Another type of noodle dish with the name is called Quite Curious. Suong is not a meaningless sound or a loanword of a foreign language, but a very Vietnamese word. The river is nothing, as promised, the river is (as promised but not done), the moon is on the river (the night the moon is full of clouds), the river soup (the vegetable is not on the list)...
So is Suong noodle soup a type of noodle soup that has nothing but noodles and broth like the "unmanned" pho style of the subsidy period? No way, Suong noodles not only have fillings that are thick but also many types of fillings, to create an attractive noodle dish that is unique in Western cuisine.
If so, what is a stream? "So that's the stream, don't you hear that stream?", the noodle seller explained in a way that the more she talks, the more blurred she becomes. So what is the name of the stream, aunt? "To heaven, if you don't know the stream, do you know the coconut stream in the Tra Vinh and Ben Tre coconut areas?", Aunt Tra Vinh patiently replied.
After all, the coconut worms are the coconut worms, or the muzzled, fatty worms that live in the cervical cavity (the young plant of the coconut tree). The stream and the swallow are all worms, the language according to the language but forms new names, causing people in other places to "ring a gap but the gap must be gaping".
That's why coconut worms are thought to just put into a bowl of fish sauce and then eat them to become one of the most horrifying dishes in Vietnam in the eyes of Westerners, even if they can cook them with vermicelli. If we think that way, we are mistaken again, because the stream in the bowl of stream noodles is just delicious, sweet and fragrant shrimp meat that is pureed and then shaped into a stream.
Some people also say that the stream in the stream noodles is the equivalent of a large earthworm called worm, about 20 - 30cm long, with a bright red body, living in moist, nutrient-rich lands. This type of worm is edible, its rich flavor when processed into many delicious dishes such as steamed worms, grilled worms, fried worms, stir-fried worms...
Then, now we understand what bun Suong is, a rustic dish of Tra Vinh people. This name has existed for a long time, with a history associated with the settlement and exploitation process of the people here. It is known that in a bowl of smooth vermicelli, there must be a piece of clay shrimp paste shaped like an owl.
Suong - shrimp paste is the soul of this type of noodle. To get a delicious stream, you have to use fresh, large earthworms to process them through an elaborate and time-consuming process. The shrimp is washed, peeled, marinated with delicious fish sauce and then ground with finely chopped onions, creating a smooth mixture, adding a little pepper to make the shrimp paste fragrant.
Then, season to taste, scoop the cashews oil to create an eye-catching yellow color. Cover the shrimp paste and leave it " cool" in the refrigerator for about 2 hours, then put the shrimp in a clean plastic bag, cut a small end to shape the large shrimp stream with the little finger, then release it into a pot of boiling broth, or steam or fry until golden brown.
When the shrimp paste is cooked, it will float on top, forming a long, round worm or banh canh, with the brick red color of shrimp or orange, both chewy, sweet, and " painful". The premium stream piece must be crispy, sweet and fragrant because it is made entirely from fresh earthworm meat, without much flour. Every time you bit and see the skin, you will definitely see that stream "less shrimp, more flour".
But forming a stream is just a stage in cooking a stream of noodles, and another thing that requires effort to process is the broth. The broth of the stewed bowl of noodle soup is light, carefully simmered from the bone and especially has added soy sauce and tamarind leaves, so when trying it, you will immediately find a light and easy sourness, causing the flavor to secrete immediately.
In addition to shrimp paste, the filling of the bowl of noodles also includes pork belly, roast pork, pork roll, pork roll, pork roll, stir-fried pork roll... Serves with raw vegetables such as chopped cabbage, bean sprouts, lettuce, basil, and a bowl of dipping sauce made from grated soy sauce and ground chili to enhance the flavor.
Therefore, Tra Vinh smoothie is quite personalized, meeting all tastes, and becoming a dish favored by many people, eaten regardless of morning, noon, afternoon, or evening in this area, however, due to local characteristics, smoothie is sold a lot from 3pm onwards.
Because of this practice, we had to wade through 3 Suong noodle shops to find a restaurant to sell in the morning, which is also the oldest restaurant in Tra Vinh that we have just opened. It is true to eat a bowl of noodles, run 3 distances or three trips of a riverbed to meet a stream of noodles.
But anyway, that effort was rewarded with a bowl of noodles that was first of all rich in art and attractive color. The bowl of noodles has the deep orange color of the long stream of shrimp, the pure white color of the noodles, the fresh green color of vegetables, the red color of chili, the pink color of fresh shrimp, the brown color of boiled pork and the golden color of the broth.
A suitable bowl of Tra Vinh smoothie noodle soup must have a harmonious color, characteristic aroma and sweetness mixed with the slightly sour rhythm of tamarind. The noodles must be soft but not broken when washed with boiling water. Shrimp paste should stand out for its orange color, making it crispy, sticky when eaten and the sweetness of fresh shrimp meat. The pork parts, the soft ones must be soft and fatty, the crispy ones must be rough when chewing.
It can be said that Tra Vinh smoothie is worthy of being a special local dish and is on the list of "must-enerve" when coming to the land of theseai dau trees. After eating smoothie noodles, we will discover that not every " smoothie" is as bland and empty as smooth theory!
