Buzz
This specialty, originating from Cambodia, has captivated diners in provinces like Long An and An Giang, compelling them to savor each mouthful.
Explore the beauty of the Mekong Delta while relishing Bun Xiem Lo's savory delights.
Despite being served in roadside stalls or modest eateries, Bun Xiem Lo has garnered fame as a delicacy in Moc Hoa, Kien Tuong, Vinh Hung of Long An province, and other bordering regions in the Southwest of Vietnam.
Originally a staple of the Khmer people, Xiem Lo was once dismissed as a simple dish made of broth cooked with snakehead fish, poured over vermicelli noodles, and seasoned with salt and chili. However, over the past decade, many Vietnamese have elevated Bun Xiem Lo to a more refined dish, while still maintaining its core recipe centered around snakehead fish.
To achieve a flavorful broth, chefs select large snakehead fish, boiling the head separately and using the fish meat to make meatballs, shaping them into round or square pieces with their fingertips. Everything is cooked in a broth infused with finely chopped turmeric, fish sauce, salt, and MSG.
The Khmer people abstain from using pork in their broth, resulting in a distinctive aroma of snakehead fish and fresh turmeric, complemented by the natural sweetness of fish. To enhance the traditional recipe, Bun Xiem Lo in the Mekong Delta region now incorporates pieces of boiled pork skin.
Bun Xiem Lo is served with Miên noodles, smooth, long, and chewy. The noodles are placed in a bowl, topped with the flavorful broth, accompanied by a few pieces of snakehead fish meatballs, boiled pork skin, and fish heads. Diners can adjust the accompaniments according to their preferences. The price per bowl is around 15,000 Vietnamese dong.
A key ingredient in Bun Xiem Lo is the nê thảo, also known as elephant ear plant, a type of plant native to the Mekong Delta with a stem similar to that of taro. The stem of the nê thảo has a sweet, slightly bitter taste and can be eaten raw or cooked in soup. Its unique flavor complements the aroma of snakehead fish and fresh turmeric in Bun Xiem Lo broth.
Due to their preference for less fish sauce, the Khmer people rely heavily on chili salt as a dipping sauce for many dishes, including Bun Xiem Lo. When the steaming bowl of Bun Xiem Lo is served, diners can add a pinch of chili salt or use it as a dipping sauce for boiled pork skin or fish heads.
Affordable, unique, and delicious, Bun Xiem Lo has become a must-try breakfast dish for those visiting Moc Hoa, Kien Tuong, Vinh Hung (Long An), or other southwestern border provinces.
Source: Ngôi Sao
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Reference: Travel guide from Mytour
MytourMay 20, 2016
