No one can tell for how long such a simple food has grown to be an essential part of Hai Phong gastronomy. It’s something worth trying, like the rest of Vietnam cuisines, for the unique taste as well as method of cooking.



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The main ingredients that create this delicious dish is fresh shrimp picked up directly from Hai Phong sea. Shrimp shells are peeled and the shrimp are then fried with green onion until shrinking. Added in with shrimps are yellow grilled chopped fish, grilled chopped “ lá lốt” or grape leaves, Indian taro and a mixture of mashed onion, sliced tomatoes and dill to bring out richer flavor. A soft, white thread of rice vermicelli noodle harmonized with reddish shrimps and tomatoes, together with green onion, Indian taro and yellow grilled chopped fish make a colourful, attractive and lively picture that wake up visitors’ taste.


As you savour the dish, you will be greatly comforted by the sweet and slightly greasy taste of the broth, fragrance of shrimps and especially the pungent smell of grilled chopped “ lá lốt”. More special is a sour taste of tamarind broth seasoned with common spices like vinegar or lemon. This kind of “bun” is best served with lettuce and some slices of red chilli. All flavours harmonize so well with each other that the first try can bring out immediate temptation for a return.

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Tommy Ngo

Tommy Ngo was born as a child of Home of Traditional Folk Music of graceful Vietnam. Besides a common role of a master of IT and professional blogger, Tommy also has a passion with traveling and discovering as deep as possible the beauty and culture of the S-shaped country.

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