15:10 - 07.03.2025
Quang Binh’s attractive specialties attract the attention of domestic and foreign tourists. Quang Binh not only has the beautiful Nhat Le beach. Unique caves but also unforgettable dishes. Quang Binh specialties with bold local cuisine will be introduced to tourists traveling to Quang Binh.
If you want to buy the most authentic and quality specialties of Quang Binh, contact: Ms. Thuong 0986 442 773
In the article introducing Quang Binh specialties, we have compiled 15 delicious dishes, the most famous specialties. Tourists can come and experience these dishes at Quang Binh restaurants. In addition, you can find out many other Quang Binh specialties here.
Chao Canh is often eaten in the morning in Quang Binh. Chao Canh is one of the most rustic specialties of Quang Binh. Perhaps like Pho with Hanoians, Chao Canh is associated with Quang Binhans as an indispensable food. It’s just that while Pho is enjoyed day and night, Chao Canh is only sold once a day. This dish is not sold everywhere like Pho in Hanoi now (from North to South, from sidewalks to shops) but is selected by reputable shops or sophisticated diners.
Like the rustic and simple character of Quang Binh people, the appearance of porridge is not as beautiful and sophisticated as pho. The noodles are made quite roughly (kneaded smoothly, rolled thinly and cut into strands manually) so the strands are large and thick, not soft and thin like pho noodles. The broth is rich and has the golden color of crab meat, not as thick as a bowl of crab noodle soup.
In a bowl of Quang Binh thick noodle soup, there is a combination of fish, shrimp, lean meat… In which, snakehead fish is an indispensable ingredient. After boiling, the snakehead fish will be peeled, stir-fried, seasoned and then dropped into the boiling porridge pot. Thinly sliced onions and cilantro will be sprinkled evenly over each steaming bowl of porridge before being quickly brought to the guests to enjoy.
Quang Binh thick noodle soup is also unique because it is served with chopped green mustard greens. A bowl of hot porridge mixed with slices of green mustard greens will add color and fresh flavor. The green mustard greens are both sweet and spicy, creating a rich feeling in the nose when enjoyed.
Dong Hoi city, Chao Canh can be eaten with Ram ( Fried spring rolls) – although the two dishes do not go together. This combination originated from farmers in Mo Trach to make them more filling. The crispy, fragrant Ram will entice you to enjoy it, then sip the broth, then the hot snakehead fish.
If you have the opportunity to go to Phong Nha, you can enjoy this specialty of Song Son grass carp porridge.
Restaurants in Dong Hoi specialize in Quang Binh specialty hotpot with bumalo fish (some places call it porridge fish). Just looking at the bowl of marinated fish brought out on the table makes your mouth water. Each piece of white, plump fish is challenging and enticing. The fish is cleaned, the head and intestines removed, and cut in half. Marinating sweet potato fish only requires normal spices such as salt, chili, MSG, but there must always be a lot of finely chopped chives (from the onion and garlic family), both leaves and small bulbs.
The hot pot broth includes tomatoes, star fruit, mushrooms, tamarind, pickled bamboo shoots, and pickled cabbage. It is simple to describe, but not all of them are delicious, but also depend on the cook’s skills. Another decisive factor is that the fish must be very fresh.
After talking about a few stories, the pot of water was already boiling over a strong flame, then the fish was put in. Do not put all the fish in the pot at once; one person eats two pieces at a time, add them together and put them in, one piece after another. Do not let the fish overcook because it will fall apart and lose all its nutrients; just boil it a little and then scoop it into a bowl. Eat it right after it has cooled down, do not let it cool or the fish will be fishy.
Bumalo Fish Hotpot is usually eaten with vegetables and a little bit of fat topping, very rich in flavor. Khoai fish is only available in season, if you want to enjoy it, you should come to Quang Binh from November to February of the following year.
