❤️ BÚN ỐC XỊN XÒ Ở ĐÀ NẴNG - DELICIOUS RIVER SNAIL NOODLE IN DANANG 🐚
Bọn mình biết đến quán cũng lâu rồi mà lần này mới ăn thử lần đầu vì bạn bè ăn về giới thiệu khen ngon lắm, mà là ốc nhồi cơ nhé :>
Quán có bún ốc to, ốc nhỏ và cả sườn nữa, nhưng bọn mình ăn chỉ thích có ốc thôi chứ có thịt vào thấy ko hợp lắm 😅 2 đứa gọi 2 bát có đậu phụ, của C là ốc lẫn, chơi lớn hẳn 50k/bát vì nghĩ chắc ko đc bao nhiêu ốc đâu 😶 Ai ngờ sau khi nhìn họ bê ra đc nhiều dã man luôn!
Ăn con ốc trước tiên thấy đúng rõ là ốc nhồi, giòn tan mà ngọt lịm. Đậu phụ thì đúng kiểu đậu mơ ngoài Bắc, bên trong béo ngậy chứ ko hề khô, rất ngon 🤤 Mỗi tội họ để đậu ở ngoài, chứ ko ngâm trong nước canh nên chưa đc ngấm cho lắm, hơi nhạt. Nước dùng bún khá ok, nhưng C nghĩ là do họ ninh cả sườn vào nên nước hơi thiếu độ thanh một chút 😗 Cái này thì sửa được, bằng cách cho chút dấm bỗng của quán để sẵn trên bàn vào là ngon ngay 😆
Xét ra 50k ăn vừa ngon vừa đã miệng như vậy không hề đắt :> Quán có nhiều giá cho các loại tô to nhỏ khác nhau cho mn lựa chọn nhaa 😚
🔴 Bún ốc sườn cô Sáu
📍514 Hoàng Diệu, ĐN
💲20-45k
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We knew this place through our friends, they told us the noodle was really good, and they used the nice kind of river snail 😆
They have 2 kinds of snails, big and small with pork rib chunks. For us, pork ribs don't go so well with the dish, we like our noodles kinda "authentic" so we only ordered the snail and tofu 😚 We got 2 bowls, each 50k, one with big snails & tofu, one with both kinds of snails & tofu. We thought they wouldn't be much, but actually the bowls were stuffed with food.
We tasted the snails first, we're sure that they were the nice kind, crunchy and sweet! The tofu were amazing too, they tasted similar to the special tofu of Mơ village in the North, so creamy inside, weren't dry at all 🤤 What a shame that they didn't put the tofu into the broth long enough, so they were just a bit bland for our taste. The broth was nice, should be a little lighter. We think that maybe because they used the pork ribs stock, so it was a bit too "concentrated" 🤔 But anyway, this can be fixed by putting a table spoon of "fermented rice wine vinegar" that they have on the table. Problem solved!
50k/bowl seems reasonable for us. They have other choices and prices for you to choose there too 😚
#danang #localfood #vietnamese
同時也有11部Youtube影片,追蹤數超過22萬的網紅Zermatt Neo,也在其Youtube影片中提到,For this video, we went down to a special kitchen to whip up a massive 7KG Collagen Ramen Challenge with the help of Chantalle Ng (@chantalleng)! Chan...
「vietnamese noodle and broth dish」的推薦目錄:
- 關於vietnamese noodle and broth dish 在 khoaitaykhoaita_ Facebook 的最佳解答
- 關於vietnamese noodle and broth dish 在 政變後的寧靜夏午 Facebook 的最佳解答
- 關於vietnamese noodle and broth dish 在 Kai Chalmers Facebook 的最讚貼文
- 關於vietnamese noodle and broth dish 在 Zermatt Neo Youtube 的精選貼文
- 關於vietnamese noodle and broth dish 在 Travel Thirsty Youtube 的精選貼文
- 關於vietnamese noodle and broth dish 在 Travel Thirsty Youtube 的最讚貼文
vietnamese noodle and broth dish 在 政變後的寧靜夏午 Facebook 的最佳解答
The History of Vietnamese Traditional Culinary (Phở). 🇻🇳
Pho is a Vietnamese soup consisting of broth, rice noodles (bánh phở), herbs, and meat (usually beef) (phở bò), sometimes chicken (phở gà). Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the world by refugees after the Vietnam War. Because Pho's origins are poorly documented, there is disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the name. The Hanoi (northern) and Saigon (southern) styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
Pho likely evolved from similar noodle dishes. For example, villagers in Vân Cù say they ate pho long before the French colonial period. The modern form emerged between 1900 and 1907 in northern Vietnam, southeast of Hanoi in Nam Định Province, then a substantial textile market. The traditional home of pho is reputed to be the villages of Vân Cù and Dao Cù (or Giao Cù) in Đông Xuân commune, Nam Trực District, Nam Định Province.
