Nam Vang Noodle

Nam Vang Noodle

Nam Vang Noodle is a Vietnamese dish that originated from the southern region of Vietnam but is influenced by Cambodian cuisine, particularly the cuisine of Phnom Penh, which was formerly known as Nam Vang in Vietnamese.

This dish is a flavorful and hearty noodle soup that typically consists of the following key components:

1. Noodles: The dish is named after its type of noodles, known as Hu Tieu (noodles), which are thin, flat rice noodles similar to those used in Pho. These noodles are soft, chewy, and absorbent, making them perfect for soaking up the flavorful broth.

2. 

   Broth: The broth for Nam Vang Noodle is typically made from pork bones and/or seafood, resulting in a rich and savory base. It is often simmered with a variety of aromatic herbs and spices, such as shallots, garlic, star anise, and cinnamon, to enhance its flavor.

3. Protein: Nam Vang Noodle can contain various types of protein, including sliced pork, shrimp, squid, and sometimes offal such as pork liver and intestines. These proteins are typically cooked in the broth or added to the soup when serving.
4. Toppings: The soup is typically topped with a variety of fresh herbs and vegetables, such as cilantro, green onions, bean sprouts, and shredded lettuce. These toppings add freshness, texture, and color to the dish.
5. Condiments: Diners can customize their Nam Vang Noodle with a range of condiments, including lime or lemon wedges, chili sauce, hoisin sauce, and fish sauce. These condiments allow diners to adjust the flavor of the soup according to their preferences.

Nam Vang Noodle is a popular street food dish in Vietnam and can be found in many local eateries and food stalls throughout the country. It is typically enjoyed as a hearty and satisfying meal for breakfast, lunch, or dinner.

(vnresort)