Banh Loc is considered a rustic delicacy of Quang Binh people. Few tourists in Quang Binh do not want to try it and buy it as a gift.
The ingredients of Banh Loc are simply tapioca flour, shrimp, wood ear mushrooms and a few other spices from the garden. The shrimp used for the cake is only small from the river mouth, with a strong taste of alluvial soil from the fields and a salty taste of the sea.
After filtering, boil the tapioca flour until it is partially cooked (when the outer layer is transparent), the inside is still white and raw. Take the dough out to cool, knead it thoroughly, mixing the raw part with the cooked part. This is the most elaborate step of the Banh Loc maker.
Each Banh Loc wraps a shrimp, a few slices of braised meat and spices, and is squeezed into the shape of a small water fern ear. It can be dipped in boiling water and eaten immediately or wrapped in banana leaves and steamed (like sticky rice), for people to take away. This type of wrapped cake can be kept for many days, and when eaten, it is steamed again until hot, still fragrant and soft like a new cake, dipped in Quang Binh fish sauce with slices of spicy chili, making it even more memorable.
In Quang Binh, the best is Banh Loc of Grandma. Xuan Dong Hoi. This kind of cake is made with much effort, full of nutrients and is very cheap. With just a few tens of thousands, the whole family can have a party or bring it far away as a precious gift. You can enjoy Dong Hoi specialties directly.
Nowadays, many tourists often order Quang Binh Banh Loc as gifts. The price is only from 2,500 – 3,000 VND per piece.
Grilled chicken with famous Cheo salt in Phong Nha Ke Bang. The dish is often brought to tourist destinations in Phong Nha. The impressive and attractive dish for tourists when coming to Quang Binh is the grilled chicken tray served with sticky rice. The chicken meat is golden brown, chewy and delicious, with a fragrant aroma with the unique spices of the Central region. In particular, a spice that always arouses curiosity and attracts tourists because of its flavor and name is Cheo salt – a local salt of Phong Nha used to eat with grilled chicken and grilled meat.
If you have the opportunity to visit Phong Nha Ke Bang, don’t forget to enjoy the typical dishes of this land of Quang Binh.
Lep fish is a small fish with a flat body, as its name suggests; its body is soft and flabby due to its weak skeleton, and its meat is mushy due to too much fat. People only use anchovy to make fish sauce or grill it fresh over charcoal.
Make fermented Lep fish sauce does not require as many steps as other fish sauces. For example, to make tuna or mackerel fish sauce, people have to cut the fish into pieces, salt it for a while, take it out, mix it with a layer of roasted corn flour or roasted rice flour, put it in a jar, put it in a pot, put in areca leaves or bracts, and preserve it for a few months to make fish sauce.
As for fermented Lep fish sauce, commonly known as Mam Xoi, which means a type of fish mixed with salt, it is pressed for only a few days to become the finished product. Fish sauce stewed with fat, onions, and mixed with rau mung (a type of wild vegetable with large stems that grows straight on river banks, stream banks, and mountain ravine banks) is very popular with the locals.
Bitter bolete mushroom is considered a gift from nature to the people of Quang Binh. Because at the right time, the people of Quang Binh go to pick this gift from nature. Processed into memorable specialties.
If you want to enjoy Bitter bolete, one of Quang Binh’s specialties, visitors must go at the right time.
Dong Hoi market (Quang Binh) is always bustling with buyers and sellers. According to the sellers of Bitter bolete mushrooms, this type of mushroom is not available everywhere and in all seasons. Bitter bolete mushrooms usually grow on the slopes of hills or along the banks of streams, are round like chicken eggs, look plump, and have a dark purple color; larger mushrooms have a purple-brown color – the color of sim fruits that have just turned color, about to ripen; old mushrooms have only a dark brown color. Each year, Bitter bolete mushrooms only have two seasons, around April and July, August of the lunar calendar. It is called a season, but in fact the time is very short, only about five to seven days after each rain.
