Annually, at the end of May and the beginning of June, when the burning summer sun shines that is also the time when dark red litchi of Thanh Ha is harvested. Many people has said that, if looked from above, the green of the leaves is dominate by the red fruit, and looks like a skill fully dyed dish of sticky rice.
|Thanh Ha litchi is a famous brand all over the country|
|Planting litchi has become a major job of many families in Thanh Ha, Hai Duong|
|The ripening litchi fruits have beautiful red color|
Anabas fish noodle is sold in almost everywhere, but perhaps in Hai Duong, you will experience a new flavor! The purchased fat perch, after being cleaned, will be divided into two parts, one part is used to cook broth, the other part is used to put in a bowl. The broth is cooked only from perch without adding pork bone, the ratio of fresh fish and water is 1: 2.5, and this mixture is cooked until meat and fish bones dissolve and the broth has sweet taste. People also put into cooked broth a little fresh ginger to create an attractive aroma for the broth, as well as reduce the fishy smell of fish.
|Hai Duong anabas fish noodle is cooked differently from other places|
After frying the fish, people put noodle, some slices of fried fish, onions, a little pepper in a bowl and souse hot broth on the ingredients. The dish is displayed on the table with some pure sauce with some slices of chili, a dish of vegetables, banana inflorescence, water morning glory…. Going to Hai Duong land, you should not miss the opportunity to enjoy the rustic but equally delicious dish.
Hai Duong fish noodle is served with water morning glory and other spices
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