Sapa effervescent, unique culinary quintessence of the foggy city

1 Sapa effervescent, difficult characteristics of highland cuisine

Sapa effervescent, also known as “pho noodles”, is a Chinese -original dish introduced into Sapa through the border trading routes, gradually becoming a specialty not to be missed when coming to the “city in the cloud”. .

Unlike traditional pho with flooded broth, Sapa effervescent bowls stand out by the thick layer of sauce is simmered from the pork bone for 5-6 hours, blending with typical spices such as cardamom, cinnamon and a lot. Other spices. It is this difference that creates a rich and sophisticated flavor that is hard to compare.

A standard bowl of effervescent Sapa is elaborately processed with the following main components:

– Flat noodles are soft, chewy: Made from fresh rice flour, flat noodles not only soft but also moderate toughness, is the “foundation” for other ingredients to imbue the flavor.

– Smooth, sweet sauce: Taking from the pork bone is stewed for about 5-6 hours, the sauce has a natural sweetness, greasy but not too strong, helping to harmonize the flavor layers of the dish.

– Diverse topping: Including pork or thinly sliced ​​beef, boiled eggs, sweet potatoes or dong is fried crispy, roasted peanuts with fresh herbs and sweet and sour pickles.

When enjoying, diners often mix all the ingredients themselves so that each noodle is soaked in a thick sauce. The intersection between the toughness of the noodles, the crunchy of sweet potatoes/tubers and the greasy taste of the sauce creates a “unique” flavor. In particular, the dish becomes more attractive in the chilly atmosphere of the Sa Pa highland, when the warm taste crept through each piece of food, warming the soul of visitors.

2 Journey from flower to Sapa specialties

Although the initial effervescent bucket is not the native dish of the highland, thanks to the typical Vietnamese -Chinese cultural interference on the border of Lao Cai, this dish has been “Vietnameseized” in a subtle way to fit appropriately With the taste of locals.

Since the 90s, when the Chinese families live in Sapa started selling effervescent dishes as a bright breakfast, rich flavor, unique processing has gradually “cut the heart” of tourists inside and outside. The region, turning it into a specialty not to be missed in the journey to explore the Northwest.

Over time, with creativity in the combination of raw materials and processing methods, this dish gradually bears the unique impression of the Sapa region. People here know how to “raise” the dish by adjusting the recipe to suit the taste of Vietnamese people: lightness but still retain the rich taste, bringing a warm feeling in the air The cold of the mountains.

The special feature that makes the difference of Sapa effervescence is the heirloom sauce. Different from the original version, where the broth is usually just a simple combination, in Sapa, the chef often watches the fire to slowly produce natural sweeteners.

The process of simmering tube bones for about 5-6 hours allows flavors from cardamom, cinnamon and typical spices to blend, creating a smooth, rich and strong fragrance sauce. Each drop of sauce is not only the flavor of time and enthusiasm, but also a testament to the culinary art that is passed down for generations.

3 Processing process and flavor accents

Sapa effervescent dish is processed through a meticulous process, where each ingredient is carefully cared for to create a unique flavor. Here are details and the secret to helping the effervescent bowl become “rich” and unforgettable that mia.vn learns:

3.1 The secret to making noodles, the soul of the dish

The noodles are the foundation of the effervescent bowl and the secret to creating the perfect noodles lies in the process of making flour and squeezing manually:

The chef starts by choosing high quality rice flour, ensuring no impurities, creating pure whiteness for the noodles. Rice flour is thoroughly kneaded until smooth, not lumpy. This process requires patience and experience to ensure the powder has the necessary elasticity.

After the dough is rested, it is rolled into thin sheets. After that, the chefs squeezed by hand to create flat, soft noodles but still retain moderate toughness. Each noodles should be blanched through boiling water in a short time to keep the softness and avoid being crushed, while ensuring the ability to “suck” the thick sauce later.

