Noodle ladder popular in Hanoi Vietnam

The well-known Hanoi that the fussy, meticulous, careful not only words eat, say, in the behavioral and lifestyle that is also reflected even in the food culture. Today, the bustling life makes the kitchen the family no longer much room for meal sifted, carefully, periods characterized as Bun Thang more elegant. Sometimes people remember the old flavor, they are only running the street outside the restaurant to enjoy the convenience only.

But you know why named: Bun Thang is not? There are several "streams" different information slowing down. Some people say the reason they called Bun Thang because in this material are great-chiu, to prepare for hours with all the nutrients should "Thang" means "Thang tonic." But there are people who explained that "Call the Thang by Bun bun is made like a drug loading, each second a little, a little bit and then combined into a very particular taste, sweet and deep nourishment." Wow, hear also make sense right? Engineering, which some researchers cuisine, Bun Thang is the very simple means. According to the Chinese, the "scale" means soup, Bun Thang is essentially a "noodle soup is chan because" that's all!

But even that does bring us nor denying yourself a delicious and sophisticated level of this baby food? If the other dishes we can pick out a few types of materials are considered "essential" then at least Bun Thang, all spices, raw materials have contributed to the "quality" of its own, though lack of a second bun alone is also considered bad risks. It is estimated to have up to 20 types of materials to make this dish of which ...

Vermicelli noodles are the kind of trouble choosing white, microfiber also subtle aroma of banana leaves wrapped outside. Chicken is not chicken, meat is tender and just steps sliced ​​chicken BOY nor simple. Because the chicken to be very small tear, enough was enough meat, gold, ivory tusks cents a blur. Then silk rolls must be chosen carefully, rolls to pink, smooth surface, and bring the state just like the toothpick toothpick Volume I are pretty small. More fussy then coated with egg stage, eggs must be coated so that the paper-thin tang without risk tearing it also offers small states to look like the king of red silk bun, this is considered as the standard. And yet mild, above noodle bowl has dried radish and sweet and sour dish beams "procession of shrimp" is crushed from peeled shrimp or prawn anymore. All will be the grandmother, the mother arranged an orderly manner with the colors alternating with each other is fantastic. Besides the bright yellow of the eggs of fish small shrimps are pink pink shrimp. Besides the white rose of green silk rolls is the aggregate of the interwoven strands of ivory tusks chicken. In the best there is, in the back feel excellent, tasty bowl of Bun Thang arouse the sense of smell and sight of the viewer. Not only delicious but also has mouth eyes!

But first important to make "soul" of the main bowl of Bun Thang bouillon in the pot. Some people jokingly called it an "art" of there! Nor wrong with that. Initially the chicken bones and pork bones and security must be true for all the fresh water that is the bone of flesh sweet and not so sweet "sham" of seasoning. As soon as water begins to boil, we have picked out the pot of water bubbles to clear and then add prawns and when the ink dried on to security. In the end, then drop again to add mushrooms to pan up smelling fragrance. A pot of water use "standard" must have clarity, sweetness and flavor do you say all that a hearts.

It would be flawed if not to mention the accompanying condiment dish. Condiment is "quiet charm" of bun thang, that's the shrimp sauce. As someone jokingly called "Bun Thang is not like eating noodles shrimp sauce that did not have water," so there! And of course, referring to Bun Thang is impossible not to remember belostomatid oil is considered the soul of the dish by a very special position of its aroma. Just one or two drops into the bowl of noodles belostomatid only enjoy the ecstasy had been lured to pieces eventually. But unfortunately, today, with the gradual extinction of the fish stem a special taste that has gradually become absent in the bowl of Bun Thang Ha into stupor as many people have regrets.

Hanoi Vietnam people turned away from every roof fans remember the taste of the bun thang. Remember that the deep concentration and sweetness characteristic of water. Remember that the eye looks full blend flavor and taste. And how many will still remember those cold winter days fresh bun sitting untouched attractive rooms smoke eaters ...