Best Foods in Quy Nhon and Where to Find Them - Exotic Delights

Eurasian Coots are the staple ingredient in this dish; quite popular amongst the Vietnamese royalty. The Coots are believed to be very healthy food and is also a favourite dish of the Emperor Tu Doc. It is a speciality dish amongst the residents of the West Lake.

Anh Vu Carp is a speciality of the Bach Huc Confluence in the Phu Tho Province. The meat is considered flavoursome, firm and white. The fish is considered the tastiest amongst freshwater fish with the lips being the tastiest part.

A personal pick of the royal family is this famous dessert. Lotus Seed Longan is a speciality dish from Hien town in the province of Hung Yen. The dish has a distinct sweet smell to it as well as juicy, thick and sweet meat. It is a premium dish at Quy Nhon restaurants even today and can be quite pricy.

This too is a speciality dish from the Hung Yen Province. The Dong Kao chicken is a special breed of fowl that is bred in the verdant climes of the Khoai Chau district. As the bird is known to have enormous legs it is called by the term 'elephant foot' bird. Similar in size and weight to turkeys the chicken is tough to raise and requires extra care. The meat of the bird is considered to be tastier the older the bird gets. The dishes created out of this fowl meat is known as Dragon Meat or Dragon Slow Cooked with Herbs.

This banana originated in the Nam Dinh Province; it was used as a royal gift by visiting dignitaries of the province. Still available to this date this fruit is small in size and has a wonderfully sweet taste and aroma. If the foodie in you is already hankering for a taste of these exotic royal dishes, consider accommodation at a property like Anantara Quy Nhon Villas.

A speciality in Thang Long, Com Vong or Early Green Rice was made as a speciality to the Emperor during the Ly Dynasty. Today you can taste this as a snack from street kiosks; it can be eaten plain or with banana or as sticky rice.

This is a speciality of the low lands and a favourite sauce like the accompaniment to many dishes. The shrimps used in the dish are a special species that are bluish green in colour. The paste is a yellowish colour and resembles thick honey.

Although water spinach is considered peasant's food the fine variety grown in the Phuc Tho district is considered a delicacy worthy of the royal table. This type, however, is hard to come by as it requires a specialised growing process.