Plato de fideos

This Vietnamese dish combines marinated grilled pork, rice vermicelli noodles, and fresh leafy green vegetables and herbs. The ingredients are usually placed in a bowl and are then combined with nước chấm &ndash; a fish sauce that is typically enriched with lime or lemon juice, water, and sugar. B&uacute;n thịt nướng is usually associated with Southern Vietnam, and it is closely related to b&uacute;n chả, which is regarded as a local specialty in Hanoi. Apart from its basic form, the dish has several regional varieties that may employ tofu or other types of meat and seafood.

Bún thịt nướng

Vietnam

B&uacute;n thịt nướng chả gi&ograve; is a Vietnamese dish that combines marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables, and herbs. The dish is served in bowls and it's typically accompanied by nuoc cham fish sauce for dipping. B&uacute;n thịt nướng chả gi&ograve; is associated with Southern Vietnam and it's praised for its contrast of hot and cold flavors and textures. Apart from this form, the dish also has several other regional versions that may employ other types of meat, seafood, or tofu.

Bún thịt nướng chả giò

Japan

El ramen de miso quemado o ramen kogashi es una variedad tradicional japonesa del ramen. Normalmente se prepara con una combinación de cerdo en rodajas, manteca de cerdo, fideos de ramen, repollo, croquetas de pescado, huevos escalfados, alga nori tostada, salsa de soja o miso y caldo. El plato tiene su origen en Hakata y fue creado en el año 2000 por Shigemi Kawahara. El caldo es negro, rico, ligeramente amargo y lleno de umami, y es la característica principal de esta variedad de ramen. Los fideos deben ser un poco más gruesos para soportar el intenso calor del caldo. Cuando se sirve, el ramen de miso quemado se bebe lentamente, mientras que los fideos se deben sorber mientras se enfrían con la ayuda del aire que se aspira al comerlos.

Ramen de miso quemado

Cao lầu is a signature dish from Hội An consisting of noodles made from fresh, locally grown rice, lye solution made with ashes of local trees, and water from the local well (Ba Le). Along with the steamed rice noodles, a bowl of cao lầu also consists of thinly sliced roasted pork (char siu), greens, bean sprouts, croutons that are made with the same ingredients as the noodles, and just a splash of flavorful stock. The origin of the dish is vague, and while some believe it was inspired by Chinese cuisine, some claim that it was modeled on Japanese culinary tradition. Regardless of its origin, cao lầu remains a unique delicacy that is not found outside Hội An.

Cao lầu

El champon es un plato de fideos japonés y una especialidad de Nagasaki que se prepara friendo cerdo, mariscos y varias verduras en manteca de cerdo, luego se agrega una sopa de huesos de pollo y cerdo y se hierven los fideos en la mezcla. El plato se basa en la cocina china y se inspira en un plato originario de la provincia china de Fujian. Su nombre, champon, proviene de la palabra fujiana shapon, que significa comer una comida. Originalmente se servía en Nagasaki como una comida barata y abundante para los estudiantes de la ciudad. La primera versión del plato era una combinación de cerdo y brotes de bambú, pero con el tiempo llegó a incluir ingredientes como calamares, ostras y camarones.

Campeón

Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, while some versions also incorporate shrimp paste, garlic, fried pork lard, and sometimes even yellow wheat noodles. Among the numerous theories about the origin of the dish, the most popular claims that it was invented in the Singaporean Teochew community by Chinese immigrants, while the name stems from Hokkien, char meaning fried and kway teow denoting flat rice noodles. Classic Teochew variety that is lighter and slightly drier than the Singaporean counterpart is especially popular in Malaysian Penang where it is considered to be a signature dish of the region. Originally, char kway teow was a poor man&rsquo;s dish made by farmers and fishermen out of leftover ingredients. Realizing how delicious this combination is, they started selling it on the street, and it quickly caught on. Apart from Singapore and Malaysian Penang, a variety of char kway teow is also found in Indonesia. In Penang, some vendors still serve it on banana and palm leaves, the way it was traditionally served from its beginnings.

