Quang Ngai’s specialities win Vietnam recognition
The special cinnamon has been recognised as one of the eight top
Vietnamese specialise by the Vietnam Records Organisation.
It
is known for its potency and aroma, and is used in the production of
wooden furniture, pots and cups, as well as being mixed with tea.
The area of Tra Bong cinnamon cultivation in the province has grown
to 2,000 hectares from 350 hectares in 2007. The product is popular in
China, France, India and the Republic of Korea.
Keo guong , which made the list’s top 10, is largely made of refined
sugar which is heated until it turns light yellow, before being blended
with lemon juice and vanilla powder to create a gluey mixture.
Roasted sesame and peanuts are then sprinkled on top. When cool, it is cut into bite-sized pieces.
The bong fish was named in the Vietnamese top 50. Local producers say
it tastes best when it is bruised for 45-60 minutes and served with
rice or porridge.
Don shellfish is also one of top 50
Vietnamese specialities. Typically it is boiled after being soaked in
rice-washed water for four hours.
Once their shells come
apart, they are extracted and the broth is heated again and seasoned
with herbs, ground pepper, garlic, shallots and fresh vegetables.
Don can be served in different dishes, including soup, porridge and summer rolls.-VNA