According to the experience of housewives, Bitter bolete mushrooms can be processed into many dishes such as porridge, stir-fried with other foods, but perhaps the most popular and familiar dish for Quang Binh people is still mushroom soup.
Processing the Bitter bolete mushroom is also quite elaborate. First, peel off the layer of dirt on the bottom, use the tip of a knife to gently peel off the brown membrane on the mushroom canopy. To make it less bitter and less slimy, soak it in diluted salt water and wash it thoroughly or blanch it in boiling water, then rinse it with cold water and drain. But for those who are addicted to this bitter taste, you have to leave it as is, eat it really bitter to feel “satisfied”.
After marinating the shrimp and meat, put the pot on the stove and saute the onions until fragrant, add the pork belly and stir-fry, then add the peeled shrimp and stir-fry once, then add water and bring to a boil. Then add the mushrooms and wait for the water to boil again, add the vegetables and turn off the stove when the vegetables are cooked. Season to taste; add a little chopped young leaves and lolot leaves, the pot of soup will have a very distinctive aroma. Bitter bolete mushroom soup can be cooked with many different types of vegetables, but people often cook it with sweet potato leaves because the refreshing taste of this vegetable reduces the bitterness somewhat.
Carp from Son River is another delicious dish of Phong Nha. The fish is firm and has no fishy smell because the Son River is always flowing. Visitors who have been to Phong Nha must have enjoyed dishes made from carp. In Son River, there is a long-standing fish farming village of Phong Nha people, especially famous for the delicious carp with the special flavor of this land. If you have the opportunity to visit, do not forget to miss the fish dishes prepared in many attractive ways here.
Krill, called Moi by the Northerners and Khuyec by the Southerners, is a type of mollusk. In the Nhat Le estuary, June Krill is the most delicious. A Dong Hoi proverb says: “June Krill is dragon’s blood”. This is a metaphor, implying that Krill in June is rare because in a few years shrimp flood in June and for us Vietnamese, anything related to the dragon or phoenix has a good, beautiful, rare and precious meaning; at the same time, this proverb also has a comparative meaning: June Krill is as red as dragon’s blood.
On the other hand, for Dong Hoi fishermen, every year when there is Kin June, that year there will be a good fish season, especially mackerel scad, a type of fish that makes excellent fish sauce, because wherever the shrimp is caught, the mackerel, anchovies, and herring follow the krill to feed there; at the same time, the shrimp season also lasts until the August lunar month.
The bland dried Krill is often used as a complete food without any further cooking. The salty dried Krill is left over from the year, this is often used to replace MSG in cooking. In the meals of Dong Hoi workers, there is always a dish of bland dried Krill, eaten with starfruit, the kind of starfruit that is both sweet and sour. It is a cheap dish but has a very strange charm. Krill eaten with rice, or eggplant with dried krill, or boiled pork dipped in dried krill, eaten with vermicelli, with rice cakes, are all wonderful dishes for Dong Hoi people.
Besides krill paste, there is also fish sauce from Krill. To get fish sauce, dig a bowl-sized hole in the middle of the jar’s surface and after a few hours, you will have half a bowl of fish sauce. Although fish sauce from Krill is not as delicious and fragrant as fish paste, it is sweeter and richer and it is also a “specialty” in the cuisine of Dong Hoi gourmets.
Ngheo fish belong to the cartilaginous fish family like sharks, and give birth to live young, not eggs. Ngheo fish are all meat, with fatty livers and delicious meat. Although their skin is rough (hence the name shark), it has a fishy smell, but scraping the skin with boiling water like scraping a pig will remove the fishy smell. The fish’s meat is then as white as cotton, and is delicious at first sight.
Eridacnis radcliffei Salad, eaten with broth, raw vegetables, and wine, is a great snack; braised with turmeric, honey, and ginger, it is a nourishing dish. Traditional medicine practitioners in Dong Hoi advise poor patients to eat mackerel after recovering from illness, without having to take expensive supplements.
