(Dan Tri) - Eel vermicelli soup has an eye-catching appearance, elaborately and skillfully prepared from 20 different ingredients and spices such as: Eggs, shredded ham, crispy fried pork belly, eel...
Hanoi has a famous dish called Bun thang, which is elaborately prepared from chicken, shrimp, shiitake mushrooms, pork roll, eggs, etc. Not far from Hanoi, Hung Yen also has a unique and strange dish called Bun thang with eel.
The dish is likened to a tonic with a combination of about 20 ingredients, delicious spices, and many nutrients.
Hung Yen eel vermicelli soup (Photo: Character provided).
This noodle dish was once recognized by the Vietnam Record Association as one of the 100 Vietnamese specialties.
Ms. Nguyen Lan, owner of a famous eel noodle shop in Hung Yen City (Hung Yen), said that eel noodle is a popular dish from ancient times of the people of Pho Hien (area 2 of Lam Son and Hong Chau wards).
Continuing her family's tradition and secret recipe, Ms. Lan opened a restaurant selling eel vermicelli soup.
Some ingredients of eel noodle dish (Photo: Character provided).
The female owner said that the eel vermicelli soup has an eye-catching appearance thanks to the clever decoration of many different ingredients such as: eggs, shredded ham, crispy fried pork belly, eel. The vermicelli bowl is served with raw vegetables including banana flowers, bean sprouts, lettuce, perilla, etc.
Ms. Lan shared: "To make a delicious bowl of eel vermicelli soup, the cook must be meticulous and meticulous in every step. The selection of raw materials must ensure freshness. For example, the purchased pork belly must be washed, boiled until cooked, cut into thin strips and marinated with spices according to a secret recipe, then fried.
The eel must also be large and alive, brought home, cleaned, the meat separated from the bones, and then marinated with spices. The remaining ingredients such as eggs and ham must also be of good quality, processed meticulously, and the herbs must be fresh and not crushed.
According to Ms. Lan, the highlight that helps distinguish eel vermicelli soup from Hanoi vermicelli soup is the rich broth, sweet taste of Dong Ninh crab with marrow bones and hom bones.
Sweet and fragrant eel vermicelli broth (Photo: Character provided).
The bones must be simmered for 24 hours to release all the sweetness inside, seasoned with sea worms, dried shrimp, shrimp paste and some spices. Thanks to that, the broth is sweet and has a natural aroma.
Eel vermicelli soup is meticulously prepared and requires a lot of effort. This makes Ms. Lan worried: "This dish is difficult to make, so it is difficult to find someone to continue and maintain it. I am just afraid that it will be a pity if the dish is lost."
This is a noodle dish that many people in Hung Yen love (Photo: Character provided).
Eel noodle soup is a favorite dish of many people in Hung Yen. On average, Ms. Lan's eel noodle soup shop sells about 200 bowls a day. On weekends, the shop serves 300-400 bowls a day.
The price of a bowl of bun thang ranges from 40,000 to 70,000 VND depending on the needs of the diner.
Source: https://dantri.com.vn/du-lich/la-mieng-mon-bun-thang-luon-hung-yen-che-bien-cau-ky-tu-20-nguyen-lieu-20241113113820963.htm
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