Unique Danang squid noodle soup

Ms. Bui Thi Thuan (born in 1985; residing in Phuoc My ward, Son Tra district, Da Nang city) opened a squid noodle shop on Ha Dac street, Phuoc My ward more than 2 years ago.

Being born and raised in a coastal area, Ms. Thuan wants her noodle soup to be more special than other restaurants because the main flavor comes from only the typical ingredients of her hometown's coastal area.

Ms. Bui Thi Thuan - owner of a squid noodle shop on Ha Dac Street, Phuoc My Ward, Son Tra District, Da Nang City

Squid still blinking to cook noodles

The restaurant's main dish is squid noodle soup. Ms. Thuan buys the squid from ships that leave at night, and when it reaches shore in the morning, the squid is still blinking.

The restaurant only sells this dish on days when it has fresh squid. Ms. Thuan absolutely does not use frozen squid or seafood to cook it.

Squid noodle soup restaurant in Da Nang

For the noodle soup broth, I cook a pot of about 100 liters from 4am. I put the bones in first. I put the fish in later. It's ready to use after about 10 to 15 minutes of putting the fish in.

A bowl of noodle soup with natural broth, not too many spices

A bowl of this noodle soup costs 50,000 VND.

Ms. Thuan uses raw sea salt and traditional fish sauce to season the broth. Unrefined sea salt combined with traditional fish sauce creates a natural sweetness. Along with that is the sweetness from fresh sea fish.

Ms. Thuan learned this method from her mother and the coastal people. When cooking, she only uses sea salt and fish sauce, no need for MSG or seasoning powder, but the dish is still sweet and delicious.

For squid noodle soup, she ladled the broth out and cooked it separately in a small pot just big enough for the bowl, then put the squid in. When the squid was cooked, she ladled it into a bowl of noodles with pre-cooked flour, sprinkled some herbs, pepper and a little caramel on top. Diners could add a little chili fish sauce.

In addition to squid noodle soup, fish noodle soup with betel nut is also popular with customers.

The fish used to cook banh canh are all fresh, not frozen.

Mr. Nguyen Van Hung (a driver living in Quang Nam province) said that every morning he has the chance to stop by this noodle shop.

According to Mr. Hung, it depends on each person's perception, but he personally loves natural flavors. The noodle soup does not have too many spices, and the squid or fish served with it is fresh and delicious.

The restaurant is small but popular, many people come to eat almost every day.

Diners believe that the restaurant does not use many spices and is good for the health of the customers, which is the criteria they choose when coming here to dine.

For fish noodle soup, Ms. Thuan also applies "seasonal dishes". In summer, there are black mackerel, mullet, mackerel, grouper, and white fish. In winter, there are scad, blue bone fish, and starfish... All kinds of fish are also taken from the boats of fishermen in the Son Tra sea area.

According to Ms. Thuan, to make the sweetness of the noodle soup, the fish or squid must be absolutely fresh. Spoiled fish or squid cannot make a delicious bowl of noodle soup. Ms. Thuan kneads the noodles by hand from wheat flour, not using pre-kneaded ones.

A bowl of noodle soup with the rich flavor of the sea

According to Ms. Thuan, because fresh ingredients are expensive, selling a bowl of noodle soup makes very little profit. However, because she wants her dish to have a special flavor and keep customers coming back, she still personally selects fresh squid and fish every day to cook. Many customers who find the food delicious offer to buy the squid and fish to take home, but she does not sell them.

Source: https://nld.com.vn/doc-dao-banh-canh-muc-da-nang-196240208233911204.htm