Ninh Binh, in Vietnam, is famous for its mountain goat meat (which means ‘De’ in Vietnamese) and crispy rice (which means ‘Com Chay’ in Vietnamese). The local people in Ninh Binh province are really good at cooking when they skillfully create many delicious dishes from mountain goats-reared in their place of origin.
Different from goats in other regions, Ninh Binh goats grow in the rocky mountains so that the meat is much more delicious than the goat raised in the hills in other provinces. In addition, Ninh Binh people have their own secret in processing the goat meat into many special dishes.
If you have the opportunity to visit this area, take a menu and you will see long list of strange and unique dishes, each of which has its own unforgettable taste. This type of goat meat is prepared in many attractive ways, such as: rare goat meat mixed with lemon (finances), fried goat meat (easily re-balanced), lemon grass and coconut goat, steamed goat meat, grilled goat breast, goat stew, goat porridge and roasted goat.
Best place to eat: Truong Yen restaurant
Burnt cooked rice (with Chay)
This dish is made of cooked rice cut into round shapes. After cooling, the slices are dipped into the hot oil pan until they turn yellow. Beef and pork heart and kidney are crushed into thin slices and mixed with spices and ingredients such as tomato, carrot, onion and mushrooms. Then the mixture is well fried and put into the Com Chay container.
Best place to eat: Huong Mai cooked rice
Ninh Binh’s noodles
Another specialty visitors should try when they come to Ninh Binh is vermicelli noodle eel. The main ingredient of this dish is eel. Turning eels into good dishes is quite difficult and requires experience. High quality eels are small eels that are strong, fat and still fresh. They have brown-pink backs and yellow bellies. Besides main ingredient, banana flower and noodles are other important elements. Banana flower should be fresh and ripe. Noodles should be made from high quality phrynium fruits and are small, pure threads.
Best place to eat: Mrs. Phan