Cultural historian and researcher Trịnh Quang Dũng believes that the popularization and origins of modern pho stemmed from the intersection of several historical and cultural factors in the early 20th century. These include improved availability of beef due to French demand, which in turn produced beef bones that were purchased by Chinese workers to make into a dish similar to pho called ngưu nhục phấn. The demand for this dish was initially the greatest with workers from the provinces of Yunnan and Guangdong, who had an affinity for the dish due to its similarities to that of their homeland, which eventually popularized and familiarized this dish with the general population.
Pho was originally sold at dawn and dusk by itinerant street vendors, who shouldered mobile kitchens on carrying poles (gánh phở). From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho. The heavy gánh was always shouldered by men. They kept their heads warm with distinctive, disheveled felt hats called mũ phở.
Hanoi's first two fixed pho stands were a Vietnamese-owned Cát Tường on Cầu Gỗ Street and a Chinese-owned stand in front of Bờ Hồ tram stop. They were joined in 1918 by two more on Quạt Row and Đồng Row. Around 1925, a Vân Cù villager named Vạn opened the first "Nam Định style" pho stand in Hanoi. Gánh phở declined in number around 1936–1946 in favor of stationary eateries.
In the late 1920s, various vendors experimented with húng lìu, sesame oil, tofu, and even Lethocerus indicus extract (cà cuống). This "phở cải lương" failed to enter the mainstream.
Phở tái, served with rare beef, had been introduced by 1930. Chicken pho appeared in 1939, possibly because beef was not sold at the markets on Mondays and Fridays at the time.
With the partition of Vietnam in 1954, over a million people fled North Vietnam for South Vietnam. Pho, previously unpopular in the South, suddenly became popular. No longer confined to northern culinary traditions, variations in meat and broth appeared, and additional garnishes, such as lime, mung bean sprouts (giá đỗ), culantro (ngò gai), cinnamon basil (húng quế), Hoisin sauce (tương đen), and hot chili sauce (tương ớt) became standard fare. Phở tái also began to rival fully cooked phở chín in popularity. Migrants from the North similarly popularized bánh mì sandwiches.
Meanwhile, in North Vietnam, private pho restaurants were nationalized (mậu dịch quốc doanh) and began serving pho noodles made from old rice. Street vendors were forced to use noodles made of imported potato flour. Officially banned as capitalism, these vendors prized portability, carrying their wares on gánh and setting out plastic stools for customers.
During the so-called "subsidy period" following the Vietnam War, state-owned pho eateries served a meatless variety of the dish known as "pilotless pho" (phở không người lái), in reference to the U.S. Air Force's unmanned reconnaissance drones. The broth consisted of boiled water with MSG added for taste, as there were often shortages on various foodstuffs like meat and rice during that period. Bread or cold rice was often served as a side dish, leading to the present-day practice of dipping quẩy in pho.
Pho eateries were privatized as part of Đổi Mới. Many street vendors must still maintain a light footprint to evade police enforcing the street tidiness rules that replaced the ban on private ownership.
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vietnamese noodle and broth dish 在 Kai Chalmers Facebook 的最讚貼文
*FOOD FEELS POST*
This is Bun rieu. It's a Vietnamese rice vermicelli noodle soup with tomato broth and topped with crab meat. Sometimes the place you're at will sneak in some tasty crab cakes with it ;)
For many people, it's a delicious bowl of noodles. For me, it's a soul dish. It's soul food.
This dish saw me through my loneliest and worst days at college. Acting and musical theatre students typically spend 10 hours on campus (Mon-Fri) sometimes 12 or more if we need to stay back and rehearse a dance routine, song project or scenes. Sometimes we workout till late. (ArtsEd students and grads, you guys are heroes)
Tensions would flare, egos would clash and exhaustion was never far. At the end of a long week , we would head back to rest, sometimes work and prepare for the next week ahead.
Being far from home for long periods is never easy and rainy British winters were shit. So I would end up at this cozy little Vietnamese restaurant usually alone & exhausted on a Friday night or weekend.
I would almost always order that same broth of noodles. The sip of broth would warm my belly. Then the slurping of noodles reminded me of my mother and her love of laksa. Also the 🦀 cakes were just God damn delicious.
After finishing the bowl to the last drop, I would find the vigour and strength to take on the world again, until next week ;)
Years later, I find myself in Singapore looking down at another bowl of bun rieu. For some reason, this dish doesn't exist in Malaysian Vietnamese restaurants so my heart popped when I saw it on the menu.
It was like seeing an old love, up close. She doesn't recognize you, but you see her clearly as a plethora of emotions you can't place whirl inside of you... That and she has more tomatoes in her broth..
One slurp and I felt like the grouchy food critic from Ratatouille eating his soul dish.
I saw myself back in my uni days... At a table with a single bowl. Alone, content, healing.
