Therefore, vermicelli soup is a salad dish (as called in the North) or a salad dish (as called in the Central and South), with the ingredients being fresh vermicelli soup. Speaking of this, many readers will probably think of dishes such as vermicelli, mixed pho, mixed banh da, mixed pasta... but absolutely not.
The most obvious feeling when enjoying a small bowl of vermicelli soup is that the salad will be made by the ingredients and purpose of the dish. People eat bun nam in a playful, snacking way, not just to eat to get drunk. A cup of sharp-shaped vermicelli soup only includes a pinch of fresh vermicelli soup, dried shrimp, pureed with coconut milk, bean sprouts, herbs of all kinds, raw vegetables, papaya and diced cucumber, garlic and chili fish sauce.
Therefore, even though it is not used as a appetizer like salad and salad at parties, bun nam is a very suitable thing to eat when you are upset, such as eating a piece of papaya rolls on the waiting list or a bowl of cold snail noodle soup at the street corner. It is truly a "playing" dish that is very easy to suit the taste of many people.
Rural and simple in processing, but the attractive flavor of bun nam just seeped into the culinary life of the people of Ha Tien, and gradually spread to the attention of travelers, thereby becoming a specialty dish of this land that has never been good.
The spirit of salad and garlic is clearly expressed in bun anh nam, through the sour, sweet, spicy and sour substances. The dipping sauce is the deciding factor that creates the attractive flavor of bun nam, so you have to use delicious fish sauce mixed with lemon, garlic, chili, sugar and fish sauce to create a mixture with a harmonious sweet and sour taste.
Therefore, a cup of light-swept noodle soup looks somewhat simple but brings enough flavor to the taste of the mouth and tongue, from the characteristic fatty taste of coconut milk, and the occasional sweetness mixed with a little bit of the passionately spicy sourness of garlic and chili and the salty notes of the fish sauce.
The ingredients for making vermicelli soup are not complicated and the preparation is also simple because it does not require cooking. The most complicated step in the general rule is still the "drip". The dipping sauce in bun nam is made from fish sauce, coconut milk, salty fish sauce and garlic and chili spices.
A little coconut fat, a little fish filling, rich fish sauce, the aroma and spicyness of garlic and chili make the dipping sauce very special. Of course, a perfect bowl of dipping sauce cannot be without the strong flavor of garlic, chili and a few slices of lemon to increase harmony.
It is not easy to find that harmony, however, we Vietnamese people deserve to be the patrons of the field of flavor balance. If in Hue's beef and pork vermicelli dish, the balance between lemongrass and shrimp paste has created a platform that contains contrasting ingredients such as beef and pork, then the rich and sweetness of coconut milk in bun cham is balanced by the salty taste of fish sauce.
Therefore, it is said that dipping sauce is the soul of bun nam, because it not only creates harmony to connect the ingredients in the bun cup but also creates a flavor that is both conductive and can promote other flavors at the same time. The sharp vermicelli dipping sauce is no different from the broth of pork and beef vermicelli or pho broth.
When preparing a bowl of spinach noodle soup, first add the fresh noodles to the bowl, arrange a little price on top, then a little chopped papaya, herbs, some raw vegetables and the top layer is dried shrimp, then pour the dipping sauce to complete a bowl of spinach noodle soup.
The harmony of the fresh green color of vegetables, the white color of fresh vermicelli, and the orange-red color of dried shrimp makes the bowl of sharp-shaped vermicelli look very eye-catching. Right from the first piece of sharp-shaped vermicelli, we felt the most wonderful flavors in Western culinary art, blending the culinary culture quintessence of the river region, making the dish have a sophisticated to strange flavor.
There is the fatty sweetness of coconut milk typical of Western cuisine, the sweetness of the sharp but sweet taste of dried shrimp taken from Ca Mau sea, the sweet and salty sourness in fish sauce of Southern flavor. When chewing, you will immediately feel the crunchy and crunchy texture of papaya, cucumber, coffee... contrasting with the soft, sticky noodles, blending in the occasional aroma of fish sauce.
Bun Am is simply a simple dried bun, but for those who love cuisine here, it will recognize its unique harmonious flavor that is not inferior to other very famous dishes.
In the sharp vermicelli dish, we can see the quintessence, the poetic art and the processing art of the sophisticated female workers of Ha Tien. Simple, not elaborate but must exude the sophistication of tricks. Only then can a new snack become one of the highlights of Ha Tien cuisine.
