Vinh Long (old Tra Vinh area) - a land of culinary cultural exchange between the three ethnic groups Kinh, Khmer and Hoa - is famous for many specialties such as bun nuoc leo, banh canh Ben Co, mam bo hoc... But one dish that makes tourists especially curious is bun suong - a noodle dish with a strange name and attractive appearance.

Mr. Huynh Dat, a tour guide in the West, shared: “When hearing the name 'bun suong', many visitors think this is a type of vermicelli without vegetables, meat or side dishes. But in fact, a bowl of bun suong is very full, with rich ingredients and attractive flavors. It is this difference that makes visitors want to explore the origin of the name.”

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Bun suong is a specialty of Vinh Long . Photo: Huynh Quoc Cuong

Bun suong is not only famous in Vinh Long but also recognized as one of the 10 Vietnamese dishes achieving Asian culinary value in 2013, along with La Vong fish cake (Hanoi), Ha Long squid cake (Quang Ninh), Chau Doc fish noodle soup (An Giang)... Currently, bun suong is popular in the southern provinces, especially Ho Chi Minh City.

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The sweetness of the broth, the chewy shrimp rolls, and the softness of the vermicelli noodles make visitors from afar "fall in love". Photo: Dining place

Bun suong is also known as bun duong. This name is said to originate from the shape of the shrimp cake – the main ingredient in the dish. The shrimp cakes after being processed have the same shape as coconut worms (a type of worm in the coconut tree trunk), both have a light yellow color and a soft body.

The main ingredients of a bowl of Bun Suong include noodles, broth, shrimp cakes and pork belly. Of these, shrimp cakes are the most elaborately prepared and are also the signature of the dish.

Shrimp patties are made from fresh shrimp, washed, peeled and marinated with good fish sauce for a rich flavor. The shrimp are then ground with onions, minced garlic and pepper to create a smooth mixture. The cook also adds a little annatto oil to give the patties a golden, eye-catching color.

To get the right chewy texture, this mixture is beaten many times, then wrapped tightly and left in the refrigerator for about 2 hours before processing.

Typically, the mixture is put into a plastic bag. The chef will cut a small hole in the bag and squeeze each patty through the hole. The shrimp patty will be cooked in the broth for 5-10 minutes until it floats to the surface and turns orange-yellow.

Depending on each restaurant, the size and length of the shrimp rolls are different but they all have a shape quite similar to coconut worms.

Currently, some establishments in Vinh Long also process shrimp patties to sell to tourists from afar. Photo: Bun suong Hui Yen

The broth of Bun Suong is simmered from pork bones, shrimp, dried squid and a little tamarind, creating a mild sour taste and a faint aroma. The broth is not clear but has a light brown color, due to the influence of tamarind and soy sauce.

In addition to the shrimp rolls, the bowl of bun suong also has a few slices of thinly sliced ​​pork belly, along with white cabbage, water spinach, banana blossom, herbs, bean sprouts, and onions and cilantro. The dish is served with a bowl of dipping sauce made from soy sauce and ground chili.

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Bun suong is usually sold for 30,000-50,000 VND/bowl. Photo: Ngoc Hien

Nowadays, vermicelli soup is also sold in Ho Chi Minh City to meet the needs of diners.

Tourists can enjoy Bun Suong at Ms. Mai's restaurant in Ben Thanh market, which is nearly 80 years old, has a family recipe passed down through 3 generations, is famous for its delicious taste and is popular with customers.

Not only does it have an eye-catching appearance and unique flavor, the specialty noodle dish of Soc Trang also has a curious name, making many visitors from afar think it is misspelled.

Source: https://vietnamnet.vn/dac-san-mien-tay-ten-la-co-mieng-giong-duong-dua-khien-khach-to-mo-2441532.html