The Surprising Noodle Vietnam Loves Most!! It’s Not Pho!!

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1. BÚN GIẤM NUỐC
ADDRESS: 2 Đ. Chi Lăng, Phú Cát, Thành phố Huế, Thừa Thiên Huế
OPENING HOURS: 7:30am-10pm
INTERVIEWEE: Ms. Lanh

🇻🇳BÚN GIẤM NUỐC - BÚN JELLY: Assembly: bún, herbs, add shrimp, add jelly, add fish cakes, add the sauce (shrimp fat, peanuts, sesame, soya). Serve with mắm tôm (fermented shrimp).

PRICE: 30.000 VND / $1.29 USD
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2. BÁNH CANH CÁ LÓC DÌ HƯƠNG
ADDRESS: 14 Lê Thánh Tôn, P. Phú Hậu, TP. Huế
INTERVIEWEE: Dì Hương

🇻🇳BÁNH CANH CÁ LÓC - BANH CANH SNAKEHEAD FISH: Make dough using rice flour, add hot water. Flatten the dough out and roll on a PCV pipe. Use a knife to cut each noodle into a pot of boiling water. Assemble: fish meat, fish cheek meat, fish intestines, and crispy pork skin. Cook the broth from fish bones for 5 hours.

PRICE: 30.000 VND / $1.29 USD
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3. BÚN BÒ THUỶ
ADDRESS: 17 Kiệt 42 Nguyễn Công Trứ, Phú Hội, Thành phố Huế, Thừa Thiên Huế
INTERVIEWEE: Ms. Huy

🇻🇳BÚN BÒ HUẾ ĐẶC BIỆT - SPECIAL BUN BO HUE: Make broth using: shrimp paste, lemongrass, ginger, beef bones, garlic, onions, and annatto seed oil. In a bowl, add: beef cuts, minced meat cake, crab cake, blood cake, and pork leg.

PRICE: 50.000 VND / $2.16 USD
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4. HOA ĐÔNG
ADDRESS: 64/7 Ưng Binh, Vỹ dạ, TP. Huế

🇻🇳MÌ HẾN ~ CLAM NOODLES: Cook the noodles and add in a bowl. Add indian taro, herbs, chicharron pork skin, fermented shrimp, shacha sauce, stir fried clams, bean sprouts
The clam broth are made from the boiled water when Chu Ba tried to detached the meat from the clams.


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Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
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