When it comes to Rach Gia cuisine , many people will immediately think of fish noodles - a rustic dish but rich in the flavor of the sea. Among countless eateries, there are names that have become "memorable coordinates", attracting diners with their unmistakable flavors.
Hai Tam fish noodle soup.
The most prominent is Hai Tam fish noodle soup (6 Phan Boi Chau), where each bowl of noodles is like a culinary symphony. The broth is made from sweet coconut water, mixed with fresh snakehead fish head and fatty marrow, creating a natural sweetness and mild aroma. The fish pieces are firm and white, the noodles are soft and chewy, with a little banana flower and bean sprouts. Everyone can adjust the flavor to their liking, but don't forget to add some pickled shallots mixed with Phu Quoc fish sauce to eat with the noodles, the secret to fully enjoying the flavor of the sea.
Diem Van Fish Noodle Soup
Not far away, Diem Van fish noodle soup (37 Co Bac) is also a name that makes Rach Gia people proud. The owner is a local so the taste is always standard, the broth is clear, sweet from fresh fish, the fish meat is soft and not fishy, served with fresh green vegetables, making the bowl of noodles simple but warm.
Hung Hao Mackerel Vermicelli
If you want to try something new, you should visit Hung Hao tuna noodle soup (60 Pham Hung). The bowl of noodles here is full of tuna pieces, fragrant and chewy fish cakes, and fresh squid, all supplied by the boat. The sweet and sour broth from pineapple and tomato is gentle but unique. Dip the fish with green chili salt, and you will feel the full taste of the sea on the tip of your tongue.
Thanh Thanh's vermicelli salad
If you want to change the taste, you cannot miss Thanh Thanh's vermicelli salad (8 Ham Nghi). The small restaurant is a house with French architecture, nestled in the middle of a peaceful street. The vermicelli salad here has all the colors - aromas - flavors: shrimp, lean pork, ground soy sauce, sweet broth with a touch of tamarind sourness. Diners will never forget the delicious taste and the rustic sincerity of the cook.
Thao Truc Hue Beef Noodle Soup
If you are looking for a stronger, spicier flavor, visit Bun Bo Hue Thao Truc (H23-24 Le Hong Phong). This place brings the soul of Hue into every bowl of noodles. The broth is shimmering, with a hint of lemongrass and ginger, spicy on the tip of the tongue, the large ivory-white noodles embrace the tender brisket, fatty pork leg, and flavorful beef balls. Eaten with raw vegetables, satay, and poured with lemon juice - just the first chopstick is enough to awaken all the senses.
Bun Quay 84 Pham Hung
Another destination that many young people are fascinated by is Bun Quay 84 Pham Hung. Here, you can directly experience the process of making a bowl of vermicelli in the true sense of “Quay”. Fresh fish cakes and shrimp cakes are finely ground and spread around the bowl, then the boiling broth is poured in to cook.
Diners will mix their own dipping sauce, season it themselves, and stir it to taste. Customers can also choose a bowl of stir-fried noodles with squid, beef, and seaweed to enjoy according to their own preferences. The noodles have no vegetables, no fuss, just the rich sweetness of fresh seafood and the characteristic smell of Phu Quoc pepper, the aroma of green onions. The price is affordable, only from 40,000-50,000 VND/bowl, but the culinary value is difficult to measure.
Bun Ken
Not only famous for fish noodles and bun quay, Rach Gia also captivates diners with many other attractive noodle dishes such as fatty and fragrant coconut noodle soup, crab noodle soup, blood cockles with rich sea flavor, or strange and sophisticated squid egg noodle soup. In addition, crispy, hot spring noodle soup, served with raw vegetables and sweet and sour fish sauce also makes many people crave for more after just one bite. These rustic noodle dishes contribute to the rich culinary identity, imbued with the Western character of the coastal city of Rach Gia.
Source: https://baoangiang.com.vn/rach-gia-va-nhung-mon-bun-gay-thuong-nho-a425133.html
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