6 Dong Nai specialties everyone must try once, after eating, make sure everything is delicious

Bien Hoa fish salad

Dong Nai has the Dong Nai river flowing, so it has considerable water resources and Bien Hoa fish salad has become one of Dong Nai’s most famous specialties.

Bien Hoa fish salad is made from fresh fish ingredients. Slices of fresh fish meat thinly sliced, marinated with familiar spices such as galangal, onion, garlic, lemon grass, earlobe, .. to reduce the fishy smell of fish. Eaten with fish salad, many vegetables that are familiar in this place such as clove leaves, fig leaves, frog shoots, mango shoots … create a fresh taste for this dish.

Bitter leaf hotpot through the forest

Forest bitter melon, also known as bitter melon, lives and grows in abundance in the Long Khanh area during the rainy season. Forest bitter melon has a very bitter taste but still has a sweet and rich aftertaste. And the people here skillfully turn that special taste into a hotpot with bitter gourd, a unique Dong Nai specialty.

The leaves of the forest bitter gourd, when eaten, are dipped in the sweetness of a hotpot cooked from fish, especially calamari or meat,… and some forest bitter gourds are stuffed with meat in the middle. All carry a very special and appetizing taste. If you come to Dong Nai, but you don’t try the hotpot with bitter leaf through the forest, it will be a waste of money.

Apart from that, bitter gourd also has many good health benefits such as detoxification, liver cooling, etc. Although it is a type of forest leaf that only grows in the rainy season, people have reproduced it and planted it in their yards. in order to stay healthy serving visitors. Therefore, you can come here any time of the year to enjoy this dish, or you can buy vegetables to cook yourself.

Cricket fried rice with fish sauce

It could be said that this was a specialty of Dong Nai’s strange yet very popular specialty. Small but stocky cricket rice, the chubby leopard is removed, hind legs removed, peeled and stuffed with nuts then seasoned with a delicious fish sauce. Once the crickets are submerged in the fish sauce, fry them in oil until the crickets turn golden.

The Dong Nai specialty when finished will be golden yellow, crunchy and fatty, very appetizing and fragrant with fish sauce. This dish is very delicious eaten with warm rice. In addition, you can also roll the cricket rice in flour and then fry it in butter, which is just as interesting.

Salted fish chicken rice

Dong Nai cuisine is quite rich with the processing of ingredients available here. This savory dish of fish and chicken rice can be found in everyday meals or at the fine dining restaurants in Dong Nai.

Anchovies and chicken rice are best when eaten hot and are usually cooked in an earthen pan to retain heat. With only familiar ingredients like chicken and fish, this dish is prepared very well.

Tan Trieu Pomelo steamed chicken

Tan Trieu pomelo not only contributes to the delicious pomelo salad, but also contributes to the steamed pomelo chicken – a signature dish of Dong Nai with a special taste. This is a dish that is not only sophisticated in appearance but also unmistakably delicious.

The grapefruit chosen for the dish must be ripe, then the chef cleverly separates the intestine and skin, cutting the skin in a sophisticated way to ensure the skin does not crack. Steamed chicken is chicken curry or free-range chicken, the skin is yellow, firm and sweet. After cleaning, the chicken is put in grapefruit and soaked with spices and then steamed.

When removing the freshly steamed pomelo, the aromas of grapefruit and chicken harmonize with the smoke. Golden, sweet and spicy chicken pieces, and a hint of grapefruit from Tan Trieu make this dish even more special.

Sour soup with giang leaves

Long Khanh is one of the most specialized districts in Dong Nai province. The reason may be that this place is endowed with red basalt soil, suitable for planting fruit trees and crops.

Go to Long Khanh, you can find a lot of Giang leaves in the rubber forest. People here often take Giang leaves to wash and then put them in a pot of chicken stock to make sour soup. A simple but hot bowl of sour gravy, fragrant with chicken, tamarind and tamarind leaves will make you want to eat it forever. So, don’t miss the opportunity to enjoy this Dong Nai specialty if you have the chance to come here!

at Blogtuan.info – Source: Eva.vn – Read the original article here