Originally a signature specialty of Hai Phong, bun ca cay has gradually spread to major cities such as Hanoi and Ho Chi Minh City, becoming a popular choice for breakfast, lunch and dinner.

The dish has also earned recognition on Hai Phong’s culinary map as a must-try local delicacy.

“I was really excited to try this spicy fish noodle soup. Since I’m quite hungry, I decided to order the special portion to experience all the toppings,” Matthew shared.

When the bowl arrived, he was immediately struck by its visual appeal. The steaming dish came generously topped with crispy fried fish, beef-stuffed fish intestines, mantis shrimp, hand-pounded squid cakes, fish stomach and mustard greens.

Diners can also pair the dish with fresh herbs and seasonings such as chili paste, lime or kumquat, and pickled bamboo shoots to suit their taste.

Matthew noted that the portion was abundant, combining a wide range of seafood and ingredients in a balanced way, with seasonal greens adding freshness.

“The broth is hot and fragrant, with a clear tomato base and a harmonious balance of sour, spicy, salty and sweet. It’s excellent,” he said.

He added that the broth carried a distinct seafood essence, especially from the fish, giving it a rich and layered flavor.

Tasting the fried fish, Matthew described the outer layer as crispy while the inside remained tender and naturally sweet.

Among all the ingredients, fish stomach was the one he had been most curious about. To his surprise, it turned out to be one of the highlights.

“It’s both crunchy and soft, with no fishy taste, and it absorbs the broth really well,” he remarked.

He also praised the other components, noting the squid cake’s firm texture and the mantis shrimp’s juicy tenderness.

“I was quite surprised by the beef-stuffed intestine. It tastes similar to Italian sausage. That really adds to the diversity of the dish,” he added.

After trying the original version, the American guest experimented with adding fresh herbs, chili paste and pickled bamboo shoots.

The flavors shifted noticeably, with the spiciness becoming more pronounced and complex.

“There’s so much going on in this dish. Now I understand why this place is so popular,” he said.

Overall, Matthew found bun ca cay to be an enjoyable experience, especially appreciating the variety of ingredients.

“At first, I was hesitant about trying fish stomach, but it turned out to be one of the best parts. It’s crunchy, soft and juicy.

I do wish the broth had a stronger spicy kick, but it’s still delicious. And for just VND55,000 a bowl, it’s great value,” he concluded.

According to Pham Bich Hoa, owner of a bun ca cay restaurant previously featured on Hai Phong’s culinary map, the traditional version of the dish was once much simpler, typically consisting of fish cakes and fried fish.

Over time, to cater to evolving tastes and create a distinct identity, many vendors have introduced additional toppings such as fish stomach, various fish cakes and stuffed intestines.

She emphasized that the broth plays a crucial role in defining the dish’s quality.

At her restaurant, the broth is made from crucian carp simmered with pork bones for hours. The fish provides a naturally sweet, aromatic flavor without any unpleasant odor, resulting in a clean and refined taste.

“Each ingredient requires its own preparation method, demanding care and precision,” she explained.

“For example, fish stomach must be cleaned thoroughly with salt and vinegar, rinsed, blanched, then deep-fried and seasoned. It’s also one of the most popular toppings among customers.”