Cold snail noodle soup - The delicate flavor of Hanoi cuisine

Cold vermicelli with snails is still considered a symbol of sophistication and sophistication in Hanoi cuisine. Writer Vu Bang once praised vermicelli with snails: 'It is a wonderful gift that represents the culinary quintessence of Hanoians, Vietnam.

Long-time cold vermicelli noodle sellers say that to have a delicious bowl of vermicelli noodle soup, they often have to go to snail markets to choose snails that are not slimy or have a fishy smell. Then, they bring the snails home, wash them and soak them. This is very important because the broth is taken from the water in which the snails are boiled. The snails are boiled just enough so that the meat remains fresh, and the flavor fades into the water. This snail water is then used to make soup for customers to enjoy.

They shared that they have to choose snails so that when cooked, they are yellow and look fresh. When customers arrive, the restaurant owner will pick the snails, if picked too early, the snails will lose water and dry out. They will also pick up all the snail eggs underneath so as not to affect the customers' dining experience.

Vendors also revealed that, to preserve the flavor of the broth longer, they often store the snail broth in jars instead of pots or baskets. This broth is made from snail broth, vinegar, and spices adjusted to taste. Vermicelli is often served with coin vermicelli, also known as mussel vermicelli, snail vermicelli. Vermicelli from Phu Do village is considered the most authentic.

In the past, cold vermicelli and snail vendors often carried a pair of shoulder poles to sell, and when the broth in the jars ran out, they stopped selling. Nowadays, although they still use shoulder poles, cold vermicelli and snail vendors often have fixed locations to sell.

Most customers enjoy cold vermicelli with snails in the summer because of its refreshing, light taste and lack of oil. Unlike modern versions of vermicelli with snails with all kinds of snails, ham, beef or even duck eggs, cold vermicelli with snails still maintains its simplicity with just a small bowl of snails and a few vermicelli leaves soaked in a light broth, garnished with a little annatto oil and chili.

The special feature of the broth is the vinegar from the golden sticky rice, each place brews it themselves, so it has its own flavor. Whether you like spicy food or not, diners should add a little chili to make the cold bowl of vermicelli with snails more colorful and the spicy flavor highlights the sour, delicious flavor in the broth.

Those who want to enjoy cold vermicelli with snails can go to places like Tay Son, Hang Chieu, Bui Thi Xuan, Nguyen Sieu streets... Usually, places selling cold vermicelli with snails are just street stalls with a few small chairs, helping to evoke the classic features of Hanoi cuisine.

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