Choose to buy pregnant Ngheo fish, cut open the sac of baby fish in the belly of the mother fish, leave the sac intact, avoid breaking it, wash it with warm salt water (not too boiling), boil rice to cook porridge, when it is almost cooked, put the sac of fish in, stew well, add pepper and onion, and you have a comprehensive yin-yang tonic. After getting sick, you only need to eat this 5 or 7 times and you will be well again.
At first glance, Banh Khoai looks similar to Banh Xeo in the South. The only difference is that the cake is bigger, crispier, more elaborately prepared, and especially the dipping sauce (locals often call it Nuoc Leo) has many flavors.
The flour used to make the cake must be of good quality rice, finely ground, and mixed with water to form a liquid mixture. To make the cake crispy when fried, people add a little cornstarch. Add chicken or duck eggs and a little turmeric powder to make the cake more colorful and nutritious.
The filling includes minced lean pork marinated with spices, peeled shrimp, and some bean sprouts added. When frying the pancakes, you must pay attention to the heat of the fire so that the pancakes are crispy and golden. The dipping sauce must have a distinctive flavor and a rich, fragrant aroma. To make a bowl of dipping sauce like this, you need lean meat, tomatoes, pineapple, biscuits, roasted peanuts, etc.
On cool days, when enjoying a piece of hot and fragrant Banh Khoai rolled with raw vegetables and dipped in broth, you will surely understand why it has such an interesting name.
Bo Chinh Ginseng, a product presented to the King by Quang Binh people, has officially restored its genetic resources. When traveling to Quang Binh, you can enjoy dishes made from Sam Bo Chinh or Bo Chinh wine. You can also buy Sam Bo Chinh or Sam Bo Chinh tea as gifts for relatives and family. Bo Chinh Ginseng is good for health, a classy gift for family and relatives. Sam Bo Chinh, a specialty of Quang Binh, you should use when coming to Quang Binh
Quang Binh squid is known as the best in Vietnam. After being caught, the squid is cleaned and dried. Quang Binh squid is considered to be of good quality and beautiful. Processing this rustic dish is also quite easy and also very easy to bring back as a gift.
Quang Binh dried squid is often chosen by tourists as one of Quang Binh seafood gifts for family and relatives.
Quang Hoa crispy pancake made from red rice, with simple embossed patterns but must have all the accompanying dishes: banana fish, salad, raw vegetables, rice paper and dipping sauce.
The salad consists of bean sprouts, water spinach and sesame. The bean sprouts used for the salad must be red beans, with large, plump grains. The rice used to make the pancake is red rice. Only peel the husks off the rice (called red rice, brown rice), soak it in water for about 5 hours and then grind it. Use a ladle to scoop both the water and rice into the grinder and slowly grind it. Grind it twice to make the rice smooth. After grinding, add a little salt and chopped chives to the rice flour water basin. The cake mold is also made by the hands of a Quang Hoa man. The mouth is a little bigger than a rice bowl, the mold is thin, about 1.5 cm high, and the bottom is flat.
The stove can make many molds at once. The stove must be really hot before putting the mold on. When making the cake, make sure the fire is really red and even so that the cake will rise and have a pattern. When the mold is hot, use a ladle or a banana peel soaked in grease to rub the bottom of the mold and then scoop the rice flour to make it. When you reach the third mold, the cake of the first mold will be cooked. Do the same thing over and over again.
The banana fish dish is the most unique. The main ingredient is the Siamese banana (a type of banana with seeds) that is not too ripe but not too young. People pick it, peel it, soak it in alum or lemon, then cut it into small pieces. Then boil it, shape it into the shape of a shrimp or fish, then dip each banana fish into a bowl of spices. When arranging the fish on the plate, you can sprinkle some spices with chili and garlic. That way, each slice of fish will absorb the spices. When eating, take the pancake, roll it with raw vegetables, salad, banana fish, and then put it in the rice paper.
