Plat de nouilles

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

Le ramen miso brûlé ou ramen kogashi est une variété de ramen traditionnelle japonaise. Il est généralement préparé avec un mélange de tranches de porc, de saindoux de porc, de nouilles ramen, de chou, de galettes de poisson, d'œufs pochés, d'algues nori grillées, de sauce soja ou de miso et de bouillon. Le plat est originaire de Hakata et a été créé en 2000 par Shigemi Kawahara. Le bouillon est noir, riche, légèrement amer et plein d'umami, et c'est la principale caractéristique de cette variété de ramen. Les nouilles doivent être un peu plus épaisses pour résister à la chaleur intense du bouillon. Lorsqu'elles sont servies, les ramen miso brûlés sont lentement sirotés, tandis que les nouilles doivent être aspirées pendant qu'elles refroidissent à l'aide de l'air que vous aspirez en les mangeant.

Ramen au miso brûlé

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

Le Champon est un plat de nouilles japonais et une spécialité de Nagasaki. Il est préparé en faisant frire du porc, des fruits de mer et divers légumes dans du saindoux, puis en ajoutant une soupe de poulet et d'os de porc et en faisant bouillir les nouilles dans le mélange. Le plat est basé sur la cuisine chinoise et s'inspire d'un plat originaire de la province chinoise du Fujian. Son nom, champon, vient du mot fujien shapon, qui signifie manger un repas. Il était à l'origine servi à Nagasaki comme un repas copieux et bon marché pour les étudiants de la ville. La première version du plat était une combinaison de porc et de pousses de bambou, mais a fini par inclure des ingrédients tels que des calmars, des huîtres et des crevettes.

Champon

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 soupe de crabe bee hoon est une spécialité singapourienne composée de nouilles bee hoon (vermicelles de riz) et de chair de crabe succulente trempée dans un bouillon soyeux et aromatique. Les crabes de boue sri-lankais sont le plus souvent utilisés dans ce plat, tandis que le bouillon est généralement composé d'un mélange de bouillon de poulet, de beurre, de lait évaporé, de gingembre, d'ail, de poivre blanc, d'huile de sésame, de sauce de poisson ou de sauce aux huîtres et d'un peu de vin de riz chinois, de brandy ou de cognac XO. Le bouillon est également généralement agrémenté de légumes à feuilles tels que du bok choy ou du chye sim, d'oignons verts et de feuilles de coriandre. Cette spécialité savoureuse est souvent servie dans un pot en argile, tandis que des sauces à base de piment l'accompagnent généralement en accompagnement.

Soupe de crabe et de bee hoon

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

Le curry mee est une soupe de nouilles épicée, couramment consommée en Malaisie et à Singapour (où elle est souvent appelée curry laksa). C'est un véritable plat fusion, influencé par les traditions culinaires indiennes, chinoises et d'Asie du Sud-Est. C'est l'une des nombreuses variétés de laksa, la soupe de nouilles par excellence de l'Asie du Sud-Est. La base de ce plat crémeux est faite de curry et de lait de coco qui forment une sauce sucrée et épicée inhabituelle. Bien que très similaire au curry, la sauce du curry mee est généralement beaucoup plus fine, mais a toujours une saveur forte et riche. Traditionnellement, des nouilles de riz fines sont utilisées dans le curry mee, et elles sont souvent coupées en morceaux plus petits afin de faciliter la consommation. Les autres ingrédients comprennent des bouffées de tofu, des crevettes et des croquettes de poisson. Les versions les plus traditionnelles du curry mee comprennent également un ingrédient très inhabituel : des coques, des palourdes d'eau salée qui sont généralement servies crues. Avant de servir, le plat est épicé avec une cuillerée de sauce chili traditionnelle et des feuilles de coriandre hachées. Le curry laksa est la variété préférée à Singapour, où on l'appelle souvent simplement laksa. À Singapour, c'est le plat de rue le plus courant et de nombreux vendeurs préparent le curry laksa comme plat signature.

Curry Mee

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

Les nouilles de riz sur le pont (guo qiao mi xian) sont une soupe de nouilles de riz, une spécialité de la cuisine du Yunnan. Une fois coupées en segments, la soupe se compose de soupe de poulet, de nouilles de riz, de viande tranchée et de légumes, ainsi que d'ingrédients supplémentaires utilisés pour la garniture et l'assaisonnement. Le plat est originaire du comté de Mengzi il y a plus de 100 ans. Ce qui est particulier dans cette soupe est la façon dont elle est préparée : un bol de soupe chaude, un bol de nouilles de riz et un plateau avec des ingrédients tranchés sont apportés à la table où le plat est assemblé et cuit. Les ingrédients sont ajoutés un par un, en commençant par la viande. Viennent ensuite les œufs de caille, les calmars et la peau de tofu, suivis des légumes, souvent uniquement du bok choy, des champignons chinois et des herbes. Les nouilles de riz sont conservées pour la fin et la soupe finie est divisée en bols individuels. Étant donné que la soupe peut être quelque peu fade, le goût peut être ajusté selon les préférences personnelles avec de la sauce soja, du vinaigre, des légumes marinés et de la sauce chili. La soupe de nouilles de riz est souvent servie dans les restaurants et vendue par des vendeurs de rue, mais le prix est déterminé par le nombre d'ingrédients : plus il y en a, plus c'est cher.

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

Originaire de Fukuoka, le hakata est l'une des variétés de ramen les plus célèbres du Japon. La base du ramen est le tonkotsu (c'est pourquoi on l'appelle parfois, surtout à Fukoaka, tonkotsu ramen, bien qu'il existe diverses autres variétés régionales de tonkotsu ramen), le bouillon crémeux d'os de porc qui donne au plat son goût incroyablement riche et complexe. Il est souvent assaisonné uniquement avec du shio (sel), et parfois avec du shoyu (sauce soja) et de la pâte de miso (soja fermenté). Le hakata ramen est généralement servi avec des nouilles de blé ultra-fines, droites et fermes, bien qu'il soit possible de choisir la fermeté des nouilles en fonction des préférences de chacun. Bien que les tranches fines de porc chashu et les oignons verts hachés soient les plus courantes, d'autres ajouts typiques au bouillon comprennent des feuilles de moutarde épicées, des œufs de ramen, des champignons oreilles de bois, du beni shōga (racine de gingembre marinée), de l'ail, des germes de soja, du mayu et des graines de sésame écrasées. Cette variété de ramen tire son nom de l'ancienne ville portuaire et quartier marchand de Hakata, qui, en 1889, a fusionné avec la ville fortifiée de Fukuoka pour former une seule ville qui est devenue la ville 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.