A handful of smooth vermicelli with chopsticks, a few trunks of green water spinach, a handful of vegetables with the whole trunk of the leaves fragrant, a patch of dark yellow crab, all of which made a delicious piece of pear.
Bun soup is a "squatting" gift because it often goes around the streets, markets or in the hidden corners of a small alley. The image of a light carry is often associated with a noodle soup, so people often say "burn carry" more than a noodle soup restaurant.
The shoulders of Vietnamese women need to labor with a strange, flexible strength. An entire bun canh stall jumps in step by step, whenever meeting a customer or convenient place, they immediately lower it, taking the stall out and making it a chair, the 2 baskets are still placed in the air to become a kitchen and a stall.
In that two photos, one side was filled with crab soup, the other side was mixed with noodles, some vegetables, some crab sticky rice, some bottles of garlic. When there are no customers or out of stock, hanging up, using fabric, carrying a ball to lift the shovel into the fire, are "mobile" splashes, leaving an empty space like never before there was a delicious feast.
Therefore, every time I see the beautiful women carrying them, I remember the bowl of noodle soup with the characteristic scent of herbs and vegetables of the summer. Another craving is the feeling of biting large, white, plain, crispy chopsticks but not much because they have absorbed the flavor after being stewed in hot crab water.
That craving does not come from the stomach or calorie needs, but from the feeling of excitement of eating a light dish in the streets. Eating on the street and at the market also has its own flavor, creating a very unique enjoyment, such as relaxing and holding a bowl of fried noodle soup to enjoy the flavors of the countryside in the bustling streets.
The "playing" nature of noodle soup is the characteristic that makes this dish different from crab vermicelli soup, although many people think these two dishes are twin sisters, because they are both vermicelli and crab. To put it in English for teenagers today is same same but different, meaning messy but different.
For example, from the noodles onwards. Zucchini noodles are also known as bun quan because they are much larger than regular noodles, and are also chewy and crispier. Bun soup is always eaten with vegetables, in the summer it is water spinach, water spinach, in the winter it is mustard, while bun rieu cua is only cooked with tomatoes and eaten with chopped raw vegetables. Refrigerate the vermicelli soup with garlic and chili sauce instead of the lemon from the vermicelli soup.
The broth of the noodle soup also does not make the vinegar suddenly like crab vermicelli soup. When pouring, the noodle soup is just as basic as the noodle soup, while the crab vermicelli soup is poured over the face. Another factor is that the vermicelli soup is thicker, thicker, and has a richer crab flavor than vermicelli soup.
The broth is the main ingredient that makes the flavor of the noodle soup. field crab is crushed by hand, not by machine, because only then will the crab bricks be smooth, the crab will be brittle, not the bigoted pigs or the crab shell will be difficult to remove because it is just a fine grinder.
Delicious dong loai crabs are cleaned, then peeled, separated into lenders and rice. Add the crab stems to the plant, add a little salt and crush. Take a sufficient amount of water and squeeze it carefully so that the crab meat dissolves and then settle, strain to get the broth to cover the meat. Continue pounding and straining to get all the crab meat.
Add crab water to the stove, add a little salt and nuts, then turn on the stove to heat gently, stir well so as not to heat the bottom. When the crab branch grows, turn down the heat, remove part of the branch to set aside in a bowl, and continue to heat the branch to melt into small pieces, creating thickness for the broth.
Stir the tomatoes in the areca nut until soft, then pour them all into the pot of crab water, season to taste. The crab bricks are cooked with dried onions and pork fat over low heat. Add a little fish sauce to make it smelly and rich, then scoop it out of the bowl and set aside. The vegetables are boiled until they are over hot to still retain their green color and crunchiness, cut short to taste.
That is the structure of a bowl of noodle soup. When eating, take a pinch of chopstick noodle soup and bring to the boil with a longer time than regular noodle soup. This technique is called gus enough to help the bun tich noodles warm up, soften and absorb the flavor more easily.
When required, lift the vermicelli and drain with water and put it in a bowl. Add water spinach, water spinach, a spoonful of crab soup, a spoonful of fatty cloves, a few pieces of fat made from pork belly to make both fragrant and chewy in the broth, and a handful of golden unsalted onions. Then, scoop the broth and venom. Add a spoonful of garlic vinegar to your card.
The bowl of noodle soup is cooked, used a wrench to stir, the green color of the vegetable is revealed between the melted white noodles, still keeping the structure, smooth, soft, not broken, making it difficult to remove. The island has all the ingredients of the noodle soup mixed together, from the smell to the taste.
Eating with your eyes will immediately find the bowl of noodle soup really attractive. At the top are hot colors with all the shades of yellow from crab sticks, crab sticks, fried onions, pork fat and fat. The red color of the chili stands out on the green background of the vegetables and the white sticky rice noodles are slightly yellow.
When eaten by mouth, the first impression is the fatty, sweet taste of the field crab in the crab water, mixed with the light sourness of vinegar and the spicy taste of chili. Chewing a piece of noodle soup will see the crispiness of the noodles and vegetables blended in the smooth, fatty texture of the crab sticky rice.
Bunh soup is truly a rustic snack of the streets. A standard bowl of noodle soup is very simple but extremely sophisticated, without the appearance of ostentatious things like pig's feet, pig's ears - things that damage the "playing" characteristics of the bowl of noodle soup!
