16/04/2020
🇻🇳Hu Tieu - From rices to noodles
A fragrant dish beginning in the countryside of southern VN. Based on agricultural from Mekong River Delta's residents as well as saving lifestyle. They were used all of whole rice; after peeling into a white rice, it will be deep soaking in clean water over night.
When a rooster crow to start the day, they prepare their ancient millstone to mince the rice become flour. Next step, some women will mix the rice flour with tapioca starch and control with a pinch of salt and let the mixture take a rest in 6 hours. A signature point of Vietnamese cuisine is a special steaming method such as the worker use the pot covered by a white cotton in the surface replace with lid position; hot water are boiled by burning rice husk harvested from rice polishing stage. In the other hand, they may be put some natural color to their mixture with orange-carrot , green-bodhi leaves, yellow-turmeric, pink-beetroot, purple-cam leaves.
Now, important step, chef is covering a cotton layer with flour mixture into a rounded "paper" , it will take a moment from opaque to clean that how paper done. If you are professional chef, you can put the paper out by the accessory like a roller from the stove to the drying rack without broken. After one or two days tanning below the sunlight, rice paper will be slice into the thin noodles.
Hu Tieu can be use for breakfast, lunch or dinner with a variety of different types. Most popularly version, Hu Tieu was served with broth made from pork bones, dried squid, salted radish, dried shrimp; boiled noodles with sprouts in a bowl bottom and topping namely liver, pork, quail eggs, shrimp and minced pork. Besides, it can be use for stirring and deep fry.
