10 more local specialties have earned “The worth of Asia Cuisine” recognition from the India-based Asian Record Organization.
The dishes include “cha ca La Vong – Ha Noi” (fried fish paste), “bun ca ro dong – Hai Duong” (rice noodle with a type of fish), “cha ca muc Ha Long – Quang Ninh” (squid and fish paste), “cao lau Hoi An – Quang Nam” (noodle dish served with shrimp, pork and a little broth), “banh canh cha ca Quy Nhon – Binh Dinh” (rice spaghetti with fish paste) and “goi la Kon Tum” (salad made from almost 60 home and wild vegetables and plants, typically served with pork).
Also included are “banh beo bi Binh Duong” (small round rice cookies served with pigs’ dried skin), “bun suong Tra Vinh” (rice noodle with worm-shaped fried fish paste), “hu tieu My Tho – Tien Giang” (rice noodle with seasoned and sauté pork) and “bun ca Chau Doc – An Giang” (rice noodle with fish).
The dishes are the provinces’ signature specialties though they are now available in other cities across the country.
The Asian Record Organization will promote the dishes on the mass media in many regional countries.
“Mi Quang (Quang noodle),” another of Quang Nam province’s noodle specialties, has already been recognized by the Asian organization.
Eight Vietnamese food, drink, and spice specialties from around the country, typically given as gifts, have earlier earned organization’s recognition. These include “banh dau xanh Hai Duong” (cakes made of ground green beans), Thai Nguyen tea, Tra Bong cinnamon, Ngoc Linh ginseng, Buon Ma Thuot coffee, “banh trang phoi suong Trang Bang (dew-wetted rice papers), “banh phong sua dua Ben Tre” (Glutinous rice chapatti), and Phu Quoc pepper.
Representatives from the organization are set to show up in Ho Chi Minh City in Feb 2014 to confer the certificates of recognition on the 10 above dishes and eight gift specialties.
These records are the encouraging outcome of the Vietnam Record Book Center’s efforts to promote local specialties. The organization has nominated 47 Asian records for local iconic dishes so far.