Noodle soup is a creative culinary product of Vietnamese people. Along the S-shaped strip of land, vermicelli products in each region make up a dish with a bold culinary culture of that region. In Hanoi, there are vermicelli and crab spring rolls, in the Central region, there are Hue beef vermicelli, Da Nang seasoned vermicelli, in the South there are vermicelli noodles in Soc Trang and spicy beef vermicelli are Bac Lieu’s specialty noodles. Bac Lieu spicy beef noodle soup has captivated many gourmets, once you eat it, you will always remember that special taste. Indeed, many diners return to Bac Lieu just to enjoy it again, the attractive spicy beef noodle soup that stimulates the taste buds, which cannot be found anywhere else.
1. Better to Know as a Food Lover
Find them: Bac Lieu city.
Best time: Dusk-Dawn
Don’t miss: Spicy Beef Noodle Soup
Local’s pick: Spicy Beef Noodle Soup restaurant
Tourist’s pick: 8 D0Spicy Beef Noodle Soup restaurant
Facts: This is a dish that retains its own characteristics of Bac Lieu, is not fussy, meticulous, or unpretentious but long-lived, rustic but has become a specialty. About Bac Lieu, visitors remember to enjoy the excellent spicy beef noodle soup to satisfy their curiosity and to tell others about that special taste.
2. Better to Know Spicy Beef Noodle Soup
To make a delicious bowl of vermicelli that is hard to resist and eat without getting bored, the Bac Lieu people have their own secrets and must have long experience to do it. Traditional restaurants are crowded with thousands of guests every day. That’s enough to know how spicy beef noodles are eaten by people.
The ingredients to make spicy beef noodle soup are simple, but also need to be delicate in the selection. Fresh beef, fresh out of the oven, hot and sticky, guaranteed. Vermicelli is a type of vermicelli made from delicious rice, clean processing, soft and chewy. These two ingredients are just that, but only 50% of the success of the dish is determined. The other half of the success is the spices and skillful hands of the chef.
The spice that makes the difference of Bac Lieu spicy beef noodle soup is the spicy taste of satay. Satay must be made from fresh ripe red buffalo horn chili, both creating a different spiciness and creating a beautiful color for the bowl of vermicelli. How to make satay is also a secret of each Bac Lieu people.
The feature of this dish is that the beef is cut into large squares, the broth is made according to a separate recipe, but it is indispensable that fresh coconut water and strong spicy taste are indispensable. More interesting is the same pot of broth, but the cook can adjust the spiciness depending on the needs of the diners who want more or less spicy. The accompanying vegetables must be basil and cilantro to be in tune.
Another novelty that only Bac Lieu spicy beef noodle soup has is a plate of salt with fresh chili and lemon used to dip the beef. When a piece of sweet and fatty beef is dipped in salt and chili, eaten with vermicelli with the pungent taste of the sauce, it creates a unique noodle dish that cannot be found anywhere else. What makes the delicious spicy beef noodle soup of Bac Lieu people always contains more than spices and ingredients, hidden in it is the quintessence of heaven and earth, of the love of Bac Lieu people.
3. Spicy Beef Noodle Soup in Bac Lieu
As soon as it is brought out, the bowl of spicy beef vermicelli attracts diners at first sight with its outstanding dark yellow broth along with soft white vermicelli mixed with thick slices of beef that fill the bowl. Just looking at it makes diners eager to taste a piece of it. Add to the bowl of vermicelli little mixed raw vegetables. Putting a bowl of spicy beef noodle soup right in front of you without eating it right away is probably a “punishment” for anyone’s stomach.
The first feeling when eating vermicelli is spicy. The spicy taste revives the taste buds, helping the energy to spread throughout the body faster. Eat another piece and see that the vermicelli is soft and chewy, imbued with the rich taste of beef broth. Picking up a piece of beef and taking a bite, chewing sounds soft, fragrant, sweet and seasoned, so it’s refreshing enough. Then, diners in turn enjoy this piece, then another. The more you eat it, the spicier it becomes. That’s how spicy beef noodle soup “conquers” even the most fastidious diners. The motto of Bac Lieu people selling spicy beef noodle soup is not to expect a thousand guests to come at the same time, but to expect guests to come a thousand times. That is the same thing that creates a flavor that holds diners every time they visit Bac Lieu to eat spicy beef noodle soup. When you eat once, you want to eat again and again, but it’s strange that no one ever gets bored, like being addicted to the rustic, simple but sophisticated, because it is strange but familiar. It is not easy to find a spicy beef noodle shop elsewhere in Bac Lieu because it seems that Bac Lieu people want to keep this specialty for themselves.
4. How to Make Spicy Beef Noodle Soup
Ingredients for spicy beef noodle soup
Beef encrusted meat: 1 kg
Fresh vermicelli: 1 kg
Fresh coconut: 1 fruit
Oranges: 1 fruit
Onion: 1 piece
Chili, lemongrass, onion, dried garlic
Common spices: cashew oil, satay, salt, monosodium glutamate, cinnamon powder, cornstarch
Star anise, cinnamon, cardamom, dried tangerine peel: 1 small piece each
Accompanying vegetables: basil, coriander.
Beef encrusted meat is classified into 3 different types. That is the rib, encrusted and the belly encrusted gradually moves towards the buttock of the cow. A feature of beef encrusted meat is that it has a lot of lean meat and tendons.
How to cook spicy beef noodle soup in Bac Lieu
Step 1: Prepare the ingredients
Beef should choose the part with a little fat and tendon such as: encrusted, corn, bucket will be more delicious. Wash and cut into matchbox-sized squares.
