Red vermicelli in Hanoi

The eye-catching color of the bowl of red vermicelli can stimulate the curiosity of those who have never tried this dish. Hanoians are used to vermicelli with red color from water, but the noodles also have this color, which is quite strange.

Red vermicelli is a popular specialty of the people Dak Lak, is likened by many to the color of the basalt land. The noodles are big and red due to dyeing with cashew oil. Vermicelli is similar to vermicelli noodles of the South. Broth made from pork bones, beef and crab and shrimp broth should have a characteristic sweet taste. The noodles are big and firm, like in banh chung or bun bo Hue.

The bowl of vermicelli is considered a diverse flavor combination, so the filling is also rich including pork leg, pork, quail eggs, shrimp balls, crab cakes, dried onions, pork rolls, tofu… This is the spirit. of a dish in the Central Highlands, showing abundance and abundance.

Before serving to diners, the vermicelli maker sprinkles some dried onions to enhance the smell. When eating, you squeeze kumquats or vinegar to balance the taste, avoid getting sick when the bowl of vermicelli has many fillings.

Currently, Hanoi has a red noodle shop on Chua Lang Street. The shop owner learns the word Buon Ma Thuot, but adjusted to suit the taste of Hanoi people, such as less fish sauce. If you want to eat close to the original, you can visit the shop on Saturday and Sunday. The shop has been open for 3 years, the price is from 35,000 to 55,000 VND, there are small, large and special servings. Diners can choose red vermicelli as lunch and dinner gifts. The shop is open from 10am to 9pm.

Khanh Ly, 24, who has eaten red vermicelli in Buon Ma Thuot, compares: “The bowl of red vermicelli in both places is harmonious and easy to eat. In Buon Ma Thuot, there are more blanched vegetables, the vermicelli is more flavorful. In Hanoi, my impression is a piece of fragrant, fatty shrimp.

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