Bread soup, popular specialty of the Central

Bread soup is a special food of the ordinary but very central. The Quang Hue Binh.Nguoi bread soup is called, the Quang Tri called porridge powder.
Bread soup made with many types of flour: wheat flour, rice flour, filtered ... Depending on the type of powder that use hot water or cold water for stuffing. Cold water-resistant wheat flour, rice flour and tapioca to use hot water, stuffed until smooth, stirring constantly, not wet or dry powder, flexible enough to move into small fibers.
Ingredients for cooking bread soup is rich, meat, fish, pork skin until shrimp, crab ... In particular, buffalo fish (snakehead fish) that are suitable for cooking porridge tasty. The most memorable taste of the soup bread soup Quang Binh is always a warm family feeling, ones together soy collapse enjoy the spicy soup torn tongue, smelled the aroma of pepper.
In Quang Tri there are many customary bread soup porridge (porridge flour). Fish dishes are usually cooked with buffalo, pork ball sluggishness member sweet, fleshy fleshy mix pigskin ... Smell fragrant knotweed, fragrant vegetables should emanates along the "street" porridge flour, from dawn until midnight.
Hue called bread soup without the soup is called rational, because the bread soup dish is not everyday in their family, bread soup is a specialty Hue "playboy" from the time she was his royal princess , and spent many years of ups and downs, bread soup retains the position of an elegant snack. In Hue, Nam Pho bread soup known from past to present. The main material is always made with rice flour. Rice all day soaking, grinding or pounding last two or three hours until the powder is flour cooked length without sticky fingers. Rolling thin rice flour cooked, sliced, cooked fiber powder is not wet, waiting for the boiling water before the first ball away to cut small pieces of shrimp ball, crab ball, pig, pig skin ... Season of the condiment also completed an additional layer of colored water, chili powder, vegetable oil ... when boiling water is enough to cut the powder drop. For the fire to burn olive Riu bread soup pot is always hot, not to fire high fiber soft dough. When you open the pot up bread soup, broth sweet aroma emanating asphyxiation, the smell of powder blends ball, shrimp, crab meat, onions and bread soup bowls with very attractive pink, blue, yellow, white , brown ... sparkling looks stunning, inviting the guests.
At Hue there are some new village famous bread soup later. Thuy Duong professional cooking bread soup with snakehead fish. Steamed fish to, separate muscles ready, crushed bones and fish head water filter. Snakehead fish marinated pepper the meat, sauce, very aromatic um up, and his snakehead fish is a special dish, sold separately as requested. Snakehead fish cake soup must be eaten very hot, when the client calls new to offer to the yarn cake, then pick the meat, spices out into a bowl, sprinkle water to just draw ... An Old Village bread soup to cook the soup with bread general pork skin, pork ball pellets, blood duck, crab ...
Bread soup makes food taste a popular medium, has a unique new central just have to be.
(Nhandan)

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