BUN QUAY · FOOD
Bún quậy and the art of mixing your own dipping sauce
Bún quậy is as much about mixing your own dipping sauce as it is about the steaming bowl of noodles.
Freshly pressed noodles arrive with fish paste, shrimp paste and hot broth. At the condiment counter, each diner mixes a dipping sauce to taste, samples it and adjusts before eating.
Stir the dipping cups according to taste
The bowl of vermicelli dipping does not have a fixed recipe between restaurants. The tackle, chili, sugar and spices are prepared for the diner to mix, taste and adjust according to taste. Dipping a piece of pork rolls before pouring more into the bowl will make it easier to control the acidity, spiciness and darkness.
Cooked patties in a hot bowl
The characteristic feature of vermicelli is that the shrimp and fish cakes are thinly squeezed into the sides of the bowl and then the broth is boiled so that the pork is cooked on the spot. The vermicelli fibers are also pressed directly from fresh rice flour into a pot of broth. Enjoy it as soon as the bowl of vermicelli is still hot to fully feel the chewiness of the vermicelli and the original sweetness of the seafood.
Taste the bowl before adding seasoning
Before adding more dipping sauce to the bowl, try a spoonful of the original broth to feel the natural sweetness of fresh fish and shrimp. Depending on your taste, you can scoop some dipping sauce directly or dip each piece of patties. If you have a history of allergies to shrimp, squid or sea fish, you should discuss with the staff in advance to prepare the most suitable bowl of vermicelli.