Thuy Nguyen Bun Cuon: The 10-Ingredient Specialty from Hai Phong

In the heart of Thuy Nguyen, Hai Phong, lies a culinary treasure that has been passed down through generations: 'Bun Cuon' (Rice Noodle Rolls). This dish is not just a meal; it is a vibrant, multi-colored specialty that attracts food lovers year-round. However, it is during the Lunar New Year (Tet) that 'Bun Cuon' truly shines. Known as a 'refreshing' or 'cooling' dish, it serves as the perfect antidote to the heavy, protein-rich traditional meals consumed during the holidays. Its light, fresh profile makes it a favorite for those looking to 'balance' their palate after days of feasting.

Also known as 'Bun Cuon Tom' or 'Cuon Hanh Tran,' this dish originated in Trinh Village (Thien Huong Commune). What makes the Thuy Nguyen version so special is the meticulous preparation and the specific use of 10 essential ingredients. These include: lettuce, coriander, Vietnamese mint, fresh scallions (or green onions), pork belly, eggs, fried tofu, shrimp, Vietnamese ham (gio lua), and rice noodles. The rice noodles used must be the 'Bun Rang Bua' variety from Trinh Xa Village, known for being long, smooth, and perfectly textured. Every element must be prepared with precision; the eggs are fried into paper-thin golden sheets, the shrimp are sautéed until they turn a vibrant red, and the scallions are blanched just enough to be pliable without losing their sweetness.

Assembling the roll is an art form in itself. A leaf of lettuce is used as the base, followed by layers of aromatic herbs, noodles, shrimp, ham, tofu, pork, and egg. The roll is then tied together with a blanched scallion. A perfect roll must show off all its colors—the white of the noodles, the yellow of the egg, the green of the herbs, and the red of the shrimp. This transparency is a hallmark of the dish's aesthetic appeal. To complete the experience, it is served with a sweet and sour dipping sauce made from high-quality fish sauce, garlic, chili, lime, and sugar. If you find yourself in Hai Phong, visiting markets like Trinh Xa or Nui Deo is a must to taste this authentic specialty. At a price of only 2,500 to 3,000 VND per roll, it is an accessible yet sophisticated example of Vietnamese culinary heritage that continues to spread its fame across the country.

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