Discover the famed Bun Tom and Bun Ram of Quy Nhon

The shrimp and crab from Tra O Lagoon (Phu My, Binh Dinh) are ingeniously crafted into a unique bowl of vermicelli, leaving you craving for more. This rustic noodle dish has become the pride of the region.

Indulge in the renowned Bun Tom and Bun Ram of Quy Nhon

The key ingredients for Phu My's Bun Tom and Bun Ram are the fresh shrimp and crab from Tra O Lagoon, providing a delightful sweetness and aroma. The noodle-making process involves the intricate step of pressing the vermicelli. The noodles, made from freshly soaked and ground rice, are boiled and drained before being placed in a bowl.

Carefully select flavorful ground shrimp, marinate it, and blanch it in boiling rice water, similar to the technique used in beef vermicelli. Mix the shrimp with the broth, add some spices, scallions, and, crucially, chili salt powder to achieve the authentic Bun Tom taste. The steaming hot bowl of vermicelli is paired with crispy rice paper, creating a refreshing sweetness on sunny days and a spicy kick on rainy ones. Every bite is a delight.

At first, diners may find this seemingly simple dish a bit unassuming, but once you taste the natural sweetness of the shrimp, the rice water, and the vermicelli intertwining, it creates a truly unique flavor that even the most discerning foodies can't resist. Many find themselves addicted to Phu My's Bun Tom, unable to resist indulging in a second bowl.

Bun Ram adds an extra touch of craftsmanship. The crab from Tra O Lagoon is soaked, cleaned, ground, and its essence extracted like crab roe. The crab essence is boiled, mixed with cooking oil, fried shallots, and seasoned with spices. The broth and the vermicelli are kept separate. Bun Ram is served with fresh vegetables, green mango, and whole roasted peanuts. Pour the crab essence into the bowl gradually as you eat, ensuring each bite is accompanied by its rich yet non-greasy flavor, complemented by the freshness of vegetables and the sweet and sour taste of green mango.

Previously, to savor the authentic Bun Tom and Bun Ram from Phu My, one had to travel 60km to the origin. Now, in Quy Nhon, there are eateries preparing Bun Tom and Bun Ram by Phu My locals, offering the same delicious and sweet taste. The owner of My Hanh Bun Tom and Bun Ram (Ngô Gia Tự Street, Quy Nhơn) says, 'The success of this dish lies in using shrimp and crab from Tra O Lagoon, and the vermicelli must be freshly boiled rice vermicelli to capture the true essence of Phu My's Bun Tom and Bun Ram.

Wandering around Quy Nhon, you'll find no less than 10 eateries serving Phu My's Bun Tom and Bun Ram, providing diners with ample options. The cost of this dish is very affordable, with a large bowl priced at 18,000 VND and a small bowl at 16,000 VND for both Bun Tom and Bun Ram.

Source: Vietnamnet.vn

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Reference: Travel Guide Mytour