According to Resolution No. 60 of the 11th Central Conference, Hung Yen and Thai Binh will merge, taking the new local name Hung Yen. The Hung Yen Provincial Political - Administrative Center is located at the current location.
After these two locations are merged, the new Hung Yen province will have more potential to develop culinary tourism.
Dai Dong Banh Gio
Dai Dong thorn cake is a long-standing specialty of Dai Dong village, Vu Thu district. This type of cake is made from the main ingredient of pureed dried thorn leaves, mixed with golden tripe flower sticky rice flour, creating a golden black, soft, fragrant crust.
The filling includes pureed green beans, grated coconut, pork fat, lotus seeds and sugar, creating a characteristic rich sweetness. Each cake is wrapped in dried banana leaves, carefully tied and steamed.
Banh cake is often available during holidays, Tet, weddings and is considered a meaningful hometown gift for friends and relatives.
Nguyen village's fish cake
Nguyen village's fish cake is a long-standing famous specialty, once crowned with the elaborateness of its preparation and unique flavor. The name "calculated fish cake" comes from the shape of pumpkin and sesame jam strands that look like fish eggs - a creature that is close to the livelife in brackish water.
The ingredients for making the cake are very rich, including yellow sticky rice, ginger jam, peanuts, sesame, pork fat, sugar, kumquat and daydream... The sticky rice must be roasted until golden brown and then crushed, then mixed with other ingredients and pressed into a cake. The cake has a sweet, fragrant taste, often served with hot tea to balance the flavor.
To this day, the craft of making fish cake in Nguyen village is still preserved as a source of pride for the rice country.
Quynh Coi fish soup
associated with the land of Quynh Coi, Quynh Phu district, although the fish soup is rustic, it has a sophisticated, unforgettable flavor.
The main ingredients used are fresh fresh, cleaned, boiled, removed from the meat and fried until crispy. The broth is made from fish bones that are thoroughly filtered, simmered with tomatoes, dried onions and a little vinegar to create a pleasant sour taste.
The special thing about Quynh Coi fish soup is the harmonious combination of soft white rice paper noodles, crispy fried fish and side dishes such as male gourd, celery, fennel... When eating, diners pour hot broth, sprinkle some flower and ground pepper to enjoy.
Quynh Coi fish soup is often favored to eat in the morning, priced at about 40,000 - 55,000 VND/bowl.
Nem chao Vi Thuy
Vi Thuy spring rolls are made from lean pork and chopped pork skin, mixed well with golden roasted rice, combined with leaves such as fig leaves, guava leaves, herbs... to create a light, fragrant and unforgettable sourness.
The special thing about Vi Thuy spring rolls is the manual, careful processing and secret to mixing ear and spices to make them smelly but not harsh. Nem is often eaten with lemon fish sauce, garlic chili or diluted fish sauce, very suitable for many people's taste.
This rustic dish is not only popular during family meals but also often appears during holidays, Tet or village festivals, contributing to enriching Thai Binh regional cuisine.
Me So Banh cuon
Not elaborate, simple ingredients, but Me So rolls bring a very unique delicious flavor. The special thing that makes this dish attractive is the thin crust of the banh tang, when rolled with the filling, it will form a small, pretty cake, only as big as a finger, round, white and tightly rolled with your hands. The filling is carefully selected by the people, combined with skillful hands, to create a cake that not everyone can easily prepare.
Dong Tao Chicken
When mentioning Dong Tao chicken, gourmets all know about this specialty of Hung Yen. This is a precious chicken breed, which has been considered a royal specialty since ancient times.
Dong Tao chicken is a long-standing breed of chicken in Dong Tao, Khoai Chau district, Hung Yen province. This type of chicken stands out for its large stature, majestic appearance, and characteristic red skin.
The most noticeable difference from other chicken breeds is the large, rough, strong legs, covered with an uneven layer of scales, commonly called "drawn scales".
However, this is a difficult breed of chicken to raise, not suitable for the usual form of captivity, requiring farmers to be patient and take good care, meticulously taking care of each bit so that the chickens released from the cage must have a large, beautiful set of legs and firm meat.
Bun thang lang gai xeu Hien
One of Hung Yen's famous delicious dishes is bun thang lang Pho Hien. Similar to Hanoi bun thang but more unique thanks to the rich stir-fried eel meat.
The bowl of noodles is like a vivid picture with the white color of noodles, yellow of eggs, brown of eels, and the green of Vietnamese coriander and green onions. All blend together to create a delicate flavor, making it unforgettable for anyone who has tried it.
Eel vermicelli soup is always a dish that Hung Yen people far from home or tourists from all over the world come to enjoy every time they come to Hanoi.
Hung Yen cuisine is still extremely rich with many outstanding specialties such as: Tieu Quan chicken cakes, Oum Phuong Tuong frog, Pho Xuoi pigs, Ban soy sauce, sardines, Phung Cong toothpick cakes, Phu Thi rolls, Gau village sticky rice cakes or dragon lotus sweet soup...
