Banh canh Nam Pho
Update3/12/2020 2:13:35 PM
Photo: internet
Photo: internet
In addition to famous tempting dishes such as beef noodle soup, mussel rice, etc, Hue is also home to the unique kind of banh canh (thick noodle soup) called Nam Pho.

This one-of-a-kind dish originated from Nam Pho village, (Phu Vang district, Thua Thien Hue province). Unlike other versions of banh canh, it impresses diners by its distinctive flavor.

Banh canh Nam Pho is simply made from rice flour, tapioca flour, shrimp, ground crab meat, bacon, etc. The right amount of rice flour and tapioca flour used is "3 - 1". Rice flour is mixed with water before being steamed. When the dough becomes slightly solid, it is mixed with tapioca flour. Then, it is made into strips by being poured into boiling water through a piping bag. The thick noodle is boiled and later cooled off by clean water.

Thanks to shrimp, fresh crab, and pig's bones, the broth of banh canh Nam Pho has natural sweetness. To make the filling, bacon and shrimp are washed, ground and made into bite-size balls. A bowl of banh canh Nam Pho is a combination of colors i.e. white noodles, red filling and green spring onion. The dish tastes better if it is served with fish sauce and spicy green chili.

Although banh canh Nam Pho is a simple rustic dish, it leaves an unforgettable impression on far and near visitors. If you have a chance to visit Hue, do not hesitate to enjoy this unmistakable dish at 16 Pham Hong Thai, 374 Chi Lang, 54 Nguyen Cong Tru, etc.
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