Bun Nuoc Leo Tra Vinh’s Noodle Soup – Eat Best Food in Tra Vinh
Among the delicious dishes of nostalgia in Tra Vinh, perhaps Bun Nuoc Leo Tra Vinh’s Noodle Soup is the most authentic because of its unique flavor that shows the combination of culinary quintessence of all three ethnic groups Kinh - Hoa - Khmer who have lived in the land for a long time.
By Thomas Vietnam at vemekong.com | All Best Foods & Restaurants in Tra Vinh
1. Better to Know as a Food Lover
Find them: Tra Vinh city.
Best time: Dusk-Dawn
Don’t miss: Bun Nuoc Leo Tra Vinh’s Noodle Soup
Local’s pick: Bun Nuoc Leo Tra Vinh’s Noodle Soup restaurant in Tra Vinh City
Tourist’s pick: CauQuan Bun Nuoc Leo Tra Vinh’s Noodle Soup restaurant
Blog: /bun-nuoc-leo-tra-vinh-noodle-soup/
Facts: The taste of noodle soup in Tra Vinh is different from other places, because it is a harmonious combination of ingredients and the way of food preparation of local people.
2. Better to Know Bun Nuoc Leo Tra Vinh’s Noodle Soup
The essence of this dish is the broth - a soup made from a blend of Mam, lemongrass and wormwood noodles (a tuber similar to turmeric, but smaller and darker in color). Commonly used Mam are locally available ones such as: choke Mam, snakehead fish...; Particularly, Khmer people often cook with beef sauce... Also wormwood vermicelli and lemongrass are used to remove the fishy smell and create a special fragrance for the broth. However, to be able to cook a delicious and fragrant broth, the kitchen often combines many types of Mam, including the Khmer's specialty beef sauce and the local fish of the South in one cooking process. Mam is processed separately, cooked and only filtered for clear water. Then, this broth is cooked with lemongrass and wormwood noodles for a period of time when the cook feels the flavor blend. Then, the cook adds coconut water to make the broth more clear. Using coconut water in soups is a familiar cooking method of the Kinh people in the Southwest region. As a result, the broth has its own flavor, aroma and clarity than vermicelli.
3. Bun Nuoc Leo Tra Vinh’s Noodle Soup in Tra Vinh
The ingredients for the noodle soup are also quite elaborate, in which there are three main parts: boiled snakehead fish, meat removed, and bone removed; Boiled ground cloves with skin removed and roasted pork cut into pieces - a familiar dish of the Chinese people. The crispy, greasy skin and the five flavors in the roast pork make the noodle soup more appealing. Besides, noodle soup is also served with a variety of vegetables such as bean sprouts, chives, grated morning glory, grated banana, herbs, and laksa leaves to round out the flavor. When enjoying, diners can add a little lemon, chili, Mam for more flavor.
4. How to Make Bun Nuoc Leo Tra Vinh’s Noodle Soup
Ingredients for cooking Bun Nuoc Leo
250g snakehead fish (cleaned)
200g Linh Mam
200g choke Mam
300g fresh shrimp (cleaned)
300g roast pork
100g wormwood noodles
500g fresh vermicelli (big stem)
Minced chili, minced lemongrass, minced red onion
Grated morning glory, grated banana, bean sprouts, herbs
Tools: Blender
How to cook the best Bun Nuoc Leo Tra Vinh’s Noodle Soup
Step 1: Prepare ingredients
First, bring snakehead fish, shrimp and roasted pork cut into bite-sized pieces. Then, put a pot of water and 1 tablespoon of salt on the stove, cook until the water boils, then drop the snakehead fish and shrimp in turn for about 2 minutes.
Step 2: Mix seasoning for broth
Cut wormwood noodles into pieces about 3-4cm long, then smash them. Then, put in the bowl 5g minced chili, 40g minced lemongrass, 20g minced purple onion and 50g cooking oil, stir well. When done, put the pan on the stove, add this cup of ingredients, and fry until fragrant.
Next, put in another bowl 5g salt, 14g soup powder, 70g alum sugar, 5g cashew oil, 10g satay and 80g Mam, stir well. This will be the seasoning for the broth.
Step 3: Cook broth
First, put 200g of Linh Mam, 200g of choke Mam and 200ml of water into a blender, grind until the mixture is smooth. Then, put the Mam mixture and add 2 liters of water to the pot, cook until it boils, then turn off the heat and let it settle.
When the mixture has settled (the upper part is clear, the lower part is cloudy), we will skillfully pour the clear water into another pot, then add 1 liter of water, the mixture has just turned yellow, and the seasoning cup (salt, flour) and 100g of wormwood vermicelli in the same pot. Put the pot on the stove and cook until it boils. So it's done.
Step 4: Finished Product
When eating, we will put vermicelli in a bowl, then arrange shrimp, squid, roasted pork, vegetables, and add the broth. The noodles are fresh and delicious with the sweet and chewy shrimp, the snakehead fish is soft and melted, the squid is crispy and crunchy, and the roasted pork is delicious. All immersed in a bowl of clear broth, creating the authentic taste of the dish.
5. Pro tips:
Here are our tips for easing your mind (and stomach) around food-handling environments that you may not be used to.
Make sure the food is freshly cooked. If you're eating hot street food, it's always safest (not to mention more delicious) to eat food you can see being cooked to order.
Look for lines and busy stalls. Busy street food stalls are an indicator of popularity, and their high turnover rate means the food is never sitting out for hours and developing dreaded bacteria. Yes, long lines can be discouraging when you’re hungry after a full day of exploring, but it’s not worth the risk of grabbing precooked food from the empty spot next door.
Eat when the locals are eating. The last and most important element here is when to eat. You’re likely already on a weird eating schedule while you’re traveling, but it’s important to try and adjust to the eating times of where you are. A bowl of pho might be lunch for Americans, but it’s breakfast for the Vietnamese. This ensures that you’re eating freshly cooked food and that you can find the best and most popular places to eat.
If you can’t drink the water, then you can’t eat the salad. Most people get so hung up on not drinking the water or skipping ice in drinks that they don’t think about all of the other ways in which water is used in food service. Fruits and vegetables tend to be washed with tap water in most places, rather than the filtered water that locals drink—or sometimes it’s not washed at all. If you’re really craving some produce, try fruits you can peel or cooked veggies.
Trust your gut. If you’re unsure about the food or the way that it’s being prepared, then keep moving. Eating street food all over the world doesn’t make you an expert. Every stall and every country are different, and sometimes the rules can be harder to follow. When something doesn’t look, smell, or feel right, don’t eat it! Trust your judgment. Chances are that there’s another spot close by that’s making something more delicious.
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Must-Eat Foods & Restaurants in Tra Vinh: Macapuno Coconut, Bun Nuoc Leo Tra Vinh’s Noodle Soup, Tra Cuon’s Sticky Rice Cake…
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Hopefully, the above tips will help you to come up with a great plan for your adventure in Mekong River Delta, Vietnam. Have a safe trip!
“Sleep less, travel more, respect more” – Thomas Vietnam – Local travel expert.
Thank you
