Specialties of three regions

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya....

Husband and Wife cakes of Bac Ninh

Su se cakes or husband and wife cakes are a famous specialty of Dinh Bang, Bac Ninh, The Dinh Bang people make this cake using the white powder of glutinous rice mixed with the extract of danh danh fruit, grapefruit and papaya. The centre of husband and wife cakes is made from well cooked beans and is mixed with sugar, coconut (grated into pieces) and sugar coated lotus seeds. The husband and wife cakes are wrapped in phrynium then boiled for 30 minutes. The outside is tied up with pink string. The cake has the flavor of glutinous rice, the flavor of green beans, coconuts, sugar coated lotus seeds and the light smell of grapefruit and danh danh fruit. For a long time the Bac Ninh people in particular and the Vietnamese people in general have considered su se cake as a symbol of marriage, so su se cakes are indispensable gifts at festivals and wedding ceremonies.

Phuc Trach pomelo- The heart and soul of Ha Tinh

While Doan Dung pomelo is famous in the north and Nam Roi pomelo in the south. Phuc Trach pomelo is very famous in the central region. This type of pomelo is sweet and crispy and it’s easy to separate its flesh into segments. It is also not as juicy as the Doan Hung pomelo. Phuc Trach pomelo is very difficult to grow. It is only suited to the regions of Huong Khe and Ha Tinh, due to the clay and alluvial soil there, allied with the cool weather. It is not influenced by the hot gusts of wind coming from Laos. Phuc Trach pomelo is picked from mid June to September in lunar months and is listed as one of the 100 most delicious fruits inVietnam

U Minh intestine sauce

Intestine sauce which is processed from the intestines of tuna fish is a specialty of the Khanh Hoi coastal region ( U Minh, Ca Mau). It is only made when tuna have been caught. Fresh tuna of 4 or 5 kg in weight are washed, then all their intestines are pulled out, cut into pieces and placed in barrels. At this stage the intestines are mixed with salt and exposed to the sun for 3 to 5 days. A bowl of delicious intestine sauce is black, fatty and fragrant. U Minh people are fond of banh cuon with intestine sauce. The rice pancake is spread with intestine sauce and rolled with pork, fravegetables, green banana, vermicelli, a little chili and garlic. On eating this sauce you will remember it for ever. Though this kind of food is popular and easy to make, it is a specialty of the U Minh people and only close friends are ever invited to enjoy the intestine sauce. If you have a chance to visit Khanh Hoi, don’t forget to visit the fishermen to taste this unique specialty.

Source Travellive