Ron-koba laotisy

Ron-koba laotisy (: 湯麵荔枝 ) (also phonetically: 른끄바 로띠시) is a popular  that originated from Ibaiko, in the Volamendrenirano Province of east Ambemarivo. It is one of the most popular and most recognized food items across the nation, and served on various significant occasions, such as at family events, ceremonies and anniversaries, and. Ron-koba laotisy can be found in many famous restaurants, as well as street vendors in the (central) highland provinces, where it is consumed as the of a.

Description
The first record on ron-koba laotisy appears in the 1892 edition of Thực Dân Nấu Nướng Toàn Thư (殖民烹調全書 'Encyclopedia of Colonial Cooking'), as authored by Lê Thành Sơn, who was an (nominal ) situated in Sahavoay, a town in the Rasamaina Province. He listed the dish under the name mì lạc vải (麵落𣞻; roughly "noodles with peanuts and lychee"), in which lạc was short for lạc hoa sanh (落花生 "groundnut"), and vải synonymous to lệ chi (荔枝). In turn, the name mì lạc vải inspired the following names for the dish: Lê Thành Sơn asserted the dish to be "no older than thirty (30) years" by the time of his documentation, and to this day the presumed timeframe of invention lies in the 1860s. During this time, the dish (麵 mì) was most characteristically accompanied by   (thịt lợn băm nhỏ), indigenous,  from Sinju, and  from West Miju. Nowadays however, the meat choice is varied, and higher-quality are imported from Cheongju. Local were eventually supplanted by Fusenese  (椎茸; "mushrooms grown on  logs") for their exquisite taste and alleged, and  and  were added to the mix. Adding to the flavor of the readily available, , and , the exotic from Haegye (whose ingredients are ultimately from Cheongju) has also seen increased usage in the dish, and is optionally balanced by the sweetness of domestic  and.
 * In : Ron-koba laotisy (湯麵荔枝; roughly "broth with dough and lychee"),
 * In : Rakureimen (落荔麵), from a shortening of reishi (荔枝 "lychee") to rei,
 * In : Nakyeomyeon (落荔麵) by direct relation to Fusenese.

The origin of ron-koba laotisy, although itself not elaborated in Lê Thành Sơn's encyclopedia, is accredited to Ibaiko by. The city's Volamendrenirano Canal (formerly Gimpo) has been a  since colonial times, and as such is at the forefront of development. Ibaiko is home to the island's largest of (in chronological order), , and , which would explain ron-koba laotisy to be a product of. However, the dish is most popularly served in the inland (such as the capital Ankabary), where options are scarce. Ibaiko and other coastal cities are more famous for staying true to original Sinjuan recipes.