TRAVELLIVE 2-2016

CHo MóT Hü “ßáN BIÕN”!
T´i “Ưng h◊nh” vµi gi©y khi vıa nghe th†y ti’ng g‰i m„n cÒa ng≠Íi
d©n Æfia ph≠¨ng tπi qu∏n ®n g«n ng∑ t≠ Qu∂ng tr≠Íng TP. Tuy Hfla.
H·i chÒ qu∏n, t´i mÌi vÏ lœ ra “ßÃn bi”n” ch›nh lµ m„n mæt c∏ ngı
Æπi d≠¨ng. Ng≠Íi bπn ÆÂng hµnh cÒa t´i x´ng x∏o g‰i ngay hai hÚ
giËng bµn bn cπnh. Chÿ sau n®m phÛt, chi’c hÚ Æ≠Óc mang tÌi Æ∆t
ngay trn bµn cfln †m n„ng.
ßëA CHé THAM KHÅO
ü Bπn c„ th” th≠Îng th¯c
m„n nµy tπi c∏c nhµ hµng
trn Æ≠Íng L Du»n, L
LÓi, Tr«n H≠ng ßπo. H«u
h’t c∏c qu∏n Æ“u c„ bi”n
hi÷u r†t to “Æ∆c s∂n c∏
ngı Æπi d≠¨ng”.
ü TÔy thuÈc vµo mæt c∏
ngı to hay nh· mµ mÈt
hÚ c„ th” Æ˘ng Æ≠Óc
mÈt ho∆c hai mæt c∏ ngı.
Gi∏ kho∂ng tı 20.000
ÆÂng/hÚ.
ü VÌi mÈt sË qu∏n, h‰
sœ Æem nguyn hÚ c„ næp
ÆÀy Æ∆t ln mÈt chi’c
Æ‹a nh· rÂi mang ra cho
th˘c kh∏ch, trong Æ„, bn
h´ng Æ‹a Æ∑ c„ x’p mÈt
vin cÂn Æ≠Óc ch©m lˆa
ln Æ” gi˜ n„ng cho m„n
®n. D≠Ìi ng‰n lˆa cÂn, hÚ
mæt c∏ tr´ng nh≠ ng‰n
ÆÃn bi”n.
RECOMMENDED
ADDRESSES
ü You can enjoy this
dish at restaurants on
Le Duan, Le Loi and
Tran Hung Dao Street.
They almost always post
“Ocean tuna specialty”
on a big board in front
of restaurants.
ü There are one or two
tuna eyes on each jar,
dependinged on the
eye’s size. Price: about
VND20,000/jar.
ü At some restaurants,
they will serve the jar on
a small dish with a lid.
On a side of the dish is
a small alcohol burner
to keep the jar warm.
With the fire from the
burner, the jar shines
like the light from the
sea.
C»n thÀn h·i ng≠Íi phÙc vÙ, t´i gæp thm mÈt chÛt rau th¨m, rau t›a t´ th∏i nh·
cho vµo hÚ rÂi th≠Íng th¯c. MÛc tıng th◊a n≠Ìc dÔng,
mi’ng t∏o tµu, k˚ tˆ rÂi Æ’n mæt c∏, th≠Îng th¯c vfi bäo
ngÀy bÔi bÔi cÒa mæt c∏, vfi ng‰t dfiu cÒa n≠Ìc dÔng,
ÆÀm Ƶ tı gia vfi hµnh, tiu, Ìt, t·i. CuËi cÔng Ɖng lπi lµ
vfi cay cay cÒa thuËc bæc, Ìt Æ· se se n¨i Æ«u l≠Ïi.
A JAR OF “SEA LIGHT” PLEASE!
I freeze for a few seconds after hearing locals order the
special at a restaurant near the Tuy Hoa City Square.
The restaurant owner says that the dish called “sea
light” consists of tuna eyeballs. Slightly pigued by this
strange new dish, my friend orders two jars. 5 minutes
later, two steaming hot jars of “sea light” are sitting at
our table.
With some guidance from the waiter, I add some greens and chopped perilla to
my jar and begin eating this bizarre cuisine. Taking my time I savor a few spoons
of the broth, along with the jujubes, medlar seeds, and some greasy tuna eyes.
The sweetness of broth blends beautifully with the savory flavors of the scallion,
pepper, chili, and garlic. The pungency of herbs and red chili lingers pleasantly
on your tongue.
Although tuna season in Phu Yen Province is in April
(according to lunar calendar), you can taste this
cuisine at anytime when you visit.
M∆c dÔ mÔa c∏
ngı Î PhÛ Yn
vµo th∏ng T≠
©m lch, song
Æ’n Æ©y vµo
b†t k˙ thÍi gian
nµo, sœ kh´ng
kh„ Æ” bπn
th≠Îng th¯c
nh˜ng m„n ®n
Æ≠Óc lµm tı loπi
c∏ ngı th¨m
ngon nµy.
8
TRAVELLIVE