Noodle dishes in Vietnam are very diverse

 Vermicelli is another typical dish in Vietnamese cuisine, which if used in English, would also be called “noodle”. Vermicelli in Vietnam also has a similar way of making pho, which is made from rice, but the noodles are rounder and sour faster. In terms of origin, vermicelli was born long before pho, which is considered to have been born from the Ly-Tran dynasties. Noodles in Vietnam are somewhat similar to noodles in China, Udon noodles in Japan, and Khanom chin in Thailand, so it can be considered that East Asian “noodle” dishes have the same origin and influence each other. Each country has transformed into its own national dishes.

Noodle dishes in Vietnam are very diverse. Vermicelli noodles include tangled vermicelli, vermicelli, and vermicelli. Types of vermicelli dishes include water vermicelli, mixed vermicelli, and vermicelli. The popular vermicelli dishes in Vietnam are vermicelli, vermicelli, bun thang, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli, vermicelli… Of which, the most famous and delicious are vermicelli and beef vermicelli. Hue

Bun Cha: This is a specialty dish of Hanoi and Northern Vietnam, with the same popularity as pho. If pho is chosen as the representative dish of Vietnamese cuisine, then bun cha is the dish that is most appreciated by many magazines and culinary experts, considered the best dish in Vietnam. Bun cha is a vermicelli dish served with grilled pork rolls (usually minced or grilled meat), grilled on a charcoal grill to bring out the aroma, served with dipping sauce and raw vegetables. Recently, former US President Obama and an American culinary expert came to eat bun cha in Hanoi, making bun cha even more famous.

Hue beef noodle soup: is a typical dish of “the ancient capital” of Hue. Hue beef vermicelli is a vermicelli noodle dish, different from beef vermicelli in the North, usually with a sweeter broth, and not only beef but also pork leg, sprouts, blood… Another famous beef noodle soup , which is Southern beef noodle soup.

Bun thang is a sophisticated and elaborate dish, so it is usually only present in the hearty parties of Hanoians. Bun thang broth is cooked from chicken broth, pork bones, when boiled, the foam is continuously removed to make the water clear, then dropped into a string of dried shrimp. Thinly sliced omelette, soft white spring rolls are also sliced.

A bowl of fish noodle soup, in addition to fresh onions and dill vegetables, can also be served with green vegetables, chrysanthemums or vegetables that need to be dotted with a layer of smooth, golden caviar to make the vermicelli bowl more attractive.

Bun chopsticks in Nam Dinh has a different feature. The noodles are about the size of a chopstick, soft but firm, not mushy. Nam Dinh chopsticks vermicelli combined with crab sauce has a strong sweet taste, slightly sour broth, and smells like field crab. Crab noodle soup is always served with vegetables, whatever season it is… adding flavor to the bowl of vermicelli.