3.2 Fish, the quintessence of the dish

The sauce is the “soul” that determines the overall flavor of the effervescent dish. Start by choosing fresh pork bone, washed bones and put into a pot with just enough water. Small heat is maintained for about 5-6 hours so that the bones slowly produce gelatin and natural sweeteners, creating a foundation for a smooth sauce.

During the security process, spices such as cinnamon, cardamom and some of the chefs’ own secrets were added to the pot. These spices not only increase the fragrance but also help balance the sweetness of bone juice, creating a rich, smooth and warm layer of sauce.

After the security is finished, the sauce is removed from the bone and rough spices, leaving a transparent liquid, both sweet and greasy – perfect to “embrace” each noodles.

3.3 Types of topping to eat together

To make the bowl of effervescent Sapa become perfect, in addition to noodles and sauces, the auxiliary ingredients also play an indispensable role, creating a variety of textures and flavors:

Sweet potatoes or roots are cut into thin fibers, then fried until crispy. This brittle creates great contrast with soft noodles, helps stimulate the taste buds and bring a multi -dimensional feeling when enjoying.

The meat is carefully selected, sliced ​​thinly and cooked to medium maturity, keeping the whole sweet sweetness. The soft piece of meat, when combined with the sauce, highlights the taste of the dish.

Boiled eggs are cut in double or cut fibers, mixed with crushed roasted peanuts, creating more greasy layers and typical aroma. This combination not only enhances the flavor but also helps balance the sweetness and fat of the sauce.

Fresh herbs such as coriander, basil, accompanied by sweet and sour pickles and a little sliced ​​chili are added according to personal preferences. These ingredients not only increase the freshness of the dish but also stimulate the taste buds, creating harmony between the flavor layers.

When all the ingredients are mixed together, each noodles in the bowl of effervescent Sapa will be soaked in a rich layer of sauce, perfectly combined with the crispness of sweet potatoes/roots and the softness of meat, eggs, eggs , peanut.

Thanks to the elaborate processing process and ingenuity in balancing each ingredient, Sapa effervescent has become a symbol of the Northwestern cuisine, imbued with the cultural impression and passion of the people in This.

4 Address to enjoy the best Sapa effervescent alcohol: Ong Ha shop

– Address: No. 436, Dien Bien Phu Street, Sa Pa Town, Lao Cai

– Opening hours: 4:00 – 14:00 daily

– Reference price: From 35,000 VND to 40,000 VND per bowl

One of the outstanding destinations for those who love the traditional flavor that Vietnamtravelio travel guide would like to introduce to you is Ong Ha’s effervescent alcohol shop. The shop has the advantage of a prime location, making it easy to find and move in the center of the town.

With a reference price from 35,000 VND to 40,000 VND each bowl, Mr. Ha’s effervescent alcohol shop not only “satisfied” the money but also committed to bringing stable quality, when each bowl of effervescent alcohol is elaborately processed according to The heirloom formula to keep the original taste.

Here, you will enjoy the soft, chewy noodles – the “soul” of the dish – meticulously made from high quality rice flour, soaked with a layer of rich sauce from the pork bone and spices. Like cinnamon and cardamom, bringing a natural sweetness, greasy and warm aroma.

Besides, rich topping includes pork or sliced ​​beef sliced, sweet potatoes or fried algae, boiled eggs, pounded peanuts with herbs and sweet and sour pickles, creating a variety of structures and structures and structures flavor.

Each piece of effervescent alcohol at Ong Ha shop is not only the subtlety of the ingredients but also a story about the cultural interference – from the tradition of the Chinese to the creative way of “Vietnameseization” of the Sapa people. . After each enjoyment, you feel the original flavor, stable quality and passion of the enthusiastic chefs at the shop. To have a complete cuisine experience, you should go to Ong Ha shop early in the morning.

On the journey to discover Sapa cuisine, effervescent has affirmed its position not only a traditional breakfast but also a symbol of cultural interference between Chinese and Vietnamese. With meticulously made noodles, rich sauce and diverse topping to create a “unique” flavor, each bowl of effervescent is telling a story about the passion and enthusiasm of local chefs. .