The combination of bone broth, shrimp paste, and vinegar creates a unique pot of vermicelli that attracts 300-400 guests every day.
Speaking of Thai Binh specialties, people often mention vermicelli, fish soup; but there is a family who has created its own brand in snail noodle soup.
Over the past 20 years, the dish “snail vermicelli” has kept many diners. Some people were born in the rice countryside of Thai Binh, later moved away from their hometown, and every occasion they return, they visit the shop. There are also people who are tourists from all over the world on work, intending to only fill their stomachs; I did not expect that after that time, every time I had the opportunity to come to Thai Binh, I would visit the snail noodle shop to help me remember the old taste.
So a long time ago, the snail noodle shop at 96 Tran Hung Dao (De Tham Ward, Thai Binh City, Thai Binh Province) was no longer an ordinary restaurant but became a place filled with memories of many people.
Mr. Tran Van Tung (40 years old, owner) recounted, more than 20 years ago, the shop was sold by his parents; In the morning, there are many customers, sitting from the shop spilling out on both sides of the sidewalk. Thanks to that, the snail noodle burden has supported his family.
Later, his elderly parents passed the business on to him. Located on Tran Hung Dao street, the shop is not decorated. Even the signboard with the words “bun oc” hanging in front of the shop has been worn out by rain and sun for a long time. For the owner, delicious, quality food, food hygiene and safety is what keeps diners long-term. Therefore, when the bowl of snail vermicelli is brought out, in the thick smoke, bring a spoon of clear broth to taste, the sweetness of the bones mixed with the sour taste of vinegar, the aroma of the dishes in the bowl make everyone to nod their heads.
With snail vermicelli, broth is the secret to creating a special attraction for diners. Tung shared, the broth with the most ingredients is solid tube bone, because the stewed bone creates a natural sweetness, very different from the taste of MSG. Vinegar – dấm bỗng (vinegar made from the residue of glutinous wine) helps the broth become more frugal, shrimp paste makes the dish more fragrant.
In addition, the ingredients must be fresh, clean and new. Vegetables, beans, meat, crab, vermicelli, snails… all are only used during the day, not saved for the next day. It is a habit and also a principle in the “business” of Mr. Tung’s family that he has kept for many years. A bowl of mixed snail vermicelli costs 35,000 VND with vermicelli, beans, raw vegetables, crab, ball and sour bamboo shoots served (photo).
