Hanoi fish vermicelli, Hoi An Cao Lau and Phu Quoc vermicelli are recommended by SCMP for international guests to try.

Forget about Pho , Bun Bo Hue or Bun Cha , names that are too famous when it comes to Vietnamese cuisine. Instead, SCMP suggests that visitors should try Hanoi fish noodle soup, Hoi An Cao Lau and Phu Quoc noodle soup when coming to this Southeast Asian country.

The Hong Kong newspaper said that although these three dishes are not as famous as pho for international tourists, they are equally attractive, and are specialties of provinces along the length of the country.

Accordingly, if you want to explore Vietnam on a culinary journey, you can start from the capital Hanoi and enjoy fish noodles . “Don’t confuse them with bun cha. Like most water dishes in Vietnam, bun ca has a rich, sweet broth that is simmered from pork bones for a long time. They are then added to the mix. ingredients: tomato, vinegar, fresh dill and finely chopped, deep-fried fish,” wrote SCMP .

Visiting the central part of the country, Cao Lau is a certain dish that should not be missed when coming to Hoi An. The dish is rated as “excellent” when converging all the flavors of Vietnamese cuisine: sweet, sour, spicy, salty, bitter.

Cao Lau is the name of a noodle dish in Quang Nam. This is considered a specialty dish, most tourists taste it when coming to Hoi An ancient town. Yellow noodles, used with shrimp, pork, raw vegetables and broth, are different from filling the bowl like other types of vermicelli and noodles.

In addition to delicious food, Hoi An also attracts visitors by the old streets, the rows of old yellow painted houses and the peaceful atmosphere, the streets are covered with lanterns, shimmering every afternoon.

Vermicelli is the third dish mentioned. Derived from Binh Dinh shrimp vermicelli , but Phu Quoc vermicelli is served differently. Noodle soup followed the people of Central Vietnam to Phu Quoc Island from 1995-1996 when it was sold for only 2,000 VND a bowl, so far it has become a dish that everyone must mention and want to try once, priced at about 40,000 up to 50,000 VND.

In addition to fresh ingredients, what attracts diners is the process of making a bowl of vermicelli, and making the dipping sauce by hand. A bowl of vermicelli noodles usually consists of fish, shrimp, fresh squid, served with finely chopped scallions, broth, spices, then stir well to cook the ingredients. When the bowl of vermicelli is brought up, diners must make their own dipping sauce according to their personal taste.

Most of the noodle shops in Phu Quoc have a table full of spices: salt, seasoning, sugar, pepper, chili, kumquat… or a large bowl of pre-mixed salt and pepper, and customers just need to add chili and lemon at will. me. Diners stir the sauce until it turns milky orange, put a spoonful in the bowl of vermicelli first, and dip the rest on the vermicelli each time.

One of the most famous noodle shops in Phu Quoc is Kien Xay. And Bruno Anon, a Spaniard, who is the chef at the nearby Regent Phu Quoc hotel, is also a fan of this dish. “The dipping sauce made the dish stand out and hit every taste,” said Bruno.

(According to SCMP )