Bun quay Bún quây
Rice-flour noodles in a stirred broth with fish, shrimp, squid, herbs, and onion, eaten with a dip you mix yourself from chili, sugar, fish sauce, and citrus. The sauce comes out zesty, sweet, salty, and sour at once.
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The early bowl was ground shrimp from central Vietnam in 1955. It was called bún tôm until 1996, when the Kiến Xây family tried the island’s seafood and local seasonings. From 1996 to 2012 that family’s kitchen was known across Vietnam for the bowl. The dish is now cooked in other regions, and the island is where it started.
Why it matters
It is a morning dish by tradition, and it is now served through the day and into the evening. The island has over ten rooms. Eat it on Long Beach or in Dương Đông.
Taste
The sauce is chili, sugar, fish sauce, and citrus: zest, sweet, salty, and sour.
How to enjoy it
Stir your sauce first, then eat the noodles, fish, shrimp, squid, herbs, and onion with it.
It is a morning bowl by tradition, and the island now serves it through the day and into the evening.
Where to try it
Dương Đông, on the street across from the harbour, and along Long Beach. The island has over ten bún quây rooms.