This is the most famous special dish, always mentioned firstly of Ninh Binh cuisine. The burned rice is the part of the rice that sticks to the bottom of the pot. After being dried thoroughly in the sun, it is deeply fried in an oil pan until it turns yellow and crisp. When eating, you will see the When eating, you will find the crunchiness and the fragrance of rice, the salty taste of the floss meat and the tasty taste of the sauce. Burned rice is sold everywhere in Ninh Binh. You can buy on national highways to popular tourist areas like Bai Dinh Pagoda, Tam Coc and Trang An ...
Famous burned rice
Not only for gourmets and foodies, the underdone goat meat is a specialty that anyone who has enjoyed will remember forever. Ninh Binh mountain goat has characterized is firmer, less fatty. From goat meat, you can prepare dozens of dishes: blood pudding goat, underdone goat meat, grilled goat, fried goat, goat hotpot …but the most famous is still underdone goat meat. Goat meat is carefully selected, blanched and then sliced, mixed with lemon leaves, herbs, chili lemongrass, roasted sesame, lemon juice. When eating, you can eat with soy sauce, some herbs, green bananas, and green star fruit, you will get a very delicious feeling for sure.
Underdone goat meat
The shrimp paste is made from small fresh shrimp, mixed with rice flour and salt, poured cooled boiled water and brewed in a jar. You have to wait at least one month after being brewed to get a delicious bowl of shrimp paste with boiled vegetables or boiled meat. Delicious shrimp paste is moderate salty sauce, attractive reddish-brown and fragrant shrimp. Gia Vien shrimp paste is the most famous shrimp paste in Ninh Binh, so if you have the opportunity to visit Gia Vien district, you should buy this kind of shrimp paste to enjoy. Shrimp paste can be eaten with rice.
It is not only the northern highlands that have dishes made from ant eggs. The Nho Quan rugged limestone mountains are also home to large numbers of brown ants, so people have used young eggs to make special sticky rice with ant’s eggs. Ants' eggs after being washed, marinated and then fried, cooked with sticky rice, and dried onions, the taste will be very unique.
Sticky rice with ants eggs
Ruou Can Nho Quan (Nho Quan wine drunk out of a jar through pipes) is a specialty of Muong ethnic people, Ruou Can Nho Quan is made from sticky rice. The sticky rice must be chosen new rice, the alcohol will be delicious. Alcohol yeast are made from the peel of trees mixed with chili powder, ginger powder, rice powder and water, this combination is cut into smaller pieces and dried in 10-15 days, then crushed and mixed with the dried mixture of cooked rice and rice hulls, which is kept in the vase in 1-2 days, then dried banana tree’s leaves are covered on the surface of the mixture in 1 month before the wine is ready to drink. The longer the wine is kept, the better taste it has; each material has its own taste. This drink is sweet and spicy, fragrant.
Ruou Can Nho Quan
Gao fruit is the name of a typical fruit of Ninh Binh province, growing very much along the foothills or streams. People use Gao to cook sour soup or to braise fish and meat. The Gao fruit is sour, slightly sweet, so when it is braised with fish, it not only smells fishy but also makes fish meat more sweet, softer and more fragrant.
Special braised fish
Ninh Binh has many areas with delicious fish salad. Nhech fish salad (or cá nhệch) is a special dish in Ninh Binh but you have to try this salad in Kim Son where considered as best place to enjoy it. Nhech fish salad is processed very picky through many stages, this dish no longer smells fishy, only the sweet taste of meat mixed with the attractive aroma of roasted sticky rice, light sour of vinegar interjected to the spicy of ginger, garlic, pepper, chili and lemon grass. You will never forget this taste.
Nem Chua Yen Mac is a famous fermented pork roll that has been popular for a long time. Nem Chua has a light pink color and a sour, sweet, salty and spicy smell and taste. It is made of rustic ingredients, namely ground pork thigh, minced pork skin, chili, garlic, fish sauce, sugar, salt, those are mixed, pressed and then naturally fermented by tender fig or guava leaves. Nem Chua has a very characteristic sour, acquired sweet, garlicky and salty taste with a nice crunch of pork rinds. While the fig leaf cover can be eaten with Nem Chua, creating a special acrid taste, the banana leaf cover makes its flavor more subtle and attractive.
If you have the opportunity to visit Phat Diem church (Kim Son district), do not forget to enjoy this delicious dish. The ingredients for cooking this soup are also simple, “Moc” is made of pork, mushroom, green onion, add a little lemongrass and fresh chillies to make it savory. However, people here have made this delicious dish with their own talent that you only feel when eating directly.