Bun tom is especially popular in Quang Yen ward, loved by both locals and tourists alike, alongside other specialties like banh cuon/xoi cha muc (sticky rice with squid cake) and bun cu ky (noodle soup with stone crab).

As its name suggests, the main ingredient is fresh peeled shrimp, combined with other components and seasonings such as crab meat, tomatoes, wood ear mushrooms, fish sauce, and salt.

Using seafood and requiring a meticulous cooking process, bun tom in Quang Yen is still being sold at a very reasonable price from VND20,000-VND25,000..

This price is considered low compared to the cost of living in the area. Many tourists from other provinces are often surprised and delighted by both the taste and affordability of the dish.

Recently, a social media page in Quang Ninh posted a photo of the bowls of bun tom with a lot of shrimp with the caption: “VND20,000 for a bowl of Quang Yen shrimp noodles, unbeatable anywhere!” sparking a buzz online.

This caused skepticism among netizens, with many people finding it hard to believe that such a generously portioned bowl, with shrimp covering the top, could cost just VND20,000. Some claimed they had tried the dish at that price but received only a third of the shrimp shown in the photo.

Others were curious about the true price of the bowl in the image. Some even commented that paying VND40,000 to VND50,000 for such a bowl would still feel worthwhile.

Speaking with VietNamNet, Nhu Ngoc from Quang Yen ward confirmed that the viral shrimp noodle bowl is sold at her family’s eatery on Le Loi street.

However, she clarified that a generously topped bowl like the one in the photo is actually priced at VND35,000-VND40,000, not VND20,000 as stated in the post.

“Our regular serving costs VND20,000, which includes about 6-7 peeled shrimp (depending on size), and is served in a small-sized bowl. If customers want more food and shrimp, we offer larger portions at VND30,000 or VND40,000, served in larger bowls,” she explained.

She added that using different bowl sizes for different prices helps the shop quickly identify and calculate the cost, especially during busy hours.

The shop has been open for over 30 years, with her mother, Tran Thi My, directly preparing and serving the food.

They operate only in the morning, from 5.30am to 10.30am, and often sell out early due to high demand.

The shrimp are chosen from sea varieties, ensuring they are fresh and uniformly small. This gives the noodles a distinctive flavor, unmatched by those at other eateries or regions.

The shrimp are cleaned, lightly boiled or steamed, then peeled and drained once cooked. Next, the peeled shrimp are stir-fried with ingredients like chili, dried onions, thinly sliced wood ear mushrooms, and a pinch of turmeric for a vibrant orange-yellow hue.

A bit of water is added, simmered gently, and seasoned to taste. Once the shrimp are cooked, the heat is turned off, and coconut milk may be added for a rich, creamy flavor.

Besides shrimp, the shop uses crab meat, sautéed with dried onions and tomatoes, to make the dish even more enticing.

When customers place orders, the ingredients are layered into the bowl, topped with hot broth, a portion of stir-fried shrimp, and sautéed crab meat.

Bun tom Quang Yen is served with fresh herbs and vegetables, and diners can add chili, kumquat, or spicy sauce to taste.

Nguyen Thu, a tourist from Hanoi who visited Quang Yen multiple times, was impressed by the flavor and presentation of the dish. She tried both the VND20,000 and VND40,000 versions and noted that even the smaller bowl had a decent amount of shrimp, enough for someone with a smaller appetite.

For those who don't prefer noodles, the dish can also be served with red rice noodles as an alternative. A full bowl includes bean sprouts, crab meat, sautéed shrimp, light and sweet tomato-based broth, and eye-catching colors. 

Ha Nguyen