Besides pho, there are 2 excellent representatives
According to CNN, noodles act as a “unsung hero”, creating the texture and core of many Asian dishes.
The US news agency quoted Mr. Tang Pui Sum, director of Hong Kong’s 60-year-old Yau Kee Noodle Factory as saying: “Noodles may be just a by-product – about 10% of the cost of a dish – but without the right kind of noodles, the dish is ruined.”
Asian noodles, when combined with many different ingredients and recipes, create a unique creation. In which, 3 excellent representatives from Vietnam must be mentioned.
Noodle Soup
Not on top of CNN’s list is pho. This is a famous ingredient when used in countless signature dishes across Asia, from Pad Thai (Thai-style fried noodles) to Pan-fried beef noodle soup (Cantonese), Char Kway Teow of Malaysia and Pho of Vietnam.
To make thin and flat pho noodles, rice flour and water are kneaded into a paste, rolled into thin sheets, then steamed and cut into different sizes.
Pho is a typical dish of Vietnam (Image: Getty)
Cantonese fried rice noodles are often brushed with a thin layer of oil after steaming to create a smooth texture. Meanwhile, according to Mr. Tang Pui Sum: “In Thailand and Vietnam, they sometimes dry the noodles right after steaming so that they don’t have to add oil.”
Previously, in 2019, CNN voted pho as one of the 50 best dishes in the world. While, Business Insider once praised pho as the best dish in Vietnam, and voted enjoying pho in Hanoi on the list of 100 must-try travel experiences once in a lifetime.
The Travel magazine (Canada) honored pho as a dish that sums up the quintessence of Vietnamese cuisine. In addition to Hanoi pho, TheTravel said in Ho Chi Minh City. Ho Chi Minh City also has famous delicious pho restaurants that visitors should try when coming here, including Pho Hoa, Pho Le, Pho Tau Bay, and Ky Dong Chicken Noodle Soup.
Rice noodle
Next, vermicelli is the preferred ingredient because of its smooth texture and light aroma. Among the dishes made from vermicelli in Vietnam, CNN is most impressed with bun cha. This news agency describes, in this dish, vermicelli is usually served cold with grilled meat, served with herbs and dipping sauce.
Vietnamese noodle soup is highly appreciated by foreign press (Image: Getty)
Bun Cha was also voted by CNN as the best dish of summer 2012. In 2014, bun cha was once again in the list of 10 best street foods on National Geographic magazine.
In particular, in 2016, many foreign newspapers such as Telegraphm Daily Mail, CNN… reported that US President Obama and the late famous chef Anthony Bourdain came to eat at Bun Cha Huong Lien restaurant at 24 Le Van Huu. , Hai Ba Trung District, once again raising the bar for this dish in the international arena.
Cao Lau
Finally, CNN gives many compliments to Cao Lau of Vietnam.
A popular dish in Hoi An’s old town, Cao Lau consists of thinly sliced grilled meat, deep fried noodles or ram cao lau and a special type of rice noodles.
Trinh Diem Vy, a famous chef, and owner of 9 restaurants in Hoi An told CNN: “Cao Lau looks simple, but it takes a lot of time and sophisticated processing.”
Noodles are made from long and aged rice, the broth is taken from an ancient well in Hoi An called Gieng Ba Le.
“These minerals from the well water provide the right elements for the texture of the noodles,” Vy said. After the dough is rolled and cut into fibers, it will be steamed many times until cooked. This process also helps to create the yellow color, as well as the unique toughness of the noodles.
Cao Lau is a specialty dish of Hoi An city (Image: Getty)
The Huffington Post of the US also had an article praising Cao Lau as one of the most unique dishes in the rich culinary treasure of Vietnam.
Sharing the same feeling with CNN, the Huffington Post believes that the noodles used to make Cao Lau are the focal point and also the main ingredient to create the uniqueness of the dish. It seems that only a few people know the exact recipe to make this noodle, the story of how to make it is a legend.
First, the water to make noodles must be taken from the water of the little-known Ba Le ancient well, then mixed with ashes from the island of Cu Lao Cham (the island off the coast of Hoi An), then soaked in rice.
The process of making Cao Lau is also separate. The recipe is a secret, only a few families in Hoi An know. However, more and more people are trying to document their own recipe.
The article by the Huffington Post asserts that it doesn’t matter whether Cao Lau is made with ancient well water and Cu Lao Cham ashes today. It is important that this dish still retains the traditional flavor, imbued with the cultural identity of an ancient city.
The combination of ingredients, as well as the interesting mysterious story behind each processing stage, create a strange attraction for this unique dish of Hoi An.
at Blogtuan.info – Source: Kenh14.Vn – Read the original article here
