IS IT A GREEN GREEN GREEN?
Of course, now people still eat vermicelli with raw vegetables. But that is an unpleasant "fresh" raw vegetable. There are no more lettuce to replace with lettuce, and in that plate of raw vegetables, there are enough perilla - which is suitable for hotter bun oc - along with any herb that can be found, regardless of whether it is suitable or not.
And vermicelli soup is also mostly a very "contemporary" vermicelli soup with beef pork, pig's ear, rare beef, fried tofu, and also balut. That bowl of crab noodle soup looks very cheesy, but the most missing thing is the fatty crab broth and the mushy crab sticks.
The fields are getting less and less, chemicals are getting more, crab is no longer on the land to live, so a scale of crab is now more expensive than a scale of chicken and pork. Therefore, the crab in the vermicelli soup bowl is only called "running through the crab line" to have a smell and color, while the rest is used with those "tops" to bulk up, get quality compensation, and at the same time, it is easy to charge a high price. Therefore, a bowl of crab vermicelli soup with 60 thousand VND is now "acceptable".
Seeing the corn lettuce stall in the mists of the spring drizzle, my heart was moved. Ben picked up the phone and called his colleagues to cook the star fruit quickly: "Here, there is corn lettuce. What did Dinh do?". So immediately, the phone issued instructions: Buy now, buy now, slice and eat vermicelli soup, make a goods roll, why do you do it anymore!
So the whole corn lettuce stall was packed and packed with the capital's capital. It must be quick because fragile lettuce is easy to break! Even if you don't splash the water carefully but wrap it up, it will immediately break down. So fragile, people are wondering: "When is the house built with lettuce? I took the chopped lim wood. That is, I would never take it.
Sliced lettuce with vermicelli soup is truly a specialty. The lettuce is refreshing, not as crispy as lettuce but has a very interesting rich flavor. Taking a handful of chopped lettuce that floated like a blue cloud released into a bowl of vermicelli soup, immediately, that cloud was submerged in water, sucking all the flavors and flavors of the vermicelli soup into the leaf tray.
Then when chewing the lettuce, the slight sour taste of the vinegar, the cool sour taste of the tomatoes, the fatty taste of the crab meat, the rich taste of the crab grated brick, the spicy taste of the chili, the salty taste of the shrimp paste immediately blocked each tongue, each foot and tooth. The lettuce became a piece of crab sticky rice with all the ingredients.
Lettuce is very soft and smoothly sliced, so when the teeth are just slightly bitten, they secrete all their freshness, along with the nutrients absorbed from the broth, then just pass the lips, flowing down the abdomen in an extremely comfortable way. The blue clouds kept flying from the plate to the bowl and then disappeared in people's mouths in a rapid way.
Lettuce turns out not to be a spice of vermicelli with crab like the spinach of bun cha, the thinly sliced banana corn of bun bo or the border of vermicelli with tofu and shrimp paste. Lettuce is just an indispensable ingredient of vermicelli soup, like crab.
Therefore, every time you eat vermicelli with riem, you must have chopped lettuce to eat, especially the rich and chewy lettuce that is loved by the Spring rain. Only when there is no lettuce, or when the habit of eating lettuce disappears, do people eat vermicelli with other raw vegetables, such as lettuce. However, it is not possible to just want a replacement, sometimes it is just forced.
BURNERAL SCHEDULE Of ACH male and female teacher
The new pair of eggs. The bowl of vermicelli soup is also prepared in the lightest and most profound way to highlight the delicious and beautiful appearance of lettuce. Just like a bowl of rich " full-option" vermicelli soup with crab today. So what is traditional Hanoian vermicelli soup?
Please copy to most readers the way of cooking vermicelli soup of a year-old colleague to eat with that batch of lettuce "of a quarter, a cup of gold". Accordingly, traditional Hanoi vermicelli soup has many "no" words.
No spicy beef steak, no rough-eared pig's ear, no fried tofu for the capital of the congee bowl of chickpeas, no crab growing, crab cakes of the beef noodle bowl, no fish cakes of Hai Phong or Central region fish noodle soup, no los Ends or river bones of the bung noodle soup, no boiled snails of bun oc, no rare beef of beef steak, no ham of congee or steak, and especially no balut of Saigon hotpot.
Traditionally, Hanoi crab noodle soup only has crushed crab meat, filtered to get the crab broth, and colored with crab grated bricks. In addition, there is a sauce made from a grain of wine, made with yellow sticky rice and tomatoes to get the sourness and color; chili to get the spicy taste and color of the color of the color of the color of the color; Thanh Hoa shrimp paste is foaming to get the saltiness and smell (because dishes cooked with seafood are very suitable for shrimp paste); and a plate of chopped lettuce that only matches with coriander, basil, a little goji berries, a little Vietnamese coriander, a little Vietnamese coriander.
First, you have to buy live field crabs, choose large ones with enlarged bags, prioritize choosing crab crab rather than crab male. Clean the crab, peel the apricot, peel the saw, then crush the sides with a pinch of salt. When the crab is fine, filter with water to get the smooth crab juice, avoid leaving the shell to avoid feeling cowardly when eating when combined.
Add the crab water to the pot and simmer, stirring while boiling while stirring gently so that the crab soup floats, wherever it floats, take it out and set it aside to a plate because otherwise the soup will break if it continues to be boiled. When the crab has all the blown and is removed, add the tomatoes to the pot, season with vinegar and spices to taste, then simmer.
At this time, move to the stage of transferring fresh onions with fat and water to onions for coloring. Then, defatt the garlic with the head of the onion to make it fragrant, then remove the crab sticks from the apricot into the stewed plant to color for about 4 minutes, then pour them into a bowl to set aside like crab soup.
Then take the diced tomatoes and the ganch fat and cook until soft, then use a large spoon to break the beam, filter out the tomato juice, then add 2/3 to the pot of broth. Add the fat to a small pan, saute a dried onion, then remove the onion, add the paprika, then add the remaining 1/3 tomato juice and stir-fry until thick to make the chili to taste.
When eating, fill the Phu Do noodle soup with the noodles and stir-fry with boiling water and pour into a bowl. Squeeze a spoonful of crab soup into a bowl, add a spoonful of crab steak, sprinkle onions and pour the crab soup with tomatoes. Then, depending on personal preferences, they gave the shrimp paste and chili as much as needed, then ate it while it was still hot, without eating it for too long, causing the vermicelli soup to cool and lose its deliciousness.
The bowl of vermicelli with crab must be bright yellow with the fat of the goose, the sauce of the tomato, the violet of the onion, the light brown of the crab, the purple color of the shrimp paste and the white rice of the Phu Do vermicelli. Add the dark yellow color of chung chili and place next to a plate of green lettuce. The sour and light broth is sour, as much as the hop is, as much fun is, eating with lettuce, it enhances each other's delicious flavors.
This is the only traditional bowl of vermicelli soup with vermicelli soup, you can eat it until you are full without getting bored or having a bloating belly, it is very suitable to eat sliced with lettuce. That way, a pair of lettuce - vermicelli soup was created that had already gone out of style in restaurants, and could only be cooked by hand.
