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Kon Tum Vermicelli (Kon Tum Cuisine)

When it comes to cuisine, there are many types of noodle. So, where does Bun Bun come from, it is as simple as the name (Bun Nuoc), originated from Binh Dinh shrimp noodle soup, it does not have the attractive aroma of Bun Gi Hue, Bun Bo Hanoi, no. must be a big fat bowl like bun bo Hue, nor bear the bold appearance of bun bo Nam Bo.
When it comes to cuisine, there are many types of noodle. So, where does Bun Bun come from, it is as simple as the name (Bun Nuoc), originated from Binh Dinh shrimp noodle soup, it does not have the attractive aroma of Bun Gi Hue, Bun Bo Hanoi, no. must be a big fat bowl like bun bo Hue, nor bear the bold appearance of bun bo Nam Bo. Kon Tum noodle soup originated from Binh Dinh shrimp noodles, perhaps during the process of reclaiming the land of the North Central Highlands, the martial arts people brought their own unique food, but it was modified many times, accordingly. suitable for taste and material source in Kon Tum mountain town. Many people who eat it for the first time are not interested in this noodle because the broth made from bun boiled water (Boiled Bun), has a slightly horizontal taste, not sweet, rich as the broth of the types of vermicelli and vermicelli, vermicelli noodles, ... But it creates a very personal flavor, the sweet sweetness makes it seem simple, gentle, an " the charm of the underground" of bun Kon Tum that makes many people "close" at any time. good. Kon Tum Vermicelli has its very own unique appearance, which attracts people with the unique, sweet taste in each freshly made vermicelli, from the gentle white broth, from the little beaten shrimp, and some meat. Minced beef is reduced in moderation. Fresh chili salt, ground Kon Tum pepper.

How many are the most in Kon Tum Vermicelli:
Most are not greasy.
Most do not embalm.
Most people do not taste it, they taste it for themselves.
If someone has had breakfast with Kon Tum once, then a bowl of rice noodles will make you more comfortable, remember more perilla leaves to cool and taste you forever.
 
The first special feature that people can recognize is that the noodle using fresh vermicelli, just freshly baked, is not hot, not processed in bulk. Recently, the information about chemical-soaked noodles for white, tough, and long spread on the market has made many people worried. Coming to enjoy noodle soup, you will witness the process of making noodles as soon as you enter the restaurant, so be more assured of the quality of your breakfast. The seller must choose a delicious type of rice, soaked for a certain time so that the rice is soft, and moderate when pulverized into white flour, both soft and smooth. Each noodle shop has its own vermicelli-making machine, then the store owner then starts to pour rice flour, the dough is pressed into vermicelli, dropped into the boiling pot of water below, waiting for the vermicelli to eat from white. Opaque turning white in color is ripe. They are used to remove noodles, and shock absorbers in cold water, noodles are very small, soft, and clear, with a fresh flavor.
 
Noodle making machine is neatly placed in the corner
Vermicelli is indispensable for a small amount of crushed shrimp, it is absolutely necessary to use fresh shrimp. Shrimp washed, cut off the head, and tail, marinated with a little onion, covered in a mixture of chicken eggs, then put into a stone mortar, until the meat is smooth, like flour, stretching is fine. The taste of a sweet noodle is slightly horizontal, not the sweetness of the bone the fishbone. When a guest arrives, the noodles bowl is prepared very quickly, scooping up a spoonful of crushed shrimp meat into a bowl, coming into the shelled shrimp, adding a few slices of minced beef, then scooping up the broth. pour into a boiling bowl, stir well, and sprinkle some stalks of coriander, fresh sprouts, and some pepper powder. The owner cleverly lined up an additional dish of fresh, hot mud, bringing it along with the bowl of water. When eating, depending on the taste of the guest, squeeze the fresh lemon, add the salt and chili to make it strong, remove the purple shiso, then pick up the noodles and eat them. we do not see the fertile, greasy yellow of the broth but only the opaque white point of the green onion is very gentle. A delicious bowl of water noodles has the fresh sweet taste of fresh shrimp, fresh hot noodles, the typical aroma of perilla leaves, the spicy taste of green chili, and the sour and sour taste of lemon, all create a smell. taste very private. Press to enjoy each chewy fresh noodle, the soft, intact sweetness of rice, along with each delicious piece of peeled shrimp. It is thought that there is no type of noodle that guarantees purity and freshness like the Kon Tum water noodle.
Eating the best noodle soup in Kon Tum is especially in the early morning, it is still cold, the fog is covering the new streets, waiting for the seller to make fresh vermicelli, and then rubbing because it is spicy to see the unique deliciousness. I don't feel like it at first, but I'm addicted when I eat a few times. Addiction from the soft milky color of the noodles, from the aromatic scent of onion, and addiction to the pleasure of watching the vendor make fresh noodles right in front of him.
TG: Hà Oanh

Bún nước Kon Tum

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