Bun cha Hanoi
Hanoi is known not only for its ancient features and is the capital of Vietnam. But stepping foot in this land, people have to sniffle, like their eyes with the dishes that can not be confused anywhere. Bun cha is a dish with vermicelli, grilled pork rolls on charcoal and a bowl of sweet and sour fish sauce. The dish originates from the North of Vietnam, is the most durable gift of Hanoi. Bun Cha is similar to grilled pork vermicelli in the Central and Southern regions, but the mixed fish sauce has a lighter taste.
With ingredients like:
Cha: lean pork shoulder to make minced pork rolls, bacon, and stewed meat to make fried patties. Vermicelli: leaf vermicelli or tangled vermicelli. Fish sauce: diluted with other spices such as sugar, main noodles, lemon juice, vinegar, minced garlic, minced chili, ca cuong essential oil. Sweet and sour pickles: green papaya (or carrots, kohlrabi, onions). Plate of raw vegetables: lettuce, Lang basil, cilantro, bean sprouts, marjoram. Other condiments on the plate: minced garlic, minced chili, vinegar, ground pepper, sliced lemon.
Those who have not had the opportunity to set foot on the capital land to enjoy this dish, do not hesitate to pick up the phone and search for the nearest restaurant with this dish to taste the taste of the capital.
Chau Doc fish noodle soup
An Giang is located at the headwaters of the Mekong River, so the land is rich, the population is dense and there are many delicious dishes. Chau Doc fish noodle soup is one of such famous An Giang dishes. Chau Doc fish noodle dish attracted many people by the rich flavor of the broth cooked with wormwood vermicelli and fresh turmeric, adding a piece of snakehead fish meat that is both sweet and firm, when served with raw vegetables, especially the dandelion flower to help the flavor of the dish. The dish adds more flavor, making everyone eat it once and remember it for a lifetime.
To cook a bowl Chau Doc fish noodle soup delicious requires a lot of effort, through many meticulous stages. The fish used in Chau Doc fish vermicelli must be snakehead fish, carefully deboned fish, lightly sautéed with turmeric to have a beautiful yellow color and aroma. The broth of fish vermicelli is cooked with fish broth, the fish used must be snakehead fish. In addition, an indispensable side dish in Chau Doc’s bowl of fish noodles is roasted pork.
Bun Bo Hue
When it comes to Bun, people will immediately think of Bun Bo Hue. Special dishes of Thua Thien – Hue. The word “Hue” is added behind to indicate the origin of this dish. The main ingredients of this dish are vermicelli, beef, pork rolls, and a typical red broth. People often add rare beef, crab cakes, and other ingredients depending on the preferences of the cook.
In the broth of vermicelli, Hue people often add a little fish sauce, contributing to the unique flavor of Hue in the bowl. Beef rice noodles. After the beef bones are cooked, people often add a little pork or crab cakes that are finely chopped. Thinly sliced beef, dipped in boiling broth before putting in a bowl of vermicelli (called rare beef). Other spices are usually added a little paprika and spices in a bowl of vermicelli and then eaten with raw vegetables including bean sprouts, herbs, lettuce, baby vegetables, chopped bananas. Just through the description, we already have the feeling of a bowl of fragrant beef noodle soup before our eyes.
Anyone who has ever been to the West River and especially through Tra Vinh or Soc Trang must taste this special dish once. Features of vermicelli noodles is water. The broth is usually made from fish paste or choke fish and depending on each person, there are different flavors to make the vermicelli dish have a rich aroma.
Bun mam is often used with split water spinach, water lily stalks, bitter vegetables, bananas, rafters, bean sprouts and lettuce leaves. Rice noodle fish sauce Now, it is no longer a special dish of people in the West, but it is known by people for its strong aroma and rich western grass.
Mentioning vermicelli without mentioning Crab vermicelli This is a huge omission of a connoisseur. Crab noodle soup is not a local specialty. It is present all over the country. Bun rieu crab is a traditional Vietnamese dish that is widely known internationally.
This dish consists of vermicelli (bun tang or vermicelli) and ‘cured crab’. Rieu crab is a sour soup made from crab bricks, pounded and filtered crab body along with vertical fruits, tomatoes, water fat, goulash, fish sauce, salt, and scallions. Bun rieu often adds a bit of shrimp paste to increase its richness, often served with cilantro (shredded lettuce or split water spinach). Noodle soup is a dish with a sour taste, Vietnamese people often use it in the summer because of its coolness and lightness.
