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The Special Local Cellophane noodles / Grass noodles ( Miến ) in Hanoi
The Special Local Cellophane noodles / Grass noodles ( Miến ) in Hanoi
Cellophane noodles with mule duck (Miến Ngan Trộn)
Cellophane noodles with mule duck (Miến Ngan Trộn)
Cellophane noodles with mule duck (Miến Ngan Trộn)
Ingredients:
Ingredients:
Cellophane noodles, mule duck meat, vegetables and peanuts.
Recommended places:
Recommended places:
Bun ngan Nhan:
Address: Trung Yen Alley, Hoan Kiem Dist.
Bun mien ngan Hong Quy:
Address: 15 Hang Thung Str., Hoan Kiem Dist.
A Brief Introduction of The Cellophane noodles with mule duck (Miến Ngan Trộn)
A Brief Introduction of The Cellophane noodles with mule duck (Miến Ngan Trộn)
Mien ngan tron (Miến Ngan Trộn) is a variation of mien ngan. The ingredients are the same, without the addition of the stock to the cellophane noodles. The dish is tasty and can be a bit unfamiliar
Cellophane noodles are washed, soaked in water, let dry and cut into shorter strips. After that, they are blanched in boiling water and in the stock. Then the cellophane noodles are shaken and separated the strips to drain the water. Pieces of boiled mule duck fillet, stir-fried fresh bamboo shoots, crushed roasted peanuts, blanched bean sprouts, chopped scallions and cilantro are placed on top of the cellophane noodles before soy sauce and some other kind of homemade sauces are add. Having a bite of mule duck, you can feel the thick yet soft lean meat and the greasy feeling of the skin. Dipping the meat in soy sauce with garlic will bring an unforgettable taste. Mixing the ingredients before eating will allow you to feel the great combination of bun ngan tron. The sweet, spicy and slightly sour taste of the sauce and the different scent coming from the meat, bamboo shoots, soy sauce, scallions and cilantro make the customers feel more excited. Slowly taking a bite, you will feel the softness and toughness of cellophane noodles, the juiciness of mule duck, the crispness of bamboo shoots and bean sprouts, and the slight sourness of scallion bulbs.
An alternative to mule duck meat is the innards. A bowl of cellophane noodles mixed with the crunchy, buttery and tough ingredients is also worth a try.
Cellophane noodles/ rice vermicelli soup with mule duck (Miến/Bún Ngan)
Cellophane noodles/ rice vermicelli soup with mule duck (Miến/Bún Ngan)
Cellophane noodles/ rice vermicelli soup with mule duck (Miến/Bún Ngan)
Ingredients:
Ingredients:
mule duck, cellophane noodles or rice vermicelli, fresh bamboo shoots, watermint, scallions, fish sauce, soy sauce, salt, garlic and chili.
Recommended places:
Recommended places:
Bun Mien Ngan 77b Nguyen Huu Huan
Address: 77b Nguyen Huu Huan, Hoàn Kiếm, Hanoi
Bun Ngan 25b Hang Giay
Address: 25b Hang Giay, Hoàn Kiếm, Hanoi
Bun Mien Ngan 18 Hang Mam
Address: 18 Hang Mam, Hoàn Kiếm, Hanoi
Bun ngan Ben Beo:
Address: 65 Phung Hung Str., Hoan Kiem Dist.
Bun ngan Nguyen Du:
Address: 39 Nguyen Du Str., Hai Ba Trung Dist.
The gioi ngan:
Address: opposite to Ham Long Church, Hoan Kiem Dist.
A Brief Introduction of The Cellophane noodles/ rice vermicelli soup with mule duck (Miến/Bún Ngan)
A Brief Introduction of The Cellophane noodles/ rice vermicelli soup with mule duck (Miến/Bún Ngan)
Miến/Bún Ngan are favorite dish all year round in Hanoi. The dish is very simple, just put on top of some cellophane noodles a few pieces of mule duck, stir-fried fresh bamboo shoots, sprinkle a little chopped scallions and cilantro then pour in the hot stock and a bowl of mien ngan is ready to serve
The ingredients are simple: mule duck, cellophane noodles or rice vermicelli, fresh bamboo shoots, watermint, scallions, fish sauce, soy sauce, salt, garlic and chili. The mule duck is cleaned, boiled, let dry and cut up. The soft and juicy pieces of meat are placed on top of the cellophane noodles. The stock is clear without any bubble or strange smell and has the natural pleasant taste of mule duck meat. Cellophane noodles or rice vermicelli is blanched until soft but not easily crush or too dry. The dipping sauce with a large amount of chopped garlic boasts a combination of sourness and spiciness. An alternative is soy sauce with garlic and chili.
Miến/Bún Ngan are served with some fried breadsticks, watermint and scallion bulbs. When the burning sensation comes from the heat of the stock, you can stop eating for awhile to slowly enjoy the softness of mule duck meat.
Cellophane noodles soup with swamp eels (Miến Lươn)
Cellophane noodles soup with swamp eels (Miến Lươn)
Cellophane noodles soup with swamp eels (Miến Lươn)
Ingredients:
Ingredients:
Cellophane noodles, swamp eels and some herbs. season with fish sauce, ginger, black pepper, dried onions and cooking oil
Recommended places:
Recommended places:
Mien luon Dong Thinh:
Address: at the junction of Hang Da and Duong Thanh Str.
