Spicy beef noodle soup from Bac Lieu is not like Hue beef noodle soup or any type of beef noodle soup. At first sight, the bowl of spicy beef noodle soup appeared like a tropical sunlight with a brilliant orange-red color. And often the ingredients and spices that create the orange color are very spicy, and are probably the spicyest dish in the cuisine of the West.
The bowl of spicy beef noodle soup is orange-yellow, highlighted by the large pieces of sliced beef like in the reason why it is like being left in a dike, beef stew or a vangy sauce. However, in the other 3 dishes, people often do not eat them in soup or with bread. It is very rare to see any beef noodle soup with such a large slice of meat, but mostly thinly sliced.
However, from the beef blocks filled with a layer of chili oil, this impressive flavor is produced, 3 parts of the aroma of stewed beef, 7 parts of the spicy smell of the spice. That color and flavor are the greetings of the spicy beef noodle bowl of Bac Lieu, very provoking and challenging those who are "lover- fearing" and afraid of eating spicy food.
It was not a direct threat, because right from the first touch, the spicy feeling runs straight from the tip of the tongue to the lining of the brain, causing people with a hard mouth to whisper. A spicy combination comes from the thinning, thinning level of lemongrass, ginger, garlic, curry, then suddenly increase with redung chili and chili oil.
Strangely, this region does not need to be spicy like in the Central region, where spicy food is used to prevent waterlogging or cold in winter. However, this dang le vi the also has a similar reason: Spicy beef noodle soup is used by Bac Lieu people as a sedative, so it must be spicy to sweat.
The bowl of spicy beef noodle soup looks simple with vermicelli, broth, and square beef slices. But when eating, it was discovered that this was a rather complicated noodle dish, requiring elaborate processing to create an attractive serving of sedatives to the point of becoming a favorite breakfast dish and then a dish of "signature - identity" of Bac Lieu.
The beef had to be made with corn for firm pieces, the pieces of meat were wide enough to cut the square pieces to withstand the stewing process without deformation. The beef stew is a wide T-shaped tendon, also sliced squarely like the meat. In addition, there are parts such as crab and gourd that provide a variety of choices.
These parts of beef are marinated with smoothly grated curry seeds, ginger, finely minced garlic, turmeric powder, cinnamon powder, cashew oil, and grain salt. It is everything marinated for about 1 - 2 hours until the spices are absorbed. In addition, there is another ingredient that is very "Western" used to marinate beef, which is the orange juice.
It is very rare for any Vietnamese dish to be prepared with oranges or orange juice. Cooked ducks with oranges, salmon with orange sauce... all come from the Western menu. However, the beef of this bowl of spicy beef noodle soup must be bathed in orange juice. Orange juice helps the beef pieces soften and enhance the flavor.
Then, raise a pot of fragrant garlic fried toast and pour the marinated meat into the stir-fry, pour the coconut water over the meat and a few lemongrass plants, cook over high heat until the meat is soft, then heat the olive oil to let the spices absorb slowly. At this stage, an ingredient appears that makes the dish have a striking spicy taste.
Bac Lieu people choose a Korea chili with a spicy and red tongue to achieve the strongest spicy taste and aroma. Chop the corn and remove the seeds, then steam until done with the wood. When the meat is almost cooked, add the chili, depending on the spicy taste, add more chili or less chili, but somehow it will reach the spicy level of "going out loud" in the first piece.
This part of the chili has brought a strong spicy flavor and orange-red color to the vermicelli dish, along with the combination of cashews, turmeric powder, and chili oil. That was not enough, in addition to the bowl of spicy beef noodle soup, the diner also prepared a plate of salt with chopped chili seeds and sliced with lemon to dipping beef.
The broth is stewed from pork bones with ginger, turmeric, salmon, cinnamon and star fruit. These spices also give the broth a spicy taste and warm color. Therefore, it is impossible to avoid spicy when eating spicy beef noodle soup because they are all "scrutinized in eggs".
The bowl of noodles is likely to be smoking, with waves mixing with the brilliant orange-red color of the chilli pepper oil. dropping a tablespoon of spicy water, the spicy taste flared up on the tip of the tongue, then giving way to the aroma of lemongrass, cinnamon and the sweet, fatty taste of coconut water. The beef retains its natural sweetness after hours of careful stewing.
When eating beef, season with chili salt and squeeze the lemon to see the fullness, spicy taste and a sour taste. After the spicy taste, you will see a very special sweet taste appearing because of the presence of coconut water in the broth. The unforgettable sweetness of coconut water is very different from the sweetness of onions, the enthusiasm of radishes, creating a very... sweet taste in the West.
Spicy beef noodle soup was previously often cooked as an overnight snack for officials and rich families. Spicy taste not only helps relieve feelings and sweat but is also rich in nutrients to revive after a party.
But then, spicy beef noodle soup became a familiar breakfast dish, and then the dish suitable for all times of the day. Therefore, Bac Lieu cuisine also has something to be proud of, and that is the unique bowl of spicy beef noodle soup of their country!
