Hanoi Times – There is a wide variety of vermicelli, such as “bun oc” (vermicelli with shellfish soup), “bun rieu” (vermicelli with sour crab soup), “bun suon” (vermicelli with ribs soup), “bun bung”, “bun cha” (vermicelli with grilled chopped meat) and “bun thang” (rice vermicelli soup).
It is almost impossible to resist the temptation of “bun thang” soup when it is dished up in a bowl put on a low bamboo table in the old Dong Xuan Market, even if you are not hungry.
Seeing a customer coming, the girl selling “bun thang” smiled, gently took a bowl to rinse it in a pot of boiling water, wiped it dry. She put at the bottom of the bowl some polygonum and coriandrum, filled the bowl up to the brim with vermicelli and then dished up all the other ingredients on the white surface of the vermicelli. There are many ingredients, such as shredded fried egg, chicken, pork meat, shrimp, and sliced Chinese sausage. It looks beautiful like a flower, in which the “stamen” is the fried egg.
In the end, she poured a ladle of boiling broth over the bowl, then emptied it back to the pot, so as to make the vermicelli warmer, and finally, poured a sufficient quantity of broth into the bowl for the soup to be served hot.
It is said that no less than 20 ingredients are used to make a good soup of “bun thang”.
According to the taste of each customer, some shrimp paste is added to give the soup a particular smell.-
Rice vermicelli soup – Food – Travel Related image(s)
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