Bun ca ngu Bún cá ngừ
Two tuna bowls share the name: bún cá ngừ um, tuna braised with turmeric and chili over noodles, rich and hot; and a clear, lightly sweet fish-bone broth with tuna, tomato, and pineapple. Either one is breakfast or a light lunch.
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Vietnam Airlines calls the braise rich and hot, and the bowl yellow and fragrant. ZaloPay calls the broth clear and lightly sweet, and the tuna firm.
How to enjoy it
Vietnam Airlines: fresh tuna cut into pieces, braised soft with turmeric, chili, and pure fish sauce, then poured over fresh rice noodles. Eat it with herbs and grilled sesame rice paper. It calls the bowl breakfast or a light lunch.
ZaloPay: a clear broth from fish bones, thick tuna slices, tomato, pineapple, and a little turmeric, with herbs, scallion, and green chili. It also calls the bowl breakfast or a light lunch.
Where to try it
Cities where this dish is eaten.