Unique Vinh Trung noodle soup

A quick look at the noodle dishes in the Bay Nui region (An Giang province), diners have to spend many days to enjoy them all. Particularly in An Cu commune (formerly Vinh Trung commune), the noodle brand is closely associated with the name of the mountainous commune, it is not difficult to identify. The uniqueness in the chewy, shiny, not crumbly noodles and the combination of accompanying ingredients create a unique, unforgettable flavor.

Vinh Trung noodle soup can be combined with many different side dishes.

From the direction of Cam Mountain towards Tra Su, it is easy to recognize the area where Vinh Trung noodle soup is sold along both sides of the road. Among them, Thuy Tien and Oanh Na restaurants are the most mentioned restaurants by experienced diners.

The Vinh Trung noodle shops attract the eyes with their large signs. The closer you get, the more the enticing aroma stimulates the curiosity of visitors. The restaurant arranges the dining tables inside the house, the entire kitchen is placed right at the entrance, you can see the boiling pot of broth, the food cabinet is full of all kinds of delicious food. People eat on the spot, people buy to take away, bustling without stopping.

The bowl of noodle soup is still steaming on the table, enjoy a bite and feel the sweet and clear broth. The owner revealed the elaborate process of making the broth, which must be simmered from pork bones, vegetables and traditional spices. The "toppings" (side dishes), such as: pork leg, chicken, fish, beef balls... are for diners to freely choose or they can order a mixed bowl of noodle soup to taste all the flavors.

The toppings are very appealing.

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

Neang Nhen rice, also known as Nang Nhen, has a long growing period and has long been considered by many to be the "golden grain" of the Khmer people in Bay Nui. The rice is cultivated manually by the people, taking advantage of rainwater and using little fertilizer, so the quality is good, delicious, and when cooked, has a special aroma.

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

The noodles are flat, thin, dry, and not sticky. When boiled, they are still soft and fragrant, and do not become mushy even after being left in water for a long time. Each batch of rice flour must be rolled evenly to ensure the right thinness, so that they do not fall apart when cut. When cooked, the noodles turn opaque white, chewy, and soft, blending well with the flavorful broth, making them very tasty.

Colorful bowl of noodle soup.

Vegetables served with the noodle soup are also simple, just bean sprouts, not fussy to ensure the full flavor of the main ingredients when enjoying. Diners can squeeze in a lemon slice, dip in clear fish sauce, add a few slices of hot chili to increase the stimulation. Chew the noodles to feel the toughness, smoothness then sip each spoonful of hot soup, deliciously strange and don't want to stop!

According to restaurant owners, the first version of Vinh Trung noodle soup was made with snakehead fish. To meet the needs of diners, restaurants now "variate" it by adding beef, chicken, pork, shrimp, etc., which gradually became famous and became a typical dish of the Bay Nui region. Tourists visiting the Bay Nui region will not have a complete journey if they miss out on enjoying this attractive dish.

Performed by: KIEU TRANG - NHU HUYNH

Source: https://baoangiang.com.vn/doc-dao-banh-canh-vinh-trung-a467116.html