TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 86

BÉNH TRÉNG CUˇN THëT HEO “M„n ngon nhÌ m∑i” lµ c©u cˆa mi÷ng cÒa du kh∏ch khi Æ≠Óc th≠Îng th¯c b∏nh tr∏ng cuËn thfit heo, Æ∆c s∂n ßµ NΩng. ThuÈc h‰ nhµ cuËn ch†m t≠¨ng t˘ nh≠ nem cuËn, g·i cuËn, nh≠ng b› quy’t Æ” m„n ®n ngon h¨n c∂ ch›nh lµ Î Æ‹a thfit heo luÈc vµ n≠Ìc ch†m. MÁi su†t b∏nh tr∏ng gÂm mÈt Æ‹a thfit heo c„ lÌp nπc, lÌp mÏ xen kœ ÆÒ Æ” mi’ng thfit kh´ng kh´, kh´ng ng†y. °n kÃm lµ bÈ s≠u tÀp rau sËng, Æ ghäm Æ«y ÆÒ c∏c loπi: xµ l∏ch, mÔi th¨m, t›a t´, di’p c∏... vµ gi∏ ÆÁ, d¯a, xoµi, d≠a chuÈt, chuËi xanh th∏i l∏t Æ≠Óc cuÈn trfln cÔng trong b∏nh tr∏ng rÂi ch†m vµo b∏t mæm n™m thÀt th¨m nÂng vµ cay, khi’n bπn ph∂i xu˝t xoa khi th≠Îng th¯c. Pork roll with girdle cake Mç QUÅNG Lµ m„n ®n Æ∆c tr≠ng cÒa Ɔt Qu∂ng Nam, m◊ Qu∂ng Æ≠Óc ch’ bi’n tı gπo nh≠ng lπi c„ sæc th∏i vµ h≠¨ng vfi ri™ng Æ∆c bi÷t. Hfla quy÷n cÔng sÓi m◊ træng ngµ, m“m mπi lµ vfi thanh ng‰t vµ bäo cÒa n≠Ìc lÃo (n≠Ìc h«m x≠¨ng). VÌi m◊ Qu∂ng truy“n thËng th◊ nguy™n li÷u ch›nh lµ t´m vµ thfit heo t≠¨i. Rau sËng ®n kÃm vÌi m◊ Qu∂ng gÂm 9 loπi lµ: c∂i non, xµ l∏ch t≠¨i, hÛng lÒi, qu’ xanh, gi∏ ÆÁ, rau r®m, ngfl r›, hµnh hoa vµ hoa chuËi th∏i m·ng. ßÀu phÈng rang vµ b∏nh tr∏ng mà n≠Ìng gifln Æi kÃm sœ lµm t®ng th™m h≠¨ng vfi ÆÈc Æ∏o cho m„n ®n. Quang noodles Originating from Quang Nam Province, mi Quang is made from rice and features its own flavors. Blended with ivory-white rice noodles is the fresh sweet taste of the broth. The main ingredients of traditional mi Quang are shrimp and pork. The dish is served with nine kinds of fresh vegetables, namely premature cabbage, fresh salad, water mint, green cinnamon, bean sprouts, laksa leaves, Viet namese coriander, green onion and sliced banana flower. Toasted peanuts and banh trang (toasted sesame rice crackers) are most commonly found in mi Quang and make the dish unique amongst other noodle dishes. 86 TRAVELLIVE Many tourists say that they will remember banh trang cuon thit heo, a specialty of Danang, forever. Boiled pork and the dipping sauce make the dish different from other Vietnamese rolls. Each portion includes a plate of half fat and half lean meat and various vegetables such as salad, coriander, perilla, houttuynia, bean sprouts, sliced pineapple, cucumber and green banana. These ingredients are rolled and covered with girdle cake, then dipped into a bowl of aromatic, spicy sauce, all creating a memorable taste.