To the north, when referring to noodles crab, everyone immediately to mind hot crab noodle bowl with pieces of tomato red blush, delicious crab brick layer, a bit of dry sprinkle on top and also the additional color golden fried beans.
To cook a bowl of noodles and crab true northern style, mainly raw crab. Crab was crushed in water and squeeze for light, then filtered thoroughly, draw water into the pot, boil low heat until crab pieces emerged. Boiler water is not good if it lacks the red color of tomatoes, but tomato crab noodle is fresh tomato! Then the bar slightly sour taste of the fresh or ham, and shrimp paste are the more charming. Tomatoes are usually fried up to get a natural red but taste the delicious, fresh and shrimp paste are also given in moderation, so that just enough fragrance, sound enough, bold enough and is a technology Art. The crab noodle bowl comes with it, not without some vegetables can not squeeze, will usually include: lettuce, perilla, farming world .. chopped spinach split along several stalks, stems sliced young banana. In Hanoi, when we crave something sedate, cool addition, too often come with crab noodles, comfort food dish to elegant, simple!
According to the research literature shows that capital is crab noodle dish comes from northern countries, then spread everywhere. On the road southward, this dish has many changes to suit the tastes of the people here. Instead of using fresh, Southerners tend to use a pot of water to fill the available phase me, or for direct eating. They also use more nuts to climb the beautiful red color is fresh again.
And if the layer of crab in the north country bun crab has a soft, sponge the fragrance and taste of the bricks made from crab, the crab relative prices of different origin Nam has more. Layer crab cakes are often pressed into thick, solid, add egg yolks and mix with the crab meat seasoned hash to class than that porosity remains soft. Then, while eating, one last roll each noodle...