Handicraft Tours
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Cuon Sui is a type of "dry pho" created by Sapa's Chinese residents. Together, rice noodles, beef, roasted shallots, roasted peanuts, chili, pepper, fried sweet potatoes, and herbs are combined in this dish, which is served with a small bowl of Sapa-flavored sauce.
People who have never tried this dish before will be pleasantly pleased. Cuon Sui combines the chewy texture of noodle strands, the crunch of peanuts, the sweetness of char siu pork, and the crispness of fried sweet potatoes into a single bite.
Cuon Sui is similar to Hanoi Pho in that it is made with silky noodles, but it does not contain as much soup or broth. Instead, the noodles are served with just enough sauce to make the strands glossy and drenched in spices and garnishes.
The bottom of the dish will be filled with white noodles. Sprinkle crispy roasted sweet potatoes with spices, artistically cooked beef, shredded pork, quarter-boiled egg pieces, and a small amount of fine pepper powder on top of the noodles, followed by peanuts.
Finally, fill the bowl with the thick sauce paste that has been prepared. This is also the most essential factor in determining Cuon Sui Sapa's flavor.
The soup must be produced with pork bones and must be boiled for five hours with spicy odors of cinnamon, cardamoms, and the Northwestern mountains. When the sauce is just right sweet, not too sweet, and not too light, the noodles are fragrant and warm and rich in the tongue.
When eating, based on personal preferences, herbs, a few slices of chili, chili sauce, and other ingredients can be blended together. This dish is also served with finely chopped sauerkraut mixed with sweet and sour sauce to add to the dish's attractiveness.
Leading Cuon Sui restaurant in Sapa: Ong Ha Restaurant – 468 Dien Bien Phu Street, Sapa Town
The hill tribes of Sapa are also known for their smoked water buffalo flesh. It's also one of the most popular dishes among visitors to this mountainous town.
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