Buzz
When one mentions noodle soup, thoughts often drift to Hanoi, where it's renowned for its intricacy. However, if you find yourself in Pho Hien, don't miss out on savoring their unique eel noodle soup, bursting with the soulful flavors of the countryside.
Pho Hien's Delicate Eel Noodle Soup - A Rustic Culinary Delight
Historically, Pho Hien was a bustling hub, boasting numerous trading ports engaging in foreign commerce. Consequently, its culture today reflects a fusion of various cultural influences. Its culinary scene is equally diverse and rich.
Eel noodle soup is a variation of Hanoi's noodle soup, incorporating ingredients common to the rural areas of Pho Hien. This dish boasts a plethora of ingredients, each meticulously prepared.
What sets apart Hung Yen's noodle soup from elsewhere is the use of eel instead of chicken. While noodle soup is inherently complex in its preparation,
When preparing eel, it's essential to wash it with salt first. Place the eel in a large basin, sprinkle salt over it, cover the basin, and let the eel wriggle until it's free of slime. The eel meat is then boiled and peeled into uniform pieces, ensuring they remain intact. Afterwards, fry the eel until crispy in fragrant seasoned oil.
Another distinguishing factor of Pho Hien's eel vermicelli soup compared to Hanoi's is the addition of crispy pork belly strips. The pork belly is thinly sliced, marinated with turmeric, ginger, and spices, then fried to perfection.
One indispensable ingredient is eggs. Beat the eggs thoroughly until the chopsticks can stand upright in the mixture without it dripping down, indicating it's properly whisked and ready for use.
For delicious eel vermicelli soup, the vermicelli should be fine and smooth, blanched in boiling water. The better the quality of the vermicelli, the richer the flavor of the soup bowl.
To make flavorful broth for the vermicelli soup, the vendor must simmer pork bones, sea cucumbers, field crabs, and sea shrimps together for several hours. After straining, add boiling water to the broth and continue simmering. To ensure a clear broth, keep the heat low and steady.
Once all the preparations are complete, arrange the vermicelli in a bowl and layer the toppings evenly on top. Each ingredient occupies its own space on the surface of the bowl, creating visually appealing sections.
Bun thang with eel is a delightful harmony of colors from various ingredients and the rich essence of the broth. The white hue of the vermicelli intertwines with the golden hue of eggs, the brown of the eel, the ivory white of the pork sausage...
Bun thang with eel can be enjoyed with lime, chili, shrimp paste, and an assortment of fresh greens such as banana blossoms, lettuce, cilantro, basil, perilla leaves, scallions, Vietnamese balm, and finely chopped coriander, making the bowl of noodles more aromatic than ever.
Source: Mytour
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Reference: Travel guide by Mytour
MytourDecember 19, 2022
