Cot sui is originally from the Chinese, but because people from both sides of the border traveled back and forth, the Vietnamese brought this dish to Vietnam. Because it was delicious and well received, it gradually became a new culinary specialty of Lao Cai.
Lao Cai has many places that sell Com Sui, but the one on Ngo Quyen Street near Goc Mit Market is rated the best by my cousin, so she took me there. The customers who eat breakfast at the restaurant are mainly locals. The owner said the restaurant is near Goc Mit Market, so many locals come here to eat.
The main ingredient of the dish is noodles with thick sauce.
Con sui is a dish consisting of noodles (quite similar to pho) served with a thick sauce, not a soup dish. Noodles are the main ingredient of con sui, usually kneaded by the restaurant, rolled and cut into thin, flat white strands. The sauce is stewed from pork bones, beef, mushrooms and spices, with tapioca starch added to make it both clear and thick.
After a while, the bowl of sticky rice noodles was served, fragrant with the scent of cinnamon, cardamom… In addition to the noodles and sauce, people also sprinkled some crushed peanuts, some thinly sliced fried sweet potatoes, sliced pork and 1/4 boiled egg on top. I imitated my younger brother, added herbs, chili and squeezed some lemon into the bowl of sticky rice noodles, mixed the sauce well.
The chewy noodles, peanuts and crispy sweet potatoes are both rich and fatty, combined with herbs and the rich flavor of the bone broth and spices, making me enjoy the taste while inhaling. The cold of the Northwest winter is pushed back for a moment.
After eating it, I realized that although it has not been around for a long time, Com Sui has already made its place in the hearts of Vietnamese diners. If you have the opportunity to visit Lao Cai or travel to Sapa, remember to enjoy this special Com Sui dish.
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