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 Nhatrang dilicious foods: nhatrang noodle

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Bài gửiTiêu đề: Nhatrang dilicious foods: nhatrang noodle   Tue Sep 08, 2015 5:32 pm

Quarter, but that makes good scale, is given by the water used to prepare a way for real sweet, but not overweight, at chan on hot bun on field burning up. At that time, a little shrimp paste, tomato stalk buffer to increase the rate of scale up to a delicious almost “can not tolerate” … 
If you wanna travel to Nhatrang but don’t know anythings about Vietnam travel, you can look at in this topic.
It makes me wonder and wonder is why the people of Hanoi to Nha Trang as much and so long, and also had many dishes common in Hanoi for Nha Trang such as noodles, noodles and snails, but the bun cha … hours, bun bun thang thang appear though not a strange dish.
Bun thang is a delicacy which can only be done on holidays, New Year – meticulously prepared and is still flat and which features regal … I was the Nha Trang and have never had the opportunity to eat noodles scale – a dish of Hanoi which I know is very popular. For years I only visualize and imagine the exquisite taste of the bun thang through articles about food and food culture of Vu Bang in Hanoi “MARKETPLACE Hanoi” and “36 streets of Hanoi” Thach Lam’s. Therefore, when suddenly seen on Nguyen Thi Minh Khai, Nha Trang is consistent “Hanoi Bun thang”, I can not stop …
It makes me wonder and wonder is why the people of Hanoi to Nha Trang as much and so long, and also had many dishes common in Hanoi for Nha Trang such as noodles, noodles and snails, but the bun cha … hours, bun bun thang thang appear though not a strange dish. And however good or not depends on one’s taste, but it comes to food Hanoi can not not mention the bun thang.
Advertise on my knowledge, bun thang is a delicacy which can only be made on the occasion, Tet. Bun thang ‘made meticulously and still flat and which features regal. But now it has been of more popular and more and more people are enjoying this exquisite cuisine, but whether or topping of Wildlife is a unique flavor and sophistication of the bun thang is not changed, still satisfy the most fastidious diners.
Each month a noodle bowl to nearly 20 different ingredients. The word “scale” here means soup, that is, from a second chan noodle soup and a special pot of water is the “soul” of the scale noodle dish. It is underground engineering from chicken bones, pork bones, dried prawns and have to be carefully skimming the water is clear. Together with the noodle bowl with grilled chicken also tore milling, pork bologna, chopped egg into thin strands, then mushrooms, dried shrimp, rub cotton and eggs, salt, salted radish bed … Overall very picky and sophisticated by the second What’s in a bowl of noodles also sliced ​​very thin, very smart … Bun ladder that served with spices such as garlic, vinegar, chili, shrimp paste and a little more special it will be lost if not more flavor it with a belostomatid little oil.
Unfortunately, now belostomatid not know where to look, and aromatherapy oils are dark, unable to swallow. Someone told me that, a bowl of bun thang in Ha Hoi only about 18,000 dong, but if you add a drop of tomato stems must be added 50,000 more. It’s authors do not know how but it shows belostomatid flavor really is the “soul” of the bun thang and “noodle bowl scale, the whole village belostomatid claim” is. Therefore, at Ha Hoi always sell at this noodle dish, let alone elsewhere, by the scale noodle dish requires elaborate processing that profits are nothing more than different kinds of noodles. Owner customary “Hanoi Bun thang” in Nha Trang are two sisters Hanoi, Nha Trang new lives in the two years. Just because eating southern cuisine unfamiliar to the two sisters decided to open a shop that sells cooked food in North gu to serve travelers and people away from home in Hanoi. Ms. Nguyen Thi Thu Hang – owner said: “Pub opened a month and had a certain number of visitors, most of the North. Many people to food, especially the elderly, very happy for a long time been enjoying a bowl of bun thang. Growth serves noodles, chicken noodle, vermicelli chicken, sticky chicken, chicken salad … also be cooked in northern style “.
I do not have the luck to be eating noodles scale for comparison, but can say it’s a pretty special flavor. Especially when we eat is to recall, to feel the emotions of the talented writers such as Vu Bang, “the more scale farming to feed the hot noodles in each bowl quilted bear carefully and scrambled eggs, state rolls only, minced chicken with mushrooms, fish small shrimps, prawns, vegetables and chopped aggregate, between, a two-piece red salted egg pomegranate flowers: all these things form a picture can make the colors very violent but good-looking, but you look happy. Quarter, but that makes good scale, is given by the water used to prepare a way for real sweet, but not overweight, at chan on hot bun on field burning up. At that time, a little shrimp paste, tomato stalk buffer to increase the rate of scale up to a delicious almost “can not tolerate” … Nha Trang has a bun thang Hanoi Vietnam, why not try and be good as Vu Bang writers say?
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