Cold snail vermicelli, bun cha chan is as delicious as hot snail vermicelli or vermicelli vermicelli.
In the list of Hanoi specialties, the number of dishes related to vermicelli and pho accounts for the majority. The most popular, of course, must be the bowl of smoky beef noodle soup, vermicelli with shrimp paste and shrimp, or it will be the fragrant grilled bun cha on a street corner.
In addition to the familiar names mentioned above, there are some dishes that make foodies admire every time they hear them. It is worth mentioning that the ingredients, as well as the recipe for making these noodles and pho, are both strange and familiar.
Cold snail vermicelli
Also includes the main ingredients are vermicelli and snails, but the way to prepare and enjoy cold snail vermicelli is opposite from that of hot vermicelli. The cook chooses medium-sized snails, removes the tail and uses mussel vermicelli, instead of stuffed snails and vermicelli. In particular, the snails are steamed, cooled, then stirred into a separate bowl and filled with the broth cooked with vinegar and snail broth.
The eater picks up a piece of vermicelli, dips it in a bowl, eats it with a snail, and takes a sip of the broth full of sour, sweet, and spicy flavor. But note that this cold snail noodle dish should only be eaten between noon and 3 pm, not all day like hot snail noodle.
Some famous cold snail noodle shops in Hanoi:
– No. 17, lane 136 Tay Son, Dong Da.
– 26 Bui Thi Xuan, Hai Ba Trung.
– 44 De To Hoang, Bach Mai, Hai Ba Trung.
Bun cha chan
Bun cha chan is a unique creation for the group that both belongs to the “religion” of vermicelli and loves bun cha. Basically, the main part of this dish is still pieces of meat, grilled meatballs, and fragrant. However, instead of keeping the vermicelli and dipping it with fish sauce, we will eat it together in a bowl, with vermicelli, cha, and bone broth. Sometimes, there are also variations, adding beans and tomatoes, similar to vermicelli noodles.
Some addresses selling delicious bun cha chan:
– No. 77 Tran Hung Dao
– No. 144 Mai Hac De, Hai Ba Trung
In addition to the famous fresh pho in five continents and four pools, Ha Thanh people also make many different types of processing. In which, it is impossible not to mention the fried pho. The most popular are probably fried pho and deep fried pho.
Puffed fried pho will use large pho noodles, cut into squares like pho rolls, when fried, it will swell. And crispy fried pho is chopped fibers, fried in a hot oil pan until crispy and closed into cakes. Served with these two dishes is usually stir-fried beef with vegetables and onions.
Diners can enjoy fried pho at some of the following locations:
– Khanh Tien heirloom pho, 12 Hoang Cau Moi (Thai Ha intersection), Dong Da.
– Mo Quan, number 60 Yen Phu big, Ba Dinh.
– Pho roll Hung Ben, number 33 Ngu Xa, Ba Dinh.
– No. 206 Kham Thien, Dong Da.
Please do not confuse noodles, Pho Tieu has existed for a long time in the old town, but not all Hanoians know it. The “topping” of this dish is quite familiar, including noodle soup, sliced char siu, roasted peanuts and dried onions. However, the most characteristic of this pho is the relatively sophisticated sauce. When eating, diners are not only chan 1 and must have a series of separate sauces with sweet, sour, salty and even fatty sauces. The harmonious combination brings a bowl of mixed pho that is rich, fleshy, and fragrant.
Currently, there are very few places that sell Pho Tiu in Hanoi, if you want to eat, you have to go to the place that “invented” this dish – Pho Mrs. Phuong.
Mrs. Phuong’s Pho restaurant:
– Facility 1: Dong Xuan market lane.
– Facility 2: No. 22 Hang Chieu, Hoan Kiem.
Keyword: Take a look at vermicelli and pho dishes that are “paradoxical” but taste “out of sauce” in Hanoi