"Rippling, wiggling" like Hue mixed noodles

In the past, vermicelli salad was mainly sold on the 15th or 1st of the lunar month, but now if you like, you can enjoy this dish at any time of the month, in every corner and street in the ancient capital. There are many delicious vermicelli salad shops, but only a few famous ones, such as vermicelli salad at Aunt Bich, vermicelli salad at Cay Sung, vermicelli salad at O Hanh…

Like vermicelli with mussels, vermicelli with mixed noodles, although it looks simple, takes a lot of effort to make. Each ingredient must be selected to be fresh and clean, a little bit of each, "slowly and slowly" also "struggling" all morning: Boiling vermicelli, glass noodles, frying tofu, slicing figs, carrots, young jackfruit, picking vegetables, frying rice paper, making vermicelli, stir-fried vermicelli, ... so this dish is often sold in the afternoon so that women have time to prepare. Vermicelli with mixed noodles does not have an outstanding, characteristic flavor like beef vermicelli and vermicelli with mixed noodles, but is still favored by Hue people because it is easy to eat, easy to digest, not too salty or sweet, and has many vegetables and tubers that are good for health.

The vermicelli salad is served in an aluminum basin and arranged very thoughtfully: On one side are vermicelli and glass noodles and on the other side are other ingredients, each in a “slice” for the ladies to handle. Nem cha is usually sold separately, if you want to add more, tell them in advance so they can cut it into a bowl. I like to eat vermicelli salad with pork sausage because the slightly sweet and fatty taste of the sausage makes this dish “softer” and more flavorful. Vermicelli salad with spring rolls is also quite delicious, but the sour taste of the spring rolls seems to be a bit overshadowed by the overall dish.

The bowl of mixed vermicelli is a colorful but harmonious and pleasing natural picture: the yellow of fresh vermicelli, the clear white of glass noodles, the golden brown of fried tofu, the orange of carrots, the green of coriander, raw vegetables... all create a vivid visual feast. The "sauce" used in this dish is sweet fish sauce or fermented fish sauce, each choice will bring a different taste experience: fish sauce makes the vermicelli harmonious and light, while fermented fish sauce increases the charm and appeal of the dish, adding a little ground chili makes it spicy but "scary delicious". Without this essential spice, mixed vermicelli will be disjointed and extremely bland!

Mixed dishes are a unique and inseparable part of the rich culinary treasure of Hue. We have vermicelli salad, mussel rice, vermicelli with mussels, mixed figs, mixed salad,... and many other delicious and nutritious dishes. Hue mixed dishes have a light, refreshing taste, suitable for use on hot summer days, the ability to skillfully combine ingredients and spices in these dishes of the chefs of the land of the Gods has also reached the highest level!

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