Bun Suong - Authentic Delicacy from Tra Vinh

Each elongated shrimp cake, slender and succulent, appears striking as it wraps around pristine white vermicelli, immersed in a sweet and tangy broth, delighting diners.

Bun Suong - A Culinary Treasure of Tra Vinh

Tra Vinh is a province renowned for its culinary fusion of the Kinh, Khmer, and Chinese ethnicities. Apart from its signature dishes like rice noodle soup and Ben Co cake, tourists are easily captivated by the allure of Bun Suong.

Bun Suong features vermicelli, shrimp, and pork belly as its main ingredients. Notably, the essence of this dish resides in the elongated shrimp cakes. To enhance their flavor, fresh and plump shrimp are meticulously selected. After thorough cleaning, the shrimp are minced with peeled garlic and dried shallots until a smooth paste is achieved.

Garlic and peeled shallots are finely minced and combined with the shrimp in a food processor until a smooth mixture is formed. Seasoning with pepper, salt, cornstarch, seasoning powder, and a dash of food coloring adds depth and visual appeal to the shrimp cakes.

Crafting resilient and tender shrimp cake demands meticulous effort, repeatedly blending until smooth, then encasing all in clean nylon bags, sealing the ends. The broth, simmered with pork bones for hours, yields a rich sweetness, seasoned with ingredients like cashew oil, salt, pepper, bouillon powder... then gently infusing the shrimp mixture.

The broth of dry noodles also holds a distinct note, not clear like other noodle varieties, but with a slightly brown hue from the addition of tamarind and fermented bean sauce, creating a tangy yet refreshing flavor, accompanied by a subtle aroma.

The length of the shrimp cake can vary according to the cook's preference. Once all the cakes are added to the pot, they are simmered for 5 - 10 minutes until they float to the surface and turn a golden hue, indicating they are fully cooked.

To enhance the harmony of the dish, locals in Tra Vinh may add a few slices of boiled pork belly, blanched bean sprouts, lettuce, and served with shredded white cabbage. The dipping sauce is a mixture of ground bean sauce and ground chili.

When in Tra Vinh, you can find dry noodle stalls that exclusively operate in the evenings along Dien Bien Phu Street or stalls along Hung Vuong Street.

According to Vnexpress.net

***

Reference: Travel guide by Mytour