In the diverse culinary picture of cold winter days, vermicelli with tofu and shrimp paste stands out as a special choice. Especially, when the weather changes from deep cold to sunny, this dish is not only simply a combination of ingredients but also a delicate balance of temperature and feeling.
Usually, the psychology of diners in winter often prioritizes high-temperature dishes such as pho, bun rieu or hotpots. However, according to observations on food streets, bun dau mam tom still retains its unique attraction thanks to the "hot and cold intertwined" structure.
The main ingredients of the dish, including tofu, are always fried hot right on the spot to ensure crispy crust and soft, smoky filling. When combined with cool vermicelli with leaves and characteristic herbs such as kinh gioi, perilla, the dish creates a moderate temperature regulation.
In a sunny setting, the heat of fried food does not cause a feeling of restlessness, while the coolness of vermicelli helps diners feel light and easy to digest.
One of the important factors that makes vermicelli with tofu and shrimp paste ideal on cold sunny days is the bowl of elaborately mixed shrimp paste. Shrimp paste is hot, rich in protein, when battered with kumquats, chili and a little hot fat, it creates a warming effect from the inside.
From a taste perspective, the dry weather of winter often reduces the sensitivity of the taste nerve heads. The rich, spicy and sour taste of shrimp paste has a strong taste stimulation effect, helping diners feel more delicious than dishes with light flavors.
The dining space is also an element that makes up the culinary experience. Sunny winter days are an ideal time to maintain sidewalk food culture or open spaces. Natural sunlight soothes the cold of the monsoon, creating conditions for diners to sip noodles without worrying about food quickly cooling down like on drizzle days or severe cold winds.
In addition, combining vermicelli and tofu with accompanying dishes such as spring rolls, boiled pork legs or cartilage rolls not only provides enough energy for daily activities but also reflects the diversity and harmony in the yin and yang philosophy of Vietnamese cuisine.
It can be said that vermicelli with shrimp paste is not only a popular dish but also a testament to the flexible adaptation of seasonal cuisine. When the weather changes with rare winter sunshine, enjoying a batch of vermicelli with shrimp paste is a way for people to enjoy the interesting intersection between nature and flavor.
A full batch of vermicelli with beans priced at 45,000 VND is the perfect choice for many diners.
