Spicy Hai Phong fish noodle soup in Vinh

Hai Phong has a specialty dish of spicy fish noodle soup, but in Vinh, it is full of Nghe An flavor, unique. Vinh City has dozens of fish noodle soup shops across the three regions, but Hai Phong spicy fish noodle soup is only on Nguyen Canh Chan Street, behind Muong Thanh Song Lam Hotel.

Spicy fish noodle soup with "six vegetables" and "six flavors"

The recipe for making Hai Phong spicy fish noodle soup in Vinh is "luc cam" - 6 ingredients of raw materials. In addition to normal rice noodles, there is also "luc nham", including: fried boneless tilapia fillet, fried snakehead fish cake, fried beef ball cake, pork sausage, basa fish stomach, fried frog skin.

Everything must be standardized in terms of freshness, origin, and quality. Crispy fried tilapia fillets and frog skins without additives. Pangasius cakes fried just right. Beef balls boiled. Pork sausage boiled and then fried again. Basa stomach blanched in boiling water before frying. Everything has its own process and standardization, simple but strict.

The broth is made from "six ingredients", mainly tilapia bones and other ingredients including: ginger, tomatoes, elephant foot yam or celery (depending on the season), dill, and shallots. The fish bones are small but very hard, and must be simmered for 12 hours to extract all the broth. Add ginger, add tomatoes 5 minutes later, then turn off the heat. Before scooping into a bowl, add elephant foot yam, dill, and shallots.

Season to taste with "six flavors" including pepper, garlic, chili, sugar, seasoning powder, vinegar. The noodles must be eaten hot, in boiling water, with "six vegetables" including perilla, Vietnamese balm, basil, shredded banana flower, bean sprouts, lettuce. The dipping sauce includes thick fish sauce, garlic slices soaked in vinegar, satay, kumquat, fresh chili, fried onions. It is called spicy noodles but children can also eat it because it is only mildly spicy. The spiciness is mainly to remove odors and stimulate digestion.

Looking at the food, it looks delicious, from the color, taste to the feeling. From each ingredient of the noodle bowl to the vegetables served with it, the sauces and spices all have their own uses as functional foods. The tilapia fillet is crispy on the outside and soft and sweet on the inside, without fear of broken bones. The frog skin is crispy and fatty. The snakehead fish cake is chewy and slightly sweet. The basa fish stomach is chewy and soft, slightly spicy. The beef ball cake is sweet and mild, the fried pork sausage is very Nghe. Every dish is unique and attractive.

This dish should be eaten slowly to enjoy the flavor of each ingredient. Delicious dishes cannot be eaten quickly or while using the phone or reading books or newspapers. Eating is an art, it requires concentration and learning. You can guess a person's personality by the way they eat. Eating habits are also a person's personality.

The restaurant is small but clean, selling only one dish: spicy Hai Phong fish noodle soup, Vinh style, priced at 35,000 VND/bowl, quite cheap compared to the quality. You can feel that the cook puts all his heart and soul into making this delicious dish, with its own soul.