Bun Nuoc Leo (Rice Noodle cooked with Fish Broth)

Bun Nuoc Leo (rice noodle cooked with fish broth) is a Tra Vinh specialty of the Khmer ethnic group. When the Khmer migrated to Vietnam's south, they brought this cuisine with them. The Khmer recipe calls for fish, prahok (mudfish paste), and prawns, but the Vietnamese prefer to top their platter with peeled small shrimp and barbecued pork.

 

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Bun Nuoc Leo comes in a variety of flavors, the most popular of which comes from Tra Vinh province and Soc Trang province. The "mam pro-hok" (fermented fish sauce) is the most significant component of this dish, as it is used to simmer the "nuoc leo" broth.

 

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Bun Nuoc Leo noodles should be made with fragrant rice harvested in the Mekong Delta during the autumn season. For the greatest flavor, rice should be soaked overnight before being pounded up to produce slender noodles.

Bun Nuoc Leo is flavoured with finger root plants in addition to the fermented fish sauce to counteract the fish sauce's fish smell and add aroma. After that, coconut water will be added to the broth to make it even sweeter.

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