Bun Thang – Special Dishes Of Hanoi People
In addition to vermicelli, vermicelli, vermicelli with lemon and chili fish sauce, fried bean vermicelli with shrimp paste, we also have many types of vermicelli noodles such as: crab vermicelli, bamboo shoots with spring rolls, snail vermicelli, vermicelli, vermicelli along the mosquito , vermicelli … are all very popular, very popular, and have never been in love with them.
Among the types of vermicelli, there is a type of vermicelli that people call the wrong name bun thang. This vermicelli is also a type of noodle soup. Using the word “thang” is more literate than the word “canh”. Making vermicelli is more sophisticated, with more ingredients than all kinds of vermicelli.
Bun thang is served in a solemn porcelain bowl. Sometimes Jiangxi porcelain. No one measures vermicelli into a crock pot or a guitar bowl. Under the bowl of bun thang is also lined with a plate. People eat bun thang in a playful way, enjoying the taste and talent of the person who makes it. Eating bun thang is not the way to eat to be full. Therefore, bun thang is a rich and famous vermicelli dish.
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Making bun thang to show the sophistication in traditional culinary art and prove that this dish is very “worthy of the mouth of the rich”. It does not include any seafood dishes such as long tu, bird’s nest, abalone. Families who eat today, worry about not making bun thang tomorrow. Just that much, bun thang is worthy of being crowned the Queen of vermicelli dishes.
Therefore, people say that vermicelli rib is gentle, vermicelli is rustic, vermicelli is arrogant and elegant. People often organize vermicelli meals on the occasions before or after the New Year holidays, the golden day, when there is a chance to be happy or to meet each other again…
Bun thang is emotional vermicelli. Making a meal of bun thang is usually done by a lady, a sister, a certain girl who is proficient in housework and is controlled by everyone’s trust. Under that person, there is a younger sister, friend or niece who helps and obeys orders. The composition of bun thang is somewhat collective. The members who are invited to eat bun thang often do not dress modestly, but are groomed and a little formal.
The aftertaste and aftertaste of the bowl of bun thang are persistent. Even life is called a meal to remember life. Sitting on the tray of bun thang, the family requests: delicious food, happy atmosphere, relaxed people.
Ingredients Of Bun Thang
Vermicelli used for vermicelli is a special type of vermicelli with the place of production. Pho Do noodle village is the best: the noodles are small, smooth, and have high water absorption. Everyone is picky about the Uoc Le ham and still has a soft heart. The pork loin is thinly sliced, rectangular in shape. Chicken choose the type of country chicken, lead legs, shredded, white. Do not take the envelope. Sauteed pork and shrimp paste must be fluffy. Chicken eggs are thinly coated, neither too mushy nor too bland, cut into rectangular pieces and pink silk threads.
Chicken, chicken bones, chicken wings, pork bones are simmered to make broth. The broth that wants to be high-class must have white shrimp to bring out the smell and have the characteristics of bun thang. Recently, more noodles have been added.
The broth must be clear, without scum. Before eating bun thang, people often taste a little broth, whisper, nod, praise or criticize discreetly, evaluate. Therefore, the broth replaces the aperitif and is very important. The technique of adding salt to the broth is the most difficult. Even master cooks do not dare to be subjective. They must use eclectic methods. If meat, eggs, shrimp, spring rolls, etc. are dark, the vermicelli is salty. If they are pale, then the noodles are paler.
The vermicelli fibers are blanched in boiling water and then drained, then put into a bowl in a nice quantity. That is, too much will be coarse, too little will be silver. Arrange pieces of pink and white spring rolls, pieces of fresh yellow eggs, slices of white chicken, red and yellow shrimp paste, bunches of pink and yellow silk threads, brown mushroom caps… on top of vermicelli… How to make the broth when filling smoke in the look must move, wave but good-looking.
The bowl of vermicelli is sublimated through a few drops of ca cuong. People eat bun thang with a few leaves of laksa leaves, marjoram and a small bowl of fish sauce to the side, some people prefer a stronger flavor, they can add a little shrimp paste themselves.
People pick up eggs, meat… eat with vermicelli. From time to time, he drank a spoonful of broth drunkenly. This is the movement and mood of the person holding the adoration drum in the tuong performance or the drummer enjoying the voice of the dao nuong in the ca tru. Everyone eats slowly, lightly, politely, while eating and talking happily and amicably. When the wind blows, eating bun thang feels warm. And feel cool when the south wind calls.
Hanoi is the hometown of bun thang. It is usually held in families. But there are also some noodle shops in the streets. In the years from 1940 to 1944 in Hanoi, there were also some noodle shops. But the most famous, historic, and delicious restaurant of fried rice and bun thang is Te My bun thang. Now at number 33 Hang Quat. Until now, Hanoi people have not forgotten the name Te My but also complimented.
Bun thang! People mention it emotionally. It has a well-deserved name in traditional Vietnamese national cuisine. It is a very Hanoi dish and of Hanoi thousands of years of culture. It will live forever with the gourmet and delicate Hanoians.
