VietNamNet Bridge – Once established, the national trademark “the World’s Kitchen” will draw people from all the five continents to explore Vietnam’s culture through local cuisine.
Vietnamese food, with a wide range of delicious dishes bearing the hallmarks of each region, is close to all Vietnamese people and even satisfies those from other countries. Popular dishes appear on the menus of high-end hotels inside and outside the country.
The difference between Nam O and other sauce production areas in Vietnam is the ingredient used to make fish sauce. Nam O fishing village makes its sauce from only anchovy which has long-jaws. Ca Na salt, in which the fish are kept from the third lunar month and are used at the next lunar New Year, has grain bigger than other kinds of salt. The color of Nam O fish sauce is dark red and the savor is very delectable.
Tourists to Da Nang, on summer days, can savor the unusual taste of jellyfish salad which is appropriate for eating in the hot days with rather cheap price.
Although appearing like vegetables, Jellyfish, soft and clear, are a kind of coelentera and belong to the coral family. Jellyfish appear in many colors, including blue, pink and violet. As sea water accounts for 95 percent of their body, jellyfish can be as thin as paper if dried under the sun for twelve hours.
Cau Mong, 15km away from Da Nang, situated in Dien Phuong Commune, Dien Ban District, Quang Nam Province, has become more attractive in other places including Danang, Hoi An, Tam Ky, Vinh Dien and even Ho Chi Minh City. A number of restaurants also dish up famous food there.