Vermicelli is a traditional dish in the traditional store, made from glutinous rice, so familiar in the lives of Vietnam. From rural market to roadside stalls, it is easy to find rustic dishes like vermicelli noodles from fish, crab soup, dog meat bun, bun cha grilled, fried spring rolls, noodle rolls nails, bun bo hue ... But the tour last summer vacation, enjoying the famous noodle dish nationwide scale in Hanoi, I saw her for the trip worthwhile.

I wonder about from scale, post-soul hostess explained:

- Vermicelli noodle soup is essentially scale. Use words rather than letters to the farming ladder.From ancient tools used for that, now called noodle soup is too coarse f.

It was going a decent distance, ready to learn a fool. Through the introduction of shippers rustic, the more I understand the subtleties of the cuisine of the capital Hanoi and see bun thang picky because it is made from many materials than other types of noodles.

Must be small and soft noodles, made from the most delicious rice in Me Tri flavor. Many ingredients such as pork, chicken, shrimp chicken, prawn and egg noodle dish made specific scale. Silk rolls to choose to mirror, clear runny. Sliced ​​pieces of sausage or move only rectangle.To choose chicken curry chicken, lean portion, not the skin, boiled and shredded chicken .. Communion and prawns to cotton to. Cooked eggs coated, thin leaf. Then move only as long as the rope knot ...

Boiler water is most important to make their own taste of the bun thang, is both an art processors.For a delicious pot of water, creating distinctions of scale noodle bowls, should have chicken bones, pork loin ribs and prawns. When heated to simmer, covered not swing, just to simmer the bones are tender, no scum, pure new country.

Bun thang Hanoi

Looking lightweight hand manipulation, clever hostess, I felt admiration for the outstanding skills of the earth woman's period. Hostess told guests: If noodles pale, with light color is due to bleaching chemicals. Should generally have ivory white noodles, blanched boiling water, then pour into the bowl. Is presented on the sausage pieces, a few strands of eggs, shrimp prawns with little brown mushroom caps.

Especially when the owner drops sprinkled on the bowl, the bowl of noodles belostomatid up really smell reminds me of the days of childhood and flood you start eating grilled belostomatid beloved village field. Beside the bowl of noodles with banana flower salad plate red states blue alternating with non of fortune, the color of the country, we find peace of mind.

Color harmony and pure taste of the bun thang extremely attractive by the distinctive taste, different from beef noodle soup, noodles and other dishes. Especially now appearing more and more shops selling beef noodle violated regulations on food hygiene and safety. Huong "cow" anonymously chemical concentrations that had just entered the food was very annoying! Who observant, never at noodle shops smell like.

When you've chan bun thang bowl steaming broth, customers will "sweat tongue", but remember to enjoy very slowly. The first is slightly puffy spoon used to heat water, something sweet, something spicy in the mouth spread, and each muscle tendons see all the fun of this dish. Then leisurely ate some noodles, along with pieces of sausage omelette or piece of silk, slightly salted shredded shrimp and vegetables with little fiber. All fused creating fresh taste is hard to describe.

Western tourists are known to Hanoi noodle dishes also infatuated scale rural poor without this luxury. Hai Phong where I live now has many shops selling noodle soup scale, but still not as good as Star Hanoi bun thang.

Out back, you're just broken her rule: "Bun Hanoi scale and do not forget to eat." New found admiration culinary culture of our forefathers, including noodle dishes scale of the galaxy.Hopefully, noodle dishes ladder will forever carry souls ethnicity, skin nostalgia of those who kill the distant lands.