Food & Receipts

Savory Quang Ngai Soup – A Flavorful Traditional Delicacy from Central Vietnam, One Taste and You’re Hooked!

Have you heard of the delightful canh don Quang Ngai, a rustic specialty from Central Vietnam? This traditional dish is a true delight, and we're here to uncover its secrets. Prepare to embark on a culinary journey as we explore the art of creating this flavorful masterpiece.

Administrator

3 August, 2024

Preparation
20 minutes Cooking
1 hour Serves
4 people

Canh don, a traditional dish from Quang Ngai province in Central Vietnam, is a flavorful and hearty soup. The main ingredient, don, is a type of small clam native to the region. This dish is characterized by its chewy texture, warm and savory broth, and a spicy kick from bird’s eye chilies. It’s a comforting and addictive dish that will leave a lasting impression of Quang Ngai’s unique cuisine.

1 Ingredients for Canh don Quang Ngai

4.4 lbs (2 kg) of don
2-3 shallots
2 onions
5.3 oz (150g) of scallions
4 grilled rice paper sheets
Seasonings: salt, sugar, fish sauce, pepper, chili, garlic, spring onion.

Ingredients for Canh don Quang Ngai

Tip:

Don has a unique appearance, resembling small, golden-yellow clams with a thin shell. They are about 2cm in length and often mistaken for baby clams, but they belong to a different species native to the brackish waters of the Tra Khuc and Ve Rivers in Quang Ngai province.

2 How to Make Canh don Quang Ngai

Step 1 Prepare the Ingredients

Rinse the don thoroughly under running water, changing the water 3-5 times. Then, soak them in rice washing water for about 4 hours to remove any remaining sand or grit.

Peel and rinse the shallots and onions, and slice them into thin strips. Soak the sliced shallots in cold water to reduce their pungency. Cut the scallions into bite-sized pieces.

Preparing the Ingredients

Step 2 Boil the Don

After soaking, drain the don and boil them with a ratio of 1 part don to 2 parts water. For 2kg of don, you’ll need 4 liters of water. During boiling, use a ladle to skim off any foam that rises to the surface to ensure a clear broth.

Boil the don until their shells open, then remove from heat. Strain the broth into a separate pot, and set the don aside to cool. Once cool enough to handle, shell the don, discarding the shells and keeping only the meat.

Boiling the Don

Step 3 Cook the Don

In a large pot, heat some cooking oil and fry the sliced shallots until fragrant. Add the don meat and season with 1 tablespoon of fish sauce, ½ tablespoon of seasoning powder, and 1 teaspoon of MSG. Stir-fry for about 5 minutes.

Pour in the reserved don broth and bring it to a boil. Skim off any foam that rises to the surface, then add the sliced onions and scallions. Let it cook for another 2-3 minutes before turning off the heat.

Cooking the Don

Step 4 Final Touches

Serve the canh don in bowls, garnished with sliced bird’s eye chilies. Accompany the soup with grilled rice paper, stir-fried chilies, or chili fish sauce for a complete culinary experience.

Final Presentation of Canh don Quang Ngai

3 The Result

The final dish is a hearty and flavorful soup, with a warm and slightly spicy broth that leaves a lasting impression. The unique taste of don, combined with the heat of bird’s eye chilies and the sweetness of onions, creates a memorable culinary experience that embodies the essence of Central Vietnam’s cuisine.

Now you know how to prepare this delicious and unique dish from Central Vietnam. Stay tuned for more exciting recipes and explore the rich flavors of our country’s diverse cuisine!

Frequently asked questions

Quang Ngai soup is a traditional delicacy from the central region of Vietnam, specifically the Quang Ngai province. It’s a flavorful and hearty soup that is well-loved by locals and visitors alike.

The main ingredients in Quang Ngai soup are pork bones, shrimp, and rice paddy herb. The soup also includes other herbs and spices such as galangal, lemongrass, and chili peppers, giving it a unique and distinct flavor.

What sets Quang Ngai soup apart is the combination of fresh, local ingredients and the unique rice paddy herb, which has a strong flavor and aroma. The soup is typically served with rice paper, various types of lettuce, and herbs, allowing diners to customize their own rolls.

Preparing Quang Ngai soup involves simmering pork bones and shrimp to create a flavorful broth. The rice paddy herb is then added, along with the other herbs and spices. It’s not a complicated dish to make at home, but attention to detail and fresh ingredients are key to capturing the authentic flavor.

While Quang Ngai soup is unique to the region, there are other Vietnamese soups that share similar ingredients and preparation methods, such as ‘Banh Canh’, which is a thicker soup made with rice flour, and ‘Mi Quang’, a noodle dish that also originates from Central Vietnam.