Hanoi snail noodle

Hanoi snail vermicelli has two versions: hot and cold, but hot snail vermicelli is more popular than cold snail vermicelli. The hot broth consists of snail fat, tomato slices, tofu slices and some chopped green onions with perilla leaves.

The main ingredient of this dish is snails and at first glance they can be a bit unsightly. However, once you've tasted it, you'll know why this dish is so popular. The cold weather of winter always makes Hanoians crave a hot, spicy bowl of snail noodle soup. While this dish may not be as well known to foreigners as pho, it is a hidden gem that many locals are sure to love, especially during Tet when the dishes are so high in protein. People always think of this gentle bar noodle dish.

Good snail noodle soup must have a light but not light taste, rich but not boring. One of the secrets to a delicious noodle soup is the broth. Its sour taste comes from wine vinegar, also known as vinegar, according to the way the people call it in the North. The sour taste of special ingredients combined with the typical fishy taste of snails and tomatoes brings a special flavor. The highlight of Bun snail is the harmony between taste and texture. The rich bone broth has a characteristic aroma from ripe tomatoes and vinegar that always pleases diners. It is usually served with cooked snails and tomatoes. Some places also offer beef, deep-fried tofu, and spring rolls. Diners can completely choose additional dishes depending on their preferences. This dish is always served with a plate full of fresh herbs like mint and basil. And if you want a more nutty flavor, add a few drops of shrimp paste to the broth. A little chili satay will also enhance the flavor and make your bowl of vermicelli look more appetizing.

Meanwhile, cold snail vermicelli is a traditional dish in Hanoi. The difference between the hot and cold versions lies in the type of vermicelli used for the dish. For the cold version, the vermicelli used is epst leaf vermicelli in pieces, not loose vermicelli like in the hot version. The broth is made from boiled snail water and of course, wine vinegar is indispensable. Vermicelli is put on a plate, filled with broth in a small bowl and dipped in vermicelli. According to Hanoians, cooks should use bamboo chopsticks when preparing dishes because bamboo wood helps retain the special flavor of wine vinegar. Even when served without any herbs, the cold version of vermicelli still attracts foodies on hot summer days.

Today, vermicelli is considered one of Hanoi's culinary monuments. You can find this dish in other cities of Vietnam, but a bowl of vermicelli noodles that is both mild and full of characteristic aroma can only be enjoyed in Hanoi.