Quy Nhon is not only famous for its pristine beaches but also for the wonderful local foods. Only in Quy Nhon will you find one-of-a-kind foods with outstanding taste that cannot be found anywhere else.
Banh beo chen
Banh beo chen ("Waterfern cake cup") is a steamed rice-cake in a cup with fried shallots and dried shrimp on top, served with dipping sauce. Students and workers eat cup after cup—the usual portion is 10 cups per person—sitting at small street-side tables throughout
Quy Nhon city. Vendors set up on many street corners in the afternoons and early evenings.
Banh beo chen ("Waterfern cake cup") is a steamed rice-cake in a cup with fried shallots and dried shrimp on top, served with dipping sauce. Students and workers eat cup after cup—the usual portion is 10 cups per person—sitting at small street-side tables throughout Quy Nhon city. Vendors set up on many street corners in the afternoons and early evenings.
Banh it la gai
The sweet cake banh it la gai ("Little cake with gai leaf") is made from sticky rice, sugar, mung beans, ginger and (sometimes) coconut, enveloped by mashed gai leaf and then all wrapped up in a banana leaf. Mashed up and steamed, it turns a greenish-black colour and adds a slightly bitter and chewy contrast to the aromatic sweetness of the other ingredients. Banh it is sold in stores and by street vendors, e.g. just outside the central market on the northeast corner of Ton Đuc Thang and Truong Chinh streets. The banana-leaf wrapped treat is also offered at many restaurants, where they're stacked up on on the tables; you just take as many as you like and are charged per piece.
The sweet cake banh it la gai ("Little cake with gai leaf") is made from sticky rice, sugar, mung beans, ginger and (sometimes) coconut, enveloped by mashed gai leaf and then all wrapped up in a banana leaf. Mashed up and steamed, it turns a greenish-black colour and adds a slightly bitter and chewy contrast to the aromatic sweetness of the other ingredients. Banh it is sold in stores and by street vendors, e.g. just outside the central market on the northeast corner of Ton Đuc Thang and Truong Chinh streets. The banana-leaf wrapped treat is also offered at many restaurants, where they're stacked up on on the tables; you just take as many as you like and are charged per piece.
Banh hoi with pork and shallots
Banh hoi are strings of rice vermicelli woven into small packets, served with pork and fried shallots or with oil and onions. You can find them ready-made for eating in restaurants or for take-away by street-side vendors. The most famous street vendors sell from the morning to the evening at the corner of Tran Phu and Nguyen Cong Tru streets. A take-away order of banh hoi wrapped in banana leaf with oil and chives costs 10,000 dong, while a plate for immediate consumption, served with cooked pork and shallots, costs 20,000 dong.
Banh hoi are strings of rice vermicelli woven into small packets, served with pork and fried shallots or with oil and onions. You can find them ready-made for eating in restaurants or for take-away by street-side vendors. The most famous street vendors sell from the morning to the evening at the corner of Tran Phu and Nguyen Cong Tru streets. A take-away order of banh hoi wrapped in banana leaf with oil and chives costs 10,000 dong, while a plate for immediate consumption, served with cooked pork and shallots, costs 20,000 dong.
Nem cho huyen
Nem cho huyen ("Huyen market roll") is a pork roll with peanut sauce, chili and herbs. Known as a specialty of the Phuong Mai peninsula, the roll packs salty, sweet, sour and spicy in one small bite. It can be made with either fresh pork, which is grilled over charcoal with sugar, salt and pigskin, or fermented pork, which is wrapped in a guava leaf for three days to give it a sour pungent flavour and then covered with a banana leaf for serving. One roll can be eaten as a quick snack, or many are eaten together as a full meal. You can find the rolls in many local restaurants and street vendors throughout Quy Nhon city.
Nem cho huyen ("Huyen market roll") is a pork roll with peanut sauce, chili and herbs. Known as a specialty of the Phuong Mai peninsula, the roll packs salty, sweet, sour and spicy in one small bite. It can be made with either fresh pork, which is grilled over charcoal with sugar, salt and pigskin, or fermented pork, which is wrapped in a guava leaf for three days to give it a sour pungent flavour and then covered with a banana leaf for serving. One roll can be eaten as a quick snack, or many are eaten together as a full meal. You can find the rolls in many local restaurants and street vendors throughout Quy Nhon city.
Hong cake
Hong (pink) cake is one of the specialties in Binh Dinh province. Hong cake, which is made from sticky rice and sugar, originally had a milky white color but a cheery pink color was later added. The sticky rice used must be fresh and of a superior quality to ensure the characteristic chewy consistency and good taste for the cake, whose pink hue is produced by the flesh of gac (small red jackfruit-like gourd) and the green by la dua (a kind of pandanus leaf).
Hong (pink) cake is one of the specialties in Binh Dinh province. Hong cake, which is made from sticky rice and sugar, originally had a milky white color but a cheery pink color was later added. The sticky rice used must be fresh and of a superior quality to ensure the characteristic chewy consistency and good taste for the cake, whose pink hue is produced by the flesh of gac (small red jackfruit-like gourd) and the green by la dua (a kind of pandanus leaf).
Bun cha ca
Among the countless types of noodle in
Vietnam, bun ca Quy Nhon is one of the most popular ones. It is so easy to spot a cart that sells bun ca when you’re in Quy Nhon but the preparation requires a lot of effort. Every ingredient has to be prepared separately the night before. From kneading, shaping, and boiling a mixture of rice powder and flour to make the vermicelli; to elaborately making the fish fillet and patiently stewing the fishbone and head for hours to make a flavourful broth, this dish will not disappoint. A bowl of fish noodles is usually served with a dish of fresh herbs. It tastes even better when you dip the fish fillet in the fish sauce.
Among the countless types of noodle in Vietnam, bun cha ca Quy Nhon is one of the most popular ones. It is so easy to spot a cart that sells bun ca when you’re in Quy Nhon but the preparation requires a lot of effort. Every ingredient has to be prepared separately the night before. From kneading, shaping, and boiling a mixture of rice powder and flour to make the vermicelli; to elaborately making the fish fillet and patiently stewing the fishbone and head for hours to make a flavourful broth, this dish will not disappoint. A bowl of fish noodles is usually served with a dish of fresh herbs. It tastes even better when you dip the fish fillet in the fish sauce.
See more: Experience a cool summer in Quy Nhon
Source: Internet
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