Ha Long Bay: What to eat and Where to eat?

5. Limulidae (sam biển), famous food of best places to visit in Ha Long Bay
Adult body 15-25cm in diameter. Its shape is ideal for bulldozing through the mud and sand, and clinging to the bottom in rough water. Sam Bien has an exoskeleton, but unlike a crab’s, this does not incorporate calcium and is made of chitin and protein instead. The shell is hard in adults, but more flexible in juveniles. Sam bien is sauteed with chili and citronella, steamed, fried, cooked with cellophan noodles or made into rolls.
Giếng Đồn anh Cao Xanh are the best street zones to taste this food.
6. Bánh Gật Gù – Gat Gu rice cake (Nodding cake), famous food of best places to visit in Ha Long Bay
The reason people call it Gat Gu is that people have to nod repeatedly when tasting the dish. Gat Gu rice cake is same with steamed rice roll cake (Bánh cuốn). The cooks have to soak rice with water overnight to create a liquid. After that, the liquid is poured into a mould and covered with a lid. Then people will use a bamboo stick to roll the cake into long shapes. Gat Gu rice cake is dipped in to special dipping sauce – the secret to make up the unique flavor of this dish is the perfect combination between fish sauce steamed with chicken fat, onion and chili to have a cheesy, delicious smell.
Best place to try this dish is Tiên Yên area. However, you can also try this dish in all other areas of Quang Ninh.

Nodding cake, famous food of best places to visit in Ha Long Bay – Best places to visit in Vietnam
7. Cà sáy Tiên Yên, famous food of best places to visit in Ha Long Bay
Ca say is mongrelized between duck and wild goose. The special feature of the dish is dipping sauce which only made by Tien Yen people. Eating Ca Say with this sauce is really wonderful. Because being mongrelized between duck and wild goose, so that Ca Say has all good points of both duck and wild goose meat. Its meat is sweet, tasty, firm and not fishy.
Ca Say dish cannot be found in other places. Try this and you will not regret.




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