Noodles soup

Hutyuu Namwang (kuityev from Phnom Penh) in a Vietnamese restaurant

Vietnam

Ban Kany

• Pho ( Vietnamese. Phở ) - rice noodles in a transparent beef broth, with thin slices of beef, garnished with green and onions, cilantro stems, ngo guy and meat. On a separate dish, serve basil, a slice of lemon or lime, bean seedlings and fresh red pepper. Add fish sauce to the soup.
• Bancan ( Vietnamese. Bánh canh ) - soup of the same name thick noodles made from a mixture of rice and cassava flour, similar in appearance to udon .
• Bunbo hue ( Vietnamese. Bún bò Huế ) - a famous dish in the city of Hue , rice noodles in beef broth with beef, pork and lemongrass , seasoned with shrimp and chili sauce.
• Bunreu ( Vietnamese. Bún riêu ) - soup with rice noodles, meat, tofu , tomatoes and boiled pork blood.
• Bunbung ( Vietnamese. Bún bung ) - a soup of tomatoes, alocasia , papaya , tamarind , green onions and pork ^[1] .
• Bunmam ( Vietnamese. Bún mắm ) - soup with noodles and shrimp paste.
• Bun ok ( Vietnamese. Bún ốc ) - soup with noodles, snails and tomatoes, sprinkled with green onions ^[2] .
• Bunsya ( Vietnamese. Bún sứa ) - noodles with jellyfish .
• Bunthang ( Vietnamese. Bún thang ) - soup with thinly sliced ​​chicken, pork meat and boiled egg, as well as vegetables ^[1] .
• Kaolau ( Vietnamese. Cao lầu ) , as well as Mi Quang ( Vietnamese. Mì Quảng ) - dishes that Hoi An is famous for: wheat noodles in a small amount of broth, with various kinds of meat and herbs.
• Hutieu ( Vietnamese. Hủ tiếu ) - soup with bath hu teye ( Vietnamese. Bánh hủ tiếu ) and egg noodles. This dish was introduced by the inhabitants of Chaozhou ( Hoa people).

Indonesia

• Soto Ayam - Spicy Chicken Rice Noodle Soup. served with hard boiled eggs, fried potatoes, celery and fried shallots. Sometimes they add lonton (pressed rice pancake with filling), fried garlic with shrimp crackers, or bitter sambal sauce .
• Mi ayam - chicken noodle soup, boiled Beijing cabbage, leafy celery, diced chicken, sweet soy sauce and fried shallots. Mushrooms and fried wontons are added to some varieties. They use mie ayam with chili sauce and pickled vegetables.

Cambodia

Kuytiev - soup with pork broth, rice noodles, shrimps, meatballs, pork liver and garnished with fried garlic, green onions, cilantro , lime and Hoisin sauce . In Thailand, it is called Quaitio. Khmer name (Latinized - kuy teav) means flat rice noodles; the dish also bears this name. Etymologically, this is a local reading of the South Minsky kóe-tiâu ( Chinese trade. 粿 條 , ex. 粿 条 , pinyin : guǒtiáo , pall .: Guotiao ); from the Chinese, the word also infiltrated Vietnam - Hutiuu ( Vietnamese. hủ tiếu ) and Thailand - Thai. ก๋วยเตี๋ยว , quaitio. The name of the soup should be pronounced kuj t̪ieʋ , but Phnom Penh ka t̪ieʋ can also often be heard.

Kuytiev is prepared from dried square noodles, boiling it briefly in boiling water. Then they are stretched and placed in a bowl, to which they add fried crushed garlic , vegetable oil and various spices, such as cilantro , green onion and celery . After that, a bowl of pork bones, dried squid, sugar, seasoned with fish sauce and soy sauce is poured into a bowl. Also, meat toppings , in particular, “Vietnamese ham” can be added to the soup , minced pork, stewed shrimps, steamed crab meat, fish balls , boiled pork entrails, liver, tongue. Adding beef to kuitya has not traditionally been practiced, it is a reaction to beef fo that was brought by immigrants from Vietnam. In addition, in kuityev, especially for breakfast, add deep-fried unsweetened brushwood yutiao .

The Phnom Penh variety is called “kuyet phnom penh” (kuy teav Phnom Penh) in Khmer and hutieu namvang ( Vietnamese. Hủ tiếu Nam Vang ) in Vietnamese. Phnom Penh kuityev was brought to southern Vietnam around the 1960s, and the soup itself much earlier.

China

A huge number of noodle soups appeared in China, and many of them spread throughout the synosphere and beyond.

