Chris and Steph are two tourists from Canada, on a journey around the world . They own a YouTube channel with more than 255,000 followers, recording unique culinary experiences in different countries.
In Vietnam, the couple went to Hue, Da Nang, Hanoi, and Ho Chi Minh City to explore and enjoy local specialties. They both said that when they arrived in Hue, there were many street foods that "surprised" them because of their uniqueness and freshness such as hen rice, pressed rice cakes, sour shrimp rolls, water fern cakes, and nam cakes... But the most impressive to them was Nam Pho noodle soup.
They enjoy this local specialty at a small, popular restaurant located on Pho Duc Chinh Street, Hue City. The restaurant is also famous for its banh beo - nam - loc.
As soon as they entered, the Canadian couple was warmly welcomed by the owner. They were surprised to see two pots of thick, hot, eye-catching orange-red noodles placed right at the door.
The owner scoops the noodles into a large bowl and adds shrimp, meat, crispy fried pork skin, and some fried onions.
"This is a very special noodle dish of Hue, not only in color but also in the ingredients of bone broth, combined with shrimp and crab. The dish has a thick, sticky texture, like soup," Steph introduced.
While enjoying the dish, the female tourist was amazed by the unique flavor. The noodles were chewy but melted in her mouth, and the sauce was rich. Steph said the dish would "explode with flavor" when adding chili sauce and fresh chili. She kept praising the restaurant owner for being delicious.
Nam Pho noodle soup is a traditional dish of Nam Pho village in Hue. Although the dish is simple, it is prepared with great care and attention, especially the noodle making process.
The noodles are cooked from rice flour mixed with tapioca flour in the right proportion. Instead of being kneaded and sliced like other types of noodles, Nam Pho noodles are steamed. The noodles are not as long as the usual noodles, the texture is soft but not mushy. The cook must watch until the noodles turn opaque white, start to thicken and have a slight chewiness, then take them out and rinse with clean water.
The broth is bone broth and shrimp broth. Nowadays, many places add crab meat, minced lean meat, and crab roe. It is said that Nam Pho village's noodle soup is delicious because the broth is made with shrimp and crab caught from Sam lagoon and Chuon lagoon, famous for their firm meat and sweet broth.
The soup has no fishy smell because it is neutralized by the bone broth. The filling includes minced shrimp and pork, with spices such as pepper, fish sauce, and green onions. When enjoying, diners can add a little chili to stimulate the taste buds.
Now, Nam Pho noodle soup is sold everywhere in Hue, becoming a popular dish and attracting tourists.
Source: https://vietnamnet.vn/dac-san-gia-20-000-dong-o-hue-khien-khach-tay-thot-len-bung-no-huong-vi-2464598.html
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