Unique Vinh Trung noodle soup

Vinh Trung rice noodle soup can be combined with many different toppings.

Heading from Cam Mountain towards Tra Su, you can easily spot the area with many Vinh Trung rice noodle soup stalls along both sides of the road. Among them, Thuy Tien and Oanh Na are the most frequently mentioned, as recommended by experienced diners.

The noodle soup stalls in Vinh Trung are eye-catching with their large signs. As you get closer, the enticing aroma stimulates the curiosity of visitors. The stalls have tables inside, with the entire kitchen set up right by the entrance, where you can immediately see the simmering broth pot and the display cases overflowing with delicious food. People eat on-site and buy takeout, creating a constant stream of customers.

A steaming bowl of banh canh (Vietnamese rice noodle soup) is placed on the table, offering a delightful taste of the sweet and savory broth. The owner reveals the meticulous process of making the broth, simmering it with pork bones, vegetables, and traditional spices. A variety of toppings are available, such as pork trotters, chicken, fish, and beef meatballs, allowing customers to choose freely, or order a mixed bowl of banh canh to experience a full range of flavors.

The toppings are very appealing.

The unique feature of Vinh Trung rice noodle soup is that the noodles are made from Neáng Nhen rice, a specialty rice of the Khmer people in the Bay Nui region that is only grown once a year.

Neáng Nhen rice, also known as Nàng Nhen, is characterized by its long growing season and has long been considered the "golden grain" of the Khmer people in the Seven Mountains region. The rice is cultivated manually by the locals, utilizing rainwater and minimal fertilizer, resulting in high-quality, fragrant rice with a distinctive aroma when cooked.

The rice noodles in Vinh Trung are opaque white, chewy, soft, and flavorful when cooked.

The rice noodles are thin, flat, slender, and dry, not sticky or soggy. Even after blanching, they retain their soft, chewy texture and fragrant aroma, and don't break apart even after being left in the broth for a long time. Each batch of rice flour must be rolled evenly to ensure the perfect thickness, so that it doesn't crumble when cut. The finished noodles turn opaque white, are chewy and soft, and blend perfectly with the flavorful broth, making for a very satisfying meal.

The bowl of banh canh (Vietnamese rice noodle soup) is colorful and appealing.

The vegetables served with the rice noodle soup are simple, just bean sprouts and chives, not elaborate, to ensure the full flavor of the main ingredients is preserved when enjoyed. Diners can add a squeeze of lemon, dip in clear fish sauce, and crush a few slices of chili peppers to enhance the flavor. Chew the noodles, feeling their chewy, smooth texture, then sip each spoonful of hot broth – a uniquely delicious experience that you won't want to stop!

According to restaurant owners, the original version of Vinh Trung rice noodle soup was made with broth cooked with snakehead fish. To meet customer demand, restaurants have now added variations such as beef, chicken, pork, and shrimp, gradually making it a famous and signature dish of the Bay Nui region. A visit to the Bay Nui region would be incomplete without trying this delicious dish.

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