關於 vietnamese egg noodle soup ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇻🇳 Food Tripping In HCMC Saigon VIETNAM 🇻🇳
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Where Is The Best Bánh Canh Cua - Crab Noodles in Saigon?
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A culinary gem for over 30 years, BANH CANH CUA 87 is a must-try Vietnamese Noodles for crab-lovers. 🦀🦀🦀
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For VND 45K (RM8), you get a scrumptious bowl of crab stew generously garnished with slurpy thick udon-like noodles, shell-free crab meat, crab meatball, pork blood cubes, shrimp, pork slices, quail egg, chopped scallions & more. 🍜🍜🍜
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The crab broth is warm & soothing, like a gravy sauce with a subtle sweetness of the crab meat & went well with the chewy rice & tapioca Banh Canh Noodles. 👍👍👍
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For a wonderful bowl of crab noodles in Saigon, this is the ultimate Vietnamese Slurping dish that you shouldn't miss! 😉😉😉
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Location
Crab Noodle Soup
BANH CANH CUA 87
Bánh Canh Cua 87
87 Trần Khắc Chân, Tân Định, Quận 1, Hồ Chí Minh, Vietnam
Tel: +84 768 950 878
https://maps.app.goo.gl/NRAm2e2PQ2zwmg7q9
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When winter rolls around, soup or noodles are the best idea for sure. Hu Tieu Nam Vang or Phnom Phenh Noodles is originally from Cambodia, migrated to Southern Vietnam and had become a staple in Vietnamese culture. This is a popular breakfast and dinner noodle soup which topping can varies depending on the region. Hu tieu Nam Vang can be served dried or with broth. The noodles used here is chewy noodles, made of tapioca starch rather than rice noodles. This store is highlighted with a ton of toppings: ground pork, quail egg, shrimp, and especially pork liver. However, the stock was so plain that I needed to add condiment again, again and ….again.
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Trời lạnh này chỉ có ăn súp hay bún phở thì mới thấy đã thôi. Hủ Tiếu Nam Vang chắc cũng là một ý tưởng không tồi nhỉ? Xuất thân từ nước bạn láng giềng Campuchia, du nhập vào miền Nam Việt Nam bởi một đầu bếp người Hoa, Hủ Tiếu cuối cùng lại trở thành một món ăn đặc sắc tại Việt nam. Có thể ăn hủ tiếu vào buổi sáng lẫn buổi tối, phần nhân ăn kèm thì lại khác nhau giữa các vùng miền. Hủ Tiếu thường có 2 loại là Khô và Nước. Sợi hủ tiếu trong, không mềm như miến mà lại dai dai, sần sật vì được làm từ bột lọc chứ không phải bột gạo. Hủ Tiếu Nam Vang khác hủ tiếu bình thường ở chỗ có thêm một lát gan heo và ít tóp mỡ mini, đến khi nhai trong miệng mới cảm nhận được. Phần nhân ở đây khá ổn, tuy nhiên nước dùng thì nhạt lắm, làm mình cứ phải thêm các loại gia vị hết lần này đến lần khác mới vừa miệng được.
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📍Hủ Tiếu Nam Vang - 174 Trần Phú St., Đà Nẵng
⏰ 6.30am - 10.00am

#hutieu #hutieunamvang

Ăn Viet specializes in home-cooked Vietnamese food. There are 2 outlets in Klang Valley: Sunway Pyramid and The Gardens Mall.

Phở gà is the chicken version of bánh phở (beef noodle soup). Also interesting is sườn nướng (grilled pork ribs).

As for drinks, try the Cà Phê Trứng (Vietnamese egg coffee) and Sinh Tố Mít (nangka smoothie). :-)

Find out more at:
http://www.penangfoodforthought.com/2017/06/an-viet.html

越南菜當中除了有分南北越，每個地方省份亦有一些特別的菜式。這個肉丸蟹粉，是極少數我小時候沒有吃過的越南菜式，是我長大後一次母親去美國探親，從阿姨的朋友家中食過，回來之後急不及待煮給我們吃，那味道鮮甜到不得了，一向最嘴刁最喜歡挑剔阿媽的我讚賞不已，娘親不曉得有多高興。