I forget how much we take food for granted. It's so easy to indulge, to mass order and waste. Sometimes we forget that all we need is just a normal bowl of something.
So I'm curious
What's your soul dish?
vietnamese noodle and broth dish 在 Zermatt Neo Youtube 的精選貼文
For this video, we went down to a special kitchen to whip up a massive 7KG Collagen Ramen Challenge with the help of Chantalle Ng (@chantalleng)! Chantalle is the star of the Mediacorp drama My Star Bride, playing the titular role in the form of a Vietnamese bride. The collagen broth comes from her very own brand, Yuan Collagen, which she co-founded with her friend Minying. The collagen is chicken-based and is extremely high in protein (10g per 100ml) with half the number of calories of your average collagen broth. The noodles we used were also provided by Chantalle’s company, a type of homemade egg noodles.
After a quick cooking process and with the help of some pre-cooked ingredients, Chantalle assembled the final bowl of noodles. It consisted of 11 portions of noodles, char siew, eggs, pork dumplings, seaweed and fried chicken, topped up with a healthy amount of the Chicken Collagen broth. It came up to almost 7KG and even more broth was added towards the end of the challenge.
It was a rich, nutritious and hearty ramen meal that I did not struggle to complete. Naturally, it was different from your typical Japanese ramen broths – a lot more “chickeny” in flavour and much thicker. The pre-cooked items were decent.
The strength of such a broth base is its versatility. You could use it for any dish you can imagine that requires some form of liquid to be added, such as risotto or hotpots. The broth acts as a flavourful and nutritious base for you to develop your meal on. In a pinch, you could even use it to cook instant noodles!
You can see more of Chantalle in her upcoming drama, Live Your Dreams, airing in September!
Purchase Chantalle’s broth here: www.yuanfoods.com
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vietnamese noodle and broth dish 在 Travel Thirsty Youtube 的精選貼文
Bún bò Huế or bún bò is a popular Vietnamese soup containing rice vermicelli (bún) and beef (bò). Huế is a city in central Vietnam associated with the cooking style of the former royal court. The dish is greatly admired for its balance of spicy, sour, salty and sweet flavors and the predominant flavor is that of lemon grass. Compared to phở or bún riêu, the noodles are thicker and more cylindrical.
Bún bò originated in Huế, a former capital of Vietnam. Outside the city of Huế and some parts of Central Vietnam, it is called bún bò Huế to denote its origin. Within Huế and surrounding cities, it is known simply as bún bò. The broth is prepared by simmering beef bones and beef shank with lemongrass and then seasoned with fermented shrimp sauce and sugar for taste. Very spicy chili oil is added later during the cooking process.
Bún bò usually includes thin slices of marinated and boiled beef shank, chunks of oxtail, and pig's knuckles. It can also include cubes of congealed pig blood, which has a color between dark brown and maroon, and a texture resembling firm tofu.
Bún bò is commonly served with lime wedges, cilantro sprigs, diced green onions, raw sliced onions, chili sauce, thinly sliced banana blossom, red cabbage, mint, basil, perilla, persicaria odorata or Vietnamese coriander (rau răm), saw tooth herb (ngò gai) and sometimes mung bean sprouts. Thinly sliced purple cabbage is acceptable substitute when banana blossoms are not available. Purple cabbage most resembles banana blossom in texture, though not in taste. Fish sauce and shrimp sauce is added to the soup according to taste. Ingredients might be varied by regions due to their availability.
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vietnamese noodle and broth dish 在 Travel Thirsty Youtube 的最讚貼文
Noodles made by the lady from the famous Anthony Bourdain recommended stall in Hoi An, Vietnam.
Each bowl costs 20,000 Vietnam dong, which is about $1 USD.
In order of appearance: cao lầu, hủ tiếu (version 1), phở, hủ tiếu (version 2).
Phở or pho is a Vietnamese noodle soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Vietnamese people usually consume it at any time of day.
Cao lầu is a regional Vietnamese dish made with noodles, pork, and local greens, that is found only in the town of Hội An, in the Quảng Nam Province of central Vietnam. Its unique taste and texture is achieved by using water from an undisclosed ancient Cham well, just outside the town.
Kuy teav (Khmer: គុយទាវ, Thai: ก๋วยเตี๋ยว kuai tiao, Vietnamese: hủ tiếu; from simplified Chinese: 粿条; traditional Chinese: 粿條, lit: Noodles) is a noodle soup consisting of rice noodles with pork stock and toppings. Kuy teav is generally thought to have originated with the ethnic Chinese groups that settled in Southeast Asian countries. A popular breakfast dish in Cambodia, Southern Vietnam, Singapore, Thailand and other Southeast Asian countries, kuy teav can be found at marketplace (phsar) stalls, roadside vendors, restaurants and in shophouses across the country, and is highly regarded for its clear and soothing broth and dazzling array of herbs, aromatics and other garnishes and condiments.
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