Top Peculiar Vietnam Noodle Dishes: Delicacy Or Disaster?
Vietnam has a wide variety of noodle dishes that deserve a try from tourists around the world. Besides the popular ones from the last article, we'll go a bit bolder in this blog. Check it out!
Vietnam is a country of incredible culinary diversity, with flavors that can satisfy any gourmet around the world. By just looking at the number of Vietnam noodle dishes spread across this long, thin land, you’ll see why. While many bowls are perfect for first-timers because of their easy-to-eat components, there are the quirky ones that spark mixed reactions: some travelers rave about them, while others decide once is enough.
In this article, we’ll walk you through these peculiar Vietnam noodle dishes – the ones with bold ingredients, funky aromas, and unforgettable character. If you consider yourself an adventurous eater, this is your list. Grab your chopsticks, and let’s dive in!
Bun Dau Mam Tom (Vermicelli With Shrimp Paste)
This Vietnam noodle dish might fool you at first with its lineup of familiar Vietnamese ingredients such as vermicelli, fried tofu, pork sausage, pork belly, and herbs. However, the showstopper of this dish is in the sauce – Mam Tom (Shrimp Paste), renowned for its pungent aroma and one-of-a-kind flavor. You’ll be immediately struck by its purplish color and sniff its fishy aroma, the result of the fermentation and hydrolysis process from the flesh of “con moi” (tiny shrimp found in Vietnamese green fields). Most first-timers can’t help but exclaim, “Wow, that stinks” - no need to excuse, that’s the reaction we all understand.
Once you are brave enough to taste it, the flavor explodes: a burst of salty and sweet, yet extremely strong in smell. To savor it properly, add a dash of lime juice to bring out the brightness and balance, and a few pieces of chillies to enhance some interesting fiery kicks. The best way you can fully enjoy this dish is by dipping each component (fried tofu, pork belly, pork sausage, etc) deeply in the sauce. If it is just too much for the first bite, then pair each bite with a little bit of fresh herbs to balance the pungent kick.
One fascinating fact about this noodle dish is that you either love it or hate it, no something-in-between. Whoever you are, tourists or locals.
Bun Oc (Snail noodle soup)
At first glance, this might look like just another Vietnam noodle dish – a bowl of fresh vermicelli floating in clear broth, topped with fresh herbs and plentiful toppings. But take a closer look, and you’ll remark the real star of the show: snails. For many travelers, seeing snails in soup feels unusual, even exotic. However, for locals, this is comfort food at its finest and a tradition rooted in authenticity.
The broth is light and delicate with the subtle sweetness from the snail, combined with pork bone. But what really takes it to the next level is the secret finishing touch, ‘giam bong’(fermented rice vinegar), which adds a slight hint of mild sourness. You will definitely be astonished that there is more than one way to enjoy this bowl of soup. In winter, every element comes inside a bowl of steaming broth, bringing warmth and comfort. While in scorching hot days, you’ll see locals prefer Bun Oc with the dipping style: the room-temperature broth with snails is served separately with a plate of vermicelli and fresh herbs. This special treat tells its own story of simplicity and creativity that render the amazing taste of Vietnam.
Bun Mam (Fermented fish noodle soup)
Speaking of Bun Mam or fermented fish noodle soup, we are actually mentioning the signature noodle dishes of Vietnam’s Southwest region, where this must-try dish comes from. Bun Mam may not be your ideal choice because of its unusual characteristics. The murky broth, strongly infused with fermented fish paste, and exotic vegetables on the side will make you hesitate a little bit. However, the abundant topping of different proteins (squid, shrimps, fish, crispy pork belly) makes it irresistible.
The first sip of broth leads you to a storm of flavors - salty, sweet, and fatty all at once. It’s bold, wild, and unlike any dish that you have tasted in your hometown. To enjoy this Vietnam noodle dish properly, put a squeeze of green lime, toss in some minced chili or a whole chili if you like the Vietnamese way, and finally load in some fresh herbs and vegetables (notice that it’s changeable each day). Each side dish softens the richness of the broth, turning what first seemed intense into a harmony of taste that lingers at the end.
