Sour vermicelli is made from the shoots of the vermicelli plant, a type of wild vegetable picked from wild trees. This vermicelli plant has the same name, but is different from the vermicelli flower plant in Le Thuy district. According to the experience of people in Minh Hoa district ( Quang Binh province), the vermicelli plant grows naturally in the deep forest so it is very clean. The plant grows green and lush around the first to third lunar months.
When mentioning the dishes of Minh Hoa people (Quang Binh province), many people often think of snails, silkworms, ant eggs cooked in sour soup... rustic, rich dishes that have created the unique culinary characteristics of the people of the mountainous district. And sour vermicelli, a popular dish of the people here that anyone who has eaten it once will remember forever.
Sour vermicelli is made from the shoots of the vermicelli plant growing in the forest. This vermicelli plant has the same name, but is different from the vermicelli flower plant in Le Thuy district.
According to the experience of people in Minh Hoa district (Quang Binh province), the vermicelli plant grows naturally in the deep forest so it is very clean. The plant grows green and lush around the first to third lunar months.
At this time, the young green shoots and branches of the vermicelli plant will be picked by the pickers to process into sour vermicelli to eat immediately or to store for later consumption. When picking the vermicelli shoots, the pickers usually pick the shoots about half a hand long, if the shoots are picked too long, the vegetable will be tough.
Pickling sour vermicelli shoots is a type of wild vegetable similar to pickling mustard greens or some other vegetables and tubers. When picked, the vermicelli shoots are washed, dried until slightly wilted, then soaked in boiled salt water cooled to about 40 degrees and sealed in a box, jar... If the water is hotter, the vegetables will be soggy and not crispy.
Unlike vegetables and tubers that can be pickled with fish sauce, people here only pickle vermicelli shoots with salt water (very bland or with a little sugar).
After 3-4 days, successfully pickled vermicelli will be fragrant, sour, crunchy, no longer bitter and can be eaten.
Minh Hoa people prepare sour vermicelli shoots in two ways: stir-fried or cooked in sour soup. For stir-fried dishes, you usually have to squeeze out the water, saute garlic until fragrant, then stir-fry the vegetables with pork belly or shrimp...
Stir-fried vermicelli leaves have a fragrant, fatty, sour, crunchy taste, very unique and irresistibly delicious. For those who like sour food, this is a favorite and attractive dish.
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Stir-fried sour vermicelli with garlic. Vermicelli is a special wild vegetable in Minh Hoa district (Quang Binh province).
For the noodle soup dish, people here usually only take the leaves (the noodles leaves are very small) or cut both the leaves and shoots into small pieces.
Salted vermicelli vegetables are already sour, so you must choose the right amount to create a light taste and are best when cooked with small stream fish (snakehead fish, mudskipper, anchovy...).
The sour taste of vegetables and the sweetness of fish create a harmonious, rich taste and this delicious dish is suitable for any season.
In addition to cooking with stream fish, people also cook sour vermicelli with mackerel, shrimp, etc., all of which are delicious.
Many Minh Hoa people share that many dishes from the forest, such as: Canh long rung (young wild banana trees picked from high hills), bamboo shoots, buds, and young vermicelli leaves... were once dishes of poor families and have raised many generations of Minh Hoa people.
Now, life is more prosperous, but people are still "faithful" to these dishes and prepare them more and more richly, flavorfully and creatively.
Coming to Minh Hoa at this time, the dish to entertain guests of many families will certainly not lack sour vermicelli vegetables. And whether the cook stir-fries or cooks soup, it is delicious.
Especially on the occasion of the full moon festival in March, in addition to snails, boi, rau don, ant eggs cooked in sour soup... rau bun chua is also a rustic dish but has its own flavor, attractive to those who set foot in this mountainous countryside...
Source: https://danviet.vn/loai-rau-rung-tot-um-nay-o-quang-binh-la-rau-dac-san-muoi-chua-mo-nap-ra-thom-hon-ca-thit-20250314150341656.htm
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