Five savory signature local dishes in Bac Giang province
Raw fish ceviche (Photo: baobacgiang.com.vn)
Bac Giang has
impressed tourists with some mouth-watering local dishes like goi ca (raw fish
dish), nom ca (fish salad), luon om (simmered eel) and other specialties made
Frogs can be cooked into various dishes. Stir-fried frog is easy to make and is
palatable to people with various tastes. For the dish, frog legs are mainly
used and cooked with blumea lanceolaria, piper sarmentosum and tuong (fermented
Meanwhile, the whole frog is minced and mixed with eggs, cloud ear fungus,
scallion, salt and pepper to make fried chopped frogs. The mixture is then rolled
into balls, which are then deep-fried. This dish is served with various kinds
of veggies and dipping sauce.
Stuffed frog is made of the same ingredients with fried chopped frogs; however,
its recipe is a little bit more intricate. Frogs’ skin is removed deftly while
frog meat and bones are finely chopped up and combined with eggs, cloud ear
fungus, scallion, salt and pepper. The blend is used as belly stuffing, which
will be steamed and deep-fried.
ca me”, a raw fish ceviche made of Osteochilus fish,
requires an experienced and meticulous gourmet to cook it right. The cook needs
to carefully prepare the ingredients. They have to soak raw fish fillets in rice
alcohol for 2-3 minutes, take them out to let dry, remove all the bones, drain
and wrap them with paper towel, and keep them inside rice storage for 2-3
well-drained fillets are then sliced into thin, big pieces with a sharp knife, with
the skill removed. The fillets are put in a large bowl, well mixed with galingale
powder and roasted rice flour mix, and wrapped in paper to marinate.
only making the dish but also enjoying it is an art.
dish is served with rice papers or leaves of loc vung, sung, and vong
cach trees. The fish piece is
rolled with a rice paper or the said-above leaves and dip into a special
which is made from finely-chopped fish head, galingale extract, tuong
(fermented soybean paste), me (fermented rice) and salt. It will be
even better when having the dish with a cup of traditional rice wine
renowned Van village.
Meanwhile, “nom ca” is a raw fish salad made of
Osteochilus fish or carp fish. The clean fish has all of its bones
its fillets are cut into strips, which are mixed with chopped tram den
(black fruit fillings), young
banana bulb, ginger leaves, sour star fruits, tuong and other
seasonings. The dish is served with sung leaves to increase the taste.
is usually made during the season of tram
den in August and September as the fruit is the key, indispensable
that creates the delicious signature flavor of the dish.
To make simmer eel, fried soya curds, sliced pork belly, slashed bananas,
cintronella, fermented soybean paste and other seasonings are needed. Eels are
cleaned, cut into short pieces then simmered with the accompanying ingredients.
When served, the dish should have the aroma of cintronella, fermented soybean
paste, fermented rice, and mouthwatering eel pieces.
nuong, or grilled pork sausage, is made of lean meat and pork rind. Thin
strands of pork rind and lean meat are mixed with roasted rice flour, salt and
ground pepper. Young guava leaves are rolled between meat and vong leaves. The
pork sausage is wrapped in dried banana leaf as the inner layer and fresh
banana leaf as the outer layer and left for one day. It must be grilled finely before
being served. - VNA