noodle snails autumn !

Noodles and snails in the restaurant are the same, but to make a bowl of delicious noodles, the way to cook water as well as taste seasoning techniques is the most important. In addition to raw materials are boiled water, in the pot used to be mixed with more bones than pig soup. The pig's bones are cooked in fire, fried and sautéed to create the transparency of the water. After mixing the two types of bone and water together is the season tasting season. Spices should include: tomatoes, main noodles, seasonings, salt and vinegar. The pot of water used to taste the sweet bar, mixed with the sour taste of vinegar, tomatoes are satisfactory.

Some of the spices accompanying bowl noodles are always indispensable, because it is reduced to 50% of the delicious taste and the true quality of the vermicelli, which is: small green vegetables; small leaf chives; some chopped onion; and shrimp sauce! The fatty snails were cooked by the owner of the goods on a bowl of noodles, a few dozen for small snails, and small chips for snails, snails. If it is a stuffed snail, it is usually cut into two, making it difficult for the bite to eat, because it is too big. In addition, people often add to the bowl of noodles tofu pieces chopped gold to add gravity.

Raw vegetables with noodles are also very picky: Must have split vegetables, banana vegetables tangled; basil, shish kebab, lettuce, scent, same spices, bean sprouts ...

In the early days of cold rejuvenation, bowl of vermicelli noodles, add hot spicy hot chili sauce, then only a little flushed soup also drained the water in the bowl or not at all.

Restaurant Information

bun oc

Trần Duy Hưng, Hà Nội, Vietnam