A major ingredient in the soup, suong (R) is the Vietnamese term for a fried mixture of ground shrimp and flour shaped like the larva of the red palm weevil, a Mekong Delta staple.

A typical bowl of bun suong includes shrimp, pork, pork blood, and suong. The broth consists of pig bones, white radish, fermented soy bean, and tamarind.

On the side is a small bowl of sweet chili and fish sauce with tamarind for the suong.

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