Pho is a popular noodle soup from Vietnam. Sure, but if you only know about Pho, drawing is a big mistake. If you want to learn about Vietnam specifically food, the best way is to eat noodle soup from this country. Each dish will bring you new experiences and excellent taste. In this article, Amthucdatviet.com will introduce you to 7 noodle soup dishes that are most loved by locals.
What Is Popular Noodle Soup From Vietnam?
Although the territory of Vietnam is not large, it is very long, so there is a difference between the geographical areas in the territory of Vietnam, creating the diversity of Vietnamese culture, including cuisine. Therefore, choosing Popular Noodle Soup From Vietnam is extremely difficult. Here are 7 dishes that we think each deserves a Popular Noodle Soup From Vietnam.
1. Bún Thang (Vermicelli And Chicken Soup)
To find Popular Noodle Soup From Vietnam, we will first go to northern Vietnam.
A noodle soup has a very unique name, Vietnamese means “ladder”, but since it doesn’t make much sense when used in relation to broth and noodles, some historians are inclined to theorize that it really is a translation of the Chinese term meaning soup.
It is a nutritious, soulful dish, most popular in the North of Vietnam, and perfectly embodies the theory of the five elements through sight, sound, and smell. The top layer consists of a multicolored omelet, Vietnamese cold cuts, chicken, and green onions. The broth is made from a mixture of chicken and pork bones, with shrimp added early on or mixed later into a thick paste known as mmm shrimp.
The meal is topped with a drop or two of eggplant, the pungent fruit derived from a large Southeast Asian water insect, in its most typical northern variant (to be honest, I haven’t yet). taste this dish).
2. Bún Măng Vịt (Vietnamese Duck Vermicelli Noodle Soup)
The second dish Popular Noodle Soup From Vietnam in the north is Bun Mang Vit
Vit means duck meat and Bamboo shoot means young bamboo. Although duck is used less often in Vietnamese cuisine than in some other Asian dishes, the rich flavor of the whole duck, simmered for over an hour, pairs wonderfully with sour bamboo shoots and salty fish sauce. It made for a great taste. Fresh lettuce, cabbage, and mint are added for garnish or offered as a side dish.
3. Bún Bò Huế (Spicy Beef & Pork Noodle Soup)
After Pho Bo, this is likely the second most popular noodle soup from Vietnam and Hue’s most well-known cuisine. Although beef is its major component, the strong aromas of heightened spice and lemongrass distinguish it from other hearty alternatives. Large cylindrical vermicelli noodles and a very rich beef broth are served with the meat pieces.
The beef bones and beef shank that are called for in the broth are cooked with a lot of lemon grasses, shrimp paste, and sugar; the red color comes from a hot chile oil that is added during boiling. Although the noodles are known as bn, they are larger and rounder than typical, making them easier to roll up with pieces of meat such as marinated beef shank, oxtail, pig’s knuckles, and pig’s blood that has thickened into maroon cubes resembling tofu. When the dish is served, lime wedges, scallions, cilantro, banana blossoms, mint, basil, Vietnamese coriander, sawtooth herb, and mung bean sprouts may be included among the veggies.
4. Miến Gà (Vietnamese Soya Noodles With Chicken)
Although the precise history of this Popular Noodle Soup From Vietnam is unknown, the inclusion of min, or cellophane glass noodles, supports the theory that it is a northern cuisine with Chinese influences. However, it has gained notoriety in a number of Saigon eateries, including Mai Xuân Cnh in District 1, which is renowned for its southern interpretations of northern chicken dishes.
The soup, which is flavorful yet light, is served in homes during the Lunar New Year and on the anniversary of a funeral or the loss of a loved one. It is a chicken noodle soup medicine in its simplest form, seasoned just with the standard trio of Vietnamese seasonings: black peppercorn, fish sauce, and ginger.
5. Bánh Canh (Vietnamese Thick Noodle Soup)
Traditional Popular Noodle Soup From Vietnam includes Banh Canh. The broth is made from a variety of ingredients, including ham (pork noodle soup), snakehead fish (snakehead fish cake soup), or crab (crab noodle soup), while thick noodles are made from tapioca or flour. rice.
Compared to other Vietnamese soups, this noodle soup is usually thicker and has a consistency more similar to gravy than broth. Usually made from chicken or pork bones, the hock is marinated with sugar, salt, and fish sauce. Its topping is also very diverse can be pork bones, pork, shrimp, quail eggs, crab,…
Banh Canh is served in a big bowl when hot and garnished with herbs and cilantro, you can Customize the taste with the accompanying seasoning. It has a very rich flavor and is easy to eat. Therefore, it is considered a dish that can cure diseases because it is rich in nutrients and suitable to eat to improve health
6. Bún Riêu (Vietnamese Crab Noodle Soup)
This potent vermicelli and pig soup cooked with tomato broth, shrimp and crab paste, tamarind, and eggs is a favorite among die-hard southerners. Some Vietnamese chefs add annatto seed oil or tomato paste along with fresh Thai chilies for spice to give the dish its distinctive nuclear-red hue. Freshwater crabs can be combined with any amount of minced pork, fried tofu, and crab cakes for the riêu, or meat, component of the meal. Pig’s blood may also occasionally be used. Mint, water spinach, and banana blossoms are used as a garnish to give the normally thick stew some freshness and crispness.
In addition to the traditional crab-and-pork dish, other well-liked versions include bun riêu tôm thit, which includes beef and shrimp, and bn riêu c, which includes snail.
7. Hủ Tiếu Nam Vang (Phnom Penh Noodle Soup)
Before the violent onslaught of the Vietnamese in the 17th century, the present-day Mekong Delta was home to the Khmer Empire. This meal, favored in the deep south, is an imported dish of Phnom Penh (Nam Vang) and it has become a Popular Noodle Soup From Vietnam.
The larger tapioca noodles used in the Vietnamese version of Hu Tieu are soaked in an umami-rich broth made from dried shrimp and pork bones before being topped with a variety of pork (including minced pork, sliced liver, and pork loin), Celery, basil, sauteed garlic, and shallots. The dish’s unexpected ingredient is shallot leaves, which give the hot soup a slightly bitter, onion-like taste. Quail eggs and shrimp are available as side dishes.
Conclusion
The diversity and richness of Vietnamese cuisine are waiting for you to discover. Above are 7 representatives of Popular Noodle Soup From Vietnam, but besides that, there are still many other delicious dishes, just noodle soup. Because of the popularity of Vietnamese cuisine in the world, now you can also enjoy it at Vietnamese restaurants without having to go to Vietnam. But enjoying them where they were made is still the best
