Bun bung is one of the rustic but equally famous dishes in Thai Binh . The reason for its strange name is because the ingredients used to make the dish are cooked until they are fully cooked and burst open before being enjoyed.
According to locals, Thai Binh's bun bung is quite similar to bun moc, bun doc mung, and bun chan troi in some northern provinces.
However, in addition to familiar ingredients such as marrow bones, pork leg meat, pig's feet, etc., this dish becomes more attractive and has a unique flavor thanks to two special ingredients: fresh banana flower and river bone sausage.
Ms. Bui Thoa - owner of a bun bung restaurant in Thai Binh city said, to make standard bun bung requires a meticulous process of choosing ingredients and processing.
According to Ms. Thoa, to make a delicious broth, you have to simmer the marrow bones, then add the cleaned pig's feet and pork leg meat, blanch them in boiling water. The bones are simmered over low heat, the longer they simmer, the sweeter they will be. The pig's feet and meat are only cooked until they are soft, then removed and soaked in ice water to keep them crispy and white.
Next is the step of thinly slicing the fresh banana flower, immediately soaking it in rice water or diluted lemon juice (or vinegar) as you slice. This method helps the banana flower not to turn black, reduces the astringency, and ensures the flavor and aesthetics of the dish.
After slicing the banana flower, soak it for about 30-40 minutes, then take it out, wash it again and let it drain. Next, people sauté the onions, stir-fry them with the banana flower and tomatoes, season to taste, then pour everything into the pot of broth and simmer until the banana flower is soft.
In addition to banana flowers, river bone sausage is also a special ingredient that creates the “brand” flavor for Thai Binh vermicelli noodle dish. The sausage is made from minced meat, mixed with shredded wood ear mushrooms and seasoned to taste, then carefully wrapped in river bone sausage leaves.
“If you want delicious meatloaf, you should use young leaves of the Perilla fruticosa. Depending on the family, people can roll the meatloaf with betel leaves, then wrap the Perilla fruticosa leaves on the outside or wrap it with just one Perilla fruticosa leaf.
In the summer, if there are no perilla leaves or piper lolot leaves, some places replace them with squash leaves, but the flavor is not as delicious," said Ms. Thoa.
The female owner added that the process of rolling the spring rolls seems simple but requires meticulousness and skill. The meat must be wrapped neatly in leaves, avoiding exposure so that when cooked with the broth, it will not burst or break.
The river bone sausage can be dropped directly into the boiling broth and cooked until soft, then scooped out. However, to make the sausage firmer, more delicious and aesthetically pleasing, locals often fry it before cooking.
When customers order, the seller starts putting noodles into bowls, arranging pig's feet, pork leg meat and river bone sausage on top, adding some herbs, green onions and then pouring the broth with hot banana blossom.
According to Ms. Thoa, a standard Thai Binh bun bung dish has a cloudy broth due to the sap secreted by banana flowers and the aroma of the perilla leaves.
Diners can enjoy bun bung with raw vegetables, including lettuce, split water spinach, Vietnamese balm, perilla or chopped banana flowers, etc. mixed together.
Ms. Nhat Ha (from Thai Binh) commented that the bun bung dish has a natural sweetness from the bone broth, mixed with the nutty and slightly astringent taste of banana blossom and the attractive aroma of river bone sausage.
This is also considered a dish that relieves the feeling of fullness because it combines the rich meat with vegetables such as banana flowers, river bones, and herbs. In particular, this dish can be enjoyed all year round, at any time of the day.
“Every time I come back from Hanoi , I have to find a bun bung restaurant to enjoy. Especially in the winter, when it’s cold, eating bun bung is even more delicious. Sometimes, I can eat 2 bowls at once without feeling bored or too full.
This is truly a delicious dish that tourists should not miss if they have the opportunity to visit the rice fields," Ms. Ha said.
Photo: Nhat Ha
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