In which, bun belongs to the Vietnamese people, num-chooc belongs to the Khmer people, and roast pork belongs to the Chinese people. Yes, that is the famous bowl of vermicelli soup with water in Soc Trang.
Soc Trang has been a traditional residential area of the Khmer people for generations, however, the migrations in the historical process brought Vietnamese and Chinese people to settle down in this healthy land, and then became the common homeland of the three brotherly peoples.
Ethnic diversity not only brings material and spiritual cultural diversity but also interacts and creates new values. For example, the dish of pork broth vermicelli has long been considered a "specialty of Soc Trang". In this dish, the 3 main ingredients all represent the cuisine of their ethnic group and appear in the dish's name.
Therefore, num-chooc was originally just a rustic dish of the Khmer people, and over a long period of cultural exchange, now the flavor of this dish has become a typical culinary culture of the people of Soc Trang.
Even when it merged into Can Tho province, the name of the bowl of pork stew broth in Soc Trang was still kept the same as the Rach Gia fish noodle soup and the Bac Lieu spicy beef noodle soup. Naming the dish properly as before not only respects the origin of the dish but also maintains the pride of that dish in the hearts of the people.
" Saying there is a book, but having evidence". The Soc Trang pork stew vermicelli soup was honored by the Asian Record Association in 2003 and 2004, according to the criteria of culinary value set, Asian specialties. The tournament's bowl of pork broth has a history of formation and development, bearing regional characteristics, associated with human personality and customs.
First, let's approach num-chooc, the broth that creates the soul of this dish. The first indispensable ingredient to make broth is prohok. This is a typical fish sauce made from snakehead fish and braised fish with salt for 6 months or more.
Usesuit grilled beef sauce is stewed directly from pork bones, such as when cooking broth for fish sauce or fish sauce hotpot, and is put into a bag that can penetrate two directions. The fish sauce bag is cooked in broth, depending on the temperature and cooking time, slowly releasing the fish sauce, but still keeping the fish sauce in the bag.
The reason is that beef stew fish sauce is made from quite large fish, which cannot be dissolved like shrimp paste in Hue beef noodle soup, and at the same time, the requirement of the tournament's pork stew noodle soup is that the broth must be clear, not pork belly like other broth cooked with fish sauce.
Even other spices and ingredients such as bun ca vuon (ditorious of fish sauce), fresh pineapple (forgiveness), lemongrass and lemongrass (balancing fish sauce) must be put in the cooking filter bag. Only then can you cook the fragrant broth with the smell of stewed beef fish sauce but the color is golden yellow, clear and sweet and the sweet taste of the small, burning stewed bones and for many hours.
Next is preparing the filling for the bowl of vermicelli with roasted pork broth. Because it is cooked with fish sauce, the broth has the ability to blend many different ingredients in the same bowl of vermicelli. That is the magical characteristic of fish sauce and it is shown in other dishes such as fish sauce hot pot.
We will see that the bowl of tournaged pork broth has enough fish, shrimp, meat, many types of vegetables and all are served in the same sauce without being eliminated or xungited. Therefore, the silver shrimp has red shells like Son, the shrimp meat is sweet and crispy, and thrive like jelly in the mouth.
Then the piece of white snakehead fish fillets like the skin of a girl from the West, which had been completely filtered, was brought to the lips that had flowed down to the throat. It must be wild snakehead fish for the whole rice crop or a few rice crops to bring such a fatty meat. But fish and shrimp still have to stand under another factor: roast pork.
The three-legged pork is fresh and rosy with the lean meat, and the white color of the fat and skin. Then, the skin is carefully massaged so that when filming the film, the film blades explode evenly, both crispy and beautiful, proving the skill of the film maker. The pork is seasoned for a certain period of time to make the meat both fragrant and fatty.
The Chinese deserve to be masters of tournaments. They have invented many famous spinning dishes such as spinning ducks, spinning goosebumps, spinning pigs... Right in the central area of Soc Trang, the meat- rolling furnaces are as mushroom-like, 8 - 9 am have sold spinning meat, making people in other places surprised to "go eat spinning meat so early".
However, if it is not filmed early, where can we get this filmed pork broth? That is, we have not mentioned vermicelli, the simplest ingredient, but without it, it cannot be turned into vermicelli. It is just the fresh puppet noodle sold everywhere in this rice-rich land.
Now, put the vermicelli in a bowl, then arrange the red shrimp, white fish, the meat with 3 colors of brown - white - pink, then continue with the green combination of bitter vegetables, water spinach, basil, herbs... then pour the fragrant fish sauce with fish sauce to blend everything into a unified mixture.
Squeeze in a little fresh lemon, add a few slices of chili and make a stew. Now it is time to give the stage to the teeth, mouth, and tongue. The roasted pork broth has a sweet taste of the broth, the fatty taste of stewed pork bones, the rich taste of stewed beef fish sauce, the sweet aroma of fish, shrimp, meat, and the refreshing flavor of vegetables, the spicy taste of chili.
It is necessary to mention the first sweet taste because many people are often surprised to see it in a bowl of vermicelli soup boiled from fish sauce. Sweet but not too sweet, the smell flies like vermicelli with fish sauce even though the soul of the dish is beef stew fish sauce. That's strange.
Then, the more you eat, the more you feel immersed in the salty taste of the fish sauce, the fresh, sweet and crunchy taste of fresh shrimp, the rich fatty taste of snakehead fish, the characteristic aroma of the sparse but very clear bun mua. That is exactly the identity of the pork broth turned in Soc Trang.
Just one bowl of noodles shows the uniqueness and characteristics of the three ethnic groups. There, no one distinguishes Khmer fish and snakehead fish, Vietnamese vermicelli and Vietnamese water spinach, and Chinese fatty pork. People only know that thanks to those ingredients, the delicious pork broth turned into shape, without one thing, they can't do another.
Obviously, spinning putnam-goose noodle soup is a beautiful culinary culture of Soc Trang people, using a bowl of noodle soup to tell the story of the close solidarity of the three ethnic groups in this land.
