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Bun thang - The culmination of Ha Thanh cuisine

     Bun thang climbed to the culmination of culinary arts beginning in the mid-80s. Bun thang is not flooded with streets like pho, but in the North Qua food selling area (Hanoi), bun thang has the most advantage. Noodle Soup. It is in the place where the dust, the hustle and bustle, every occasion with thousands of people poured in, highlighting the dish that is interfering from Hien Street.

Mrs. Phu could say that the ancestor of the "selling vermicelli" in Hanoi. The number was in the period of 1955, Mrs. Hum took responsibility from her own mother. While all state-run food runs through butchers, her vermicelli is moistened with both quality and quantity. Fragrant tho smell of prawn, just have vermicelli, have meat again, spring rolls, eggs ... good reputation far away, vermicelli is floating like alcohol. West or we also visit the counter, which is just a bamboo swing, and a few wooden benches.

Day brought money home 3 times, poured into the cage table between the house to count. More and more, her shop is more crowded, but the customers are familiar, most are connoisseurs, strange faces do not enter. At that time, many people said, it was just because "in the blind country, the king is a king". Besides, it has full substance, fragrant broth, plenty of protein, full color and flavor. For someone who "likes everything", that is the right standard. From there, the hero of the moment, vermicelli and Mrs. Thang Danh, the town of Giang Giang. People "ignore" the surrounding areas when pouring goods into the inner city, live and die, they must go to the market as a bowl of noodle soup and then go.

bunthang-speacial food in hanoi

In the old days, for every sunshine, women, mothers bought fresh radish to dry to salt with fish sauce and noodles. So there is a rule of "end of the year - the beginning of the year" is so. Just imagine that at that time, the New Year bordering on Tet was the women, the mothers, were busy going to Dong Xuan market or going to Hang Can street to buy "sea food" to prepare the noodle dish. The taste of the vermicelli is out of understanding, so you can smell the characteristic smell of that fanciful water. It was like an enchanted smoke that made us fall in love, just thinking about it turned around. Every day, people see that they use hairs of castrated chickens, pound dry shrimps, roast shrimp heads, keep chicken broth, just think about how much saliva has to be swallowed, then they soak scented mushrooms, coated eggs, every man, every work, in a small yard, very quiet around, so quiet, Just listen, they know what stage they are doing, but their stomachs are craving. Every dish is delicious, every region has it, but when it breaks, it interferes with Trang An, it becomes a quintessential dish, saved for ever after ...

However, I missed the 12 years of Vu Bang's life through a lifetime, but I still read it again and again. "That time is far away, but the taste of bun thang is not forgotten. Time goes by, people's lives have been eaten by thousands of thousands of noodle bowls. ”Even though going around the continent, enjoying many delicious dishes" seafood ", but each time smelling the scent of fragrant broth. shrimp, see a soft bun bun, surrounded by a tray for shredded chicken, eggs, spring rolls, dried salt radish, mushrooms, onions, leeks, ... well, it is easy for me to go, stop at In some vermicelli shop, there is a sign of "lost" and a bowl of a bowl to satisfy nostalgia.

Hanoi people are inherently fussy about eating and drinking, and on the important day, they are more and more focused, because in addition to being a dish, it is also the face of family and clan. Rich or poor people all have "internal minister" women, good housewives, skillful cookers, proficient cooks from crab cakes, vermicelli noodles ... to the delicious seafood dishes.

Therefore, the vermicelli dish was born based on the basis of the "ladder" at that time and more or less changed from the "squid and tangled" but into. Cook a delicate dish in Kinh Ky as dense as a vermicelli, a lack of something will not be able to go and just go to the market to buy enough ingredients to have a delicious noodle ladle. The deliciousness, it is inherently "wonderful", good or bad depends on the feeling of each person. Referring to vermicelli, it is an elegant dish, going into people's hearts, because of the subsidy and hard-earned food that has enough to cook vermicelli, there are only bourgeois or traffickers. In the book "Pieces of delicious Hanoi" by Vu Bang also mentioned the dish "cholin lù", the broth is almost the same as a noodle dish, using chicken bones to add shrimp heads, squid heads, to beat eggs and slurp into a piece , it keeps getting sweet in the throat.

What spices or foods do you need to make bun thang standard?

The answers are the same. In the past, the cooks were very picky, it was a combination of many ingredients together, pig bone flying, chicken neck removing skin or boiling with chicken in the pot, adding prawn head, peanuts, Dried squid, grilled onions, fish sauce, salted stalks ... are the same ingredients, but the subtlety is still in the taste and purity of the cook. How much to reduce the seasonings, what is important before. Many people often compare noodle soup with other chan dishes, I think, bun thang is a dish that requires cooks to be passed on by the tool or grandma, they must understand the characteristics of this dish. Eating noodle soup, hot water must be used up. Bitter bun, each noodle in a small bowl of love, just then chicken, omelette, spring roll, pickled shrimp, radish with salt, tiny sliced ​​onions, The water is both medium and sweet but not fat. Especially, it is not allowed to add mushrooms to the pot of water, but only soak the soft mushrooms and cut them out "add shrimp paste, tomato stalk as 2 miraculous spices", as a bridge to pushing the bowl of noodle bowls to a realm of "namelessness". In the bar of the broth, the aroma of shrimp smell is salty, the salty taste of the shrimp paste, the spicyness of the stalks, and sometimes the piece of crispy radish, while scooping the broth and feeling the smell The aroma of the smoke of the wood stove is so delicious that it is the same. Not so many people idolize that bun has a terrible secret like Kim Dung's novel! as a bridge to push the noodle bowls to a realm of "unspeakable names". In the bar of the broth, the aroma of shrimp smell is salty, the salty taste of the shrimp paste, the spicyness of the stalks, and sometimes the piece of crispy radish, while scooping the broth and feeling the smell The aroma of the smoke of the wood stove is so delicious that it is the same. Not so many people idolize that bun has a terrible secret like Kim Dung's novel! as a bridge to push the noodle bowls to a realm of "unspeakable names". In the bar of the broth, the aroma of shrimp smell is salty, the salty taste of the shrimp paste, the spicyness of the stalks, and sometimes the piece of crispy radish, while scooping the broth and feeling the smell The aroma of the smoke of the wood stove is so delicious that it is the same. Not so many people idolize that bun has a terrible secret like Kim Dung's novel!

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