A famous local dish in Vinh Long not only impressed a Japanese traveler with its bold flavors, but also surprised him with its remarkably low price of just VND10,000 (US$0.40) per bowl.
Papaken, born in 1989, is a Japanese content creator who has been living in Hanoi for the past three years.
On his personal YouTube channel, which attracts hundreds of thousands of followers, Papaken frequently shares videos documenting his travel and culinary experiences across various provinces and cities in Vietnam.
Recently, in a video about his trip to Vinh Long, formerly part of Tra Vinh province, he introduced several local dishes he had the opportunity to try.
Among them was one specialty that left a particularly strong impression on him, both for its flavor and its price: bun nuoc leo.
Papaken enjoys the specialty bun nuoc leo in the former Tra Vinh province.
Bun nuoc leo is a popular dish in Vietnam’s Mekong Delta, known for its distinctive aroma derived from mam bo hoc, a fermented fish paste widely used in Khmer cuisine.
The paste is carefully simmered and strained to extract a clear broth, which is then seasoned with crushed lemongrass and ngai bun, an aromatic root that helps eliminate the fishy smell and adds depth to the soup.
In addition to mam bo hoc and ngai bun, bun nuoc leo here is served with snakehead fish, roasted pork and an assortment of fresh herbs and vegetables such as bean sprouts, shredded water spinach and banana blossom.
To taste the dish, Papaken visited a well-known street-side eatery in Nguyet Hoa ward, Vinh Long province, formerly Ward 8 of Tra Vinh City, located near Ba Om Pond, one of the area’s notable attractions.
A hearty spread of dishes and a bowl of bun nuoc leo cost just VND55,000 (US$2.20).
There, the Japanese guest ordered a basic bowl of bun nuoc leo priced at VND10,000 (US$0.40), along with several side dishes including roasted pork, fried items such as spring rolls and banh cong, and pig’s blood pudding.
He revealed that the entire meal cost just VND55,000 (US$2.20), describing the price as extremely cheap.
A full table of dishes and a bowl of bun nuoc leo came to only VND55,000 (US$2.20).
His first impression upon tasting the noodle soup was that the broth was richly seasoned, carrying the characteristic aroma of fermented fish and fresh fish.
“The broth is quite salty, but when eaten together with the fish, pork and fresh herbs, it becomes much more delicious,” Papaken remarked.
He added that bun nuoc leo could be considered an acquired taste due to its strong fish flavor. However, he felt it was similar to the bun mam he had previously tried in Ben Tre, though with subtle differences.
“It’s quite light on the stomach, so I’m sure I can finish it all,” he said.
The Japanese guest tries bun nuoc leo for the first time, praising its rich and delicious flavor. Photos: Papaken - Family Cuoc song o Viet Nam
Observing the portions, Papaken noted that the accompanying dishes were generously served. The plate of pig’s blood pudding included five thick, sizeable pieces, while the banh cong portion was presented alongside several crispy fried spring rolls.
“How can I possibly finish all this pig’s blood?” he joked.
He described banh cong as somewhat similar to Hanoi’s shrimp fritters, though with a thicker batter and a different shape.
In terms of taste, Papaken found the fritter’s outer layer chewy with a slightly sweet batter, reminiscent of mochi, a traditional Japanese rice cake.
He also praised the snack for its flavor, though admitted that eating too much could feel heavy due to the oil.
Vietnamnet.vn
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