Nam Dinh is not only well known for specialities such as beef noodle soup and banh xiu pao (char siu dumplings) cake but also bun sung (fig vermicelli).
The dish has become popular among locals and travellers visiting this northern province, said resident Nguyen Thi Dao, who has been selling the dish in the central city’s Dien Hong Market for almost 30 years.
Bun sung (fig vermicelli) is a popular dish in Nam Dinh. Photo Nam Anh
“The origin of the dish was traditional bun rieu cua (crab vermicelli soup). I decided to add fermented figs as a topping.
“People also call the dish bun top mo,” she said.
Ingredients to make the dish include field crabs, tomatoes, fresh and dried onions, fermented figs, fermented rice, chilli and pepper.
Dao said she ordered crabs from rural districts such as Hai Hau and Giao Thuy. “I have to carefully choose each crab so as to ensure a tasty broth. I also choose sticky figs which are pink inside to be fermented because they have a sweet flavour.”
A bowl of bun sung is nutritious. Photo @chun_fatty
“My family members and I have to wake up at 3am to prepare things and cook the dish. We open our shop from six until 8pm,” Dao said, adding that she sells the dish all year-round but it is more popular in the winter, particularly after Tet.
The dish is enjoyed with lettuce, basil, coriander, perilla, oregano and young banana slices. Some diners like to put some shrimp paste in their bowl.
Dang Thi An, from Nam Dinh Town, said she and her husband often walk to Dien Hong Market to enjoy Dao’s dish.
Diner like to enjoy bun sung with fresh herbs. Photo @trangkoi21
“We have become regular guests since we moved to the town five years ago. It is our favourite dish because it carries traditional characteristics, rich rural flavours and an affordable price of between VND10,000-20,000 per bowl,” An said, noting that she also invites guests to enjoy the dish at Dao’s shop.
An's husband Hoang Anh Dung said he likes the dish not only for its light sweet broth but also the fermented figs.
Sticky figs can be fermented to become a special ingredient in bun sung. Photo traicaycaonghe.vn
Although the dish varies from its original recipe, there is a harmony between ingredients and spices, said Dung.
Herbalist Nguyen Hong Minh, from the Nam Dinh Provincial Centre of Traditional Medicines, said the dish is rich in vitamins and minerals.
Hoang Lan