Bun Goi Da

The dish tastes quite similar to vermicelli. In the past, this was a dry noodle dish. When serving, the chef brings out a bowl of vermicelli with a cup of broth. After that, many creative places directly poured the broth into the bowl. The water has a sour taste of tamarind and a characteristic smell of soy sauce. This is the highlight that makes the dish more recognizable. Bun Goi Da soup with white vermicelli noodles, red peeled shrimp lying on top. Many places also add a little grated coconut or duck eggs to make it more flavorful. Eaten together with Bun Goi Da soup are familiar vegetables such as bean sprouts, banana cabbage and a few cinnamon stalks. Peanuts are added in moderation, making the dish more fat. When serving to guests, restaurants often bring out a bowl of soy sauce to dip the meat. Do not forget to squeeze the kumquat (kumquat), add chili to eat better.