Buzz
The Mekong Delta in Southern Vietnam is renowned for its delicious 'bún' dishes, each region offering its own specialty. When in Trà Vinh, one must try the refreshing 'bún suông'; a visit to Sóc Trăng calls for indulging in 'bún nước lèo'; in Cần Thơ, savor the flavorful 'bún mắm'; An Giang boasts 'bún cá', and Kiên Giang is famous for its renowned 'bún kèn' in the Hà Tiên region.
A dish that makes sounds
From its very name suggesting a sound, 'bún kèn' intrigues travelers. According to locals, the term 'kèn' refers to one of the key ingredients that gives this dish its distinctive flavor - coconut milk. Borrowed from the Khmer people, 'kèn' signifies 'cooked with coconut milk,' hence the name 'bún kèn'.
At first glance, 'bún kèn' may resemble other dry noodle dishes or noodle soups in Kiên Giang, but it's the ingredients that set this dish apart.
Characteristics of 'bún kèn'
What distinguishes 'bún kèn' in Phú Quốc is the finely ground fish, akin to fish floss rather than whole pieces. This maintains the savory, fragrant taste of the fish. After grinding, it's stir-fried with lemongrass, chili, and garlic until it becomes dry, crispy, and exudes an enticing aroma.
Next, a mixture of coconut milk and filtered fish broth is prepared, seasoned with spices until it reaches a rich consistency. It's important to note that essential spices such as curry powder, five-spice powder, and coconut milk cannot be omitted when cooking the broth for 'bún kèn' in Phú Quốc.
A bowl of 'bún kèn' from Phú Quốc boasts the green of vegetables, a hint of red from chili, the orange of shredded papaya, the golden hue of broth, and the white of noodles, creating a dish that is not only delicious but also visually appealing and enticing to diners.
A common dish in the daily life of the Mekong Delta
'Bún kèn' is a rustic dish, commonly found in rural areas where vendors carry their noodles from house to house in baskets or set up stalls in markets, much like other popular breakfast options such as 'bún riêu', 'cơm tấm', or 'cháo lòng'.
The pot of 'kèn' broth is always steaming hot. When a customer orders, the owner swiftly gathers a handful of fresh herbs like mint, coriander, bean sprouts, cucumber, and shredded papaya at the bottom, topped with a layer of fresh noodles. Then, the vendor scoops a portion of tender, flavorful sea fish from the bottom of the pot onto the noodles and ladles a bit of evenly distributed broth on top.
The dish is meticulously mixed, with strands of fresh noodles blending harmoniously with the rich, vibrant yellow broth, interspersed with tender, sweet sea fish and crisp vegetables, topped with a piece of savory and spicy fish sauce, creating an irresistible combination.
Each serving of 'bún kèn' from Phú Quốc ranges from 20,000 to 25,000 VND. The bowl of noodles features the white of noodles, the green of vegetables, the red of chili, the orange of shredded papaya, the broth, and ground fish. The dish has a subtle sweetness from the coconut milk, the savory taste of sea fish, and the fragrant, spicy aroma of chili, curry powder, or five-spice powder, blending with the crunchy texture of shredded papaya.
Posted by: Nguyễn Hào
Keywords: Exploring the specialty dish of 'bún kèn' in the Mekong Delta
