Also known as Vietnamese Colocasia Gigantea Noodle Soup, it is a famous dish from Hanoi. No one knows when this dish was born, but it has long been a familiar dish to Hanoians. This dish is an embodiment of Vietnamese culinary heritage and the country’s warm hospitality. This simple yet exquisite dish showcases the ingenuity of Vietnamese cuisine, transforming humble ingredients into a wonderful dish that will linger in your memory long after your last bite.
Specialties
The special thing is the indispensable ingredient of this dish, which is Colocasia Gigantea. When eaten, this plant can make someone’s mouth itch. So there will be people who can eat it and people who cannot. If you can eat this dish, you will fall in love with it.
Main ingredient
– Broth: The broth requires professional seasoning. The flavor of this dish will make customers feel cool and gentle in the summer, so the broth must meet the requirements for clarity. The special thing is that the broth is simmered from pork bones for a long time so that the taste is sweet and fragrant.
– Topping: Pork and pig’s trotter are indispensable ingredients in a bowl of noodle soup, contributing to making the dish more delicious and sweet. In addition, a bowl of noodle soup can also add pork and mushrooms, pork spare ribs, etc.
– Colocasia gigantea (dọc mùng): The colocasia gigantea is washed, soaked in salt water, and cut into the warp fibers. After that, this ingredient will be dropped into a pot of boiling water and then taken out immediately. Therefore, the fibers of the colocasia gigantea keep the food crisp.
How to enjoy
Normally, the taste of Northerners is quite bland, so the dishes do not have many rich highlights. Because the broth is a bit bland compared to the tastes of Southern or Central people, you can freely add spices to suit your taste. If you like sour food, you can add a little vinegar or squeeze more lime or kumquat. Whether the chili is spicy or the lemon is sour, the bowl of colocasia gigantea noodle soup in Hanoi still does not lose its flavor.
Those who can eat colocasia gigantea will praise it to the point of being passionate, while those whose tongue is itching will be the opposite. Therefore, colocasia gigantea is prepared carefully because it can cause itching, just like when touching the sap of the taro tree.
Recommend some places to enjoy
- Ms. Châm: This noodle soup has a sweet flavor but is not greasy. The meat is soft, chewy, and crispy. Diners just need to add garlic vinegar with kumquats and herbs, and the dish will become even more wonderful.
Address: No. 39E Hai Ba Trung Street, Hoan Kiem District, Hanoi
- Ms. Ngân: The noodle soup here is highly appreciated for its filling toppings, including chicken, pig’s trotter, pork, and mushrooms. The broth taste is sweet and delicious.
Address: No. 16 Hang Ha Street, Hoan Kiem District, Hanoi
- Bát Đàn: The ingredients are prepared extremely meticulously. Colocasia gigantea is washed with water to keep it crispy and eaten without being mushy. The broth is sweet, clear, and has a light yellow color from turmeric.
Address: No. 18 Bat Dan Street, Hoan Kiem District, Hanoi
If you are looking for a delicious and authentic Vietnamese dish, Bún dọc mùng is a great option. It is a flavorful and satisfying dish that is sure to please everyone.
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