Char kway teow

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomi&agrave;n and Taishanese chāu-m&egrave;ing (lit. fried noodles) had probably originated in Northern China. And even though there are as many varieties of chow mein in China as there are regional cuisines, the method of preparation is basically the same. The noodles are boiled and fried until crispy on the outside but still soft in the middle, then tossed with shredded pieces of meat (chicken, pork, beef or seafood) in a classic stir-fry sauce, which is often flavored with rice wine. Lastly, they are served topped with cabbage, celery, onions, mushrooms, or bean sprout shoots. Brought to the United States by Chinese immigrants in the 1850s, chow mein showed up on the menus of numerous Chinese restaurants not long after the Americans had already gone crazy about chop suey. Soon after, to win over Western palates, chow mein was - like many other foreign foods - heavily Americanized. Over time, it became more of a meat dish with deep-fried egg noodles smothered in thick gravy, having little resemblance to the authentic Chinese chow mein. However, with the culinary trends slowly reversing, people are nowadays turning to more traditional recipes.

Chow mein

Apart from the traditional chili crab and black pepper crab, Singaporean cuisine offers another delicacy that features the prized crustacean - crab bee hoon. This hawker-style dish consists of rice vermicelli (bee hoon) and succulent Sri Lankan crab meat. Both are cooked with an aromatic chicken or seafood stock. Depending on the cooking process, the dish may come in two different versions: a dry version or a soup. Infused with a smoky wok-hei flavor, the first version calls for the ingredients to be stir-fried and braised in a wok over high heat, resulting in a dish of noodles and crab meat doused with gravy. Often served in a clay pot, the other version is a type of soup in which the noodles and pieces of crab are more or less submerged in clear or milky broth. Interestingly, the late celebrity chef Anthony Bourdain highly recommended the stir-fried version of crab bee hoon served at the Sin Huat Eating House on his show.

Crab bee hoon

La sopa de cangrejo y bee hoon es una exquisitez de Singapur que consiste en fideos de bee hoon (fideos de arroz) y suculenta carne de cangrejo bañada en un caldo sedoso y aromático. Los cangrejos de lodo de Sri Lanka son los más utilizados en este plato, mientras que el caldo suele estar hecho con una combinación de caldo de pollo, mantequilla, leche evaporada, jengibre, ajo, pimienta blanca, aceite de sésamo, salsa de pescado o salsa de ostras y un chorrito de vino de arroz chino, brandy o coñac XO. El caldo caldoso también suele enriquecerse con verduras de hoja como pak choi bebé o chye sim, cebolletas y hojas de cilantro. Esta sabrosa especialidad suele servirse en una olla de barro, mientras que las salsas para mojar a base de chile suelen acompañarla como acompañamiento.

Sopa de cangrejo y abeja

The instant snack known as cup noodles is a key part of Japanese culinary heritage, an invention consisting of noodles and seasonings in a styrofoam container. It is only necessary to add hot water to the pot, and the flavorful snack should be ready in a few minutes. Cup noodles were invented on August 25th, 1958 by Momofuku Ando, a Taiwanese-Japanese businessman who was also the founder of Nissin Foods, a company that is known all over the world for its instant noodles. Ando wanted to feed the masses because he was inspired by food shortages in the post-World War II period. The first cup noodles were flavored with chicken, sold under the name Chikin Ramen, and soon became a staple in Japan. In the 1970s, Ando expanded his business to the United States of America, creating ramen for busy people to eat on the go. Today, the trademarked noodles are sold under the slogan Much more than a soup, coming in a variety of flavors such as mashed potatoes, kimchi, tom yam chicken, and panipuri. In the United States, cup noodles are a huge hit among the college population, and a special, vacuum-packed noodles edition was even consumed in space, on the Discovery space shuttle, when Ando created Space Ram for a Japanese astronaut named Soichi Noguchi.

