Xu rubbed a taste of the “eat, they want to eat more” noodles in Soc Trang
doyen1988 19-11-2020, 00:17

About the southwestern provinces, visitors will enjoy delicious food. If in An Giang there is fish vermicelli, Hau Giang has vermicelli, Soc Trang will “hold on to” visitors because of the soup noodle dish.

Anh Thach Hong (a Khmer resident in Soc Trang) shared that noodle soup is a traditional dish of the Khmer, called “num-chooc”, while the Kinh people call it noodle soup.

Noodle soup with 2 main ingredients is vermicelli and soup. In which, vermicelli is a very familiar product to many localities processed from rice, with long and white fibers; And the broth is the product of housewives’ ingenuity.

Ingredients for cooking noodles.

The owner of the famous Ba Te soup noodle shop in My Xuyen town (My Xuyen district, Soc Trang) said: In the past, the main ingredient to cook broth is the special beef sauce (Khmer people call it “prahok”). enemies of the Khmer.

But because this fish sauce is too strong, it makes diners “uncomfortable”, so it is replaced with a kind of fish sauce or spirit fish because these fish sauce has a lighter odor. There is also a place where people cook vermicelli with a combination of 3 types of fish sauce, namely, beef sauce, fish sauce and seasoning when cooking soup.

Xu rubbed a taste of the “eat, they want to eat more” noodles in Soc Trang
Soup pot.

To cook noodle soup, the noodle cook will prepare the ingredients as vermicelli, vermicelli, snakehead fish (fruit fish, banana fish, catfish), shrimp, roasted pork, lemongrass, herbs, bean sprouts, chives, Grated banana corn, grated water spinach, chili, … and broth.

In terms of vermicelli, the noodle cookers choose the type of small, long, white, fragrant noodles. This type of vermicelli is easy to soak into spices and broth, giving rise to the characteristic rich aroma of the noodle dish. Other ingredients such as snakehead fish, shrimp, and roast pork are prepared and pre-cooked to serve with vermicelli.

The broth is completely cooked from bones, meat and coconut milk, making it fragrant and sweet when eaten. The bones are stewed for 4 to 6 hours to produce a delicious, sweet, nutrient-rich water.

The soup noodle dish is often served with raw vegetables or chopped banana flowers to enhance its cool flavor.

Ready to serve guests.

Many people call Soc Trang noodle soup “unity dish”, because it is the quintessential combination of the Kinh – Khmer – Chinese ethnicity, expressed in each dish ingredient is the characteristic of 3 ethnic groups.

In Soc Trang today, almost all localities have a lot of noodle shops, but many people still look for long-standing noodle shops like Ba Te noodle shop (Hoa My hamlet). , shops 189 (Hamlet Cho Old) are in My Xuyen town, My Xuyen district; Cay Nhan shop (Vo Dinh Sam street, ward 8, Soc Trang city), Thao Nhi restaurant, Phu Loi street (ward 2), Ca Dong shop (National highway 1A, ward 2, Soc Trang city), …

Attractive noodle bowl of soup.

For the people of Soc Trang, where you go and do you still can’t forget the taste of Soc Trang noodle soup. Many people living and working in Ho Chi Minh City and other provinces, those places also have “Soc Trang noodle soup” but all remember about Soc Trang noodle soup because the taste of the country vermicelli bowl lags far behind the flavor of home noodles. home.

As for people in other provinces, when coming to Soc Trang, they also find a good restaurant to enjoy noodles of true Soc Trang origin. After enjoying, many people say that “coming to Soc Trang without eating Soc Trang noodle soup is considered as having not been to Soc Trang”.

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