Vietnam TravelTravel Special FeaturesHanoi - The Ancient CapitalHanoi - Snack Time

Hanoi - Snack Time

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In the skillful hands of Hanoi women, vermicelli is incorporated into all kinds of delectable dishes. Lan Oanh reports.

The refined cuisine of Trang an, as Hanoi was once known, has made its mark throughout Vietnam. Using ingredients from the rice paddies, generations of Hanoi women have created a unique culinary legacy. Made of rice and water, Bun (rice vermicelli) is symbolic of the paddy fields. In Hanoi, these simple noodles are enjoyed year-round. Vermicelli, like steamed sticky rice and other cakes, is generally considered a snack, to be eaten morning, noon or night. Rather than encouraging you to: help yourself to the vermicelli", Hanoians say: “You are invited to try a morsel".

Dishes of vermicelli are sold by itinerant vendors, at sidewalk stalls and in restaurants. Street vendors peddle the most popular type, Bun Rieu (sour crab vermicelli soup). This tasty dish mixes the cool taste of tomatoes, delicious freshwater crab, sour vinegar, fresh vegetables and rich crab roe fried with onions.

Bun Oc (snail vermicelli soup) is a popular morning snack. Originally from Khuong Thuong village, this dish is getting harder to find in Hanoi's Old Quarter, as cooks and vendors are abandoning their traditional jobs. The snails hail from Hoa Binh province, where they live on moss-covered rocks. Steamed in wine vinegar, the white snails have a crunchy texture. Their delicate fragrance is highlighted by the flavors of ginger and chili. The vermicelli is as soft as rose petals.

Another delicate dish is Bun Moc (minced meat vermicelli soup). Bobbing in the broth are pieces of white chicken, brown mushrooms, pink pork pie and spicy green vegetables. The sweet smell of mushrooms accompanies the whole meal, lingering even after the bowl is finished.

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