Tourists come to Phu Tay Ho not only to offer incense and pray for good luck but also want to enjoy the cuisine of this place.
Ms. Doan Thi Minh, owner of Thanh Mai restaurant, who has more than 40 years of experience making shrimp cakes, shared that ingredients are the decisive factor in the quality of the dish. Shrimp must be fresh, firm, imported from early morning, while the dough for making the cake must ensure deliciousness and safety.
A noteworthy point is that the cake dough is only mixed about 10 minutes before processing to maintain its freshness. The cake is fried briefly, until customers order, it is re-fried in a pan of boiling oil for about 2-3 minutes, creating a crispy outer shell but still soft inside, sweet to the shrimp flavor.
Ms. Minh shared: "Making shrimp cake is not difficult, but to make it delicious, you must pay attention to each step. From choosing shrimp to mixing flour, frying cakes must be at the right time, otherwise it will lose its crispness and characteristic flavor.
The price of a serving of 3 shrimp cakes in the Phu Tay Ho area usually ranges from about 70,000 VND. With a fairly full serving, restaurants often divide meal sets such as a serving of 3 people eating 9 cakes 210,000 VND and a serving of 4 people eating 12 cakes with a price of 280,000 VND.
Ms. Nguyen Bich Phuong (27 years old, Hanoi) shared that during her visit to Phu Tay Ho, she was particularly impressed with the dishes at Hoa Le restaurant. In addition to the familiar banh tom, she suggested that tourists should try hot banh loc, dipped in spicy chili fish sauce.
Holding the cake that has just been steamed, gently peeling off the green leaves on the outside, diners will see the small, clear part of the cake, clearly revealing the attractive red shrimp and meat filling inside. The cake smells of banana leaves, is soft and chewy but still has a moderate chewiness, blending the sweetness of shrimp and meat with a bit of spiciness and saltiness of the dipping sauce and the aroma of the accompanying vegetables, creating a rustic flavor that makes anyone who enjoys it exclaim.
Besides, snail vermicelli is also one of the dishes that attracts tourists not only because of its flavor but also because of its elaborate processing method. The snails chosen are usually medium-sized, golden-gilded, round, just caught from the lake. After soaking thoroughly in rice water and chili to clean, the snails are boiled just right until cooked, steamed with the meat and marinated with spices.
The special point lies in the processing stage when customers order, the cook puts the snails in a hot oil pan, flies with shallots to create a fragrant aroma. The complete bowl of vermicelli is a blend of sour broth from tomatoes and rice vinegar, light spiciness of chili, served with fresh green vegetables.
Not only a dish, snail vermicelli also carries the imprint of the land of West Lake - a place once famous for fishing. From villages such as Trich Sai, Vong Thi, Yen Thai..., fresh and delicious ingredients have contributed to creating a unique flavor that cannot be mixed.
During the holidays, the number of customers increases, causing eateries around Phu Tay Ho to always be crowded. A bowl of snail noodle soup will cost 70,000 VND/bowl.
Mr. Nguyen Van Long (Bac Ninh) shared: "Although I have to wait quite a long time, eating snail noodle soup here is still considered worthwhile. The taste is very different, not like other places I have eaten before.
Not only that, visitors can experience dried beef salad at Phu Tay Ho, a familiar snack that attracts many diners every time they visit. The attractive salad plate with crispy shredded green papaya, blended with chewy soft dried beef, rich dried liver, fragrant and buttery roasted peanuts and a little fresh green herbs. When poured with a slightly sweet and sour mixing sauce, all blend together to create a harmonious flavor, both refreshing and rich.
