Soc Trang soups

Vermicelli noodle soups are the prevalent types in many areas of South Vietnam, especially popular in Tra Vinh and Ca Mau, Soc Trang, Bac Lieu.


As a culinary specialty of Khmer origin, settled in the community of ethnic Khmer, Vietnamese, and U.S. interference in cuisine, noodle soups become common dishes of the peoples of South Vietnam raw materials, processing and enjoy, taste is basically the same.
Raw materials processing
Includes: mam (fish sauce or fish iron components, or drop out of school ... sauce), noodles, water, coconut juice, snakehead fish, pork turned, ground cloves (or prawn), fish sauce, sugar, salt, flour sweet peppers, vinegar, lemon grass, lemon, tarragon noodles, basil, vegetables and basil back, price, chives, banana, spinach ship (or the spinach).
Old sage noodles
Process of implementation
● Battery
Rice vermicelli made from plastic, it's best season rice, soaked overnight and then grind in the mortar powder. Plastic powder and stuffed it into local hold, then the noodles and turn into molds to create fiber over mold powder. The noodle strands falling pot of boiling water and cooked here. The cooked rice vermicelli noodles in a pot salvaged water to it in a pot of water, mixed with lukewarm, then catch the noodles into bamboo baskets lined to up fresh banana leaves.
● Soups
Soups are prepared from a common type of sauce as colorful fish sauce, pickled fish parts, separate He often cooked in sauce Domain tuition (pro-hok) keo fish, mullet or eels. Mam dropout Khmer origin has spread to the culinary culture of the Vietnamese community in South Vietnam. The small freshwater fish like mullet, perch, colorful fish, fish sauce contract and can act as a sauce processes is basically the same: the fish to die and slightly bending, tempering the percentage of salt specified, dried under way on the fabric and ballast water drops. It flows with high concentrations of salt and protein, can make the sauce, also identified exposure to fish for about three months into the jar into a sauce is edible.
These fish sauce in the country, in more tubers pounded lemongrass, chopped peppers to get the flavor, Ngai bun (a kind of turmeric tubers, color slightly darker than the technology) used to remove the smell of the sauce and seasoning , MSG to taste.Siamese can use coconut milk, even a little coconut milk, add to pot in soups instead of sugar.
Some localities still used tubes of bone, pork ribs, shrimp simmered in water, skimming the water used to get in, fresh. Then by that adds a sauce for fish sauce in a sieve, turn the water to degrade water mam fish sauce and the carcasses discarded.


● Vegetables
Vegetable noodle soups for: banana, spinach, vegetables Hue, laksa leaves, vegetables and basil back, shallot leaf, depending on interest rates ...
● Other foods
Other foods eaten with noodle soups are quite diverse: snakehead fish, pork back, Tep land ... options and preferences each locality.
● Spices served
Noodle soups are usually more seasoning with vinegar peppers (finely minced chilli + salt + vinegar), lemon juice, fish sauce to taste.
● Presentation and enjoy
Get more bowl of noodle around for the courts (tennis type blanch noodles, blanch with hygiene and easier than tennis), embedded in a pot of boiling soups for about 10 seconds (for the noodles hot enough) then fish out the bowl and then soups ladled into bowl next to vegetables fish, meat, cloves ... on the last extra bit of vinegar peppers, lime juice and fish sauce (if not taste). Noodle soups to enjoy the hot time.
● Specialities local
Noodle soups are available at many places in South Vietnam, but the best and most famous noodle soups to mention Soc Trang (using colorful sauce), noodle soups Tra Vinh (with sauce left school), that's moist the second call that the capital of the noodle soups. Also may include noodle soups Ca Mau, Rach Gia, Kien Giang ... is a typical rustic dining mix of ethnic Khmer, Vietnamese, U.S., currently noodle soups are also very popular in other localities.