In addition to pork buns, Cho Huyen spring rolls, Bau Da wine, Quy Nhon fish noodle soup... the list of Nau specialties is also extended by an extremely rustic dish that is rich in hometown love, which is Phu My rice vermicelli.
First-time diners who are not used to raw meat will find it difficult to eat, but the aroma of cilantro softens the taste of the noodle bowl. The natural sweetness of rice vermicelli, rice water, and vermicelli fibers blend together to create a very special flavor that makes anyone who has the opportunity to enjoy Binh Dinh's specialty of vermicelli ramen fall in love.
Bun ram is a rustic but delicious specialty
Bun ram is a familiar dish of Binh Dinh people. Like bun rieu, Quy Nhon vermicelli 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 the shell, then puree it and squeeze out the juice. The bricks and eggs will be taken out first, then mixed with ground meat to create a natural color for the meatballs.
Quy Nhon rice vermicelli - A rustic Central dish that captivates every diner the first time they enjoy it
When cooking Quy Nhon rice noodle dish, people only cook it over low heat until the broth thickens and the yellow brick scum appears to thicken the whole pot of water, then it can be called the right taste. But the most sophisticated step in the processing process is probably the extremely elaborate step of making vermicelli. That's why when you eat a bowl of Quy Nhon fried rice vermicelli, you will feel the delicious, chewy flavor blending between each ingredient that can't be found anywhere else.
Besides eating it like bun rieu, Quy Nhon people also like to enjoy it in a way where the broth, vermicelli and toppings are served in separate portions. Wherever you eat, sprinkle the broth there, mix well so that each spice, salt, chili, cylindrical leaves, green mango, roasted peanuts... blend together to create a rich flavor of Central cuisine. forced.
The water is kept separate before eating before adding it to the bowl of vermicelli.
Maybe you don't know, the tanning season falls in March and April of the lunar calendar. At this time, the meat will be the fattest and fattest, so the bowl of vermicelli will have a more unique flavor.
Quy Nhon rice vermicelli - a delicious dish that's hard to resist
The most sophisticated step in the process of processing this specialty is probably the step of making vermicelli. Vermicelli noodles are made on the spot, from rice taken from the fields of Phu My countryside, then pressed out of the machine, boiled in rice water, squeezed through clear water and then put into a bowl. Perhaps thanks to that, eating vermicelli noodles feels fresher, chewier and sweeter than regular types.
When eating, Phu My people will keep the broth separate, the vermicelli bowl separate, and sprinkle the broth wherever they eat, little by little to enjoy all the quintessence of the flavor of the domestic wind and fields. In addition, gourmets must know how to combine with salt and chili to get the true taste of rice vermicelli and must have banyan leaves, green mango, and whole roasted peanuts.
Rice vermicelli is transformed into many attractive noodle dishes (Photo: rylpham)
With skillful hands and constant creativity, the chef here also transforms rice vermicelli into many attractive noodle dishes, served with fresh seafood such as sea fish, shrimp or jellyfish.
A bowl of noodle soup is like a picture of color harmony but also very simple, dear, and attached to the people of Nau. Each white vermicelli stalk hidden under the brick brown color, green cilantro topped with fresh chili and golden roasted peanuts, looks extremely harmonious and eye-catching. The natural sweetness of ram blends into each vermicelli strand, creating an irresistible delicious flavor that makes anyone who just once enjoys ram vermicelli fall in love with it.
First-time diners who are not used to raw meat will find it difficult to eat, but the aroma of cilantro softens the taste of the noodle bowl. The natural sweetness of rice noodles, rice water, and vermicelli noodles blend together to create a very special flavor that makes anyone who has the opportunity to enjoy it fall in love.
