Hai Phong's Iconic Spicy Fish Noodle Soup: A Culinary Journey with Chef Phạm Văn Dũng

If you are a fan of Vietnamese cuisine, the 'Spicy Fish Noodle Soup' (Bún cá cay) of Hai Phong is a dish you cannot miss. Among the many vendors in the city, 'Cậu Đoành' stands out as a premier destination, recently featured on the official culinary map by the Hai Phong Department of Tourism. Located at 151 Hồ Sen, the shop is owned by Chef Phạm Văn Dũng, a culinary veteran with over 20 years of experience and the Vice President of the Hai Phong Professional Chefs Association. Since its opening in 2021, Cậu Đoành has become a local sensation, serving upwards of 1,000 bowls on weekdays and over 1,500 on weekends.

What sets this bún cá cay apart is the diversity of its toppings. While traditional versions are simple, Chef Dũng offers seven distinct toppings: fish roe, fish intestines, fish stomach, mackerel, leatherjacket fish, fish cakes, and perch. The signature 'Spicy Mackerel' is a fan favorite—sliced, fried until golden, and simmered in a secret spicy sauce. The broth is another masterpiece, simmered from pork and fish bones with dried seafood like 'sá sùng' (peanut worms) to provide a deep, natural sweetness. To ensure the highest quality, the fish are sourced from brackish water lagoons in Đồ Sơn, ensuring the meat is firm and sweet.

Unlike other noodle shops that use lime or calamansi for acidity, Cậu Đoành uses tamarind water (nước me), which provides a gentle, balanced sourness that complements the spicy heat. A full bowl costs approximately 50,000 VND, while a standard bowl is 30,000 VND. The shop's commitment to hygiene and the elimination of any 'fishy' smell has won over even the most discerning diners, such as 73-year-old regular Mr. Trần Văn Phúc. The shop operates from 6:00 AM to 2:00 PM and 5:00 PM to 9:30 PM. Due to its popularity, the 70-square-meter space can get crowded, especially on weekend evenings, so be prepared for a short wait. For anyone visiting Hai Phong, a bowl at Cậu Đoành is more than just a meal; it is a taste of the city's rich culinary heritage.

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