Noodles recipes throughout Vietnam (Part.2)
Similar to the Vietnam food menu of noodles in the North and Central Vietnam, other regions in Vietnam has its signature noodles with unique recipes. If you love cooking and want to go beyond Pho, here are some magic recipes for you.
Stinky Crab Vermicelli (Bun Cua Thoi) – signature Vietnam food menu in Central Highlands
Actually, the name of this Vietnam food menu has shown all about the ingredients as well as the taste of food. This special taste has created a unique feature to Central Highlands Vietnam.
- Bamboo (you can use dried bamboo instead).
- Onion, garlic, spices: salt, pepper, fish sauce.
- Fresh herbs and vegetables.
- Duck egg.
- Crispy pig skin.
- Pound the raw crabs, filter it twice to take the juice. Incubate this juice for one day and night. When it’s fermented enough to have the bad smell, it’s ready to be used.
- Heat the pan and stir fry the bacon till it gets tender. Season it with salt and pepper. Next, add fermented crab juice into the pot and wait till it boils.
- When it starts boiling, add bamboo and boiled duck eggs into the pot.
- Season it with salt and fish sauce.
- Finally, put a handful of vermicelli in a bowl, then the broth, top with bamboo, crispy pork skin, and a duck egg. This dish will be served with fresh herbs and vegetables aside.
Sautéed Beef Vermicelli (Bun Bo Nam Bo) – the popular Vietnam food menu among foreigners
Moving to the Southern region, here comes a delicious Vietnam food menu suitable for the hot summer day called Sautéed Beef Vermicelli (Bun Bo Nam Bo). Different from Beef Vermicelli in Hue, this is a mix-noodle including vermicelli, vegetables, beef, fish sauce, and some other ingredients. This special dish also requires the perfect fish sauce and sufficient ingredients. Hence, this is an excellent recipe for you.
- Fresh herbs: Mint, basil, cilantro.
- Lettuce, sprout.
- Stir-fried peanut.
- Spices: salt, pepper, seasoning, sugar, vinegar, oyster sauce, fish sauce, soy sauce.
- Garlic, chili, onion, lemongrass.
- Combine beef, oyster sauce, minced garlic, minced lemongrass, and pepper in a mixing bowl.
- In a heated wok, sautéed minced garlic and lemongrass till fragrant. Next, add marinated beef and stir on high heat the beef becomes grey.
- Mix fish sauce, sugar, and vinegar with the respective ratio 1:3:2. The sauce should be sweet and sour, should not be too salty because the beef is marinated already. Add minced garlic and chili for more flavor.
- Finally, chop sprout and vegetables and place in the bottom of a bowl. Next, put some vermicelli on it. The next layer is stir-fried beef and top with stir-fried peanut, fresh herbs. What’s more, a portion consists of a bowl of a sauce on a side. You can add as much as the sauce you want and mix the whole up before eating.
Crab Thick Rice Noodle Soup (Banh Canh Cua) – the most common Vietnam food menu for elevenses in Northern region
Though Banh Canh Cua is a very popular Vietnam food menu on the vendors, this is an easy dish for home cooking either. Follow the recipe below, you will be able to create a great combination of sweet, sour and spicy taste.
- Pork neck bone.
- Pork Leg.
- Crab meat.
- Spices: red onion, salt, pepper, fish sauce, annatto oil
- Spring onion and coriander.
Rice thick noodle
- 250gr rice flour.
- 150gr corn starch.
- 50gr wheat starch.
- ½ teaspoon of salt.
- 3 teaspoon of oil.
- Marinate the crab meat with salt and minced spring onion. Next, heat the annatto oil then stir the crab meat for 5 minutes. Leave crab meat in a bowl and set aside.
- Wash the bone and pork leg. Place them in a large pot with enough water to cover them. Boil for 10 minutes then drain and rinse them under cold water.
- Put the bone and pork leg back to the pot. Fill it up with water and stew for about an hour. Grill red onion and leave it in the pot too.
- When the pork leg is well done, pick it out first, soak it in iced water then slice it.
- After one hour of simmering, add mushrooms, half of the crab meat into the pot and season it with prepared spices.
Thick rice noodles
- Sieve all the flour in a mixing bowl. Next, slowly pour warm water and mix till it becomes a dough. The finished dough must be not too sticky but not too dry. Put it in a plastic bag, cut a little hole.
- Heat a pot with water and some oil. Slightly squeeze the bag to let the dough strip into the pot. When the noodles emerge, pick them out and let them drain.
- After that, put all the noodles into the broth soup pot. You can add a little corn starch to make the soup thicker.
- To serve: Ladle noodle and broth in a bowl then decorate it with the other half of crab meat, slices of pork leg, and spring onion.
When the foreigners talking about Vietnam food menu, Pho is always the first topic. However, with the entries about other kinds of noodles’ recipes in Vietnam above, you can bring your friends and family closer to this diversity culinary. Moreover, if you have a chance to visit this beautiful S-shaped country, don’t miss a chance to try out those specialties.