauce, seasoning powder, salt, fish sauce, chili powder and let simmer until the spices are absorbed. When the above mixture has absorbed the spices, continue to add the vermicelli and stir continuously so that the vermicelli does not stick together. Jackfruit is often eaten with raw vegetables, crispy fried noodles, and peanuts. This dish is very popular with young people, partly because the price is very "affordable", but what attracts diners is still the rich flavor mixed with crispy roasted peanuts and chewy dong vermicelli, fleshy young jackfruit, and the indispensable spicy taste of chili.

7. Mai Xa mussel vermicelli
 

Mai Xa mussel vermicelli is a specialty of Mai Xa village (Gio Mai commune, Gio Linh district, Quang Tri province). This is a delicious and famous dish in Quang Tri, some brackish water creature rich in protein so it is very nutritious.
The process of preparing this Mussel Vermicelli dish is also quite elaborate. After being raked from the river, the "baby clam" must be soaked in rice water and chili overnight to release all the mud. The next day, the "baby clam" is boiled in water for 15 minutes. If you want the " baby clam " to peel quickly and evenly, you must stir it with chopsticks. After that, the " baby clam " is taken out into a basket and filtered to remove the shell. Mai Xa village's mussel noodle soup will have its full delicious taste when " baby clam " is marinated with spices. The boiled water is filtered, pepper, chili, and ginger are added to create a cool, rich flavor that is hard to match with any other broth. A bowl of Mussel Vermicelli must have all the following ingredients: Pork belly, vermicelli, raw vegetables, rice paper, peanuts, chili pepper and ginger spices; and served with a cup of boiled water. Mix the bowl of Bun Hen well before eating, diners will feel the blend of sweet and cool flavors, fresh vegetables, crispy rice paper, and hot fragrant broth.
Bun Hen is a rustic dish, imbued with the unique flavor of a countryside in Quang Tri province, making anyone who has ever enjoyed it will remember it forever and want to come back once. This is a delicious dish that contributes to beautifying and enriching the cuisine of Quang Tri in particular and Vietnamese villages in general.

8. Duck porridge
Besides the famous porridge dishes of Quang Tri province, Duck Porridge makes visitors from near and far unforgettable if they have enjoyed it once.
Duck porridge is cooked with tapioca starch, rice flour or wheat flour. The special thing that makes this porridge so attractive is: The porridge is often cooked with grass duck - a type of duck with firm meat and little fat. Duck meat can be cooked after being chopped into small pieces and marinated with spices such as fish sauce, pepper, chili, ginger, etc for about 1 hour.
The process of preparing Duck Porridge requires meticulousness: Put a pan with a little oil on the stove and stir-fry with chives, sprinkle with chili powder to make it attractive, then pour in the seasoned duck and stir-fry. When the duck is just cooked, turn off the heat. The duck should not be stir-fried for too long because the meat will dry out, and when stewed, it will lose its sweetness. Then, boil a pot of boiling water, add the stir-fried duck and stew until the duck pieces are soft and cooked. When the duck is tender, add seasoning to taste. If there is shrimp paste, add a little to make it smell very fragrant.
A bowl of duck porridge usually has a very delicious and rich broth. Porridge will taste better when eaten with onions, pepper and ginger fish sauce. Visitors enjoying this dish will feel the delicious taste of the hot and chewy dough, along with the soft, firm duck meat that is no less rich and delicious, along with the spicy and salty taste of fish sauce and ginger and chili pepper.
For the people here, this dish is very popular, it can be eaten for breakfast, main meals, or used at parties, festivals, and anniversaries. For tourists and people far from home, duck porridge is probably one of the things that makes them unforgettable.
 

9. An Lac cake
 

The reason the dish is called An Lac cake is because it was made by the children of An Lac, Dong Giang, Dong Ha city, Quang Tri province. The dish is a harmonious combination between the freshness of the ingredients and the ingenuity and meticulousness of the maker. Many people often joke that coming to Quang Tri and not having tasted this dish means not really experiencing the culinary culture here.

10. Buffalo meet with “Troong” leaves


Buffalo meet with “Troong” leaves is one of the delicious and famous dishes that contributes the diversity of Quang Tri cuisine.
Buffalo meat is quite popular in all regions of Vietnam, but in Quang Tri, buffalo meat is prepared and eaten with a type of leaf that often grows in the mountainous areas of Quang Tri: Troong leaves. The leaves feel hard to the touch, with small sharp spines at the leaf edges and back veins. This type of leaf has a very distinct aroma and is a bit spicy. It is often used rolled with grilled marinated buffalo meat, steamed buffalo meat or thinly sliced with stir-fried buffalo meat. The meat chosen to prepare these dishes must be young buffalo meat (soft, sweet).
Grilled dish: Buffalo meat is cut into medium pieces, marinated with spices, then grilled. The grill is lined with guise leaves on both sides. When grilled, this layer of leaves will have a fragrant aroma that will permeate the meat. Grill the meat on a charcoal stove until it shrinks, you can smell the aroma of the meat, and you can see the fat seeping through the leaves flowing out. Peeling off the burned layer of betel leaves, you will see the buffalo meat turning golden brown and shiny with fat. Cut the meat into bite-sized pieces and place on a plate with leaves, or vegetables. Grilled buffalo meat is served with Troong leaves, a plate of fine salt and pepper, and a squeeze of lemon. When you eat, you will feel the sweetness in each crispy and chewy meat, the gentle aroma of the leaves mixed with the meat, and the spicy taste of the leaves. Those who like spicy can also eat it with garlic and fresh pepper, which will add more appeal and flavor to the dish.
 

Stir-fried dish: Buffalo meat is sliced into bite-sized pieces and marinated with spices. Wash the leaves, drain them, and slice them into thin slices. Put a little cooking oil in the pan, add garlic and fresh chili and fry until fragrant. After marinating the buffalo meat, put it in the pan, stir well, turn up the heat until cooked, then scoop it out onto a plate. Continue to add a little more cooking oil and onions to the pan and stir. When the onions are just cooked, add the stir-fried buffalo meat and bamboo leaves and stir-fry a little more. The mild spiciness of Tuong leaves, the pungent taste of onions mixed with the sweetness of young buffalo meat makes the dish attractive and delicious.

11. Nem Lui in Sai market
 Nem lui from Sai market is a dish with strong characteristics of the countryside of Trieu Thanh commune, Trieu Phong district, Quang Tri province, which is known as the birthplace and upbringing of the late General Secretary Le Duan, one of the outstanding and close students of President Ho Chi Minh.
The main ingredients to make spring rolls include ground pork and thinly sliced vermicelli-like skin. Marinate all these ingredients with salt, pepper, sugar, and mix well. Then roll the long meat and skewer it onto a thin bamboo stick and grill it over charcoal until cooked. The interesting thing that makes the special flavor attractive to diners is the bowl of dipping sauce. The Nem Lui dipping sauce at Sai market is prepared in a very special way: peanuts and pork are pureed, add a little fish sauce to thicken, add just enough seasoning, creating a little taste through a bowl of water.
When eating in the Central region, people often roll spring rolls with some herbs, green bananas, cucumbers, thinly sliced mangoes, roll them in rice paper, then dip them in a very special dipping sauce. The aroma of golden grilled spring rolls, the spicy taste of pepper and chili, the sweetness of mango, the slight greasiness of the thick dipping sauce, the fresh taste of green vegetables, etc all blend together to create a harmonious and extremely delicate flavor.
 

Author: Nguyễn Trang Nhi

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