(BEGODI) – Quy Nhon is not another beach city that you just come to gain some vitamin sea and be back in peace. Quy Nhon is actually, a land of mysterious gems for the ones who love to dig in. As we can all perceive when it comes to travel issues: The food states it all. However, today we are not going to share the cuisine of the land anymore, let’s make some culture exchange instances.

Banh Xeo in Quy Nhon. (Adapted from: hiquynhon)
Banh Xeo in Quy Nhon. (Adapted from: hiquynhon)

Having been through such a long-term history period, witnessed the great eras of many famous people in the past, Quy Nhon is a dream land of food, shaped by tiny little details with a bunch of home-land ingredients, fresh and gold.

Neverthless, this city was also affected much from many other famous food cities, or affect other areas during the thousand years of evolution. Let’s have a look at how the culture matters the cuisine.

Being granted a valued location – leaning on the ranges of mountain and surrounded by the dazzling coastline, Quy Nhon cuisine is enhanced by both jungle and beach culture. Having not be interfered much by the human touch, the city shines its own controversal way, concreted by the local hundreds-of-years culture.

Banh Xeo – crispy crepe filled with cooked veggie, fresh prawn or beef


Banh Xeo in Quy Nhon. (Adapted from: hotdeal)

Banh Xeo has been infamous all over Vietnam for its flavourful taste of simplicity. The crispy yellow rice flour layer, the bites of spicy beef or prawn combinated well with the special fresh herbs, lightly-cooked beansprouts and onions, the layer of one-of-a-kind Binh-Dinh-way rice paper and the gorgeous fish dipping sauce.

This type of Vietnamese crispy crepe actually exists and gets bold in some other provinces in the Middle of Vietnam: Hue, Da Nang, Nha Trang,… The texture of the rice-flour layer, the size and the stuff hidden inside is the significant difference varies across these areas.

Banh Khoai in Hue. (Adapted from: lambanh365)

This guy from Hue is a legend. The thick crisp-crack golden brown layer of rice flour is a masterpiece of how-to-create art. There are much more things inside this than other versions: big prawns, pork, veggies, sometimes the pork and shrimp are well seasoned and minced to reach its top-notch flavor floor.

Banh Xeo in Da Nang. (Adapted from: vietnamnet)

In Da Nang, Banh Xeo is regularly served with Nem Lui – the Vietnamese chopped grilled pork sticks. The dipping sauce is quite similar to the one in Hue, a-bit more diluted.

Banh Xeo in Nha Trang. (Adapted from: yeah1)

Banh Xeo in Nha Trang city usually has squid, instead of shrimp or meat like any other areas.

Bun Ram Phu My – special noodle with tiny crab and shrimp stock

Bun Ram Phu My. Bun Ram Phu My. (Adapted from: vietnamnet)

Served with a bowl of thick “ram” meat, topped with its cooked eggs – a species of crab, which is brackish water-based, Bun Ram is a lovely dish that would awake your whole morning. Adding a small spoon of “sate” chilli and a slice of lime, dipping some more fresh veggie, you are ready to jump in.

Noodle soup from the egg of crab species is a unique Vietnamese-way signature dish. The version in Phu My – Binh Dinh is specially made from egg of sea species crab. However, in many other local area, this type of dish just varies.

Bun Rieu Cua in Hanoi.

In Hanoi, the flavor comes from both serving stock and its glorious tasty topping. Bun Rieu Cua’s stock is mainly made from coarse crab. There are actually many interesting ingredients gather in the bowl: deep-fried tofu, “nem tai” – Vietnamese meat tofu, medium-rare beef, snail, tomato and the crab egg filled on top.

Bun Rieu in Saigon. (Adapted from: saigonamthuc)

There is another version in Saigon that rocks another special way. The bowl consists of another quite strange topping: pig blood and the broth is sweeter than other ones.

Banh Beo Chen

Banh Beo in Quy Nhon. (Adapted from: saigonamthuc)

Not similar to the type of Banh Beo you got from Hue or Quang Nam, this specialty from Binh Dinh is bigger and thicker, topped with dried chopped shrimp or peanut, served with fish-based dressing and pickled carrot.

Banh Beo in Hue. (Adapted from: hotdeal)

Hue is actually the original land of this specialty. The rice layer is much thinner and the size is tiny, topped with green onion and cracky crispy fried pork skin, served with the perfect light sweet-and-sour fish sauce.

Banh beo in Quang Nam. (Adapted from: diadiemanuong)

The version in Quang Nam is quite different with the serving sauce though. There is no fish sauce involved, the thick shrimp sauce (made mainly from fresh shrimp and starch) beats it all.

“Cuisne is an endless diversity that is just like fashion” a man once said that. Among a single country, there are just so much to tell, so many things to give a taste. Vietnam is not an exception. And because of the culture that rocked for thousands of years, versions are a must. Take a bite of local taste, join the culture.

Source: news.bedodi.com

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