Known as one of Hung Yen’s signature dishes, bun thang luon is especially popular in the Pho Hien area, which spans the Lam Son and Hong Chau wards of Hung Yen City. This dish was recognized as one of Vietnam's top 100 specialties in 2020–2021 by the Vietnam Record Association.  

“Creating a perfect bowl of bun thang luon requires numerous ingredients and meticulous preparation. It’s a labor-intensive process that demands patience and skill,” shared Ms. Phuong, the owner of a bun thang luon eatery in Hung Yen City.  

Compared to Hanoi’s bun thang, Hung Yen’s version is distinguished by its unique toppings and broth. A bowl typically includes rice noodles, eel, pork rolls (gio lua), fried eggs, and crispy pork belly, all served in a broth made from crab, sa sung (peanut worms), and dried shrimp. A touch of shrimp paste is added for its signature aroma.  

The noodles used must be bun roi from Vien Tieu village in Tien Lu District, known for their fine, soft, yet slightly chewy texture.  

The eel, a key ingredient, is carefully selected. Only live, healthy field eels are used, with preference for those that are not overly large but have firm, thick flesh.  

Ms. Phuong explained, “The eels are placed in a bowl with salt to remove their slimy coating. After thorough cleaning, they are boiled briefly, deboned, and their meat is separated with care to maintain uniformity and prevent breaking.” 

The eel meat is then marinated with turmeric, ginger, shallots, and salt to eliminate any fishy odor and enhance its color and flavor. After 15–20 minutes, the marinated eel is deep-fried with shallots until crispy.  

Other ingredients, such as pork rolls, fried eggs, and crispy pork belly, are also prepared with great care:  

- Pork rolls are thinly sliced into long strips, maintaining their chewy texture and aromatic banana leaf fragrance.  

- Free-range chicken eggs are evenly fried into thin layers and julienned.  

- Pork belly is cut into small chunks and fried until golden and crispy.  

The broth, considered the "soul" of bun thang luon, is typically made from field crabs and simmered with pork bones. Depending on the restaurant, additional ingredients like sa sung and dried shrimp may be added to create a naturally sweet and savory flavor.  

When enjoying bun thang luon, diners often add a dash of shrimp paste and garnish it with fresh herbs such as banana blossoms, pennywort, lettuce, cilantro, mint, and perilla to fully experience the dish's rich flavors.  

The dish is also visually stunning, with the white noodles, golden fried eel, yellow egg strips, and green herbs creating a vibrant and harmonious presentation.  

“Bun thang luon is a delicacy that embodies the culinary heritage of Pho Hien,” said Ms. Phuong Thao, a resident of Hung Yen City.  

“The highlight of this dish is the eel, which is thick and crispy on the outside but tender on the inside. Unlike stir-fried eel noodles, it isn’t chewy, nor is it too soft like eel soup. The eel is meticulously prepared, leaving no small bones or fishy smell.  

It’s a versatile dish that appeals to both adults and children. I often have two bowls and still find myself craving more!”  

Thao Trinh