Bún Tôm

Bún Tôm is a beloved specialty from Hai Phong, a coastal city in Northern Vietnam known for its vibrant seafood cuisine. This dish is a harmonious blend of land and sea, offering a flavorful and comforting noodle soup that locals and visitors alike cherish.

1. Core Ingredients

At the heart of Bún Tôm is the freshwater or sea shrimp, often caught locally and used fresh on the same day. The key components of this dish include:

• Fresh shrimp: Lightly boiled or sautéed, retaining their natural sweetness and tender texture. Some versions also feature crushed shrimp or shrimp paste for deeper flavor.

• Rice vermicelli noodles (bún): Soft and thin noodles that absorb the flavors of the broth perfectly.

• Broth: Usually made by simmering shrimp heads, pork bones, or dried shrimp to create a clear, umami-rich base.

• Aromatic vegetables: Such as green onions, dill, perilla leaves, and chopped cilantro for brightness and fragrance.

Optional toppings might include fried shallots, quail eggs, or even pork slices depending on local variations or family recipes.

2. Taste & Experience

The first spoonful of Bún Tôm reveals a clean, slightly sweet shrimp flavor balanced with subtle herbs and the softness of the noodles. The broth is light yet satisfying, often enhanced by a splash of lime juice and a spoonful of chili paste for extra heat.

It’s a dish that showcases simplicity and freshness, two hallmarks of Hai Phong cuisine.

3. How It’s Served

Bún Tôm is usually served hot in a deep bowl with:

• A side of fresh herbs (basil, lettuce, perilla)

• Pickled garlic or chili in vinegar

• A small bowl of fish sauce or shrimp paste for dipping or seasoning to taste

4. Cultural Significance

While not as globally famous as other Vietnamese noodle dishes like Phở or Bún Bò Huế, Bún Tôm remains a staple of Hai Phong’s street food culture. Locals often enjoy it as a hearty breakfast or light lunch, especially during cooler mornings when the warm, fragrant broth feels particularly comforting.