Journey of Vietnamese Cuisine: Central Vietnamese Food

Last blog I was talking about southern-styled Vietnamese Culinary. For this week, the journey is going through North to Central Vietnam and make clear why Vietnam is often referred to as the “Kitchen of the World” because of the regional variations.

The abundance of spices produced by central Vietnam’s mountainous terrain makes this region’s cuisine notable for its spicy food, which sets it apart from the two other regions of Vietnam where foods are mostly not spicy at all.

 Hue, the old capital of the last dynasty of Vietnam, reflect a typical style of central Vietnamese cuisine. The region’s cuisine is also notable for its meals which are constituted by many complex dishes served in small portions.

The common ingredients of the dishes are chili peppers and shrimp sauce

Some Vietnamese signature dishes produced in middle Vietnam 

Vietnamese Pancake, somtimes people call it "Happy cake" because of the loud sizzling sound it makes when the rice batter is poured into the hot oil. It is made from rice flour, water, turmeric powder, pork, shrimp, green onion and bean sprouts.

Bun bo is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). The dish is greatly loved for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass.^[3] Compared to northern-styled noodle, the noodles are thicker and more cylindrical

Vietnamese clear shrimp and pork dumplings

Vietnamese roast veal–pronounced tui_a very famous dish originated from Danang city

Mi Quang_originated from Quang Nam province_made with rice sticks  tinted yellow with the use of turmeric. The proteins are usually shrimp, pork, chicken, or beef. The broth is made by simmering the meat in water or bone broth for a more intense flavor, seasoned with fish sauce, black pepper and garlic