Bun Gia Cay (Vermicelli with Fake Dog Meat Stew)
Don’t be scared when you see the word “dog meat” because it has nothing to do with it. This hearty bowl of noodles, topped with some thick cuts of golden-brown pork and fresh herbs above a layer of vermicelli is eccentric. Steam rises from the bowl, holding an earthy aroma from lemongrass, turmeric, fermented rice, and shrimp paste that can awaken your curiosity.
The taste made from marinated pork might be mildly sour and spicy at the end of your tongue in the very first bite. Plus, the tenderness of the meat and the chewy texture from the skin will surely make you crave the next bite. A small piece of advice for those who want to fully embrace it: take a full spoon of vermicelli and a small piece of braised meat at the same time, and end your palate with a small sip of broth. Coriander, perilla and chilli are optional, so feel free to add them to your bowl.
Bun Rieu Trung Vit Lon (Crab Noodle Soup With Balut Eggs)
You may hear about Bun Rieu (crab noodle soup).
But if you order a full topping bowl in Hanoi, the chances are high to see this quirky element — the balut (fertilized duck egg). Eating it alone is already an adventurous experience. Now, it’s cracked open and gently placed into the bowl, adding an interesting depth of flavor together with crab paste, tofu, and tomatoes.
You can taste a light sweetness from the tomatoes in the broth, alongside the richness found in the crab paste. And then we have the tanginess from the balut, a soft and a little nutty taste that will slowly spread in your mouth, matching unexpectedly with this must-try noodle soup. You can add some lime and herbs to balance the richness of that crab soup, or maybe a little bit of shrimp paste for a flavor kick as locals.
Bun Ngan (Duck Noodle soup)
Not many foreigners know about this Vietnam noodle dish. Maybe because it has a quirky visual with cloudy broth, chunky slices of dark duck meat and sometimes duck’s blood jelly. However, don’t judge this dish by its cover because the broth is as unique and exquisite as Pho - the aromatic dishes.
As with many other noodle soups, the soul of Bun Ngan is in the broth, concentrated on duck and pork bones. The chef will also add other components like ginger, onions, and shallots before simmering the bones to bring out the signature scent and flavor, which is slightly greasy, a little bit sour from bamboo shoots, and umami from the bone’s essence. The meat, neatly cut into evenly sized pieces, is tender with a slight chewiness. You can savor this noodle soup by adding a little bit of light spicy and sour bamboo shoots to balance its intense taste, then dip that delicious slice of meat in soy sauce.
Bun Long (Rice Vermicelli With Pig Intestines)
For many first-timers, especially those from Western countries, this dish sparks immediate curiosity because intestines aren’t something you see on most menus back home. Their appearance at first is fascinating somehow: fresh vermicelli hiding under boiled pork intestines, such as thinly sliced heart, crunchy stomach, and finally a piece of Vietnamese blood sausage.
The broth overall is not bad, but the real star of this Vietnam noodle dish is the intestines with its earthy and metallic flavor. The textures are wild: chewy intestines, bouncy heart, some herbal kick from coriander, and dipping sauce. Try adding some chili garlic vinegar and pepper, as this is the authentic way the Vietnamese enjoy it.
Bun Ca Chau Doc (Vermicelli With Crispy Fried Fish)
The moment you step into local eateries scattered in Chau Doc – one of the provinces in Vietnam’s Mekong Delta, you will be more likely to stumble upon a huge pot of simmering broth carrying a citrusy scent of lemongrass and turmeric. A soft golden hue from the broth, crisp slices of fish lie across a layer of rice vermicelli, and a tangle of banana blossom, fresh herb, and bean sprouts captivates any curious gourmet. You must try Bun Ca Chau Doc at least once whenever you’re visiting this multicultural city.
Take your first sip, and a burst of flavor unfolds: sweet, spicy, and herbal, yet perfectly balanced. Surprisingly, the broth remains crystal clear despite its many ingredients. The fish, freshly caught from the Chau Doc River, is tender and flaky, absorbing the rich, savory broth to perfection. Once you’ve tasted the soup, make it your own: add a squeeze of lime or a pinch of minced chili for an extra kick. Each bite captures the true essence of Chau Doc’s vibrant, authentic flavor.
