My Tho "Bun Goi Da" Tamarind & Fermented Bean Noodle Soup
About this Dish
Named after the Southern gesture of scooping noodles, featuring a tangy-savory broth of ripe tamarind and fermented soybeans topped with river shrimp and pork belly.
My Tho Bun Goi Da is an inventive local specialty born from deconstructing the ingredients of Southern fresh spring rolls (goi cuon) into a warm, savory noodle bowl meant to be heartily scooped ("va" or "da" in Southern dialect) with chopsticks. Over more than half a century around Hang Bong Market and Old My Tho Market on Le Thi Phi Street, it has become a beloved hometown comfort dish. Its unmistakable character comes from a velvety broth simmered from pork bones and Tien River shrimp, enriched with caramelized fermented soybeans (tuong hot) and tangy ripe tamarind juice. Topped with boiled pork belly, sweet river shrimp, golden tofu, shredded morning glory, and garlic chives, it is served with chili shrimp paste or peanut hoisin dip.
Co Phuc Bun Goi Da Eatery
Le Thi Phi St (Hang Bong Market area), My Tho Ward
Originated among mid-20th-century street vendors around Old My Tho and Hang Bong Markets, who ladled hot tamarind-and-fermented-soybean broth over fresh spring-roll ingredients for a comforting afternoon bowl.
Toss the vermicelli thoroughly so the tamarind-soybean broth coats every strand, add a touch of chili-lemongrass shrimp paste, and enjoy with crisp shredded morning glory.
Chilled chrysanthemum herbal tea or iced jasmine tea.
