Ever since then, that simple dish has become an essential part of Hai Phong cuisine. It’s worth a try, like the rest of Vietnamese cuisine, for its unique flavors as well as its cooking methods.
The main ingredient that makes up this delicious dish is fresh shrimp caught directly from Hai Phong sea. Shrimps are peeled, then sauteed with green onions until cooked. Served with shrimp are fried goldfish, bay leaves or grape leaves, Indian taro and a mixture of mashed onions, sliced tomatoes and dill for extra flavor. Soft white vermicelli noodles, in harmony with shrimps, red tomatoes, green onions, taro and yellow fish cakes create a vivid, colorful and attractive picture that awakens the taste buds of diners.
Photo: eva.vn
When enjoying the dish, you will be extremely excited by the sweet and slightly greasy taste of the broth, the aroma of shrimp and especially the pungent smell of bay leaves. More special is the sour taste of tamarind juice seasoned with common spices such as vinegar or lemon. This type of vermicelli is best served with lettuce and a few slices of red chili. The flavors all harmonize so well that the first try can provide an immediate temptation to return.
Source: https://traveland.com.vn
