Stir-fried vermicelli with pork intestines and turmeric is a rustic dish cherished by people from Central Viet Nam. The slightly bitter, tender chewiness of pork intestines combined with the signature aroma of fresh turmeric makes this dish irresistibly appealing.

An enticing plate of stir-fried vermicelli with pork intestines and turmeric at the Hang Nga eatery. Photo: H.L.

This vermicelli dish is particularly suited to chilly weather. Each golden slice of turmeric melds with the noodles and intestines, creating a vibrant colour and rich, authentic taste. When recalling this dish, it’s not just the strong flavour that comes to mind, but also the image of modest kitchens, where fresh turmeric is finely crushed, and pork intestines are thoroughly cleaned and prepared with care. Elderly women and mothers, while stirring the intestines, would often share stories of family and village life.

The recipe itself is simple, calling for fresh pork intestines, turmeric, vermicelli, chives, and a few seasonings like pepper and chilli. Fresh turmeric is essential for adding fragrance and that distinctive golden colour. The turmeric must be of the right maturity to impart a subtle aroma and vibrant hue. Besides quality ingredients, the dish requires careful preparation of the intestines; if not handled well, they may taste overly bitter.

This stir-fried vermicelli dish pairs wonderfully with fresh greens and chilli fish sauce to enhance the flavour. It’s a harmonious blend of distinct flavours-the richness, bitterness, chewiness, and slight crunch of the intestines, along with the mild bitterness of turmeric and the pungency of chives-all making for an intriguingly delicious dish. Each vermicelli strand absorbs the seasoning, and paired with tender pork intestines cooked just right, this dish promises an unforgettable culinary experience. Many people say that stir-fried vermicelli with pork intestines and turmeric is best enjoyed hot and even better when accompanied by crispy, freshly grilled rice paper.

More than just a snack, this dish is also believed to help soothe coughs and boost immunity. Especially during the winter, as the air cools, it becomes even more popular among the locals of Central Viet Nam. In Da Nang, if you’re not up for cooking, you can visit Hang Nga on An Trung Dong 7 Street, Son Tra District, to savour this distinct, traditional flavour.

Reporting by HUYNH LE- Translating by TRUC VY