In coastal Ba Ria-Vung Tau Province there is a noodle soup dish so popular even customers in nearby Saigon are demanding it.
A restaurant at 73 Hoang Hoa Tham Street, Vung Tau Town that serves saltwater shrimp noodle soup has become a familiar destination for tourists visiting the southern province in recent years.
The rustic, spacious restaurant is always full of diners, including orders from Saigon.
The counter where the dish is created.VnExpress / Vi Yen's photo.
The diner menu comprises only vermicelli and rice noodles, though toppings include a variety of shrimp, squid, shrimp cakes, fish cakes and snail cakes.
Many customers may be surprised to discover using soft and fluffy saltwater shrimp cakes instead of their usual crab cakes.
Here, a pot of tomato and pork bone broth is always boiling outside the door, filling diners with the aroma of seafood, along with fried tofu coated in a thin layer of oil.
A bowl of noodles with squid, shrimp, octopus and beef costs 75,000 VND ($3).
The tomato and pork bone broth.VnExpress / Vi Yen's photo.
The broth is rich and flavorful, with a spot of sourness supplied by the tomatoes and sweetness from the seafood and pork bone.You can add a few slices of lemon, then season with shrimp paste and minced fresh chili.
The dish is often served with green bean sprouts and grated water spinach, similar to other Southern crab noodle dishes.
Customers can also choose their own condiments including fish sauce, soy sauce, pickled chili and homemade satay.All herbs are stored in cool conditions to ensure freshness.
A full portion of saltwater shrimp noodle soup with shrimp paste and fresh chili on the side.VnExpress / Vi Yen's photo.
If ordering from Saigon, be prepared to cover shipping costs.Delivery usually includes a bag of frozen broth, frozen shrimp cakes, shrimp and fresh squid.
Remember to boil the shrimp and squid separately to preserve the flavor.Then, soak the noodles in hot water and put them in a bowl, before putting the seafood on top.Pour broth into a bowl and add peaches.
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