我和阿媽煮餸的最大分歧，是對食材的要求，阿媽的宗旨是非肥不可無肥不歡，我們家的食材以雞、豬肉和海鮮為主。不論是買雞買豬肉，都必須夠肥，海鮮一樣要，肥，即是要大條或者大隻。想當年我小時候的海黃花鷹鯧閒閒哋三四斤一條，巨型大龍蝦大花蟹，真正大場面，講起都流口水。我呢，最憎食雞皮肥豬肉，小時候不識時務，揀飲擇食嫌三嫌四，我就會變成藤條炆豬肉的豬肉。長大了就不同了，勇於表態了，不過我阿媽意見接受，態度照舊，我有我投訴，佢有佢照買照煮。即使唔夠肥，阿媽自會加多些油搭夠，你話我死唔死？

不過我永遠都有兩個選擇，一係食一係唔食。但是我們一家最注重的，就是一家人圍在一起吃飯的傳統。絕對是傳統，不是習慣！既然是傳統，我就不能不就範，幾肥幾油幾唔鍾意食都好，都要乖乖哋坐低一家大細三代同堂一齊食。

所以一見到這個肉丸蟹粉，終於冇油唔肥仲要咁好味，以為阿媽轉性聽我話。結果不看猶自可，一看嚇一跳，那個肉丸，之所以又滑又香，因為是真正半肥瘦，有一半是肥豬肉！再加上配的是廣東河粉，又係油，在我的強烈要求下，阿媽嫌我煩，改用了台灣米粉，還有金邊粉。

今次為大家示範的，是我的改良版，因為拆蟹肉太麻煩，我改為把花蟹斬件，味道一樣好，賣相一樣靚，方便大家跟住做，我係唔係好貼心細心呢？不過豬肉丸要好食，肥豬肉不能少，即使不用一半最低限度都要有三成肥豬肉。我曾經試過用全瘦肉，肉丸煮出來鞋熠熠，才知道當日阿媽的堅持，是有道理的。

另一個強烈推介，就是在泰國雜貨舖買的新鮮檬粉，我試過吃不完放入保鮮盒雪櫃儲存，第二天吃依然軟滑，有機會大家一定要買來試試。除了放湯，天時暑熱用香茅豬扒春卷配魚露，加一些青瓜絲芽菜香花菜撈來吃，滋味無窮！

湯底：
香茅 數支
洋葱 1-2個
月桂葉 數片
雞腳 半斤
豬腳 1斤
薑/南薑 適量
番茄 7個
紅蘿蔔 1個

所有材料洗乾淨，雞腳、豬腳先汆水，加入5公升水煮兩小時，取出材料保留湯水，加入魚露、鹽調味

材料：
半肥瘦豬肉 1斤
蛋白 1小碗
蝦膏 2湯匙（用暖水溶解）
胡椒粉 1小碗
魚露 少許
生粉及水 適量

所有材料加入豬肉中拌勻，最後加油，放入冰箱4小時以上

花蟹2隻（洗乾淨蟹身中間開半）
新鮮檬粉 1大碗
辣椒 適量
青檸 適量
九層塔（金不換） 少許
芽菜 適量

做法：
1.煲滾湯頭，取出豬肉結成肉丸狀，加入湯中煮熟，然後放入花蟹煮10分鐘，視乎花蟹大小可加減時間。
2.將泰國新鮮檬粉放在碗底，加入芽菜，淋上熱湯，放上肉丸、蟹，加青檸、辣椒、九層塔伴食。

Vietnamese Crab Meatballs Pho Noodle Soup

Soup Base:
Lemongrass Several pcs
Onions 1-2 pcs
Bay leaves Several pcs
Chicken feet ½ Catty
Pork hock 1 Catty
Ginger and galangal Some
Tomatoes 7 pcs
Carrot 1 pc
Note: Clean all ingredients, blanch pork hock and chicken feet in boiling water for several minutes. Cook all ingredients in 5L of water for 2 hours. Remove all ingredients, only keeping the soup. Add fish sauce and salt to taste.

Ingredients:
Half-lean, half-fat pork 1 Catty
Egg white 1 small bowl
Shrimp paste 2 tbsp (melt with warm water)
Black pepper 1 small bowl
Fish sauce Some
Corn starch water Some
Note: Mix all above ingredients with pork, add some oil, cover and marinate in the fridge for at least 4 hours.

Blue crab 2 pcs (clean and cut in halves)
Fresh pho noodles 1 large bowl
Chili Some
Lime Some
Thai basil A little bit
Bean sprouts Some

Steps:
1. Bring the soup to a boil, make meat balls with the marinated pork, boil in soup until cooked. Add crabs to soup and cook for 10 minutes, adjust the cooking time based on the size of the crabs.
2. Place pho noodles in a bowl, add bean sprouts, add soup, place meatballs and crab into the bowl, add lime, chili and Thai basil to finish.

食譜： https://bit.ly/33tkl7s

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