Nha Trang – Khanh Hoa cuisine diversified with tastes of sea and forest

At the qualifying round in the Southern Central region and the Highlands of The Golden Spoon Awards just held in Nha Trang recently, cooks of Nha Trang – Khanh Hoa performed excellently with a lot of dishes featuring tastes of sea and forest...

At the qualifying round in the Southern Central region and the Highlands of The Golden Spoon Awards just held in Nha Trang recently, cooks of Nha Trang – Khanh Hoa performed excellently with a lot of dishes featuring tastes of sea and forest.

The round saw the competition of 63 cooks in 21 teams from restaurants, hotels and resorts in provinces Khanh Hoa, Phu Yen, Ninh Thuan, Lam Dong, Binh Dinh, Dak Lak and Kon Tum. Nha Trang – Khanh Hoa had 9 teams of hotels, namely Evason Ana Mandara, InterContinental, Yasaka Saigon Nhatrang, Green World Nha Trang, Novotel Nha Trang and Amiana, and restaurants, namely Au Lac Thinh, Ao Xanh and Parista Bistro.

Many original dishes gather at the contest.

In the sea taste, dishes from seafood are advantage of Nha Trang’s cooks but the challenge was that they had to create newness for seafood and keep the regional taste. The talented cooks made many fine dishes like fish steamed with fish sauce (Novotel Nha Trang), coral salad (Ao Xanh), shrimp and mangosteen salad (Parista Bistro), shrimp with citronella (Inter Continental), shrimp sauced with fruit (Amiana), Cobia fish sauced clam and vegetable (Evason Ana Mandara), etc. The exploit and originality of dished were much admired. “The cooks have made delicious and creative dishes with impressive flavors. The dishes also are easy to eat”, Bui Thi Suong, a jurywoman of the contest commented.

In dishes with tastes of forest, the diversified cuisine world of Nha Trang – Khanh Hoa was seen here. From kinds of meat like ostrich, crocodile, beef, pork, etc. and spices like chilli, citronella, cinnamon, etc., many wonderful dishes were cooked like pork with cinnamon (Novotel), pork cooked with fish sauce (Yasaka Saigon Nhatrang), grilled crocodile with curry sauce, ostrich sauced chilli (Green World), flank pork with citronella (Evason Ana Mandara). Chiem Thanh Long, a juryman of the contest, said, “These dishes prove that Nha Trang – Khanh Hoa has not only seafood. The cooks are very skillful in processing meat.”

The Golden Spoon Awards 2015 with the theme of homeland taste in integration and the route of Vietnamese spice, the organizers, namely Minh Long I Co., Ltd. and Vietnam Business Research & Enterprise Support Center expect to find out kinds of typical material and spice of each region as well as honor talented and creative cooks.

Ly Huy Sang, deputy director of Minh Long I Co., Ltd., appreciated, “Many dishes participated in the cooking contest in the Southern Central region and the Highlands were good and featured the regional characteristics in accordance with criteria of the contest. I hope the winners of this round will perform better in the following round.”

N.Tam

Translated by T.T