The Good Foods At Mui Ne
Mui Ne Food - Best Food in Mui Ne, Phan Thiet City
Sensing flavors of Phan Thiet Seafood
By this time the new thin rice paper to take effect: we packed fish, vegetables neatly into the roll, put sauce that enjoy the sweet taste of fresh fish, the fat of peanut, taste the sauce along with strong fresh taste of green vegetables. Females usually have more in the last months. This opportunity to Phan Thiet, Mui Ne, a beach, where tourists can taste the fish apricot salad of local tradition.
Minced fried dong with banh phong tom
Mui Ne is not only famous for its stunning beach, splendid sand dunes, Cham towers but also well-known for a number of tasty dishes - of which dong is one of the best. The small reptile, which lives in sand areas, is an edible species and a must-try specialty for tourists to Phan Thiet City.
After thirty minutes when the meat has absorbed the spices, you grill them at medium heat. Sometimes it is better to use charcoal. When the meat is yellow and done, take it out and mince it together - and finally fry the meat with lemon grass and chili for some minutes.
With banh phong tom, you can buy the cake in any market as they are very popular and cheap, you then put the cake deep into oil in a large fire. After some seconds, the cake will bloat and you take it out.
Put minced fried dong inside the cake and enjoy with some aromatic leaves such as coriander, perilla, Thai basil, fish mint or cucumber. Diners will be lured by the sweetness of dong, fragrance of lemongrass and crisp of banh phong tom.
Dong can also be served grilled or as a dong salad, dong rice soup, dong pasty and dong spring rolls.
The dish is available at most restaurants in Phan Thiet City, especially in Mui Ne. So if you visit Mui Ne, give it a go.
Sweet snail – Precious gift from the sea
It is easy to prepare these dishes. After the sweet snail is cleaned, the chef mixes the meat with some ingredients, like fresh mushroom, ice cream, and cheese, and then puts the mixture into the oven. In a few minutes the sweet snail releases a scent and is ready to serve guests.
Experience Street Food in Phan Thiet
Making the perfect banh xeo requires, above all, high-quality rice. The rice is soaked in water overnight and then ground into fine flour. To make the banh xeo batter, the cook usually adds little salt and thinly sliced scallions to the flour, though each family has its own secret recipe.
Banh xeo is traditionally prepared on a small, flat pan with a long handle placed on an open fire. When the pan becomes hot, shrimp, fat pork and bean sprouts are added. A thin layer of batter is then poured into the pan and covered. After just a few minutes, it is ready to be folded in half and enjoyed.
Nowadays, many people have replaced the pan with a set of four or more miniature pans to make many small banh xeo at once, good for impatient customers.
Banh xeo is served with rau song, a plate of different types of fresh vegetables including lettuce, mint, perilla and thinly sliced banana flower, and nuoc cham, a dip made from fish sauce, sugar, chili, garlic and lemon.
After enjoying banh xeo, you can try many other Phan Thiet food specialties along Food Street. Among the choices are banh can (rice cake baked on a clay stove and served with nuoc cham). Unlike many other regions, banh can in Phan Thiet is also eaten with boiled duck eggs or braised fish and sliced carambola or mango.
Some dishes that get the thumbs-up from both local and foreign tourists are bun ca (fish and vermicelli noodles), usually prepared with ca loc (mullet), and bun rieu gio heo (crab noodle soup with pig leg).
But that’s not all. On other downtown Phan Thiet streets, such as Ngu Ong, Bo Ke or Hai Thuong Lan Ong, visitors can taste such regional specialties as goi ca (fish salad), goi oc (shellfish salad), muc mot nang (fresh squid dried in the sun for one day), banh re (deep fried pancake), banh quai vat (fan-shaped flour cake) and thit heo cuon banh trang (boiled pork and fresh vegetables wrapped in rice paper). If visitors’ sense of adventure is still craving something different, try dong nuong muoi ot, a type of lizard broiled and served with chilly salt.
Traditional Tamarind Jam in Phan Thiet
To make tamarind jam, chosen tamarinds are green, straight, and thick pulp. Peeling their shell is skillful to avoid breaking tamarinds. After shell removal, tamarinds are soaked in salt water to reduce acidity. Take seeds out of tamarind pods with a pointed knife and prick them after parboiled tamarinds. They are continuously soaked and washed. Then, tamarinds and sugar are mixed for 24 hours.
Tamarind jam has become a spring product of Phan Thiet for a long time. It not only presents in Binh Thuan people’s house but also follow overseas Vietnamese’s steps to go abroad.
At the resort the meal is prepared wonderfully – like a beautiful flower with ten petals. The banana flower petals are filled with vegetables, green mango, cucumbers, fried eggs and sliced steamed pork. The base of the plate is the fish and the dish is completed with a bowl of soup, rice pan cake, noodles and fish sauce.