• Banyan whale. trad. 板 麵 , exercise р 面 , pinyin : bǎn miàn , RUM pán-mī - Fujian dish also spread to Malaysia and Singapore. In Fujian, the dish consists of egg noodles with shrimp and sesame sauce and broth. In Malaysia and Singapore, banyanmen are served with minced chicken or pork, anchovies , vegetables, an egg, sliced ​​mushrooms and yutiao.
• Dandanmen whale. trad. 擔 擔 麵 , ex. 担 担 面 , pinyin : dàndànmiàn - Sichuan dish, noodles in spicy soup with canned vegetables.

• Guoqiao-miixian ( Chinese trade. 過橋 米線 , ex. 过桥 米线 , pinyin : guò qiáo mĭxiàn ) is a raw noodle dish served in a bowl of chicken stock with meat, raw eggs, vegetables and flowers. The broth remains warm thanks to the poured vegetable oil. It is a typical dish of Yunnan cuisine.

Due to the spread of the dish, the recipe begins to change, adding chili peppers and other types of noodles.

• Losifen whale. 螺螄 粉 , exercise 螺蛳 粉 , pinyin : luósīfěn - soup with noodles and snail broth.

• Danzaimian whale. 擔 仔 麵 , ex. уп 仔 面 , pinyin : dànzǎimiàn - soup with noodles, shrimps and pork minced meat.

• Yuntun-mian ( Chinese trade. 雲吞 麵 , ex. 云吞 面 , pinyin : yúntūn miàn , yutphin wan4tan1min6, Kant-Russian. Vanthanmin) - a dish of Cantonese cuisine, noodles in a hot broth with leafy vegetables (for example, cabbage “gai” ") And wontons or jiaozi . In yuntun mian, you can find shrimp, chicken or pork, chopped green onions, mushrooms.

In Hong Kong, yuntun-mien is served with shrimp wontons and herbs. A variety of serving methods are common, in particular, it occurs when wontons and soup are served on one plate, and dried noodles on another plate, with sauces. Noodles in Hong Kong yuntun-meat are cooked al dente without boiling.

In Malaysia, a bowl is also put in the dish ( Chinese trad. 叉燒 , ex. 叉烧 , pinyin : chāshāo , jerky). Also, sometimes noodles are served separately without broth, sprinkled with oyster sauce .

In Thailand, yuntun-mian is called “bami kiau” ( Thai บะหมี่ เกี๊ยว ), it is often ordered with grilled pork, pickled chili peppers, chili flakes, fish sauce. Usually “bami kiau” is served in the form of soup, but sometimes - in a dry form, without broth.

Korea

• Changchi kuksu (잔치 국수) - noodles in seaweed broth, served with kimchi , sliced ​​egg, green onions and cucumbers.
• Champpon (짬뽕) - see “tampon”.
• Khal kuksu (칼국수) - hand-chopped wheat noodles in seafood broth.
• Mak kuksu (막국수) - buckwheat noodles in a broth with chili.
• Nenmyeong (냉면) - Korean stretched buckwheat noodles in cold beef broth with onions, chopped cucumber, an egg cut in half and slices of pear. The dish is popular in the summer.
• Ramen (라면) - Korean ramen , made from concentrate . Usually served with kimchi and paprika.

Malaysia and Singapore

• Hami ( Chinese trad. 蝦 麵 , control 虾 面 , pinyin : xiāmiàn , pall .: Xiamen ) - egg noodles in a strong shrimp broth with shrimp, pork, fish pies and sprouted beans. Top with fried shallots and green onions. The broth is made from dried shrimp, white pepper, garlic and other spices. Traditionally, pork fat cubes were added to the soup, but in the 20th century, practice has changed due to health concerns.
• Curry- lax - rice noodles in a soup with curry and coconut. Served with topping: shrimp or chicken, clams, sprouted beans, tofu and fish pies. Also, sometimes a boiled egg is placed on top. Served with sambal paste and Vietnamese coriander . Popular in Singapore.
• Assam Luxa - rice noodles in sour fish soup. Toppings - grated fish, cucumber, raw onions, pineapple, chili, mint.

Myanmar (Burma)

• Monkhinkha ( Burmese. မု န့ ် ဟင်းခါး ) - is considered the national dish of Myanmar. Rice noodles in a rich spicy fish soup. Additives - fish or shrimp sauce, salted fish, banana shoots, ginger, garlic, pepper, onions, turmeric , rice flour, chickpea flour , chili and vegetable oil.
• Onnokhaushe ( Burmese အုန်းနို့ခေါက်ဆွဲ ) - wheat noodles in chicken and coconut broth. In addition, shallots, rice crackers, fish sauce, fried red pepper, lemon or lime juice are added to the dish.
• Zhaskhinkha ( Burmese ကြာ ဆံ ဟင်းခါး ) is a fungoza in chicken consom with mushrooms, fuju , lily shoots, shrimp, garlic, pepper and fish balls.

USA

• Chicken soup
• Wedding Soup (Italian-American)

Hawaii

• Saymin - wheat egg noodles in dashi broth. A popular dish inspired by several cuisines that reflects the multiculturalism of modern Hawaii. Chinese cabbage , nori , kamaboko , pork Chashao are added to it , linguis (Portuguese sausages) or canned minced meat.

