1Special features of noodle soup with vinegar.
1.1 What is nuoc?
Nuoc is the familiar folk name for swallow – a type of legless mollusk common in brackish lagoons in Hue. Because it is not commonly eaten, this dish has become a specialty only found in the ancient capital. If you want to enjoy it, you must go to the capital.
Nuoc is a type of seafood quite similar to jellyfish, used as an ingredient in many delicious and attractive dishes.
They are in the same family as jellyfish, but much smaller, only about the size of a kumquat. In the summer, water floats in thick patches in the lagoons and is picked up by local people. Then soak it in water to keep it fresh, then bring it to wholesale markets to sell to restaurants and eateries.
After being washed and lightly processed, it becomes a super attractive food, even if eaten fresh, it is still very delicious.
When processed, the shrimp is divided into two parts: ears and feet. The ears are suitable for washing and eating with raw vegetables, or mixed with salad and typical Hue fish sauce. As for the legs, they are the soul of the noodle soup with vinegar, chewy, crunchy, and grainy, very suitable to eat with vermicelli and vegetables.
See more: The Hue beef noodle shop only sells at night and is very unique
1.2 Process of preparing noodle soup with vinegar
When purchased, the leg will be soaked in cold water with crushed guava leaves to keep it crispy. When it’s almost ready to eat, take it out and let it drain. The drier it is, the more delicious it will be when mixed with vermicelli.
Noodles are the soul that creates the flavor of noodle soup with vinegar, making this dish completely different from other noodle dishes of Hue.
The broth is the secret to the delicious flavor of the noodle soup with vinegar. The rich flavor comes from fresh, whole shrimp, which are peeled and head removed, leaving the beautiful body intact. Then the spices will be fully seasoned and marinated to penetrate every fiber of the shrimp. As for pork belly, cut into bite-sized cubes and marinate with spices. Next, lift the pan and fry the onions, add a little chili powder, then add the shrimp and meat and stir-fry until cooked. You should keep the heat low so that the food cooks slowly and does not steal the fire. Taste the broth to your liking, then add chopped cherry tomatoes. When the water boils until the tomatoes are soft, turn off the stove. At this time, the yellow color of the shrimp has mixed with the red color of the tomatoes to create a thick, yellow sauce mixture that is very eye-catching.
The raw vegetables served with vinegar noodle soup must have finely grated white porcelain banana ears, this is the part that makes the dish special. In addition, you also need to prepare crushed roasted peanuts, rice paper, preferably Western rice paper, spicy and sour fish sauce, add a few green chili peppers for the true taste of Hue.
A standard bowl of vermicelli with vinegar includes many types of toppings, just looking at it makes you feel delicious and attractive
2The taste of vinegar noodle soup
When enjoying vinegar noodle soup, diners will take a full bowl of raw vegetables, with all kinds of lettuce, herbs, banana ears, cilantro… Next, spread a layer of peanuts on top, add a little shrimp paste, and add satay. and finally, of course, the soul of the dish – the leg.
The vinegar vermicelli noodles become the perfect choice for breakfast in Hue, bringing the flavors of the Ancient Capital that diners will never forget.
Vinegar noodle soup is delicious when it is moderately warm, not too hot but not cold either. The light scent of herbs and the rich sweet sauce of fresh shrimp flavors blend together. The flavor of the lumpy water eaten with crispy rice paper both stimulates the taste buds and brings extremely new culinary experiences.
Vinegar vermicelli noodles taste better when adding chili powder and chili sauce because the taste of Central people and Hue people in particular loves spicy food.
See more: Banh Chung Nhat Le Hue – A specialty passed down from thousands of generations
3Chi Lang vinegar noodle shop
Address: No. 2 Chi Lang, City. Hue
Price range: 25,000 VND – 30,000 VND
Open: 15:00 – 18:00
Chi Lang vinegar vermicelli restaurant will definitely be a destination to enjoy delicious dishes that you cannot miss every time you come to Hue.
Coming to Hue, to enjoy fresh and delicious vermicelli with vinegar, you must definitely visit the restaurant on Chi Lang street. Here, the flavor of the prepared dishes is very rich, the ingredients are meticulously selected to create quality vermicelli bowls.
The restaurant is simple but the taste of the food is extremely attractive, no matter how fastidious you are, you will be passionate about the noodle soup with vinegar here.
Chi Lang’s vinegar noodle soup includes vermicelli, peanuts, fresh shrimp, and the broth is prepared according to the shop’s own recipe, making it thick and not boring at all. Add to that a few thin slices of pork, rolled peeled shrimp, served with rice paper and fresh raw vegetables, all combined so you can’t stop eating.
A close-up of a portion of pickled vinegar vermicelli has eye-catching colors but the quality is beyond question
However, Chi Lang vinegar vermicelli restaurant has quite a small space, and is only open in the afternoon. It opens at 3:00 and closes at 6:00, so whether you can enjoy this specialty noodle dish or not is still “depending on fate”. Sometimes you go to the restaurant but run out of food, so you have to eat noodles with sauce and vegetables.
Be sure to come to Chi Lang restaurant on time to enjoy the authentic Hue flavor of vermicelli and noodle soup
Hopefully with Vietnamtravelio’s sharing about this unique dish of vermicelli with vinegar, you will have another delicious Hue dish that you cannot miss when coming to the capital. Wishing you a smooth trip and many interesting experiences.
