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Buon Ma Thuot, located in the Central Highlands of Vietnam, is renowned for its rich cultural heritage, breathtaking landscapes, and tantalizing cuisine. Among its many culinary treasures, one dish that stands out is the red vermicelli, a famous specialty of this mountain town. This unique and vibrant dish not only captivates the taste buds but also tells a story of the region’s history and tradition. In this guide, we will delve into the secrets of making red vermicelli in Buon Ma Thuot, exploring the ingredients, techniques, and cultural significance behind this beloved dish. Whether you are a food enthusiast or simply curious about international cuisine, join us on this flavorful journey to discover the art of creating red vermicelli in Buon Ma Thuot.
10 Minutes Processing
40 Minutes For
If you are a child of the Central Highlands, you have to go to study and work away from home. Every time I crave for red vermicelli with the taste of my hometown, I don’t know where to buy it. So, today, let’s go to the kitchen with Creativekindercare.edu.vn to learn how to make red vermicelli in Buon Ma Thuot – a famous specialty of the mountain town.
Ingredients for making red vermicelli
- 1kg of fresh vermicelli
- 700g tubular bone
- 500g crab meat
- 250g minced meat
- 50g dried shrimp
- 1 duck egg
- 10 quail eggs
- Cabbage, purple onion, bean sprouts
- Seasoning: Salt, seasoning, pepper, monosodium glutamate, shrimp paste, cashew oil, food coloring.
– How to choose fresh vermicelli, should choose vermicelli with a slightly opaque color, the toughness of the noodles is moderate, the noodles are soft and sticky together. The vermicelli has a natural sour smell from rice flour.
– How to choose a good tubercle, choose the bones that are fresh in color, not purple and have a bad smell. Choosing pieces with about 2 to 3 fingers is just delicious, don’t choose too big or too small pieces.
– How to choose fresh vegetables, you should choose medium-sized, green, smooth leaves. Pay attention not to take crushed stems and yellowed leaves.
How to make red vermicelli
Step 1Process materials
After buying quail eggs, you bring them to boil and peel off the shells and set them aside.
Onions you peel off the outer skin, wash . Take an onion and mince it.
Bean sprouts and vegetables, you wash, cut and eat and bring to boil .
Step 2Bake bone
Put the bones in the pot, add 2 purple onions, ½ tbsp salt. Add 3 liters of filtered water to the pot, cover, and turn on medium heat and simmer for 20 minutes.
Step 3Crab and crab cooking
Put in 400ml of crab broth, add ½ teaspoon of salt, stir well and cook until it boils, then use a patch to scoop out the floating part of crab sauce.
Use ground meat and dried shrimp puree to a plate, add 10g minced shallot, ½ tsp tieu, ½ tbsp seasoning, crack 1 more duck egg and finally add all the crab sauce. Use a spoon to mix well and form into bite-sized pieces.
Step 4Cook the broth and color the noodles
Take out the bones from earlier and keep them separate , use the pot of bone broth to add ½ tablespoon of salt, ½ tablespoon of monosodium glutamate, ½ teaspoon of shrimp paste and stir well. Add the prepared rice balls and cook for another 10 minutes.
Bring boiling water to a pot with ½ teaspoon of shrimp brick color powder, 1 tablespoon of cashew oil . Then put the vermicelli in the pot for 2 minutes and take it out and put it in a bowl.
Step 5Finished product
After you have completed the preparation steps, you scoop up the broth and decorate all the toppings on top. That’s it, the red vermicelli in Buon Ma Thuot is full of home flavor. The finished dish is just hot, fragrant with the smell of crab sauce mixed with the characteristic smell of shrimp paste. The broth is delicious and delicious to eat with the crab sauce.
So with just a few simple steps, you have completed the specialty red noodle dish. When enjoying, you will feel the full sweetness of the broth when it is stewed from the bones, the aroma of shrimp paste, chewy vermicelli with crab, vegetables and bean sprouts will create a unique delicious dish.
When eating this dish, you can squeeze a little more lemon juice and satay chili to have a sour and spicy taste to increase the flavor of the dish more attractive.
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In conclusion, making red vermicelli in Buon Ma Thuot is a delightful and captivating experience that allows individuals to explore the rich culinary heritage of the mountain town. This famous specialty requires traditional methods and locally-sourced ingredients, reflecting the deep connection between the people of Buon Ma Thuot and their natural surroundings. From the meticulous process of choosing the right rice, soaking in Gao Thom water, and using a hand-operated grinder to create the distinctive red color, every step is crucial in making these fine strands of vermicelli. The recipe has been crafted and passed down from generation to generation, adding to its authenticity and cultural significance. Undoubtedly, indulging in a bowl of red vermicelli is not only a treat for the taste buds but also a gateway to the proud history and incredible flavors of Buon Ma Thuot. Whether it is enjoying a bowl at a local eatery or learning to make it yourself, the journey towards experiencing this iconic mountain town specialty is truly rewarding and should not be missed.
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