Bun Tom (shrimp vermicelli noodle )

No one can say exactly how long a dish so simple has become an integral part of Hai Phong gastronomy. It is definitely worth trying, like the other delights of Vietnamese cuisine, for its unique flavor and cooking techniques.

The primary ingredients that create this delectable dish are fresh shrimp sourced directly from the waters of Hai Phong. The shrimp are shelled, then sautéed with green onions until they are tender. Complementing the shrimp are pieces of grilled fish, chopped "lá lốt" (a type of grape leaf), Indian taro, and a mixture of finely chopped onions, sliced tomatoes, and dill to enhance the flavor profile. A soft, white strand of rice vermicelli noodles pairs beautifully with the reddish shrimp and tomatoes, along with green onion, Indian taro, and the yellow grilled fish, creating a colorful and inviting presentation that awakens the palate of visitors.
Photo: eva.vn

As you enjoy the dish, you will be comforted by the sweet, slightly rich taste of the broth, the aroma of the shrimp, and particularly the aromatic scent of the grilled "lá lốt." Notably, the broth features a tangy flavor from tamarind, seasoned with common spices like vinegar or lemon. This type of “bún” is best served with crisp lettuce and slices of fresh red chili. The harmonious blend of flavors is so captivating that your first taste is sure to entice you to return for more.