Miến lươn No.1 Chân Cầm
Address: Chân Cầm, Hanoi, Hoàn Kiếm, Hanoi
Mien Luon Ninh Binh
Address: 86 Vo Thi Sau, Hai Bà Trưng, Hanoi
Cu Mit
Address: Lane 85 Nguyen An Ninh, Hai Bà Trưng, Hanoi
A Brief Introduction of The Cellophane noodles soup with swamp eels (Miến Lươn)
A Brief Introduction of The Cellophane noodles soup with swamp eels (Miến Lươn)
Mien luon (Miến Lươn) is a delicious and nutritious dish that provides a balance between yin food like swamp eels and yang food like ginger, Vietnamese coriander, chilies and black pepper. Like bun oc and bun rieu, mien luon also originated from rural area of Hanoi, bringing the rural culture downtown.
The ingredients of (Miến Lươn) are typical and ordinary, just cellophane noodles, swamp eels and some herbs. The preferable type of cellophane noodles is the one made from cu dong (arrowroot) from Cu Da village, Ha Dong, which is slightly yellow and transparent, tough and have a pleasant taste. The cellophane noodles are washed, soaked in water until soften and cut into short strips. Swamp eels are cleaned thoroughly with water and salt to get rid of the fishy smell. After being cleaned by a dry cloth, the swamp eels are filleted and cleaned once again. Remember not to wash swamp eel meat in water, that will cause it bland and fishy. Then the cook slices the meat into short pieces, season with fish sauce, ginger, black pepper, dried onions and cooking oil. When the spices have been absorbed fully, onions will be sauté dried then stir-fried the swamp eels until firm and tough. The swamp eels’ bones and head are simmered, then crushed and sifted to form the base of the stock. Salt, grilled ginger and dried shallot are added to the stock base which is then continue being simmered with shank bones, regularly take out the bubbles, to be clear and have a natural savoury taste with nice scent coming from swamp eels and ginger.
Cellophane noodles are slightly blanched and put into a large bowl, covered with stir-fried swamp eels, bean spouts, scallions and Vietnameses coriander. The stock is then added along with some black pepper, a few slices of chilies and lime juice. Slightly mixing the ingredients, customers can smell the hamornious combination of their scent. The firm swamp eel meat, the soft cellophane noodles, the crispy bean sprouts and the hot, naturally sapid stock with no fishy smell, altogether create a wonderful taste. The dish is hot and spicy, which can be challenging, but it is best served when hot, because when it is cold, it will become swollen and fishy.
Cellophane noodles with swamp eels (Miến Lươn Trộn)
Cellophane noodles with swamp eels (Miến Lươn Trộn)
Cellophane noodles with swamp eels (Miến Lươn Trộn)
Ingredients:
Ingredients:
Swamp eels meat, cellophane noodles, coriander, dried onions, ginger, soy sauce, peanuts, sugar, chili, chili sauce,
Recommended places:
Recommended places:
Miến lươn No.1 Chân Cầm
Address: Chân Cầm, Hanoi, Hoàn Kiếm, Hanoi
Dong Thinh
Address: 87 Hang Dieu, Hoàn Kiếm, Hanoi
Mien Luon Ninh Binh
Address: 86 Vo Thi Sau, Hai Bà Trưng, Hanoi
Cu Mit
Address: Lane 85 Nguyen An Ninh, Hai Bà Trưng, Hanoi
Dac San Mien Luon 250 Pho Vong
Address: 250 Pho Vong, Hai Bà Trưng, Hanoi
Mien Luon 103 Truong Dinh
Address: 103 Truong Dinh, Hai Bà Trưng, Hanoi
A Brief Introduction of The Cellophane noodles with swamp eels (Miến Lương Trộn)
A Brief Introduction of The Cellophane noodles with swamp eels (Miến Lương Trộn)
Mien luon tron (Miến Lương Trộn) is an unique variation of mien luon, with a different preparation but still brings a countryside breath and an exceptional taste.
The ingredients include simple dong (arrowroot) cellophane noodles from Cu Da village, swamp eels, Vietnamese coriander and some spices. The swamp eels are cleaned with water and salt and put into a saucepan with salt, dried onions and grilled ginger to cook long enough for the meat to come off easily in the form of firm and tough strips. Then the cook put swamp eel meat into hot oil and deep-fried until brown and curled up. The swamp eels’ head and bones are crushed and sifted to form the base of the stock which, however, will not be poured into the cellophane noodles. The cellophane noodles are blanched twice, the first time in boiling water and the second in the stock. After that, cellophane noodle strips are separated by a pair of chopsticks before adding some blanched bean sprouts, deep-fried swamp eels, pickles, a homemade sauce made from soy sauce, some sautéed onions and Vietnamese coriander.
Mien luon (Miến Lương Trộn) has the same good impression with the small crispy pieces of swamp eel meat, the nice smell from sautéed onions, the slightly spiciness of Vietnamese coriander and the strong flavor of chili sauce. The brown pieces of swamp eels lightly embrace the light yellow and transparent strips of cellophane noodles. Mien luon tron is a delicious dish balancing the yin – swamp eels – and the yang – Vietnamese coriander and chili.
Traditional food in hanoi
Traditional food in hanoi
Hanoi Noshes (Đồ ăn vặt)
Hanoi Noshes (Đồ ăn vặt)
Hanoi Drink
Hanoi Drink
Hanoi fruits (Hoa quả)
Hanoi fruits (Hoa quả)
Hanoi Travel Information
Hanoi Travel Information
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