A feast for the senses, bún gỏi dà captivates with its vibrant presentation of white rice noodles topped with red, peeled shrimp, offering both visual appeal and a delectable taste.
Evolving from the traditional Vietnamese fresh spring rolls (gỏi cuốn), bún gỏi dà has established itself as a signature dish of Soc Trang’s rich culinary heritage. The dish’s defining feature is its bold and flavorful broth, created by simmering pork bones, shrimp, tamarind, chili, and sugar. The inclusion of soybean paste mixed with roasted peanuts and fragrant garlic oil elevates the broth to a distinct and memorable level.
Preparing bún gỏi dà begins with blanching bean sprouts and rice noodles in the hot broth. The bowl is then adorned with slices of boiled pork belly, freshly peeled shrimp, and crisp vegetables like lettuce and banana blossoms. A tangy broth made with tamarind and soybean paste is poured over the noodles, while chili sauce and crushed peanuts are added for layers of spice and texture.
Traditionally served dry with a side of broth, modern interpretations of bún gỏi dà now feature the broth poured directly into the noodle bowl, offering a harmonious and convenient dining experience. This evolution highlights the dish’s adaptability while preserving its essence.
