A bowl of plain rice noodle soup looks appealing. Photo: THUY TIEN
"Bún nước suông" (plain noodle soup), just by its name, is impressive to food enthusiasts. Those who haven't tried it might think it's a dish without seasoning or toppings. However, once you've tasted bún nước suông in Long Xuyên, you'll find it's quite the opposite – a bowl of noodles with plenty of toppings is very appealing. "I had the opportunity to go on a business trip to Long Xuyên and saw a noodle shop with an unusual name, so I stopped by to try it. It was my first time eating bún nước suông and I found it very delicious; the broth was naturally sweet and savory," shared Ms. Thu Trang, a customer from Can Tho City.
As a regular customer of Danh Quan restaurant on Hai Ba Trung Street, Long Xuyen Ward, Mr. Truong Quoc Hung said: "Although the plain noodle soup here is a bit more expensive than the average, the food is very fresh and delicious. Customers should try it when visiting Long Xuyen."
According to some restaurant owners in Long Xuyen, bun nuoc suong (a type of noodle soup) is a variation of the bun suong dish from Vinh Long (formerly Tra Vinh). When it came to Long Xuyen, local chefs adjusted the preparation and ingredients to suit the taste of the An Giang river region. This is what created the unique flavor of Long Xuyen bun nuoc suong, both familiar to people in the Mekong Delta and distinct enough to impress diners from afar.
What makes bun nuoc suong (a type of Vietnamese noodle soup) unique is its sweet and savory broth made from simmered bones and the distinctive aroma of fermented fish sauce, creating an irresistible harmony. Ut Thuy's bun nuoc suong restaurant on Bui Van Danh street is usually bustling with customers. The restaurant opens at 6 am, and it's often sold out by around 9 pm, especially on weekends.
According to the owner of Ut Thuy's noodle soup stall, to make the broth flavorful, the stall simmers the bones for a sufficiently long time. After briefly boiling and rinsing the bones, they are put into a pot with cold water; seasoned to taste, a little red and white radish is added to enhance the sweetness, and small dried squid is included to make the broth more fragrant; the pot is brought to a boil, then the heat is reduced and simmered for a few hours.
The noodles in this dish can be fresh or dried depending on the region. When serving, the chef usually adds a little chopped onion, sawtooth coriander, and ground pepper to enhance the aroma. The noodles are placed in a bowl, topped with bean sprouts, chives, and other fresh vegetables. Essential ingredients include pork offal, sliced pork belly, fried fish cake, and pre-boiled fresh shrimp; some restaurants may also add crispy roasted pork.
Diners who want to enhance the flavor and add a unique taste can order some delicious pork bone marrow or pig brain. The vermicelli is served with celery and lettuce. The dipping sauce consists of fermented fish sauce or clear fish sauce, ground chili, bird's eye chili, and a slice of fresh lime to enhance the flavor.
Each spoonful of this simple rice noodle soup is a journey of flavor discovery . The rich broth blends with the refreshing taste of fresh vegetables, the chewy texture of pork offal, the aroma of fried fish cakes, and the richness of pork belly... all creating a culinary symphony that diners will find hard to forget.
Bun nuoc suong (rice noodle soup) is not only a familiar breakfast dish for locals but also contributes to enriching the culinary map of An Giang. Now, Long Xuyen bun nuoc suong has become a distinctive hallmark of this peaceful and hospitable land.
Source: https://baoangiang.com.vn/ngot-thanh-vi-bun-nuoc-suong-a469336.html
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