Every city and town has a best-kept secret. One of those modest, little hidden-away gems found off the beaten path. I was recently invited to dine in such a venue—Vinh Huan Restaurant. Fortunately, my precocious sidekick, “Abalone,” was with the dining party, and so she served as my translator.

    Huan and Vinh arrived in Cua Lo in 1994. Being accomplished chefs, they took on working in the kitchens of local restaurants.

    “We worked and we saved. Our dream was always to open a restaurant of our own,” Vinh explained. It took them twenty-five years! During that time, Huan became a renowned chef at the heralded Khach San Xanh (across the street from Binh Minh Square), where he spent 15 years honing his skills as part of their award-winning kitchen.

    “When we finally opened our restaurant, we decided to focus on the traditional dishes of the Nghe An province.” Huan explained. “The Nghe An province is known for its use of spices and seasonings—flavorful dishes that are found nowhere else in Viet Nam. Cua Lo is especially vibrant for cooking; there are so many varieties of fruits and vegetables—fresh seafood at our doorstep—and farms with beef, pork, goat, and poultry. Cua Lo provides everything a chef could desire.”

Vinh Huan restaurant is tucked away on Hoang Dan Street, Nghi Thu 1, Cua Lo (just off Sao Nam Street); it’s not fancy (and it’s not trying to be). It has the feel of a traditional, country-style eatery and the vibe of a bia hoi joint. There is dining inside and out. We chose the backyard patio, surrounded by lush foliage and shade trees—chickens heralding and gazing at us wearily. Of course, there was beer and homemade wine—fried corn to munch on…

Huan showed off his culinary skills through a variety and abundance of Cua Lo-style country cooking. We dined on Ca vat (a platter of mixed, small shoreline fish that are caught in nets) cooked in a spicy sauce that you’re compelled to slurp up with a spoon. We also enjoyed Nhut (a Nghe An delicacy), made with baby jackfruit and fried pork rinds. There was Moc, steamed dumplings wrapped in pumpkin leaves and stuffed with onion, seasoned pork meat, and cartilage (which adds a crunchy texture), and Rua cai be, mustard greens with ginger and garlic—seasoned to perfection.

    What I found most impressive was that despite having lived here in the Nghe An province for seven years (and fearlessly trying everything offered in restaurants and homes), I had never eaten these particular dishes.
So if you’re looking for somewhere off the beaten path—pining for a truly authentic Cua Lo/Nghe An dining experience—then make your way to Vinh Huan for a meal to remember…