In Hanoi, there are two types of vermicelli: hot and cold. If in hot vermicelli while eating and sweating, the steamed vermicelli inhaled because of the spicy. Bun snail cold in alleys, small alley seems to be deeply imprinted on the subconscious of the old Hanoians. Just like the name suggests, cold vermicelli is made of cool ingredients. Vermicelli is cold, snails are cooled, the sauce is cold and the broth is also cold. Actually, these ingredients are made from boiling water, but the style here is to let it cool. Cold noodles are often sold in O Quan Chuong, Nguyen Truong To Street, Hang Chieu Street and Nguyen Cao Street … in big restaurants. Although cold noodle is popular, but the selection of ingredients and processing are extremely sophisticated. Vermicelli is a type of vermicelli used for cold eating, similar to banh ask of the Southerners. A snail must be a type that eats slit algae, as it is both crunchy and fatty. Nowadays, people can replace snails, sliced ​​snails, rice snails, bitter snails … for processing but must be fresh. Soak the snail in water to wash the rice for a few hours to let the dirt come out. The main spice of this folk dish is vinegar suddenly, so vinegar is also particularly interested, when it can only be vinegar, suddenly filtered out of sticky rice wine from Van village (Viet Yen district, Bac Giang province). . Snails will be steamed by water by vinegar to remove the fishy smell, keep the crispy taste and not lose the greasy taste of the snail. The broth is clean water for snail boil, just spice, scoop some onions to make it aroma and have a little curry powder to create a pink or yellow color. Snail broth is cool but not fishy, ​​no sugar or seasoning, but still sweet. Cold noodle vermicelli must be eaten with leaf vermicelli, because it is the vermicelli that brings a cool and fragrant flavor to this dish. Boiled snails are available in the burden, when customers use them, the seller will put them in a bowl, scoop some snail soup from a ceramic jar, accompanied by a plate of vermicelli leaves (lined with banana leaves) and a little freshly ground chili. tear. In particular, this dish should not use herbs. The sharp aroma of the herbs will drown the mild aroma of the vinegar, and the dish will no longer taste strong. The seller only gives a plate of vegetables like the core of a thinly sliced ​​banana tree and vegetables, that’s enough. This rustic dish not only has attractive colors, but also has a delicious taste. It is difficult to explain why this dish has always been popular with many people from past to present. Photo: IT. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

That rua that sounds … long during the sun-drenched afternoon, difficult to mix with other dishes, reminiscent of a seafood specialty like only for poor coastal townspeople in the past. Snail is also known as the rice snail, because it is born as much as rice Snails are also known as rice snails, because they are born as much as rice, and can be counted for sale with old Ong Tho milk cans or by measuring rice. The first snail is small, but in the middle of the season the snail is as big as an adult’s fingernail, so big is the old snail coming, eating both sweet and fat. Thanh Binh village I was a peaceful village at that time. In fact, when I grew up, I went to many places, ate everywhere, then realized that a small village was really gentle, right name … peaceful. At noon, the whole neighborhood snail season … snail; Cheap snacks that appeal to mothers and children are fully involved in summer noon. They will not have to take a nap, a nap, but be intimidated with a beat whip next to the children lined up on the bed. Because their mothers are also … addicted to snails and only at noon is free to … celebrate. Snails from the sea are bought and soaked in salt water, diluted for the snail to release the sand in the snail mouth, then poured into a pot to remove chopped lemongrass, a little chili, a little salt, scrambled with onion oil to scent, shock on the red stove. If the fire is tightly closed, it will be cooked for only 5 minutes; Do not wait for long, the snail loses its sweetness. The snail dish is very delicious, because the small snail meat is sweet and rich. Snail eating utensils are lemon tree thorns; take the snail to the thorn, the snail will cook, and then the snail will go away with the fat tail, this tail is delicious; The snail’s nutty flavor is thanks to that fat panther tail. Snails thread the threads into curtains Remembering such a sunny noon, our children who did not go to the sun to find tamarind fruit or pick almond fruit, sour star fruit, guava … were allowed to sit with the mothers and grandmothers. When the snail is finished, the shell is also pounded with dirt; Big snails are kept, filtered, washed and dried, and threaded into curtains, curtains, and blinds in front of the altar of small houses in the small village. For a long time I could not see the curtains like that anymore, my nostalgia hurt. That day in my village, every family had a curtain; pink and gray gray snails built heavy curtains, the wind blew, the curtains collided with each other, but the sound was funny like a murmuring sea, the sound was not good enough. like the wind chimes but again the warm sound of the sea. Poor houses in the poor neighborhood, we lived in that alley, ate seasonal foods from the sea and now I realize they are gentle and honest and the lane doesn’t seem to hear anyone sick. Serious illness but premature death, the uncles and aunts live long life with their children. Snail eating is too time consuming but craving forever Snail is ranked in the lower ranks of marine dishes; because snail eating is too time consuming and men in the old days still classified snail as a woman’s food … peeking! Nowadays, snails are not up to any rank because of time, so for some people snail is still an unforgettable dish every time the season comes; A prepared can of snail costs 40 to 50 thousand. The seller boiled the boiled snail, put it on the fire; Next to it is chopped lemongrass, chili powder, fish sauce, spices, and a handful of lemon thorns. The snail dish is still unforgettable in the memory of people like me …