Food Specialties of Ha Long Bay
Table of Contents
Ha Long Bay and Quang Ninh, enjoy vast oceans, beautiful seas, and so many culinary specialties, often forged from the rewards of the waters. Here are some of the food specialties of Ha Long Bay that you should try on your next visit to this beautiful part of Vietnam.
XOI TRANG CHA MUC
Steamed Sticky Rice made from the freshest sticky rice, eaten with fried cuttlefish and the delicate fish sauce of the region. The price for this dish is an amazing, XOI TRANG CHA MUC at an attractive seaside street stall will set you back about 15000 to 20000 VND.
BANH CUON CHA MUC
This stuffed pancake wrapped with meat, mushroom, and onion; often eaten with specialties like Ha Long fried cuttlefish, has an exceptional taste. So when you visit Halong city, there is the street specializing in making BANH CUON CHA MUC near the Bach Dang cinema which has become very familiar for tourists and locals alike. Many people call it the city of “BANH CUON CHA MUC “.
Is a bivalve mollusk-like scallop, enjoyed in many ways: baked, steamed, cooked with porridge or sauteed with noodles or cabbage. Mud Clam, also made into wine, has a very personal connection with the sea. The restaurants and eating houses throughout Ha Long offer this specialty. If visitors want to buy Mud Clam or Mud Clam Wine head to the Cai Dam market, Garden Dao.
Sipuncula is also known as a grub, a kind of seafood, uniquely found in the Ha Long region. Fresh Sipuncula, sauteed with celery and garlic, makes for a delicious dish. Whether dried, grilled or roasted, its crispy texture makes it the perfect combination with a cold beer. Sipuncula is quite rare so the price can often be very high, normally around 4 million Dong per kilo.
Another extremely attractive specialty of Ha Long Bay is Horseshoe Crab. Horse Crab’s blood curd, sauteed with chili or vermicelli enjoyed in King Don or Cao Xanh.
Nem Chau, or Vietnamese fermented pork roll, is made by combining minced pork, the skin of pork shaved thin and powdered grilled rice, beans or groundnuts. It tastes sweet, salty, sour and spicy. Although it is a simple dish, each region has its unique combination of ingredients and flavor combinations.
Rou nep Hoanh Bo in Ha Long Bay
This wine a specialty in Ha Long Bay is made from Sticky rice which is cooked and put into incubation. Fermented and then soaked, with the leaves picked from the forest in Hoanh Bo, it transforms into a unique tasting wine. The wine is for sipping and gradually consumed at every meal. This specialty rice wine is often offered to guests. It has a sour and almost sweet smell and rekindles digestion.
So when you visit this beautiful part of the world don’t forget to try one of food specialties of Ha Long Bay.