The Vietnamese Noodle-making Shop   Leave a comment


The Vietnamese Noodle-making Shop
The noodle was made from dough, made into bun-like bundles of fine noodles and steamed. This is a famous brand of this type of noodles in Vietnam. It is more of a home industry but many workers were involved. The lady steaming these noodles was literally “red in the face” due to heat from the steam and definitely not from anger or hyper-tension. It is rather difficult to shoot in the darkness and I have no place to use my tripod owing to the number of photographers including those from Vietnam Photographic Society. So, these photographs are the result from these prevailing circumstances.Hopefully these are all right though not prize-winning shots. Hopefully, one of these fine days I shall be able to win more prizes with my photographs as age is catching up fast. Good night, my friends and relations.

From Wikipedia:-
The noodle is a staple food made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or deep-fried. Noodles are often served with an accompanying sauce or in a soup. Noodles can be refrigerated for short-term storage, or dried and stored for future use. The material composition or geocultural origin must be specified when discussing noodles. The word derives from the German word Nudel.

SP Lim


From Wikipedia:-
Noodles by ingredients
Vietnamese noodles are available in either fresh (tươi) or dried (khô) form. Vietnamese noodles are a popular choice. There are many variations, which include soups and dishes. Spicy beef and noodles is a very popular combination for weddings.
Bánh canh – thick noodles made from a mixture of rice flour and tapioca flour or wheat flour; similar in appearance, but not in substance, to udon
Bánh hủ tiếu
Bánh phở – flat rice noodles; these are available in a wide variety of widths and may be used for either phở soup or stir-fried dishes
Bún – thin rice vermicelli noodles
Bún sợi to
Bún lá- used in Bún lá cá dầm Ninh Hoà
Bún rối
Bún nắm
Cellophane noodles (called miến, bún tàu, or bún tào) – thin glass noodle made from dzong (canna) starch
Mì – wheat flour noodles, which may be either white or yellow
Lá mì
Bánh đa đỏ- red noodles used in Bánh đa cua Hải Phòng – red noodles with crab, a specialty of Hải Phòng
Bánh đa – rice cracker
Banh pho gao lut – brown rice noodles that are like pho noodles but made from wholegrain rice and can be used in a variety of noodle dishes
Noodle dishes
Hot noodle soups
Bánh canh – a soup made with bánh canh noodles
Bánh canh cá Nha Trang
Bún bò Huế – signature noodle soup from Huế, consisting of rice vermicelli in a beef broth with beef, lemon grass, and other ingredients
Bún bung – soup made with tomato, Alocasia odora, green papaya, tamarind, green onions and pork.[1]
Bún mắm – vermicelli noodle soup with a heavy shrimp paste broth
Bún ốc – tomato and snail based noodle soup topped with scallions[2]
Bún riêu – rice vermicelli soup with meat, tofu, tomatoes, and congealed boiled pig blood.
Bún riêu cua – with crab
Bún riêu cá – with fish
Bún riêu ốc – with snails
Bún lá cá dầm Ninh Hoà
Bún sứa – noodles with jellyfish
Bún thang – soup made with shredded chicken meat, shredded fried egg, shredded steam pork cake, and various vegetables[1]
Cao lầu – signature noodle dish from Hội An consisting of yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
Hủ tiếu – a soup made with bánh hủ tiếu and egg noodles. This dish was brought over by the Teochew immigrants (Hoa people).
Mì Quảng – signature noodle dish from Quảng Nam, yellow wheat flour noodles in a small amount of broth, with various meats and herbs.
Phở – bánh phở in a broth made from beef and spices
Dry noodle dishes
Bánh hỏi – extremely thin rice vermicelli woven into intricate bundles and often topped with chopped scallions and meat
Bún đậu mắm tôm – Pressed vermicelli noodles with fried tofu served with shrimp paste[3]
Bún thịt nướng – a cold noodle dish consisting of bún with grilled pork
Bún xào – stir-fried bún
Hủ tiếu khô – stir-fried bánh hủ tiếu with sauce
Hủ tiếu xào – stir-fried bánh hủ tiếu
Mì khô (also spelled mỳ khô) – stir-fried egg noodles with sauce
Phở xào – stir-fried bánh phở
Hot noodle rolls
Bánh cuốn – steamed rice noodle roll, stuffed with minced pork and wood ear[disambiguation needed] mushroom, somewhat similar to a Cantonese dim sum called rice noodle roll, but the rice sheet in bánh cuốn is much thinner and more delicate than the rice noodle used for the dim sum.
Cold rice paper rolls
Gỏi cuốn – translated as either “summer roll” or “salad roll”; a cold dish consisting of various ingredients (including bún) rolled in moist rice paper
Hot noodle sheets
Bánh ướt – rice noodle sheets, eaten with nước chấm, fried shallots and a side of chả lụa (Vietnamese pork sausage).

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