Vermicelli is a type of thin, long pasta that has become a staple in Vietnamese cuisine. It is commonly used in dishes such as bun cha, bun bo Hue, and bun thit nuong. Vermicelli is made from rice flour, which gives it a distinct texture and flavor that sets it apart from other types of noodles.
The use of vermicelli in Vietnamese food can be traced back to the 14th century, during the reign of the Tran dynasty. At that time, vermicelli was considered a luxury food, and it was only eaten by the wealthy. Over time, however, vermicelli became more widely available and affordable, and it began to appear in a variety of Vietnamese dishes.
Image Source:- Google
There are many popular Vietnamese dishes that feature vermicelli as a key ingredient. Here are just a few:
1. Bun cha – a famous Vietnamese dish that consists of grilled pork, vermicelli noodles, and a dipping sauce made with fish sauce, vinegar, sugar, garlic, and chili.
2. Bun bo Hue – a spicy beef noodle soup that originated in the city of Hue, made with vermicelli noodles, beef shank, lemongrass, and chili.
3. Bun thit nuong – a grilled pork dish that is served with vermicelli noodles, fresh herbs, lettuce, and a sweet and savory sauce.
4. Bun rieu – a tomato-based soup that is made with vermicelli noodles, crab or shrimp paste, tofu, and pork.
5. Bun oc – a snail noodle soup that is popular in Hanoi, made with vermicelli noodles, snails, tomatoes, and herbs.