Thailand

Thai noodle soups are popular as fast food. Noodles are served in chicken broth, often with meat or fish balls and cilantro. Buyers themselves add sugar, pla , dry and pickled red pepper to the dish, which are served to the order. Unlike most Thai dishes, noodle soup is eaten with chopsticks . All noodle soups and the method of their use are borrowings from China, the word “kuai tio” is a direct borrowing from the Chaoshan dialect .

• Bami Nam ( Thai บะหมี่ น้ำ ) - egg wheat noodles in a broth with minced pork, stewed or roasted duck, or pieces of bowl.
• Kang chyt wunsen ( Thai. แกงจืด วุ้นเส้น ) - funchoza in soup.
• Khanom Chin Kang Khio Van Kai ( Thai ขนมจีน แกง เขียวหวาน ไก่ ) - Thai rice noodles with chicken and Thai green curry .
• Khau soi ( Thai ข้าวซอย ) - rice or wheat noodles in curry soup; a dish of northern thailand.
• Quaitio nam ( Thai ก๋วยเตี๋ยว น้ำ ) - rice noodles in soup.

Tibet

• Thukpa ( Tib. ཐུག་པ་ , Wiley thug pa ) - flat noodles in beef broth with strips of stewed beef, spinach and green onions. Popular in Tibet, Nepal and India.
• Bhakthuk ( Tib. བག་ ཐུག་ , Wiley bag thug ) - flat short noodles in beef broth, with slices of stewed beef, dried beef, daikon , seaweed, potatoes and green onions. This soup is thicker than thukpa.

Philippines

Filipino noodle soups are served both outdoors and at home. They combine the features of Eastern and European cuisines and local influences. They are usually served with patis , soy sauce , calamondine juice and pepper. Soups are usually eaten during the cold rainy season. Usually, soup is eaten with a spoon and a fork (a noodle fork), but sometimes noodles are consumed with chopsticks.

• Batsoy - soup in the province of Iloilo with pork entrails, greaves , vegetables and a raw egg.
• Mami - Yuntun-mian-style soup with chives .
• Sopas - soup with noodles, chicken and vegetables. Milk is also added to it.
• Misua is a soup with fried pork, pork fat and patola .

Japan

Traditional Japanese types of noodles in soups are usually served in hot dashi with soy sauce and sprinkled with green onions. Topped with tempura or aburaage , deep-fried tofu .

• Soba ( 蕎麦 ) - thin long noodles made of buckwheat. It is served in misosira and other soups, but more often without liquid. Okinawa soba is another dish (see below).
• Udon ( Jap. う ど ん , also spelled with hieroglyphs “饂 飩”) is a thick wheat noodle served in a soup with dashi or soup with Japanese curry .

Another large group of noodle soups is Chinese wheat noodles, which are served in meat or chicken broth. Since the beginning of the XX century, such dishes have gained great popularity in Japan.

• Ramen ( Japanese ラ ー メ ン ) is a thin yellow noodle served in rich beef or chicken broth, or in dashi , seasoned with soy sauce or miso , with various toppings: meat slices, pickled bamboo shoots, seaweed and hard-boiled eggs. Ramen noodles are also called “bale-soba” ( Jap. 中華 蕎麦 tu: ka soba ) .
• Tampon ( Jap. ち ゃ ん ぽ средней ) is a medium-thick yellow noodle served with fatty pork, seafood and vegetables in hot chicken stock. Unlike ramen, noodles are cooked in broth, and not separately.

For the first time, tampon was served in the Chinese restaurant Sikairo ( Jap. 楼 楼 sikairo:) , located in Nagasaki . According to the restaurant, the dish is based on Fujian soup "tanzhousymyan" ( Chinese trad. 湯 肉絲 麵 , ex. 汤 肉丝 面 , pinyin : tāngròusīmiàn ) ^[3] .

In Korean cuisine, a similar dish is called chhamppon ( cor. 짬뽕 ). He was probably transported to Korea, as well as to Japan, by emigrants from China in the late XIX - early XX centuries, who left for Nagasaki and Incheon (via Busan ). Arriving in Japan and Korea, immigrants opened Chinese restaurants where they prepared food from home. In Korea, red pepper, chili oil and kochujan were added to the tampon .

• Okinawa soba ( Japanese 沖 縄 そ ば ) is a thick noodle served in Okinawa in a hot broth with steamed pork ribs, kamaboko , beni shogi ( Japanese. 生姜 beni sho: ha ) , pickled ginger, and “koregisu” ( avamori ) infused with red pepper).

• Hoto ( Japanese ほ う と う ho: then :) is a regional dish of Yamanashi cuisine stewed in misosira udon with vegetables.