During the trip from Sapa to Mu Cang Chai of Vietnam Typical Tours, our visitors shared that the unique cuisine in Sapa impressed them so much is: “Sour noodle soup”.
“Sour noodle soup – Upland unique cuisine in Sapa !”
Not exactly sour soup came from and of the nation, but, with most of the highland ethnic groups: Hmong, Dao, Tay, Nung ethnic or even used to live on the mountain headlines such as:Thu Lao, Ha Nhi … sour soup is rustic, indispensable.
Materials for a bowl of sour soup of the uplands consists of six major components: rice noodle, tomato, pickles yoghurt, soy ships, roasted peanut and ultimately indispensable chili. Noodles is not normally sold cakes is listed in fair city, where the dough is rolled and coated by hand, select local blusher rice, when coated finished products, crispy ensure, not too soft not too hard. Typically, water is removed from the jar pickles and sour.
However, the difference is to acidic water, the graceful and sweet, pickles cat salt from vegetables, planting vegetables on the grill, sliced only about half the size knuckles. Along with crushed roasted peanut, raw material is equally important in the bowl of sour soup is the boat blow (aka cylinder head). Train soy which are processed, soaked from soybean. For a delicious tofu soy ships, processing stages of upland people quite sophisticated and elaborate, from selecting beans, spice additions and processing of finished products take up to several months. Cylinder head bowl mix together sour soup is dark golden brown as sugar, wing beans crushed and filled scented water pile up. And finally, the raw material indispensable for making the perfect noodle taste is sour chili sauce – is the like of the highlands such as chili peppers Muong Khuong, ensure spicy with bright red.