Cup Noodles

El curry mee es una sopa de fideos picante que se come comúnmente en Malasia y Singapur (donde a menudo se le llama curry laksa). Es un verdadero plato de fusión, influenciado por las tradiciones culinarias indias, chinas y del sudeste asiático. Es una de las numerosas variedades de laksa, las sopas de fideos por excelencia del sudeste asiático. La base de este plato cremoso se hace con curry y leche de coco que forman la inusual salsa dulce y picante. Aunque es muy similar al curry, la salsa para el curry mee suele ser mucho más líquida, pero aún tiene un sabor fuerte y rico. Tradicionalmente, se utilizan fideos de arroz finos en el curry mee, y a menudo se cortan en trozos más pequeños para facilitar su consumo. Otros ingredientes incluyen tofu, gambas y croquetas de pescado. Las versiones más tradicionales del curry mee también incluyen un ingrediente muy inusual: berberechos, almejas de agua salada que generalmente se sirven crudas. Antes de servir, el plato se condimenta con una cucharada de salsa de chile tradicional y hojas de cilantro picadas. El curry laksa es la variedad favorita en Singapur, donde a menudo se lo conoce simplemente como laksa. En Singapur, es el plato más común en los puestos ambulantes y muchos de ellos lo preparan como su plato estrella.

Comida al curry

Dango-jiru is a traditional dish originating from Oita, Kyushu, where it's considered a specialty of the city. The dish is made with a combination of hand-kneaded thick wheat dango noodles, onions, leeks, taro, carrots, shiitake mushrooms, and a broth that's often flavored with miso and niboshi (dried baby sardines). The sweetness of the vegetables enriches the flavors of the soup, which pairs well with the noodles. The word dango means ball or dumpling, while jiru means soup, hence the name of the dish.

Dango-jiru

Filipino spaghetti is a dish that has slowly become a national dish in the Philippines, showing up on menus across the country at least once a week. Unlike the Italian version, Filipino spaghetti are sweet, combining the noodles with ground meat, hot dogs, banana ketchup, and sugar. It is believed that the dish was invented by Filipino mothers who noticed that their children love sugar, so they put a spin on the classic spaghetti dishes. Today, this inexpensive meal is known as the one that unites families, and is consumed by both poor and rich people.

Filipino Spaghetti

This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices. Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand.

Goong ob woon sen

China

EspañolLos fideos de arroz al otro lado del puente (guo qiao mi xian) son una sopa de fideos de arroz, una especialidad de la cocina de Yunnan. Cuando se corta en trozos, la sopa se compone de caldo de pollo, fideos de arroz, carne en rodajas y verduras, así como algunos ingredientes adicionales que se utilizan para decorar y condimentar. El plato se originó en el condado de Mengzi hace más de 100 años. Lo peculiar de esta sopa es la forma en que se prepara: se lleva a la mesa un tazón de sopa caliente, un tazón de fideos de arroz y una bandeja con los ingredientes en rodajas, donde se ensambla y cocina el plato. Los ingredientes se agregan uno por uno, comenzando con la carne. A continuación, se agregan huevos de codorniz, calamares y piel de tofu, seguidos de verduras, a menudo solo bok choy, hongos chinos y hierbas. Los fideos de arroz se guardan para el final y la sopa terminada se divide en tazones individuales. Dado que la sopa puede ser algo insípida, el sabor se puede ajustar al gusto personal con salsa de soja, vinagre, verduras en escabeche y salsa picante. La sopa de fideos de arroz a menudo se sirve en restaurantes y se vende en vendedores ambulantes, pero el precio está determinado por la cantidad de ingredientes: cuanto más, más caro.

Guo qiao mi xian

Hadaka soba is a traditional noodle dish. It&rsquo;s made with soba noodles, which are made from buckwheat. This type of soba is probably the purest in form &ndash; hadaka means naked, referring to the fact that the noodles are cooked and served on their own, without any toppings or broth. Hadaka soba is always served cold, and the dish is favored amongst soba purists.

