Fresh dry fried rice vermicelli

The noodle dish water
As noodle dishes that use water, especially popular in northern Vietnam with many forms: noodle soups with broth from salted fish; noodle soup with crab meat and brick; crab vermicelli noodles or screws with brass screws, water snails, ham and vegetables that encloses all kinds; fish noodles using fish to fry sliced and minced fish as fish cakes; bun thang with sausage, meat and eggs only move, part belostomatid little oil; growing use of live pork noodles, mushrooms and pork leg meat; Hue beef noodle with pork leg and herbs; noodle soup with crab meat South, beef, sliced details, fried tofu; ngan bun, bun duck meat geese, ducks combined with fresh or sour bamboo shoots; bung leg meat bun with pork or ribs cooked broth, served with vertical nets; Jellyfish noodles with lean finely made fried mackerel knead, shrimp sauce broth and sliced fresh jellyfish; rice noodles with fish sauce iron, fish broth flexible and catfish, roast pork, snails, shrimp, squid, served with eggplant, etc.

Water-pot noodle dishes are usually in, often using fresh ingredients from the bones, meat, fish, granules, peeled shrimp, mushrooms and security for many hours. Bun is round the boiling water, add to the bowl and presented on a bowl of food eaten (depending on type of bun), herbs of all kinds, then pour water flooded bun. Bat pen is then laid out dining table for diners with some other spices like chili served with distillation, pepper powder, chili vinegar, lemon slice, herbs etc.