From traditional dishes have helped many people from sidewalk shops to become big restaurants. Because of this tradition and spaciousness, crab noodle soup has become more and more famous. Hurry up and run to the nearest restaurant to enjoy a bowl noodle soup what a delicious scent.
Although it is said that bun thang was born to solve the leftovers of the remaining Tet tray, bun thang can be considered the most sophisticated vermicelli dish of the North. This vermicelli dish is sophisticated from the sweet and pure broth made from dried shrimp and chicken bones. In addition, the ingredients for the bowl of vermicelli are really diverse, which is chicken, pork, and eggs, all of which must be sliced, then dried radish, shiitake mushrooms, a little shrimp paste and of course, a little shrimp paste. Bowl good thang standards often make people ecstatic both in taste and appearance.
Eat good thang It is indispensable for pickled radish, a few mushroom wings, a dip in the tip of the chopsticks with Ca cuong essential oil and especially after all those delicious flavors, there is also a little bit of shrimp paste. A taste that seems unrelated to all the things that are already in the bowl of vermicelli, but when combined together, it gives a unique flavor that is unmistakable.
Noodles with bean paste with shrimp paste
Bean vermicelli Trung Huong, Phat Loc alley, another noodle dish that is also quite famous in the North is vermicelli with shrimp paste. Vermicelli with shrimp paste or shrimp paste vermicelli is a simple and rustic dish in Northern Vietnamese cuisine.
Noodles with bean paste with shrimp paste It is often used as a snack or snack. The main ingredients include fresh vermicelli, golden fried tofu, shrimp paste mixed with lemon, chili and served with herbs such as perilla, marjoram, basil, lettuce… As well as other folk dishes. The price is cheap, so it is eaten by many ordinary people, so the income of the people selling these dishes is quite high.
Vermicelli noodle soup
Unlike other noodles, barbecue bun No broth is used. Barbecue vermicelli is a popular and beloved dish of all three regions of the country. Grilled meat vermicelli in each place keeps its own unique flavor depending on the taste of each North, Central, and South. This noodle dish can be used as a breakfast, a main meal or a mid-meal meal. It is very delicious and attractive.
Requirements of the dish barbecue bun is the meat that is grilled evenly golden, has a rich taste with the aroma of lemongrass and sesame; sweet and sour fish sauce just eaten; and a variety of side dishes. This is a dish that can replace rice that can be eaten in every piece of fragrant golden grilled meat with a little golden roasted peanuts.
Noodles grow is one of the types of vermicelli that is loved by most Vietnamese and foreign tourists. This type of vermicelli comes from Moc village (Nhan Muc village), Nhan Chinh, now in Thanh Xuan district, Hanoi. Vermicelli with ingredients is raw pork, also known as carp, so it is called vermicelli… Can be served with chili, shrimp paste, sate, raw vegetables, lemon.
Common ingredients used to make vermicelli: young ribs, sliced cinnamon rolls, raw ham, minced lean meat, cat mushrooms, fish sauce, sugar, vermicelli, raw vegetables, water spinach, bananas, shrimp paste, sliced chili, sate , onion, cilantro, lemon. Can be served with chili, shrimp paste, saté, raw vegetables, lemon. Rushing into the kitchen to make your loved one a bowl vermicelli what a delicious one.
Seasoned vermicelli with fish sauce
Seasoned vermicelli with fish sauce is a popular specialty of Da Nang. The initial ingredients of a bowl of vermicelli are simply vermicelli, seasoning sauce and boiled young jackfruit. The bowl of vermicelli noodles with seasoning in the Central region has an extremely attractive and attractive taste. From familiar ingredients such as pork, fish cakes, raw vegetables, seasoning sauce, … but when combined together, they bring a very harmonious and delicious taste. The dish is full of sour, spicy, salty, sweet, rich flavors, making anyone who has eaten it will remember forever.
Seasoned vermicelli with fish sauce Delicious by simple ingredients, wild but no less sophisticated in the way of processing. The combination of the faint smell of fish sauce, stabbing momentum, soft noodles, the fleshy taste of peanuts, the fatty, crunchy taste of spring rolls, pork ears and the cool taste of bean sprouts, add a little aroma of chili. , lemongrass, fried onion. All create a rich, fatty, spicy, rich taste on the tip of the tongue, a delicious feeling that is hard to describe.