Referring to Ninh Binh specialties, people often think of mountain goats and burnt rice. However, this extremely touristic land has many other great dishes that anyone who has tasted it once hopes to enjoy once more and once more.
Here are the most unique Ninh Binh specialties that you must try.
Ninh Binh mountain goat
Coming to Ninh Binh, you will see that every route, alley, and everywhere in tourist destinations has specialty mountain goat shops. Ninh Binh mountain goats are naturally grazed in the rocky mountains, so they always have a special delicious taste. Goats eat natural plants and climb all day, so they are very sure of meat, making any dish is very delicious.
The most famous is the rare lemon goat – a specialty of Ninh Binh that no one does not enjoy when coming here. Visitors will not be able to help but admire the cool sweetness and special aroma of this dish. The standard way to eat is to serve with fig leaves dipped in soy sauce. Other delicacies from mountain goats include: Goat stir-fried with lemongrass and chili, mountain goats dipped in batches, grilled goat with five spices, goat stewed with Chinese herbs, fried goat sausage, burnt rice with goat sauce, goat meat porridge, rice husked goat, goat curry.
Ninh Binh burnt rice
If you want to name a specialty Ninh Binh can buy as a gift, it is burnt rice. With familiar rustic ingredients, but the burnt rice here has its own flavor. Take a bite, diners will feel the delicious, crunchy and crunchy taste of rice, and the fatty aroma of shrimp.
Burnt rice – Ninh Binh specialties should not be missed.
Ninh Binh specialty burnt rice must be flexible rice, selected from Hai Hau eight aromatic rice (in Nam Dinh province) and then cooked in a cast iron pot with a thick bottom. best. If the fire is too big, the piece will burn thick and hard, if it is low, it will lose its crispy taste. Burnt rice must be scorched, crispy but not hard, fragrant but not burnt, soft and spongy but still greasy.
Gia Vien shrimp paste
Gia Vien shrimp paste is eye-catching, attractive from the outside to the inside. The fish sauce has a reddish-brown color, a medium smooth consistency, a sweet aroma and a characteristic sweet and salty taste that makes the brand name of a peaceful countryside.
Shrimp paste is available all year round, but the best fish sauce is in the winter, when the shrimp has a very attractive greasy taste. Enjoy once, you will not be able to forget the characteristic flavor of fish sauce. Fish sauce can be processed with many dishes, and is also a seasoning for boiled dishes.
Fish salad
This is a unique dish of Ninh Binh. Fish salad is made with a combination of roasted glutinous rice, sour vinegar and spices such as ginger, garlic, chili, pepper, and lemongrass.
When enjoying, you take fig leaves as a container, then in turn arrange the ingredients inside such as apricot leaves, basil, Chinese coriander, cloves, mint, centella asiatica, and finally arrange the fish salad on top, watering. Chop Nech up just enough to eat and then roll the fig leaves. So you can enjoy this delicious dish already.
Fan vermicelli
This is a Ninh Binh specialty dish that makes diners so attached that they have to come back to enjoy. If in other regions, you can enjoy the balls, then coming to Ninh Binh, these patties are made from minced meat, then marinated with spices and then grilled in an iron griddle.
The special thing here is the deliciousness of the patties. When eaten with vermicelli, you will feel the aromatic flavor from the cha, the greasy, crispy and soft taste in the mouth combined with the fleshy taste of the vermicelli.
Kim Son sprouted vermicelli
This is a specialty of Ninh Binh that cannot be ignored, especially for those who love vermicelli. Kim Son Noodle Soup is a harmonious combination of vermicelli, sprouts and broth, sprinkled with fried onions and green onions. The meat selected for growing must be of good quality, fresh and still warm. Usually, people will prefer to use the butt meat that has been cleaned of tendons and fat. After the meat is cleaned, it will be put into the blender to grind until it is fine. The chef also often adds a simple spice with fish sauce, pepper and monosodium glutamate to make the balls grow stronger.
The part that grows following pureeing will be spread evenly on the banana leaves to have a pleasant aroma characteristic of the leaves. The cook will put the sprouts in a pot of boiling water, and boil for 7 to 10 minutes. In particular, the balls that grow in Kim Son’s bowl of sprouted vermicelli are rolled into balls the size of a child’s fist, enough to cover their teeth.
In the past, the sprouts were just pork with added spices, but now there are often wood ear, minced shiitake mushrooms and sometimes a bit of lumpy pork cartilage or greasy egg yolk to match. suitable for the tastes and needs of many people.
Kim Son sprouted vermicelli is often served with seasonal herbs, such as banana flowers, marjoram, perilla, basil, bean sprouts, laksa leaves… squeeze a little lemon, kumquat or add a few drops of chili vinegar , pepper.
Banana fish in Van Long lagoon
No one has ever enjoyed the famous grilled banana fish in Van Long lagoon without sobbing praise. Crispy golden grilled fish, white fish meat, sprinkled with peanuts and herbs on top. Each piece of crispy, sweet fish is dipped with fish sauce to enhance the flavor.
Grilled banana fish in Van Long lagoon – a delicious Ninh Binh specialty that is hard to resist.
Van Long lagoon banana fish live mainly in flooded caves, the meat is very firm and tough. The fish is sweet and delicious if it is grilled as soon as it is caught. Usually, people just wash the fish to clean the intestines and then grill them, rarely seasoning, seasoning with more spices because it will lose the characteristic sweetness of the fish.