Stir-fried turmeric vermicelli is not only an attractive specialty but also a rustic dish associated with the childhood of many generations of Hue people.
Hue stir-fried turmeric vermicelli is made from simple and easy-to-find ingredients such as vermicelli, pork belly and fresh turmeric. It sounds simple, but in order to cook a delicious bowl of fried turmeric noodles, the cook needs to prepare and prepare the ingredients quite meticulously and carefully.
In order for the dish to have a beautiful golden color, the cook must use fresh turmeric for processing. The “standard” turmeric to make fried turmeric noodles needs to be a bit old and have a beautiful dark yellow color. After peeling and carefully washing with water, the cook will bring the fresh turmeric into the mortar to get turmeric juice and then mince it completely. If the turmeric juice is used to “dye” the vermicelli with the intestines, the chopped fresh turmeric will be stir-fried with seasonings until cooked and kept separately in a small bowl.
In addition to preparing fresh turmeric, the person who cooks fried turmeric vermicelli must also carefully prepare the heart. Depending on the customer’s preferences, the stir-fry pot will include liver, old intestines, young intestines, boiled pork blood… Especially, stir-fried turmeric vermicelli with heart in Hue is often fried separately. After being cleaned, the intestines will be marinated with rich spices, turmeric juice and fried until cooked. Vermicelli is also seasoned and sautéed with fresh turmeric juice to have a beautiful golden color.
Although the vermicelli has been cooked before, but when there are customers eating, the owner still vermicelli, heart, onion, and turmeric stir-fry quickly with stir-fried water to keep the vermicelli warm. Finally, the vermicelli is scooped out into a bowl, adding laksa leaves, and then guests can season with lemon and chili as they like.
Not only has an eye-catching appearance, the fried turmeric noodle dish also makes many people fall in love with the strange combination of a little bit of soft vermicelli, the greasy and chewy taste of the heart, the strong taste of turmeric, and the characteristic aroma. from laksa leaves and the spicy taste from distilled or ground pepper.
It can be said that stir-fried turmeric vermicelli is not only a rustic dish and associated with the childhood of many Hue children, it is also a very healthy dish. In the past, whenever someone in the family had a cough, Hue mothers would quickly stir-fry a pot of fried turmeric vermicelli for the family, both to help change the dish for the meal and to effectively treat the cough. Besides, this dish also uses fresh turmeric, an ingredient that is quite “popular” with girls because it helps to beautify the skin.
Although for many people, when eating the first piece of fried turmeric vermicelli, it will be difficult to eat because of the pungent smell and taste of turmeric. But just eat the next piece, the rich and strange taste of the dish will “beat” your taste buds.
If you have the opportunity to visit Hue, you will easily find stir-fried turmeric noodles in many markets such as Dong Ba market, An Cuu market… This dish is also quite cheap, just 10-20 thousand you can enjoy. Enjoy a bowl of fried turmeric vermicelli with hearty filling. In addition to famous specialties such as beef vermicelli, banh beo, filter cake…, stir-fried turmeric vermicelli with heart is also a delicious dish you can’t miss when coming to the dreamland of Hue.