Bun La Ca Dam

“ Bún Lá” (Vermicellie) derive from Thanh My village, Ninh Hoa. Vermicellie is rolled into thin circle, small by mouth of bowl, each slice of vermicellie is put on a circle banana leaf so that these slices didn’t bind together.

The soup to eat with Vermicellie is cooked from seafish such marlin, bonnet or tuna, fish type enrich protein, sweet meat and tough. When cooking, fish separate bones and grinding into small slice to put them onto the soup. Tomato slices, scallion are also cut in the soup to keep scent and its taste. The great soup is having slightly sour taste and naturally sweet taste of fish. Savory of “Bun la ca dam” bowl is the more the soup boil so long the more fish isn’t be crushed and on other hand it is absorbed and tough.

To increase the attractive of “Bun ca la dam”, people use mackerel, red herring to mix with onion, spices into pilling to drop into the soup or make them into each big segment to fry or steam and cut slightly slice in vermecellie bowl. Grilled fish is processed from fresh fish, it is so aromatic, sweet smelling or meat, tough due to regularly kneading.

Vegetables such as basil, salad, bean sprouts, banana inflorescense are used in this speciality. Moreover, people often do a squeeze of lemon, more pure fish sauce, well chilli cutting, shrimp pasty. The soup have to be pure and not be stinking of fish smelling.