Top cuisine In Da Nang City

Cua rang muoi (Fried salted crabs)

The Westerners, especially those in land-locked countries, usually appreciate the dish as soon as they firstly experience it.
At parties, a plate of bright red Cua rang muoi is usually acted as aperitif. Customers suddenly feel sweet-smelling of spices and delicious buttery flavor of crab at the same time. Highly qualified chefs in Vung Tau coastal area usually select brackish water crabs with much meat and liver-pancreas. A delicious crab dish also depends on the soup, added to frying crabs in pans, including star aniseed, cinnamon, cardamom.
The connoisseurs immediately experience the dish as it is still very hot, mixed with some lemon drops.

Recipes: Crabs in Garlic and Pepper Salt Recipe (Cua Rang Muoi)
Ingredients :Serves 4

2: Crabs, about 1.5 kg
3 tablespoons: Cooking oil, for deep frying
1 tablespoon: Garlic, finely chopped
1/2 teaspoon: Annatto seed oil
1 teaspoon: Spring onion (scallion), finely chopped
125 ml: Chicken stock or water
1/2 teaspoon: Salt
1 teaspoon: Sugar
1/2 teaspoon: Ground white pepper

Method:

Clean crabs. Pull top shells off crabs and remove feathery lungs. Rinse.
Pull off triangular-shaped shell on the underside and rinse crab again.
Twist off claws and crack. Cut crabs in half.
Heat oil in a wok and deep fry crabs over high heat for 10 minutes.
Remove and drain well.
Leaving 1 tablespoon oil in the wok, stir fry garlic until fragrant then return crabs to wok and stir fry for about 5 minutes.
Add remaining ingredients and stir fry for a few more minutes until crabs are well-coated in sauce.
Remove from heat and serve.

Món ốc (Snail dish)

Snail dish is a popular but unique dish of Hanoi people. It is easy to order some dishes like snail steamed with ginger leaf, gingered snail, snail sauted with carambola, snail boiled with lemon leaf, snail steamed with Chinese herbs, and so on, in many small restaurants, restaurants, and even hotels.

However, vermicelli and snail sour soup is the most attractive to young ladies because of brittleness by snails, the slightly sour taste by snail soup, and hot by chilly boiled down, making even gorged people keep eating.

Ca nuong trui (Bare fried fish)

The Southern villagers in countryside areas usually have fried fish in the field. They use a bamboo piece to cross through the fish. Pitch the head side to ground, pile up rice straws at the wind-swept place to smoke fish.
As serving, use hand to remove the burned fish scabs. Fish will become as white as chicken. Place the hot fish on a lotus leaf, take up each piece of fish and dip it in peppery salt, squeeze with some lemon drops, roll in fig leaf or sesame young shoot to experience the dish. Bowl and chopsticks are not necessary. At home, the dish can be served with dry pancake, soft noodle soup and vegetables. Ca nuong trui is a dish that accompanies drinking. It is popular and exciting.

Recipes of Ca Nuong Trui Chay (Bare fried vegetable fish)

Ingredients:
2 packages frozen vegetarian fish (white color or in seaweed sheet, available at health food stores), thawed
1 Tablespoon butter or margarine
Crushed roasted peanuts (to sprinkle over fish for flavor, the amount is optional)
Spring roll wrapper (rice paper wrapper, prefer “Rose” brand)*
1 head Romaine lettuce, washed
1 bunch Chinese chives*, washed
1 bunch cilantro, washed
1 bunch laksa leaves*, washed
1 bunch fresh mints*, washed

Soya bean curd sauce ingredients:
1 Tablespoon olive oil
4 oz or 3 stalks lemongrass*, minced
1 can (8 oz.) crushed pineapple
1 bottle (8 oz.) wholegrain soy sauce*
¾ cup canned Coco Rico coconut soda* (open and set aside for half an hour)
2 Tablespoons creamy peanut butter

* Available in Asian markets

Directions:

Soya bean curd sauce:

1. Preheat a medium saucepan on medium heat and add in the olive oil. Stir-fry the minced lemongrass until partially golden. Add the crushed pineapple and stir quickly. Shake up the bottle of wholegrain soy sauce and pour into a saucepan.
2. Turn to high heat to bring the sauce to a boil. Then lower heat and add in the Coco coconut juice. Bring to a boil again. Add the peanut butter and stir well. Remove from heat and let cool. Add the fresh sliced chili peppers to make it tastier.

Baking the vegetarian fish:

1. Preheat the oven to 400° F for 10 minutes. Coat the vegetarian fish with the soft butter or margarine and place it onto a baking dish. Put in the oven and bake for 10 to 15 minutes. Remove from oven.
2. Place the baked veggie fish on a plate and sprinkle the crushed peanuts on top.

Spring roll wrapper:
Dip the spring roll wrapper into warm water, and place on a big plate.

Decoration:
{Wrap the vegetarian fish, the lettuce leaves, and the fresh herbs with the spring roll wrapper. Dip into the soya bean curd sauce for zesty flavor.