Chau Doc fish vermicelli, a specialty with the taste of the Western river
Referring to fish vermicelli, it is impossible not to mention the fish noodle dish “invariably famous” of the Chau Doc people. A rustic dish, associated with the West of the river and very popular with diners from afar, eating once is remembered forever.
The dish looks more beautiful thanks to the golden color of crushed turmeric
Chau Doc fish noodle soup – the source of a delicious dish
Returning to the river region of An Giang, which is associated with childhood memories, makes expatriates always look forward to and always remember the taste of home. Remember the most is the floating season, fish and shrimp are many, both delicious and sweet, when you catch up and cook a pot of fish noodles, it is delicious to know. Coming to Chau Doc, An Giang without enjoying the famous fish noodle dish is a waste.
Photo: @trangpinkyy
Legend has it that the original fish noodle dish, which was imported from Cambodia, is considered a special gift given to this land by the land of Thap Pagoda. Experiencing the ups and downs of time, the taste of the original fish noodle dish has changed more or less every day, to suit the taste of the region. But in general, it still retains the unique features of this delicious fish noodle dish, with rustic and close-to-nature ingredients such as snakehead fish, crazy cotton, Linh fish sauce, fresh turmeric, …
Traditional dishes, full of country love
Most of the tourists who come to Chau Doc, An Giang have to take their hats off to the natural scenery of the country living here, even more special when they can also enjoy delicious dishes of the Southwest region. Especially the famous fish noodle dish, although it is just a combination of extremely simple ingredients, it brings extremely unique aftertaste for people to enjoy.
To make a delicious Chau Doc fish noodle dish, it takes a lot of effort and meticulousness of the housewife. Braised snakehead fish, boiled with a little lemongrass and crushed turmeric. Thanks to that, the fishy smell is completely eliminated and the broth has a beautiful light yellow color. After the fish is boiled, the meat and bones will be removed separately, then the fish meat is marinated with spices before briefly sautéing with turmeric. Thanks to that, the fish meat is hunted, fragrant and when eaten, it does not fall apart.
Delicious, soft fish fibers – a specialty of the floating season
The soul of Chau Doc fish noodle soup lies in the broth, which is also the most sophisticated processing part. The broth of Chau Doc fish noodle soup must be clear, with the sweet taste of fish bones, fragrant with lemongrass and turmeric, but still rich in taste of shrimp paste and fish sauce. At the same time, the cook also often adds simmered pork bones to make the water more sweet. Fish sauce and fish sauce are considered important spices to make fish noodles, delicious fish sauce, well mixed, just enough to make a delicious Chau Doc fish noodle soup.
The pot of broth is hot, smoky, full of home flavor
Like many other Vietnamese vermicelli dishes, Chau Doc vermicelli noodles are eaten wherever they go. A very simple bowl of vermicelli consists of a bit of white vermicelli, on top of the vermicelli are a few slices of golden fish, firm meat, a couple of slices of roast pork, sprinkled with a few herbs, the broth is hot and smoky. Of course, it is indispensable for a plate of raw vegetables to be served with such as dandelion, grated vegetables, … typical of the West.
Photo: Internet
Sip a spoonful of Chau Doc fish noodle soup, we will feel the taste like knitting spreading throughout the mouth, rich sweetness, smooth, fresh fish meat, delicious while eating. The bowl of fish noodle soup is so simple, but it is attractive and attractive to the “hungry stomachs” of diners from far away who gather to try this famous delicacy. The price is also very affordable, a bowl of delicious vermicelli ranges from 10,000 thousand VND to 30,000 thousand VND, affordable for most Vietnamese people.
Đăng bởi: Quyên Ngô
