Hanoi vermicelli – specialties not to be missed when coming to the capital
Looking at the bowl of vermicelli, everyone must admire because of its full and delicious level, looking at the colorful bowl of vermicelli used to be like “five spice vermicelli” makes diners crave when looking at.
Made from food left over on New Year, so the bowl of vermicelli has a little bit gathered. Therefore, to “standardize the shape” of the raw materials for cooking noodles, the food is sliced or shredded. Thanks to that, vermicelli versatile, multi -taste.
Bun ladder is usually made of dried shrimp, shredded chicken, silk rolls, fried eggs, radish, salted eggs … and indispensable smooth, white vermicelli noodles. Along with that is the rich, sweet broth made from chicken bones or pig bones and shrimps simmered after hours.
Photo: @bobillkitchen
In the middle of the bowl is the dark yellow salted egg, surrounded by fried chicken eggs, peach pork rolls, white chicken and yellow chicken skin are arranged next to each other, alternating with shiitake mushrooms, bright red shrimp shrimp. The top is the onion layer, the herbs are evenly spread and the slices of red chili are attractive.
Photo: @katieseatery
A component that determines important to the deliciousness, the bar of vermicelli is the broth. The broth is the core and soul of Bun thang in Hanoi. The broth must be very serious and enough to make the dish become more special and taste more than ever.
The process of making vermicelli is as follows: Bun is blanched through boiling water, drained and then put in a bowl (small bottom of the mouth). After that, the trapezoidal ingredients will be arranged to get down to the bowl. The frame is divided into 5 equal parts. The frame is placed on the mouth of the bowl of vermicelli and the 5 types of ladders are chicken eggs, silk rolls, chicken (lean breasts and whole skin ripped skin), dry radish. Lift the frame and then chan the broth gently. So, the bowl of vermicelli in Hanoi is right.
Bun thang can be eaten with shrimp paste and a few drops of Ca cuong fish sauce – the strong and rich flavor of the North. The aroma of the broth, the delicate sweetness of the chicken and shrimp, and the spicy taste of Ca Cuong blend together to please the taste buds.
The delicious vermicelli vermicelli to the poet Vu Bang also used his own words to praise the so -called gift of Hanoi.
“… Precious, but to make the thang delicious, it definitely depends on how the broth is cooked so that it is sweet, without being too fatty, when added to a hot bowl of vermicelli, it burns. At that time, a little shrimp and tomato paste is added to increase the flavor of the thang to an almost “unbearable” delicious level, especially when we sometimes add a piece of white radish, soaked in good fish sauce, crunchy when chewed.” Like a connoisseur, Vu Bang described the process and usage of someone who has been loyal to this noodle dish for a long time. Perhaps this is a specialty, a Hanoi gift that even he cannot refuse and forget its flavor.
Source Ivivu
