In Hai Phong, bun ngam is not as famous as banh da cua or bun ca cay but is still one of the dishes loved by the people.

Many diners from far away may have never heard of bun ngam, but if they have the chance to enjoy this dish once, they will remember the taste forever.

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Hai Phong vermicelli soup is a familiar dish to locals but still strange to visitors from all over.

The reason the dish is called that is because the vermicelli is often soaked in water to keep it crispy and reduce the sour smell. The vermicelli used is the type of large, crispy vermicelli that does not become soft or mushy after being soaked for a long time.

When customers order, the seller will blanch the noodles, add side dishes, and then pour hot broth on top.

Depending on the culture of each place and the secret of each family, people can soak vermicelli with different types of water such as diluted salt water, warm water, etc.

Soaked vermicelli uses large, crispy vermicelli noodles quite similar to Nam Dinh chopstick vermicelli but served with many fresh ingredients.

Sharing with VietNamNet reporter, Ms. Nguyen Quynh Duong - owner of a vermicelli shop on Hoang Minh Thao street (Le Chan district, Hai Phong city) said that vermicelli is also known as shrimp vermicelli, because the main ingredient is shrimp.

For the shrimp broth, Ms. Duong chose small, iron shrimp, roasted them, then ground them and filtered the broth. She also used marrow bones, simmered them overnight until soft and sweet, then added the shrimp broth to cook together.

“The marrow bones are simmered in an electric pressure cooker the night before, left overnight so they will be tender by morning. The iron shrimps are also dried the night before, then ground, filtered, and mixed with the bone broth, seasoned to taste,” Ms. Duong revealed.

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The broth is considered the "soul" of the noodle dish.

According to her, the shrimp is roasted and then ground instead of being ground while fresh, which will help the resulting juice have a natural sweetness and reduce the fishy smell.

“The broth making process is also the most elaborate, time-consuming and dedicated. To increase the natural sweetness, I add radish, jicama and onion to make the broth thicker, bringing out the sweet, fragrant and fatty flavor of the shrimp and bones,” the restaurant owner added.

Depending on the place, the broth and ingredients in each bowl of vermicelli soup can be prepared and seasoned differently according to their own secret recipe. However, shrimp is still an indispensable ingredient in this dish.

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Vermicelli soaked in warm salt water for a long time will not become soft and mushy.

Ms. Duong said that the shrimp eaten with vermicelli is selected from the small shrimp, then peeled, split on the back and stir-fried with some spices.

Other side dishes such as mantis shrimp, grilled betel leaves, fish cakes, crispy meatballs, etc. are also hand-processed by her family to ensure the desired quality and taste.

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Soaked rice noodles served with some raw vegetables should have a refreshing taste.

A regular portion of vermicelli noodles is sold by Ms. Duong for 25,000 VND, if adding mantis shrimp or mixed side dishes it is 30,000 VND. Diners can pay extra to increase the portion or amount of side dishes.

Soaked vermicelli is an easy-to-eat dish that can be eaten at any time of the day and can be enjoyed by both children and adults.

Photo: Nguyen Quynh Duong

Western tourist was happy to find a delicious dish in Ha Tinh , ate 2 bowls in a row. Finding a delicious dish priced at only 25,000 VND at a restaurant in Huong Khe town (Ha Tinh), the Western tourist admitted that he was very happy, eating 2 bowls in a row.