But for those who own a large stomach, the fatty, sweet, crispy, and collagen-filled " pagoda tree" is a delicious and memorable piece.
Right from the moment the plane was still traveling around, before landing at Buon Ma Thuot airport, the name that sounded extremely strange and curious was " bun kia" which was mentioned, mentioned back as if this was the purpose of this trip across the Central Highlands. What is bun khoc, is it a strange "burn kali" type of bun in Phu Quoc?
But before starting to "go find the key noodle soup", Buon Ma Thuot welcomed strangers with the cool air of the unseasonal rain. The small, thin, light rains in the cold suddenly reminded us of the drizzle in the North. But it also contributes to increased stomach cramps, causing hunger to subside.
However, if you are hungry, you have to greet Ban Me with a cup of dyke coffee, if you are allowed. Drinking a cup of coffee while just entering this land is a ritual like eating salted banh mi when going to Russia or wearing a flower rope when going to India. But energy-burning caffeine makes people even hungrier.
Therefore, he immediately got on the bus to find the famous bowl of noodle soup in Buon Ma Thuot city. Under the hazy and hazy rain, the most famous street-fronted bun chai restaurant in the city appears like a world of mixed-use hereafter, with clouds of flickering, vague smoke. But that smoke comes from a 100-liter pot of broth.
Here and there, Buon Ma Thuot vermicelli soup. Right from the first meeting, we have understood why people call this noodle dish "ckiss". A bowl of noodles similar to a bowl of pho in Hanoi has an extremely simple structure of noodles poured in broth, airy with a little onion and onion.
However, that was just the foundation for a whole part of the pig's leg lying on the ground, pointing the entire bone out of the mouth of the vermicelli bowl. How can it not be outstanding that the pigs that weigh as quickly as the eyes must be 3 - 4 strokes, not less. Just eating that pork segment alone is enough to keep many people full all day.
The pose of a very excited pig is suggestive, like a "long leg" lying around with its feet in the mouth of a bowl. The key bones may explain the name "key noodle", but that is not at all! Here, people do not use the "ribbon" feature to name it like "ribbon" in bun cay, which is inherently phai ribbon, phai stir the dipping sauce used with bun cam seafood in Phu Quoc.
Even though the bones have a key from the bowl, the people of Buon Ma Thuot do not use that as the basis for the name of the dish. The key here is the main ingredient to create this unique, energetic noodle dish, both stimulating and challenging the ability to eat this "manly as big, female as male".
That piece of pig's feet is called the pig's feet, an extremely familiar ingredient with a long-term, slow-cooking cooking style, so it is considered the "king of stews and stews". The pig's main part is the front thigh, so each pig only provides humans with 2 parts of the pig's key.
The skin of the pig is a toned lean meat, with a thin layer of fat on the outside, and a layer of skin on the outside surrounding the skin. This meat has a rich flavor and good spices absorption, and sweetness secreted from bones, so pig's feet are very suitable for cooking nutritious stews and bun kia.
When the bowl of noodle soup is stewed, many people will mistakenly think that this is a bowl of Hue noodle soup transformed in the style of the mountains and forests. That is thanks to the scent of fish sauce and shrimp paste such as breadcrumbs in braised water and the pig's feet. But that is not at all, Hue beef and pork vermicelli is one way, and vermicelli with pork belly is another way, if anything, it is just a little related to shrimp paste.
Only when I ate did I see the difference so clearly. In the bowl of Hue vermicelli, the pig's pork, although considered the second most "manly pig" and the square-shaped boiled pork belly, is still nothing compared to the "pure" pig's pork belly of vermicelli with the key.
Raising the pig's key with one hand is still heavy, just use both hands to be able to " open a big mouth to swallow Nguu and Dau stars" conveniently and neatly. Don't be shy, customers are excited when handling this delicious piece, because otherwise, you will waste the fee or you can drop it on the bowl of noodles, causing the broth with shrimp paste to splash on you.
The shape and weight of the pig's crab make an impression associated with the Central Highlands of a thousand years, with the roots of trees that are hugged by dozens of people, to the footsteps of elephants crawling on the ground, to the enthusiastic gentlers searching for the sun goddess, and the profound, large-scale personality of the people of the Upper region.
Therefore, if I voted for any dish that could represent the land and people of the Central Highlands, I would like to nominate the key vermicelli dish because of its simple qualities, not fussy, strong, and brave. Because they are not brave and strong enough, people will not be able to conquer the bowl of bun kiu cooked and presented in this simplest way.
Cooking a bowl of noodle soup is quite simple, but requires effort. After being carefully selected, the key will be cleaned and simmered for many hours in a pot of broth with shrimp paste. When the pig's skin is loosely softened and removed to keep for cooling to increase the brittleness of the skin and tendons.
When eating, put the vermicelli in the bowl first, add the onions and onions, then pick up the pieces of the piggy bank and stir-fry through the pot of broth to heat well, then put them in the vermicelli bowl. Then pour the broth over and cover the top third of the pig's cloves, causing the pig's cloves to float like the wing of a doccious boat that has gone down the rapids.
Spices to go with are raw vegetables such as lettuce, banana corn, chopped herbs, along with pickled purple onions, pickled chili with garlic vinegar, chili, fresh chili, lemon. But the fresh, cool, spicy, hot things will make the flavor of bun kia more diverse, balanced with the fatty flavor of the pig's feet.
In the cold rain, there is nothing more enjoyable than handling a bowl of hot pot noodles. The pig's skin has been simmered until soft, the broth is absorbed, each batch of delicious, unexpectedly dried lean meat is mixed with a piece of skin, a piece of rough and crispy tendon, biting each piece to please the taste, to please the ears.
And then, after sipping the last piece of broth, chewing the last piece of pork, I immediately saw that the person was full of air and strength, just wanting to scream: Oh Dam San, now we understand why people are heroes?
