Bubble soup (also known as pho an) is a Chinese dish, introduced to Lao Cai and gradually became popular.
This dish includes many different ingredients such as: Pho cake, sliced char siu meat, chicken egg, crispy noodles, basil, green onions,... Instead of the usual hot broth, the bubbly is served with a gelatinous marinade, which has the characteristic red color of gac.
Frothy noodles use leaf pho, which is thinner, larger and tougher than ordinary pho cakes. This dish is served with a gelatinous sauce like soup, so it is also called pho anhydrous.
Photo: Tuyet Do
To make delicious bubbly requires a feat of processing, especially the preparation of ingredients can take up to 10-12 hours.
In particular, the stage of making the marinade is said to be the most time-consuming. Each pot of marinade is usually simmered from the bones for half a day with various spices. The chef must "watch" constantly to ensure that the marinade is clear, fragrant, and achieves the desired consistency.
With char siu, the meat is also thoroughly seasoned with a special sauce with the red color of gac. People braise the meat on the stove to cook and then continue to fry it with oil so that the meat is "crispy on the outside, clear and soft" and has an eye-catching color.
The highlight of the bubbly noodles also lies in the crispy noodles that accompany it, which are made from 2 main ingredients, flour and sugar, then rolled thin, stretched into long strands and deep-fried until golden and crispy.
Photo: Co Nam Bubble Restaurant
Depending on the place and each person's preference, crispy noodles can be varied from dong root or sliced sweet potato. The ingredients and taste of the dishes at each restaurant can also be different, varied according to their own secrets.
When eating, depending on your preference, diners can add a little lemon juice, roasted peanuts, herbs, pepper or sauerkraut,... into a bowl and mix well and enjoy.
Many diners who have enjoyed the bubbly commented that the dish has a strange taste, suitable for guests from far away to "change the wind" and experience the newness in culinary culture.
Photo: Ivivu
The pho cake is soft and chewy, blended with a thick sauce with the aroma of simmered bones and herbs, mixed with a little crunchiness, fleshiness of roasted peanuts and the rich taste of char siu meat.
Source: VNN