To eat noodles, guests have to make their own sauce, lined up at the counter, watching every step processing bowl noodles and then the new table.
Originated from Binh Dinh shrimp noodles, Phu Quoc bun bun has been varied so there is a difference from the process of processing, raw materials to add or eaten the way people eat. Voodoo stirred the people of Central Vietnam to the island of Phu Quoc from 1995 to 1996 when selling only 2,000 dong a bowl, but now has become a dish everyone must mention and want to try once.
What attracts diners is fresh ingredients, everyone can see the process of making bowl noodles and also make sauce yourself. A bowl of stir-fried noodles are usually shrimp, fish, squid fresh puree, chopped coriander, broccoli, seasoning and stirring as well as to ripen fish and shrimp. Finally, there is no shortage of fresh noodles pressed directly from rice flour through the machine in the kitchen. Finished vermicelli falling into the pot of boiling water below when cooked, then put into each bowl.
When making a bowl of noodles, diners must prepare their own sauce based on personal taste. The noodles stir fried in Phu Quoc most of the table to have enough salt, seasoning, sugar, pepper, chile (whisk) ... or a large bowl of salt mixed with the customer just add chili and lemon Myself. Diners stir the sauce until milk is orange, take a spoon into the bowl of noodles before, the remaining dots on the noodles each time.
Beef noodles may not be eye-catching, but the taste is unforgettable. When the cooked meat, sweet shrimp, fish, squid mixed with hot water, add the fragrance of Phu Quoc pepper diners as passionate enjoyment.
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