(QNO) - The ethnic minorities in Quang Nam own a lot of unique traditional dishes. The delicious and attractive flavours of wild ingredients create private features of rich and unique culinary culture.
The dishes are not elaborately decorated, but they are attractive to diners for their simplicity. During the festival, everyone in an ethnic community usually contributes ingredients to make delicious dishes to offer to gods and their ancestors, then to entertain guests. Photo: VOV Dishes are prepared by Bhnong people from Phuoc Son district (Quang Nam). They must originate from nature to be sacred and accepted by the ancestors. Photo: VOV The dishes are made of/from wild fruit and leaves, giving them a special flavour and nourishment. Photo: VOV The simplicity and wild ingredients makes the dishes prepared by the Mo Nong and Cadong ethnic groups special with rich flavours. Photo: VOV The cakes in snail shape and bamboo tube-cooked rice (cơm lam in Vietnamese) are often used by Ca Dong people in Hiep Duc district as thank-you gifts for guests. Photo: VOV The dishes prepared by ethnic minorities in Quang Nam are very diversified, including those prepared mainly by grilling, steaming, and stir-frying. Photo: VOV Boiled bamboo shoots are enjoyed in combination with green pepper. Photo: VOV The dishes are often put on leaves and bamboo tubes. Photo: VOV Currently, tourism has gone to some areas with a large number of Co Tu ethnic people, so they pay more attention on the appearance and quality of the dishes. Photo: VOV Five-colour sticky rice, a nutritious dish along with bamboo-tube rice and croissant-shaped cakes, is brought to the festival. Photo: VOV Cassava leaves stir-fried with scraps are a delicious dish used to entertain guests. Photo: VOV Nieng fish is one of the dishes that are used to entertain visitors. Photo: VOV Fried chicken is one of the typical dishes used to entertain guests. Photo: VOV Sweet and sour grated salad is a typical dish made of papaya, fresh vegetables, and herbs. Photo: VOV Cooked rice is from upland rice. Photo: VOV
Q.THU translating from VOV