Boil 1 pot of water, drop a few crushed ginger branches in. Then, put the beef in and blanch until all the dirt bubbles up, then take it out.
Minced garlic onion.
Lemongrass washed, smashed and cut into chunks.
Peel the onion and cut it into wedges.
Squeeze oranges to extract the juice, remove the peel.
Anise, cinnamon, cardamom and dried tangerine peel are put in a pan to heat for a few minutes until fragrant, then put in a small cloth bag tied tightly.
Step 2: Stir-fry beef and cook broth
Add 1 teaspoon of turmeric powder, 1/2 teaspoon of cinnamon powder, 1 teaspoon of satay, 1/2 teaspoon of salt, 1.2 teaspoons of monosodium glutamate, 1/2 teaspoon of sugar, and ½ part of minced shallot and squeezed orange juice. a bowl and mix well, leave for at least 30 minutes to infuse.
Put the pot on the stove, add 2 tablespoons of cashew oil to heat. Next, put 2 smashed lemongrass bulbs and the remaining minced purple onion in the pan and fry until fragrant. Finally, add the beef and stir-fry until it’s hunted again.
Continue, add fresh coconut water to the tattoo. Then, add cinnamon, cardamom, and tangerine peels to make them fragrant. Turn on the stove and bring to a boil; then lower the heat and cook for about 30 minutes until the meat is tender. During the cooking process, if the water runs out, you can add more, but remember to use boiling water to prevent the beef from shrinking. When the meat is tender, take out the cinnamon and lemongrass packet and smash it to clear the water.
When stir-frying beef, stir quickly and when the soup is just cooked, turn off the heat, stir-fry for a long time, the meat will not be soft and chewy.
Mix 1 tablespoon of cornstarch with 3 tablespoons of filtered water, stir to dissolve the mixture, then pour into the pot of broth, while pouring, gently stir to prevent the dough from clumping. Cook for a few more minutes and season to taste, then turn off the heat.
Finally, put the vermicelli into a bowl, pour the broth with coriander leaves, serve with cinnamon rolls and a plate of crushed salt and pepper.
Step 3: Finished product
Bac Lieu spicy beef vermicelli is rich in spicy taste, the broth has a beautiful red color, light consistency, attractive aroma from lemongrass, anise, cinnamon … The beef is soft, flexible but not crushed, dipped with a plate of salt and pepper. Spicy adds a strange part.
5. Pro tips:
Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.
Make sure the food is freshly cooked. If you’re eating hot street food, it’s always safest (not to mention more delicious) to eat food you can see being cooked to order.
Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.
Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.
If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.
Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.
Must-Eat Foods & Restaurants in Can Tho: Co Ut’s Cong cake, Ut Dzach Fine Rice Vermicelli, Thanh Van Grilled Pork Sausage, Crab Noodle Soup At Floating Market, Scorched Rice with Caramelized Fish Sauce, 7-Toi’s Duck Meat Pancake, Banh Mi Thuy, Banana Blossom Salad, Fried Spring Rolls, Fresh Spring Rolls, Fetal duck egg (balut), Honeycomb Cake, Mini Sticky Rice Cake, Cassava Silkworm Cake, Grilled Banana Wrapped in Sticky Rice, Khmer-style Bun Goi Da Soup, Egg Coffee, Con Son Grilled Snakehead Fish, Bun Mam – Fermented Fish Noodle Soup, Lau Mam – Fermented Fish Hotpot, Grilled Snails with Pepper, Magenta Sticky Rice Cake, Duck cooked with Fermented Tofu, Rice Noodle Pizza, Vegetarian Noodle Soup, Snails Stuffed With Pork…
Must-Eat Foods & Restaurants in Chau Doc: Chau Doc Fish Noodle Soup, Sugar Palm Fruit, Basa Fish Hot Pot, Mam (Fermented fish), Phu Huong Beef Noodle Soup, Broken Rice with Pork Chop, Long Xuyen Broken Rice, Nui Cam Pancake, O Thum’s Chicken Grilled with Lime Leaves, Stir-fried Shrimp with Sesbania Flower, Sweet & Sour Soup with Siamese Mud Carp Soup & Sesbania Flower, Caramelized & Braised Catfish, Grilled Rice-field Rat with Salt and Chili…
Must-Eat Foods & Restaurants in Soc Trang: Pia Cake, Cong Cake (Banh Cong), Bun Nuoc Leo Soc Trang’s Noodle Soup, Soc Trang’s Bun Goi Da Soup, Duck Noodle Soup with black Pepper, Curry Noodle Soup, Grilled Beef on Tile, Khmer-style Tube Cake, Khmer-style Mung Bean Cake (Banh In), Dried Radish (Xa Bau), Stir-Fried Noodles with Seafood (Mi Sua), Soc Trang’s Green Rice Flakes…
Must-Eat Foods & Restaurants in Ben Tre: Phu Le Rice Wine, Ben Tre’s Coconut Candy, Flat Banana, Coconut Rice, Snail Pancake, Sea Snail with Coconut Milk, Coconut Worm, Young Coconut Salad with Shrimp & Pork, Son Doc Puff Rice Paper…
Must-Eat Foods & Restaurants in Cai Be: Puffed Rice Cake…
Must-Eat Foods & Restaurants in Vinh Long: Elephant Ear Fish (fried giant gourami)…
Must-Eat Foods & Restaurants in Ca Mau: Banh tam ga cay (Silkworm rice cake with curried chicken), Grilled Vop clams with salt and pepper, Grilled Mudskipper Fish, Stone Crab Roast With Salt, Young Bee Salad, Nam Can’s Crab, U Minh Forest’s Honey, U Minh’s Fermented Fish Hotpot…
Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!
“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.