1. Cockerel hotpot
Cockerel, also known as squeeze fish, is a fish that grows well in the Central and Southern waters. This is considered a typical seafood species in Binh Thuan, commonly used to prepare dishes.
Most especially, it is the main ingredient to make cod hotpot with the typical flavor of Binh Thuan people. Dishes are sold from popular restaurants on the sidewalk to luxury restaurants in Binh Thuan. Therefore, when traveling to this place, you can easily taste this dish.
The cod hotpot is thoroughly marinated with many flavors and then cooked with broth, served with fresh vermicelli, raw vegetables and an indispensable cup of delicious fish sauce. The taste of cod blends with tomatoes, tamarind, mint, okra... creating a delicious and faint taste of the sea. This is the most worth trying when traveling in the land of Binh Thuan.
Photo: Foody
2. Apricot fish salad
If you have ever "traveled" in the North, you must have tasted the apricot fish salad in Hai Phong. Likewise, the salad also has a version with a bold Central flavor.
Apricot fish salad has a slightly sophisticated way of processing. If you want to make a standard dish with Binh Thuan, you need to remove all the bones, let it dry and then squeeze the salad. This specialty requires a little patience but the results are well worth it. Apricot fish salad often has a taste that blends sour, spicy, and sweet, served with a typical dipping sauce that is both delicious and strange, stimulating the taste buds of diners.
Photo: 2Beautiful
3. Phan Thiet centipede cake
Centipede cake is a long-standing typical pastry in Phan Thiet. The cake has a delicious, crunchy taste, so many tourists buy it along the road or as a gift for relatives and friends. The main ingredients of the cake are made from sweet potatoes, sugar, malt... Centipede cake contains a whole culinary culture of the land of Phan Thiet. Centipede cakes are sold everywhere in Phan Thiet, from roadside stalls, markets, craft villages... Therefore, you can easily find and buy when you come here.
Centipede cakes are sold everywhere in Phan Thiet
4. Fatty convex fish
Convex fish - a seasonal fish that appears the most in July - September of the lunar calendar in Binh Thuan waters. This fish is also used to process many specialty dishes such as convex fish cooked in sour soup, convex fish with pepper stew, and fried convex fish. But the most delicious must be mentioned the fatty convex fish that many tourists fall in love with.
Apricot convex fish is usually served with rice paper, fresh vermicelli and tamarind fish sauce or lemon fish sauce. First, the fish is steamed like many other fish, then fried and poured with onion fat to create a fatty taste, soft fish meat and a characteristic aroma of onion fat. This is a specialty that you cannot miss when coming to Phan Thiet, Binh Thuan.
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5. Grilled squid teeth
Squid teeth are small lumps of flesh on the head of the squid. Often, when pre-processing, many people will remove this squid tooth because they think it is inedible. However, the people of Binh Thuan have prepared an extremely attractive dish from this seemingly inedible part.
The squid teeth after being preliminarily processed are seasoned with spices and then strung into skewers and grilled on a charcoal stove. If you want this dish to be delicious, the squid teeth must be fresh, and when grilled, it will be crispier and more attractive. Grill until the squid teeth turn bright yellow, there is a fragrance, then the dish is ready.
Photo: diadanhbinhthuan.com
6. Phan Thiet tuna vermicelli
Rustic and unforgettable, that's what tourists have said when talking about Phan Thiet tuna noodles. Tuna vermicelli is a dish with the fleshy taste of tuna, of braised tuna juice, the pungent taste of chili and garlic and added freshness when served with herbs, bringing diners a rustic, rustic but salty and unforgettable dish.
Currently, this dish is still just a popular and family dish of the Phan Thiet people. However, if you have the opportunity to travel here, please enjoy this typical Phan Thiet tuna noodle dish.
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Synthetic Migo