How to cook noodles grows cool, bold old taste

The clear, crunchy broth combined with soft vermicelli fibers served with raw vegetables makes many childhood memories flood.

To make a delicious and refreshing bowl of vermicelli requires meticulousness from the selection of ingredients to the layout, harmonious combination of ingredients. Especially the delicious broth – the “soul” of the vermicelli bowl.

Bun grows is a popular and typical dish of Ha Thanh. Over time, this delicious dish appeared in all parts of the country with different variations according to regions and tastes of each family. Image: Bui Thuy.

1. Raw materials: Give 5-6 servings

a) For broth:

– 1 kg of pig bone. Broth is the soul of the vermicelli bowl, so pay attention to how to choose fresh and delicious tubular bones, that is: fresh color, no odor, not cold (because it can be left for a long time, chilled). Moderate bone size, about 3 knuckles is the pig has entered deliciousness.

– 200 g of white radish (helps the broth naturally sweeten). Pay attention to choose the radish just right, oblong, new stalk. If you like, you can add a little rib to increase flavor and rich ingredients for the bowl of vermicelli.

– 3.5 liters of water

– 1 large onion, peeled, cut into pieces

– 4-5 grilled purple onions, peeled, washed

– Spices (Seasoning and adjusting to family taste): Fish sauce, salt, pepper, rock sugar, seasoning seeds.

– Deodorize and clean bones: Water rinses rice, 1 crushed ginger branch, salt seeds.

b) For growing / carpentry:

– 400 live rolls

– 1/4 cup dry fungus (mushroom)

– 1/2 cup dried shiitake mushrooms

c) Noodles: Fresh noodle 1.5kg. If you are in a foreign country, use dry and boiled vermicelli according to the instructions on the bag.

d) Other materials:

– Dried bamboo shoots, soaked in water, boiled several times, washed, torn fibers. If not, replace it with mosquito net

– Silk rolls

– Ham or hoof meat (optional)

– In addition, you should use your hand to press on the meat if it has elasticity and no bad smell.

– Spices to serve: Fish sauce or shrimp paste, pepper, chili sliced

– Vegetables to eat with preferences: Along the mosquito net or Cilantro, green onions, lettuce, split spinach, bean sprouts … Wash and dry.

The dish is a sweet blend of broth, crunchy and chewy, making it impossible to refuse the first time you enjoy it.  Photo: Bui Thuy.

The dish is a sweet blend of broth, crunchy and chewy, making it impossible to refuse the first time you enjoy it. Image: Bui Thuy.

2. How to do:

a) How to cook clear, sweet, natural broth and boil the white, crispy, sticky pork hock:

– How to prepare bones: In order to have a delicious broth, it should be handled as follows:

+ If you have time, you should soak the tubular bone in rice water, add a little salt and vinegar / or lemon for 1.5-2 hours to remove impurities, clean the blood left inside. Wash.

+ Parallel onions, preliminary processing both pork rolls. Ham (filtered / boned), washed, drained, marinated a little pepper, soup powder then rolled into a cylinder then use only / or medium tie to fix.

+ Put the bones and pork belly in a pot of water with a little salt, crushed ginger and boil for 2-3 minutes to blanch. Then rinse and let dry.

+ If using more ribs, the way to do is similar and at the same time with the above tubular bones.

– How to stew bones: Note that only a little salt should be added when stewed, do not add seasoning seeds (because the seasoning seeds are made from bones, when the tunnel will melt, make the water cloudy).

+ Put the tube bones and pork hock meat in a 3.5-liter pot of water with a deep bottom, add 1 tablespoon of salt and boil. When boiling, remove the foam and lower the heat to simmer the bones. Occasionally skim the foam to make the pot clear. Re-add the amount of water when picking up / skimming the lost foam.

+ After about 30-35 minutes, use the chopsticks to test if you find that there is no pink juice left, it is ripe (depending on how big or small the leg is). Take out the legs, put in an ice bowl with a few slices of fresh lemon to help firm meat and keep the pure white color. Let the trotters cool, then take them out to dry and put them in a sealed box, place in the refrigerator for about 1.5 – 2 hours so that the meat is sticky and firm so that when sliced, it will be thin and easy.

+ After 1 hour, add white radish, grilled purple onion, and onion. If the ribs are served together, you should take out the ribs at this time. After that, continue to simmer for 3-4 hours until the flesh sticking to the bone of the tube is softened and the broth is just the most delicious. If the stew is too long, it will be cloudy and slightly sour. During the cooking process, avoid vigorously stirring the broth. Take out the bones, radishes, and onions, filter for delicious broth. Tasting the seasoning of fish sauce, salt, and seeds according to family taste. In the south, sugar is often seasoned.

b) How to grow / carpentry:

– Wood ear fungus (mushroom) soaked in hot water to hatch, rinse with water to wash rice or you use salt to squeeze and wash off dry smell and then chopped.

– Dried shiitake mushrooms soaked in hot water, washed, divided into 2 parts: One part is chopped to grow, the other half is pruned and put in a pot of broth.

– Put raw sausages, wood ear fungus, shiitake mushrooms, peppercorns and scallions into a bag to mix well.

– Then, go back to the pot of broth, cut one corner of the bag, squeeze and squeeze it into small balls, put it directly into the pot. Bring to a boil, and when each sprout grows, it’s ripe.

c) Prepare other ingredients:

– Dried bamboo shoots are soaked in rice water overnight, then washed and boiled 2-3 times, washed, drained, and stripped of long thin fibers.

– Stripping along the mosquito net, cutting, beveling, squeezing salt, washing and squeezing it.

– Then, fry the garlic, add the dried bamboo shoots and stir-fry. Seasoning according to family taste. Scoop out to separate.

– Non-fragrant onions, put along the mosquito net, a little turmeric powder and a little spices and stir-fry. Scoop out to separate.

– Silk rolls / or silk rolls to taste.

– The ham is now taken from the refrigerator, firm, and sliced.

– Raw vegetables washed, soaked in salt water, sprinkled with water.

– Vermicelli boiled over boiling water to eliminate the sour smell.

d) Presentation: Put the vermicelli in the bowl, add the pork rolls, grow, dried bamboo shoots, along the mosquito net, shiitake mushrooms, sprinkle some chopped green onions and pour hot broth. Sprinkle more pepper, a few slices of chili on top, place next to the plate of raw vegetables, the bowl of fish sauce has a few slices of chili or shrimp paste (depending on your preference). Thus, there is an instant bowl of natural sweet vermicelli with attractive taste.

Bui Thuy


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