Hadaka soba

El hakata, originario de Fukuoka, es una de las variedades de ramen más famosas de Japón. La base del ramen es el tonkotsu (por eso, a veces, especialmente en Fukoaka, se lo conoce como ramen tonkotsu, aunque existen otras variedades regionales de ramen tonkotsu), el caldo cremoso de hueso de cerdo que le da al plato su sabor increíblemente rico y complejo. A menudo se condimenta solo con shio (sal) y, ocasionalmente, con shoyu (salsa de soja) y pasta de miso (soja fermentada). El ramen hakata se sirve típicamente con fideos de trigo ultrafinos, rectos y firmes, aunque es posible elegir la firmeza de los fideos según las preferencias individuales. Aunque las lonchas finas de cerdo chashu y las cebollas verdes picadas son las más habituales, otros añadidos típicos al caldo son las hojas de mostaza picante, los huevos de ramen, los hongos oreja de madera, el beni shōga (raíz de jengibre encurtida), el ajo, los brotes de soja, el mayu y las semillas de sésamo trituradas. Esta variedad de ramen recibe su nombre de la antigua ciudad portuaria y barrio comercial de Hakata, que en 1889 se fusionó con la ciudad del castillo de Fukuoka para formar una sola ciudad que pasó a conocerse como la ciudad de Fukuoka.

Ramen de Hakata

Hegi soba is a traditional noodle dish belonging to the group of soba dishes and originating from the Uonuma area of Niigata Prefecture. It consists of buckwheat soba noodles and funori seaweed. The noodles are boiled, mixed with the seaweed, wound into bite-sized portions, and layered on a traditional wooden tray called hegi, hence the name of the dish itself. When served, these noodles are usually accompanied by mentsuyu dipping sauce, hot Chinese mustard (a replacement for wasabi, which is not grown in the area), sliced scallions, and ground sesame seeds. The mustard is spread on one part of hegi soba noodles, while the other part is dipped in the mentsuyu sauce and topped with scallions and ground sesame seeds. It's recommended that the mustard and the mentsuyu sauce don't mix on the noodles.

Hegi soba

Hiyashi chūka is a Japanese dish consisting of cold, pale yellow ramen noodles combined with chilled tare sauce and a variety of toppings such as fried eggs, pickled cucumbers, and finely sliced ham. The name of the dish can literally be translated to chilled Chinese food. What is now a summertime staple in Japan began as a humble dish in Sendai about 80 years ago. It was originally a mixture of Japanese, Chinese, and Western cuisine, but neither Japan nor China claim the dish as their own. Hiyashi chūka is characterized by its careful arrangement and presentation, although it can also be bought pre-packaged in convenience stores. Apart from cucumbers, ham, and fried eggs, other toppings might include carrots, tomatoes, ginger, and bean sprouts. Because hiyashi chūka is typically unavailable throughout the year, once the consumers see the dish in restaurants, they are assured that summer has started.

Hiyashi chūka

North Korea

Hailing from the city of Hamhŭng, hoe naengmyeon is considered a variation on bibim naengmyeon made with cold noodles, slices of raw marinated fish, and gochujang sauce (a spicy red chili sauce). This dish typically uses potato starch noodles or sweet potato starch noodles rather than buckwheat noodles. Other typical ingredients used in the dish include various julienned vegetables such as cucumbers, ginger, and green onions, strips of Korean pears, and slices of hardboiled eggs. Different types of fish or seafood can be used in this dish, with skate and dried pickled squid being the most common choices. There&rsquo;s usually no beef in hoe naengmyeon, and the noodles are usually not served flooded with the cold beef broth but, instead, with a small bowl of the broth on the side. Common condiments offered to enhance the flavor of the dish include muchojeroim (vinegar-pickled radish), vinegar, mustard, sesame oil, and sugar.