Quy Nhon Grilled fish

Fish cake is made from stout, shiny mackerel, with sweet and nutritious meat. The secret of the people who make delicious rolls is to add a little scallions and dill to the fish meat mixture to create a fragrant flavor for the rolls. The stage from slicing the meat to beating the cake into the cake is very elaborate, requiring the worker to be skillful, both fast and even, so that the cake is smooth, round, and moderately thick. Finished cakes are fried or steamed depending on preference. Fried rice is chewy, crispy, fragrant with fish meat, spicy taste of pepper, stimulating the taste of any diners. Steamed rolls are more frugal, less greasy, and have an extra layer of thin, golden omelette on the surface. Biting into the fried spring rolls, it's smooth, soft, chewy, but not too fatty. Dip the hot steamed fish ball into the chili sauce, accompanied by a few herbs, the aroma and sweetness of the fish melts on the tip of the tongue. The eaters will be surprised to realize, behind that humility and calm is the passion of the sea.

Delicious fish cakes are the ingredients for the famous fish noodle soup in Quy Nhon. It is a harmonious combination of fish cake, vermicelli, broth and dipping sauce. The small noodles deceive the feeling that you have not eaten much and want to eat more, the broth is cooked from the bones and heads of mackerel, clear, naturally sweet, not fishy, ​​with the aroma of purple onions that have been grilled over the fire. and the taste of alum sugar. The fried rice had to be done, adding a sweet and sweet broth stewed from fish bones with bamboo shoots, and mushrooms; Even the plate of raw vegetables is cared for, a very eye-catching mix of colors by the young green of the lettuce, the white of the banana stalks, the dark green of cilantro, basil, cinnamon, cilantro, and purple heart. Purple perilla, ivory white with purple border of chopped bananas, turquoise color of thinly sliced ​​water spinach and a little red chili sauce... make the vermicelli dish look irresistible.