05 types of "Bun" to try in Vietnam

If you have the chance to visit the three regions of Vietnam and enjoy the vermicelli dishes (Bun), you will definitely notice the unique characteristics of each type. Let's find out 5 types of vermicelli you need to try in Vietnam with Asiatica Travel!

1. Bun Thang

“Bun thang” clearly showcases the taste of the northerners. In the preparation process, there are a total of 20 ingredients used. These include laksa leaves, coriander, chicken egg, chicken breast, pork, all of which are thinly sliced or shredded, and spread over the vermicelli. A bit of dried shrimp is also added. “Bun thang” is served with condiments such as vinegar, chili peppers, garlic, pepper, lemon, and shrimp paste. It is very complicated and time-consuming to make, but it is worth the effort to enjoy it.

Other types of “bun” include “bun cha” – vermicelli with grilled meat, “bun oc” – vermicelli with snails, and “bun dau mam tom” – vermicelli with shrimp paste and tofu. These are not made from as many ingredients as bun thang, but they are still complex dishes to prepare. Each dish requires the chef to prepare it meticulously. All the processes, such as selecting ingredients, cooking, and decorating, must come together to create a beautiful yet delicious dish.

2. Bun Bo Hue

“Bun” from the Central region of Vietnam is simple, yet very attractive. The locals enjoy eating spicy dishes, so a spicy taste is a characteristic of “Bun” from the central region.

The clearest and most delicious example is “Bun Bo Hue”. If you have the chance to eat a bowl of vermicelli with original Hue beef, you will never forget its spicy taste. The heat of “Bun bo Hue” is a mix of pepper, chili, and satay (a very spicy oil) – it is not easy to handle. Sweating after eating is a side effect of “bun bo Hue”!

Besides “bun bo Hue,” the central provinces are also known for “bun cha ca” – vermicelli with minced fish. The broth is not as spicy as that of Bun Bo Hue, but the spicy taste comes from the accompanying sauce. The sauce is almost slightly thick, prepared with sugar, fish sauce, garlic, and chili, along with Siamese green chili peppers – a challenge for food enthusiasts to try. If you don’t like spicy foods, you can ask the chef to reduce the amount of spices. It is best to eat them in the winter.

3. Bun Mam

If you visit the southern region of Vietnam, you can enjoy many other delicious dishes such as “bun mam” – vermicelli with fermented fish sauce, and “bun ca” – vermicelli with fish. These dishes are not too complicated and are made from common ingredients found in the Mekong Delta.

“Fermented fish sauce” is the main ingredient in vermicelli dishes from the South. The most famous dish is vermicelli with fermented fish sauce. Its broth is made from local fish species. River fish are more favored. “Bun mam” is also made with shrimp paste, pork belly, and squid.

Other types of vermicelli made by the Chinese and Khmer, such as “Bun nuoc leo” and “Bun dau phu,” are also very enjoyable.

Southern vermicelli dishes are often served with a variety of local vegetables. A bowl of vermicelli combined with vegetables is a fun and exciting experience for tourists!

4. Bun Dau Mam Tom

First of all, you need to understand: What is Bun dau mam tom? “Bún” means rice vermicelli, “đậu” is tofu, and “mắm tôm” is simply shrimp paste. It is a typical, delicious, and also very strange combination in Hanoi cuisine. If you like the freshness of tofu with rice vermicelli and the fishy taste of shrimp paste, try it without hesitation.

“Bún đậu mắm tôm” is a “dip noodle” dish, consisting of rice vermicelli, aromatic herbs, fried tofu, boiled pork, and fried pork terrine served with shrimp paste.

Especially, shrimp paste is considered one of the worst-tasting foods in the world, according to some comments on the internet. Some of you might react to this dish with: “Ewww,” but come on, the world is full of diversity. Why not give “Mắm Tôm” a chance?

“Bún đậu mắm tôm” is not just a dish; it is a cultural image of Hanoi. When the sweetness and purity of rice vermicelli and tofu combine with the wild shrimp paste. Moreover, you can easily find many street vendors selling it at very affordable prices.

Summer is the ideal time to enjoy “Bún đậu mắm tôm,” as you can avoid internal heat and watch Hanoi’s street life. It is certainly a personal experience that you cannot have anywhere else in the world.

If you cannot eat shrimp paste, you can enjoy it with fish sauce instead; it is still very interesting to try. You can also eat nem instead of tofu, why not?

When you finish enjoying “Bún đậu mắm tôm,” don’t forget the chewing gum; you know the reason!

5. Banh Da Cua

The main part of this dish is the thin rice noodles (or large or small like vermicelli). A bowl of banh da cua is dressed in colorful and flavorful ingredients: the reddish-brown of the noodles (created by a special molasses – the professional secret), the golden color of crispy fried onions, the dark green of “Cha la lot,” the light green of scallions and mixed coriander, and the red of chili. The taste must be sweet (from the broth), salty, spicy, and sour (from lemon or tamarind). We use many vegetables: water spinach, bean sprouts, banana flowers, and lettuce…