According to many people in Soc Trang, vermicelli salad is one of the dishes with a special way of processing but the ingredients are very simple.
Explaining the name of this vermicelli dish, it is said that the origin is from spring rolls, including rice paper, vermicelli, sliced bacon, raw vegetables, herbs, shrimp … rolled into each Roll and dot with the sauce is pure ground seed sauce.
After that, people have changed by adding all the ingredients of the salad to the bowl, adding more broth, adding a little ground sauce to mix well and then enjoying. When eating more, the sauce is ground soy sauce to dot dishes such as meat, shrimp … to make the dish richer.
Mr. Huynh Van Hoa (from My Xuyen) shared: “From the spring roll, people put in a bowl, then pour in water, use chopsticks and (eat) like eating rice. After that, the variation is filled with water. used to cook from bone and tamarind has a slightly sour, sweet and fatty taste to form the noodle dish, hence the name “vermicelli salad and”, but according to the Southern pronunciation, the word “and” are read as “dà”, he is used to calling “vermicelli salad” into a name until now.
A vermicelli shop owner in ward 1 (Soc Trang city) said that the ingredients for making noodles, including: broth, vermicelli, lettuce, herbs, bean sprouts, noodles, peanuts (peanuts) , ground soy sauce, shredded coconut, tamarind juice, fish sauce, cilantro, bacon and silver shrimp.
In which, broth is considered the decisive factor for the quality of the vermicelli dish. The unique feature of this dish is that the broth and ground soy sauce are specially processed, according to each chef’s own secret and depending on how the broth and soy sauce are processed, the unique character of the dish is considered to be. The soul of the dish determines the success of the dish.
According to a noodle shop owner, the broth is usually cooked with pork bones and pork to give it a natural sweetness, with a little tamarind for a mild sour taste. There can be many different types of broth (depending on the cook) such as clear broth, without the smell of meat or bones; There are broths that are cloudy and keep bones and meat intact when cooked.
That is the way to coordinate to create a bowl of broth to achieve a level of harmony, satisfying the taste, sweet, sour, spicy, fatty of bacon, ground shrimp, garlic, lemon, minced chili, fish sauce, Blended with the faint aroma of roasted peanuts, ground soy sauce. Vegetables served with vermicelli are usually prices, lettuce, herbs, so that people are not bored.
The bowl of vermicelli looks very attractive with the white of the meat, the red of the shrimp, the green of the vegetables, the brown color of the soy sauce and the red of the chili, the aroma of the fish sauce blends with the faint scent of tamarind and cilantro. Noodle salad can not mix with any other dishes.
Therefore, guests coming to Soc Trang want to enjoy the salad because it is a popular dish, not so expensive (about VND 30,000 -35,000 / bowl). These cold days and enjoying the noodles are very warm and wonderful.
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