With a harmonious combination between soft and chewy fresh noodles and rich rice water, Binh Dinh people have created a rustic rice noodle dish, but once you eat it, you will remember it.
Although mentioning Binh Dinh, you will think of famous specialties such as My Cang pancakes, cake with hemp leaves, bamboo or rice porridge, but if you have the opportunity to visit the land of martial arts and enjoy vermicelli, , you will definitely be “addicted”, eat one bowl and want another bowl.
It is in the same family as the crab, but it has a slightly smaller shape than the field crab. Tram has a hard shell and a flat body, but they are quite brick, fatty and sweet. To have a delicious bowl of vermicelli noodles, Binh Dinh people often choose rice straw in Tra O lagoon because they have a sweet taste and quite different aroma. In particular, when cooking vermicelli, people often use bamboo rice because they often have a soft shell, more bricks, bigger and firmer meat.
The rice straw, after being soaked until all the mud is removed, will be washed by the cook. Similar to crab, rice straw is pureed, filtered, and seasoned with spices, then heated on a low flame. To make the water more fragrant, people will bring chopped onions and sauté them in a pan of oil or fat to pour in. When ripe, the rice water will compare and float yellow brick scum, giving rise to an extremely attractive aroma. This pot of broth is always placed on the stove so that the rice water is always hot and not fishy.
The stage of preparing the broth is meticulous, but in order to have a “standard” bowl of vermicelli, the chef also has to prepare the fresh vermicelli quite elaborately. In order to make vermicelli have a typical delicious taste, people often use delicious rice from the land of Phu My. After soaking and pureeing, they are put in a cloth bag to remove the water. When a customer orders vermicelli, the cook will put a block of rice flour into the press, and underneath is a pot of boiling water.
The white, soft and supple vermicelli vermicelli flows slowly into the pot of water and when it is about the right length, they will use chopsticks to cut the noodles. After boiling for 2-3 minutes, the vermicelli is taken out and put in a bowl of cold water to prevent it from sticking. Most of the noodle shops in Binh Dinh make fresh vermicelli on the spot, so when eating, the bowl of vermicelli is not only hot and fragrant, but also smells of rice.
It’s just a combination of rice noodles, a little hot broth and fragrant, fragrant yellow bricks, but when you enjoy this dish, you can feel its full appeal. Not only is it a sweet broth or soft vermicelli, Binh Dinh rice vermicelli also has a greasy and sweet taste of rice straw.
Each bowl of vermicelli here is also prepared with a crispy baked rice paper. When eating, guests can break the rice paper into small pieces, add a few golden roasted peanuts or a few slices of chili to the vermicelli bowl and then bring it up to slurp to feel the sweetness and attractiveness of this rustic dish.
Some addresses selling delicious rice noodles in Binh Dinh
Quan Thuy – 261 Tang Bat Ho, Qui Nhon
My Hanh rice noodle soup – 32 Ngo Duc De, Qui Nhon
Shrimp vermicelli and rice vermicelli Chau Truc – 43 Truong Chinh, Qui Nhon