Banh Xeo is best eaten fresh, eaten as it is made. Holding the pancake in your hand, feeling the hot aroma of brown rice is wonderful.
With the blazing sun and the steam from the sea blowing into Quang Binh land. It has produced many types of delicious potatoes, one of the specialties made from potatoes is dried potatoes. Many places in Quang Binh often call it “khoai gieo”. Khoai Gieo, a Quang Binh specialty, is easy to buy and bring home. Delicious dried potatoes are usually made from red sweet potatoes grown on loam soil. After boiling, they are cut into slices and dried for about 10 to 12 days in the sun. The elasticity of the potato slices depends on the number of times they are dried in the sun. Because of its shape like ginseng and its rich nutrients, dried potatoes are affectionately called “Land ginseng” by the people of Quang Binh.
Khoai deo have become an interesting dish for many classes – from the working class to students who secretly hide them in their schoolbags and bring them to class, and even office workers who “sit and chew to relieve boredom”. Slowly letting the sweet taste of the sweet potato slices melt on the tip of the tongue, that rustic way of enjoying them somehow reflects the soul of Quang Binh people: unhurried but with a bit of endurance and hardship.
The sea snake is a small and slender sea snake, 1 to 2 meters long, with scales, rough skin, a small head and a flat tail. The sea snake is a valuable food and medicine species. There are many types of sea snakes such as needle sea snakes, fish sea snakes, striped sea snakes, flower sea snakes, and spiny sea snakes. Each type of sea snake has a different aroma and sweetness when processed. There are sea snake porridge, sea snakes stewed with lemongrass and chili, minced sea snakes with rice paper, sea snakes, grilled sea snakes wrapped in betel leaves, and sea snakes stewed with Chinese herbs. Therefore, sea snakes are always “loved” by tourists before enjoying other dishes at restaurants along the Nhat Le coast.
Although processed in many different forms, the most famous are den blood and den ram. Den blood (sea snake blood) is what tourists from all over are most curious to enjoy. Many people often take the freshly collected den blood and mix it with wine, it is very fragrant and also cures bone pain. You can also easily see bottles of good wine on display, inside are den that have been soaked for at least 3 to 5 days before.
Take a sip of the taste of den blood wine, you will feel the warm and slightly bitter taste mixed together, creating a very unforgettable feeling. In addition to den wine, ram is also a delicious dish made from sea den. The dens are cleaned, all the intestines and black blood on the back are removed, minced very finely and then mixed with spices. Marinate for a while to let it absorb, then roll it into small ram, put it on the pan to fry evenly. At that time, you will feel a very attractive aroma, you will crave it even before eating! A plate of hot and delicious sea snake fried spring rolls will make visitors from all over want to stay forever.
If you have the opportunity to return to your hometown Quang Binh, to visit famous places such as Phong Nha – Ke Bang, don’t forget to stop by Nhat Le river to enjoy a hot dish of sea snake fried spring rolls or a very special sea snake wine!
Come to Quang Binh to enjoy Quang Binh specialties. In addition, there are many delicious dishes for you to enjoy. In addition to the dishes that Quang Binh Travel introduces here, there are many other delicious dishes, especially Quang Binh Seafood.
If you come to Quang Binh, you can buy Quang Binh specialties at supermarkets or Dong Hoi market. You can also contact https://dacsanquangbinh.com to buy and ship to your home in and outside the province. The shipping fee is not too high.
The Quang Binh specialties listed above will be updated in the following articles. The delicious Quang Binh specialties will be introduced to visitors when they come to Quang Binh. You can buy famous Quang Binh specialties as gifts for your relatives.
You can buy Quang Binh specialties as gifts for relatives.
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17:59 - 08.05.2025
23:57 - 30.04.2025
23:44 - 30.04.2025
10:34 - 11.01.2026
