TRAVELLIVE MAGAZINE Travellive 02-2016

CHo MóT Hü “ßáN BIÕN”! T ´i “Æ¯ng h◊nh” vµi gi©y khi vıa nghe th†y ti’ng g‰i m„n cÒa ng≠Íi d©n Æﬁa ph≠¨ng tπi qu∏n ®n g«n ng∑ t≠ Qu∂ng tr≠Íng TP. Tuy Hﬂa. H·i chÒ qu∏n, t´i mÌi vÏ lœ ra “ßÃn bi”n” ch›nh lµ m„n mæt c∏ ngı Æπi d≠¨ng. Ng≠Íi bπn ÆÂng hµnh cÒa t´i x´ng x∏o g‰i ngay hai hÚ giËng bµn b™n cπnh. Chÿ sau n®m phÛt, chi’c hÚ Æ≠Óc mang tÌi Æ∆t ngay tr™n bµn cﬂn †m n„ng. ßëA CHé THAM KHÅO ü Bπn c„ th” th≠Îng th¯c m„n nµy tπi c∏c nhµ hµng tr™n Æ≠Íng L™ Du»n, L™ LÓi, Tr«n H≠ng ßπo. H«u h’t c∏c qu∏n Æ“u c„ bi”n hi÷u r†t to “Æ∆c s∂n c∏ ngı Æπi d≠¨ng”. ü TÔy thuÈc vµo mæt c∏ ngı to hay nh· mµ mÈt hÚ c„ th” Æ˘ng Æ≠Óc mÈt ho∆c hai mæt c∏ ngı. Gi∏ kho∂ng tı 20.000 ÆÂng/hÚ. ü VÌi mÈt sË qu∏n, h‰ sœ Æem nguy™n hÚ c„ næp ÆÀy Æ∆t l™n mÈt chi’c Æ‹a nh· rÂi mang ra cho th˘c kh∏ch, trong Æ„, b™n h´ng Æ‹a Æ∑ c„ x’p mÈt vi™n cÂn Æ≠Óc ch©m lˆa l™n Æ” gi˜ n„ng cho m„n ®n. D≠Ìi ng‰n lˆa cÂn, hÚ mæt c∏ tr´ng nh≠ ng‰n ÆÃn bi”n. RECOMMENDED ADDRESSES ü You can enjoy this dish at restaurants on Le Duan, Le Loi and Tran Hung Dao Street. They almost always post “Ocean tuna specialty” on a big board in front of restaurants. ü There are one or two tuna eyes on each jar, dependinged on the eye’s size. Price: about VND20,000/jar. ü At some restaurants, they will serve the jar on a small dish with a lid. On a side of the dish is a small alcohol burner to keep the jar warm. With the fire from the burner, the jar shines like the light from the sea. 8 TRAVELLIVE C»n thÀn h·i ng≠Íi phÙc vÙ, t´i gæp th™m mÈt chÛt rau th¨m, rau t›a t´ th∏i nh· cho vµo hÚ rÂi th≠Íng th¯c. MÛc tıng th◊a n≠Ìc dÔng, mi’ng t∏o tµu, k˚ tˆ rÂi Æ’n mæt c∏, th≠Îng th¯c vﬁ bäo ngÀy bÔi bÔi cÒa mæt c∏, vﬁ ng‰t dﬁu cÒa n≠Ìc dÔng, M∆c dÔ mÔa c∏ ngı Î PhÛ Y™n ÆÀm Æµ tı gia vﬁ hµnh, ti™u, Ìt, t·i. CuËi cÔng Æ‰ng lπi lµ vµo th∏ng T≠ vﬁ cay cay cÒa thuËc bæc, Ìt Æ· se se n¨i Æ«u l≠Ïi. ©m lch, song Æ’n Æ©y vµo b†t k˙ thÍi gian A JAR OF “SEA LIGHT” PLEASE! nµo, sœ kh´ng I freeze for a few seconds after hearing locals order the kh„ Æ” bπn special at a restaurant near the Tuy Hoa City Square. th≠Îng th¯c nh˜ng m„n ®n The restaurant owner says that the dish called “sea Æ≠Óc lµm tı loπi light” consists of tuna eyeballs. Slightly pigued by this c∏ ngı th¨m strange new dish, my friend orders two jars. 5 minutes ngon nµy. later, two steaming hot jars of “sea light” are sitting at our table. With some guidance from the waiter, I add some greens and chopped perilla to my jar and begin eating this bizarre cuisine. Taking my time I savor a few spoons of the broth, along with the jujubes, medlar seeds, and some greasy tuna eyes. The sweetness of broth blends beautifully with the savory flavors of the scallion, pepper, chili, and garlic. The pungency of herbs and red chili lingers pleasantly on your tongue. Although tuna season in Phu Yen Province is in April (according to lunar calendar), you can taste this cuisine at anytime when you visit.

TRAVELLIVE MAGAZINE Travellive 02-2016 | Page 84