Papaken, born in 1989, has been living in Hanoi for over two years and is well-known for his YouTube channel, where he shares travel and culinary experiences across Vietnam.

During a recent trip to the Mekong Delta, he visited Ben Tre and introduced his viewers to several local delicacies. Among them was bì bún (vermicelli noodles served with shredded pork skin and accompaniments), a dish he had never encountered before.

Papaken tried the dish at a local eatery on Le Loi Street in An Noi Ward, Ben Tre City.

 First impressions of bì bún

Papaken observed that bì bún resembles bún thịt nướng (grilled pork with rice noodles) but with distinct differences in its ingredients.

The dish is served with shredded pork skin, thinly sliced boiled pork, fermented pork sausage, and two types of spring rolls: one wrapped in rice paper and another in crispy lattice rice paper. It’s also accompanied by fresh vegetables, pickled cucumbers, and herbs, all tossed with a tangy sweet-and-sour fish sauce and toasted rice powder.

At the eatery, he ordered a hearty serving of bì bún thập cẩm (mixed vermicelli) for 40,000 VND (approximately $1.65).

A unique flavor profile

Upon taking his first bite, Papaken expressed amazement.

He noted that the dish’s name is fitting, as the shredded pork skin - seasoned with toasted rice powder - provides a fragrant and pleasant texture, reminiscent of the bì commonly found in cơm tấm (broken rice).

The Japanese guest also praised the flavorful spring rolls, fermented pork sausage, and the fish sauce, describing the dish as “similar to bún thịt nướng but easier to eat.”

Papaken thoroughly enjoyed his meal, finishing every bite, including the fish sauce.

The eatery Papaken visited is renowned in Ben Tre. Established in 1954 by Hai Thoi, it remains a favorite among locals and tourists. Today, Hai Thoi’s daughters manage the family business, continuing their mother’s legacy.

According to Doan Hanh, a representative of the eatery, all ingredients are meticulously prepared in-house, from roasting rice for toasted powder to making spring rolls and bì.

The menu also includes other popular items, such as bì cuốn (fresh spring rolls with shredded pork skin, priced at 8,000 VND each) and fermented pork sausage at 4,000 VND per piece. The eatery operates from 10 a.m. to 7 p.m.

Warm hospitality

Beyond the food, Papaken was deeply moved by the friendliness and generosity of the locals.

At the eatery, Hanh’s daughter gifted him a Dalat banana for dessert and offered a free bì cuốn.

Earlier in his journey, a roadside café owner in Ben Tre gave him a coconut to quench his thirst.

“People in Ben Tre are incredibly kind and welcoming. Many of my viewers suggested visiting the Mekong Delta, saying the locals here are exceptionally hospitable and easy-going. It’s true—they’re so open and friendly, even with strangers. It’s easy to strike up a conversation,” Papaken shared.

Photo credit: Papaken Family – Life in Vietnam.