In Binh Dinh there is a rustic specialty dish, why did it taste wrong the first time but then try to find it again?

In addition to pork vermicelli, Cho Huyen spring rolls, Bau Da wine, Quy Nhon fish noodle soup… the list of specialties of the land of Nau is also extended by a very rustic dish full of the love of the countryside, that is Phu My crab noodle soup.

First-time diners who are not used to crab meat will find it difficult to eat, however, the aroma of onions and cilantro softens the taste of the noodle bowl. The natural sweetness of crab noodle, rice water, and noodles blend together to create a very special flavor that makes anyone who has the opportunity to enjoy Binh Dinh crab noodle specialty fall in love.

Crab noodle soup is a rustic but rich specialty.

Crab noodle soup is a familiar dish of Binh Dinh people. Like crab noodle soup, Quy Nhon crab noodle soup is made from crab meat - a type of crab with a hard shell and sweet meat. The way to prepare crab is not much different from crab, the chef must wash it, peel off the shell, then puree it, and squeeze out the juice. The roe and eggs are taken out first, then mixed with the pureed crab meat to create a natural color for the crab cake.

Quy Nhon Crab Vermicelli - A rustic Central Vietnamese dish that has captivated every diner from the first time they try it.

When cooking Quy Nhon crab noodle soup, people only cook it on a low heat until the broth thickens, with a thick yellow crust of crab roe covering the entire pot, then it is considered to be the right taste. But the most elaborate step in the preparation process is probably the extremely elaborate step of making the noodles. Thanks to that, when eating a bowl of Quy Nhon crab noodle soup, you will feel the delicious, rich taste of each ingredient that cannot be found anywhere else.

Besides the way of eating like Bun Rieu, Quy Nhon people also like to enjoy it by putting the broth, noodles and toppings in separate portions. As you eat, pour the broth on top, mix well so that each spice of salt, chili, wild betel leaves, green mango, roasted peanuts... blend together to create an irresistible rich flavor of Central Vietnamese cuisine .

The broth is kept separate and then added to the noodle bowl when eaten.

Quy Nhon crab noodle soup is definitely a dish on the list of specialties of Binh Dinh that you have not tried or known.

You may not know, crab season falls in the 3rd and 4th lunar months. At this time, the crab meat is fattest, the crab fat is fattest, so the noodle soup has a more distinctive flavor.

Quy Nhon crab noodle soup – an irresistible dish

The most elaborate step in the process of making this specialty is probably the vermicelli making step. The vermicelli is made on the spot, from rice taken from the Phu My countryside fields, then pressed out by machine, boiled in rice water, squeezed through clear water and then put into the bowl. Perhaps thanks to that, the vermicelli feels fresher, chewier and sweeter than the usual kind.

When eating, Phu My people will keep the crab broth separate, the noodle bowl separate, and pour the broth on as they eat, little by little, to enjoy all the quintessence of the countryside flavor. In addition, gourmets must know how to combine it with coarse salt and chili to get the right taste of crab noodle soup, and it is essential to have the leaves of the wild bamboo shoot, green mango, and roasted whole peanuts.

Crab vermicelli is transformed into many attractive noodle dishes (Photo: rylpham)

With skillful hands and endless creativity, the chefs here also transform crab vermicelli into many attractive noodle dishes, served with fresh seafood such as sea fish, shrimp or jellyfish.

A bowl of crab noodle soup is like a colorful picture, but it is also very simple, familiar, and close to the people of Xu Nau. Each strand of white noodles is hidden under the brown color of crab, green onions and cilantro are covered with fresh chili and roasted peanuts, looking extremely harmonious and eye-catching. The natural sweetness of crab blends into each strand of noodles, creating an irresistible delicious flavor, making anyone who has just enjoyed crab noodle soup once fall in love.

First-time diners who are not used to crab meat will find it difficult to eat, however, the aroma of onions and cilantro softens the taste of the noodle bowl. The natural sweetness of the crab, the rice water, and the noodles blend together to create a very special flavor that makes anyone who has the chance to enjoy it fall in love.

Source: https://danviet.vn/o-binh-dinh-co-mon-dac-san-dan-da-vi-sao-an-lan-dau-thay-sai-sai-nhung-lan-sau-ve-lai-tim-bang-duoc-20220113102635752.htm