Special dishes only for the king in the coastal city

Nha Trang cuisine: Khanh Hoa Salanganes’Nest

Salanganes’Nest, the Chinese character for the nest of the swiftlet, is made entirely of the saliva of the swiftlet. In the past, bird’s nest was a precious object presented to the king and only the royal family could afford to buy it.

Fortunately, Khanh Hoa is the place where swiftlets make the most nests in Vietnam (every year, Khanh Hoa collects more than 2 tons of bird’s nest compared to 600-700kg/year in Binh Dinh and Da Nang). To get the above bird’s nest yield, Khanh Hoa has met 3 factors: natural time, geographical advantage and human harmony.

Salanganes’Nest has the effect of cleaning and strengthening the resistance of the human body, patients with severe pulmonary tuberculosis, bird’s nest has the ability to recover and eliminate pathogens for lung tonic. At the same time, bird’s nest is an effective remedy, helping to keep the skin fresh and soft thanks to the function of stimulating skin cell regeneration.

Bird’s nest is eaten at any time of the day, is not restricted like other dishes, requires hot or cold temperatures to be eaten, can be used in hot, cold, and cold states without any effect. bad.

If you are eligible, you should eat regularly, at least 3 times per week. According to the advice of researchers, it is best to eat bird’s nest on an empty stomach, or in the evening, before going to bed, or use 1 cup of bird’s nest soup in the early morning (about 30 minutes before breakfast). ).

When eating a cup of Khanh Hoa bird’s nest tea, you will feel a unique delicious taste that is difficult to describe, which cannot be found anywhere else. It is because of the delicious taste that Khanh Hoa bird’s nest is “king” and the price is always the highest in the world (CITES document, 1994).

Nha Trang cuisine: Ninh Hoa spring rolls Khanh Hoa

Ninh Hoa grilled spring rolls are made from raw pork thighs that are still hot and smelly when they have just been cut. The meat is pounded by machine and lightly pounded with a hand pestle and then marinated with spices. This meat mixture is wrapped around the chopsticks grilled over embers. The aroma is emanating from the spices and aromas. When the spring rolls are golden, the chef cuts them into small and long pieces for easy wrapping.

Grilled spring rolls are usually served with banh cuon and vermicelli. With a few pieces of crispy fried rice paper. Vegetables eaten with grilled spring rolls are indispensable for lettuce, basil, bananas, chives and many kinds of wild vegetables found only in the Central region.

This is a rustic dish but no less luxurious. Therefore, when eating, people take a few leaves of each vegetable and then roll it with rice paper and rice paper, crispy rice paper sandwiched with a piece of grilled spring rolls dipped with dipping sauce.

The dipping sauce is specially prepared including fish sauce diluted with spices and garlic, chili, crushed roasted peanuts, has a slightly sweet and viscous taste. Vegetables have enough sour, acrid, spicy, bitter, aromatic, … mixed with dipping sauce, the flavor is strange, aromatic and fatty.

Nem Ninh Hoa is a specialty of Khanh Hoa province and is very popular in this region. Many people have to taste grilled spring rolls when coming to Ninh Hoa or Nha Trang.

Nha Trang Cuisine: Binh Ba Khanh Hoa Lobster

Binh Ba is an oasis located at the entrance to Cam Ranh Bay, the fishing ground here produces varieties of blue-bellied lobster with its own and quite special flavor, becoming one of the famous specialties of this province.

Lobster meat is delicious, so it’s great to make any kind of dish. The type of blue-bellied lobster in Binh Ba, if cooked with porridge, will have a special delicious taste.

If you want to cook delicious lobster porridge, one must choose the type of sticky rice, if you can get fragrant rice in Cho Dao, Long An, you will be “out of luck”. Cooking this dish does not take much effort. Wash the rice to cook porridge, separate the lobster meat (remember to keep the shell and boil it for decoration after scooping the porridge into a bowl to make it attractive, especially when entertaining guests), fry the onions and then put the shrimp meat in the bowl for a little while. beautiful red color.

Porridge is almost cooked, add shrimp meat (if you want the porridge to be sweeter, you can add raw clams, put in the porridge pot before adding shrimp) and seasoning, seasoning to taste. Remind the porridge down, add chopped scallions, cilantro, add a little ground pepper, serve hot. Now you have a pot of fragrant porridge with the red color of shrimp meat, the light yellow color of fat, and the green color of cilantro.

Nha Trang cuisine: Thuy Trieu blood cockle

Thuy Trieu cockle is famous in Khanh Hoa and is known by many people for its unique and healthy meat. Although not as famous as other delicacies, with high taste and nutritional value, blood cockles deserve to be on the list of dishes belonging to “seafood king”.

In Thuy Trieu, people still maintain the exploitation of blood cockles by manual method. When the tide is low, people carry bamboo baskets to wade through the mud to catch shellfish. When the foot hits the scallop, use the toes tightly and then slowly raise it, the hand reaches down to catch the scallop and put it in the basket. Some users scratch to find shells. When the scallops emerge, people pick them up and put them in baskets.

When the scallops are caught, they must be soaked in cold water for about 1-2 hours to remove the mud and dirt. Then, use a stiff brush to scrub the outside of the shell. If buying oysters, must choose fresh blood cockles. Fresh scallops will stick out their tongues to crawl, see the scallops open their mouths, when touching with their hands, the scallops’ mouths close, they are alive. If you buy frozen scallops or have a bad smell, the processing of the dish will not be delicious and will no longer have its characteristic aroma.

According to traditional medicine, blood cockle meat is sweet, salty, warm, non-toxic, has the effect of tonic blood, cures many diseases such as blood damage, anemia, etc. many minerals, many vitamins… have high nutritional value to help strengthen the body’s endurance.

Meat and shells are also medicinal. Seashells are washed, broken into pieces, put in a sealed pot, and heated until the shell is red and pink. After cooling, grind into small pieces, sifted into a fine powder. In addition to high nutritional content, plus delicious meat, blood cockles are used as specialties in restaurants and hotels and are a valuable export item.

Above are the scrumptious dishes only for kings to enjoy of Nha Trang cuisine. If you have the opportunity to visit the beautiful coastal city, do not miss the opportunity to enjoy the regal dishes and feel the special taste of the above expensive dishes.