Bun cha Ha Noi (Ha Noi-styled vermicelli with grilled chopped meat), Quang Nam noodles, Nha Trang rice spaghetti, and Gia Lai dried noodles have been helping to create not only a variety of foods but a cuisine culture in Quy Nhon coastal city.
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Gia Lai’s dried noodles now appear in Quy Nhon. Photo S.L
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Taste of mountainous town
Hoang Nguyen Hoai, born in Binh Dinh, is a connoisseur of cuisine opened the Jumbo restaurant in Quy Nhon.
Working for many years in Gia Lai, Hoai really enjoys the dried noodle, a traditional and very common food in this mountain town. He thus decided to serve this kind of food in his hometown.
“Gia Lai and Binh Dinh are two neighbouring provinces. Many Gia Lai’s people have lived in Binh Dinh so they have a demand for enjoying its specialties. The dried noodle has well known so far and I think our customers will also like it. Moreover, there are not many new dishes in Quy Nhon, so I want to add more to the menu,” Hoai said.
He was really pleased when Gia Lai-born customers living in districts of Phu Cat, An Nhon, and Tuy Phuoc travelled to Quy Nhon to enjoy the dried noodles at his restaurant to help their homesickness subside. After enjoying the specialty, some saw him and said “Thank you” for bringing Gia Lai’s dried noodles here.
Such a dish includes two bowls, one with dried noodles, mince of pork, dried onion, pig fat and the other bowl with boiling fat which is often cooked from bone of pig, cow or chicken and some chopped onion slices.
The rice noodles are made in Gia Lai. Its thread is made by rice-flour and used within one day. According to Hoai, his restaurant serves about 250 bowls of dried noodles a day.
A little Ha Noi in Quy Nhon
Binh Dinh-born people who like northern dishes could easily enjoy a bowl of bun cha or mien ngan (rice noodles with swan) in Quy Nhon city now. Many city dwellers have got used to having breakfast at the Little Ha Noi restaurant since 4 years. Its owner, Nguyen Duc Quyen and his wife Nguyen Thi Thu, had lived in Ha Noi and then moved to Quy Nhon to do business.
Besides bun cha, the Little Ha Noi also serves bun oc (rice vermicelli with snails), bun moc (rice vermicelli in chicken broth), mien ngan in the early morning and other Ha Noi’s dishes in the afternoon.
“The Hanoians’ taste firstly heed to cooking methods, then to good taste. The seasonings and cooking method must conform to its source and I am proud to bring the original taste of bun cha, bun moc, mien ngan here and they has been widely accepted. After 4 years, the Little Ha Noi has won a certain number of customers’ hearts in Quy Nhon with its own taste,” said Quyen.
In addition, Nha Trang crab meat rice spaghetti soup, Quang Nam noodles, Hue beef noodle soup have begun its appearance in Quy Nhon and attracted many local people to enjoy.
It is expected that there will be more people like Quyen and Hoai in the future, helping Quy Nhon become a destination of the cuisine culture.
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