The noodle shop with fatty broth, floating fat noodle soup, “no blood” beef noodle soup has a different variation from vermicelli in Hue.
The common point of Ba Ba vermicelli, Co Nhu vermicelli, and Thien Phuoc beef vermicelli does not have crab cakes or blood, the broth is not too fragrant with fish sauce and lemongrass like the original version in Hue, but it is popular with Southern customers.
Floating beef vermicelli
Hue Co Nhu beef noodle soup at 287/38, Nguyen Dinh Chieu Street, District 3, is open for sale from 12pm to 4pm daily and must be marked with signs because it is located in a small alley. Different from the usual beef noodle shops, the pot of broth here always has a layer of fancy floating fat, at first hearing the name feels a bit sick, but it is the typical ingredient of the vermicelli bowl, attracting diners.
When buying each piece of vermicelli, guests get an extra cup of floating fat with 2 types of beef fat and pork fat. Beef fat cooked soft in broth, put in the mouth as if melted. As for the pork fat, it is tough and crunchy, and the restaurant serves the type of food that customers like. In addition, this floating fat also makes the broth of beef noodle soup more fragrant.
The vermicelli dish is commented by diners to have a fragrant broth but not the strong smell of fish sauce, the meat is full and the vegetables are fresh. Guests who like spicy food can add homemade satay at the restaurant, which is pungent, rich in oil and fragrant with fried garlic.
Fatty beef noodle soup
Ba Ba noodle shop is located in alley 18A, Nguyen Thi Minh Khai street, District 1, crowded with diners from 3pm to 9pm, Monday to Saturday. The shop is also known by customers as “bun bo for solo travelers” because the space is small, and not suitable for large groups of friends. Visitors to the restaurant often go alone, pairing tables with strangers. In return, the quality of the food makes everyone satisfied, the first time will come back a second time.
The restaurant is commented to have a different taste, clear, rich broth, sweet taste from stewed beef bones, mild smell. The bowl of beef noodle soup with many onions has a layer of fatty water on top, creating a richness and aroma for the dish, many customers also tell the restaurant to give more fatty water to eat “already”.
Beef vermicelli with no blood, no spring rolls, no crab rolls, only tendons, beef encrusted meat and leaf rolls. Although the size of the vermicelli bowl looks small, both the vermicelli and the topping are full, guests mix a cup of salty fish sauce, add pureed chili and lemon to soak the tender meat, crispy beef tendon.
Beef noodle soup without blood
The beef noodle shop at 75 , Thien Phuoc street, Tan Binh district is more than 20 years old with an heirloom recipe, the broth is cooked from beef bones and simmered for many hours, mixed with the sweet taste of alum sugar and golden brown sugar. .
In addition, vermicelli does not use too much fish sauce, light aroma mixed with lemongrass, moderate taste, not too rich. The accompanying meat dishes are also taken care of by the owner, cooked separately for each type to keep the quality and taste. A special thing is a bowl of vermicelli without blood and crab cakes – common ingredients of traditional Hue noodles.
The shop is open for sale from 6am to 11am and 4pm to 9pm daily, the most crowded in the morning from 7am to 8:30am. The restaurant’s menu is diverse from beef noodle soup, encrusted, spring rolls, cornflowers, spring rolls, hoofs and especially pig’s pillow (elbow part) priced from 30,000 to 60,000 VND per bowl. The pork pillow is introduced by the owner as a “nail” dish. The casserole is soft, a bit fatty, but very fatty and fragrant. In the middle, there is also a crispy tendon.
