I searched the fridge and found a piece of pork leg that my sister had sent me the day before, cleaned and cut into pieces. I suddenly remembered that when I returned from Quang Ninh, I had brought a bag of untouched dong vermicelli from Binh Lieu. I heard that in many rural areas in the North, dong vermicelli is a specialty such as in Quang Ninh, Thai Binh, Hai Duong , Nam Dinh... so I decided to make some pork leg vermicelli to eat as a "meal" to see how it was.
Warm your stomach with a bowl of vermicelli with ham on a rainy summer afternoon
The big jar of broth for the ham is still in the fridge. Pour out about a bowl, sort out the ham hock and the pork slices, pour into the pot and place on the stove. This ham has only been boiled once, so add a little more water to soften it. When it boils, keep the heat low, occasionally skimming off the foam. Don’t let the heat get too high or the water will become cloudy and look… disgusting!
After about 5-7 minutes, when the ham is ready to soften, start seasoning, a little salt, a little fish sauce... Usually when cooking soup, pepper is added last. Let the pot boil gently. Prepare some chopped green onions and cilantro and fish sauce with chili. Take out the cellophane noodles and put them in a bowl, as much or as little as you like, pour in cold water and then pour out the water. The vermicelli noodles will gradually expand and become shiny, just waiting for the ham broth to pour into the bowl. Now it's time to add a little pepper to the pot.
When the meat is tender, especially the pork skin, it should be well-seasoned. Scoop out the meat and ham hock first, then scoop the water from the pot into the bowl, otherwise, if you're not careful, the meat will slip into the bowl and splash hot water on your hands.
Carrying a small tray, on which was a bowl of vermicelli with green onions, coriander, and chili fish sauce, placed it on the table. Outside, the rain was gradually falling, the bowl of vermicelli with ham was warm and cozy with each bite. The ham was fatty and crunchy, the vermicelli was just chewy and soft enough. That little bit of fun, when I made my own favorite dish, the dish I craved, was also a small joy of the day, after working hard on the computer.
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