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A bowl of rice spaghetti with fried fish |
Tourists should enjoy this kind of specialty when visiting Quy Nhon city. It’s very delicious to enjoy a hot bowl of banh canh (rice spaghetti) mixed up with some pies of fried fish, a few slices of chili, and decorated by various species of vegetable to give it fragrance.
Quy Nhon’s cha ca (grilled chopped fish) is famous due to being made from certain species of fresh fish, such as lizard-fish, mackerel, and flying fish.
Fried or steamed fish are two kinds of cha ca. They are more delicious when being enjoyed with hot chili sauce.
The making of cha ca is hard but simple. After being washed, fresh fish is filleted to get the flesh without bone. Some onion, garlic, pepper seeds and other spices are then mixed together before being well kneaded . The better the flesh is kneaded, the more solid cha ca is. Cha ca is rolled flat before being fried. As for steamed fish, we should cover its surface with an egg when it is being steamed. The yellow-colored surface makes it more delicious.
Cha ca is the main ingredient for banh canh or bun ca (rice vermicelli with fried fish) dishes. The seasoning for the dishes also includes a cauldron of well-stirred paste sauce which is cooked from fish bone and other spices. There are two kinds of banh canh often made from rice flour and wheat flour.
Banh canh or bun ca shops usually open in mid-afternoon. Plates of fried fish, steamed fish, onions in small white slices, lemon and chili fish sauce are always ready in front of the guests’ eyes. After being ladled out into bowls, banh canh will be added a handful of fried fish pies, some green onion, split onion, pepper…You can squeeze a few drops of lemon juice and pour some chili sauce into the hot bowl of banh canh before enjoying. You will be pleased with this kind of specialty.
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