If the traditional Tet feast usually favors a rich, fatty and protein-rich taste, sour rib vermicelli goes in the opposite direction to create balance. The special feature of this dish lies in the delicate combination of three different types of sour tastes: the light, slightly astringent sour taste of summer dracontomelon (stored in cold storage for Tet), the elegant sweet sour taste of ripe pineapple and the slightly mild, juicy sour taste of tomatoes.
When simmered with pork ribs, these layers of flavor blend together, creating a clear, sweet broth that is not greasy at all. This is not just a dish, but a subtlety in the way Vietnamese people process ingredients to protect health and appetite during long holidays.
To have a bowl of authentic Tet-style sour rib noodle soup, the selection and processing of ribs is the most important step. Ribs must be young, small, with lots of meat and cartilage. After blanching in boiling water with a little salt and shallots to deodorize, ribs are simmered over low heat. The skillful chef will continuously remove the foam to keep the broth clear.
The color of the dish is determined by tomatoes. Half of the tomatoes are cut into wedges, stir-fried until soft with a little cooking oil to create a natural orange-yellow color, and the other half is dropped in the end to maintain its beautiful shape.
Pineapple should not be given too early to avoid being mushy, just drop it in about 10 minutes before turning off the heat to spread the strong fragrance throughout the kitchen.
Enjoying sour rib noodle soup on the morning of the 2nd or 3rd day of Tet has become a small cultural feature in many urban families. After lavish parties, the whole family gathers around a pot of steaming broth. The sizzling sound of hot broth, the mild sour and spicy taste stimulates the stomach, making everyone's spirit more refreshed.
Sour rib noodle soup is usually served with a plate of fresh raw vegetables including thinly sliced banana flowers, split water spinach and a few sprigs of scallions and cilantro. These fresh green vegetable fibers further increase the freshness, helping the dish become complete in both color, flavor and taste.
Sour rib vermicelli is not fussy about ingredients but requires sophistication in the way it increases or decreases the sweet and sour taste. In the chilly atmosphere of the early spring days, a bowl of vermicelli with tomato red and pineapple yellow colors is not only a dish to relieve boredom but also sends wishes for a bright, gentle and energetic new year.
