Spicy fish broth · Chí chương heat
Bún Cá Cay (Spicy Fish Noodle Soup)
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The heat and the orange-red tint come from the same chí chương chili sauce that Hai Phong's bánh mì cay stalls use.
Rice vermicelli in a fish-bone broth, topped with crisp-fried fish and fish cake and served with water spinach, dọc mùng and banana blossom at noodle shops and pavement stalls around the city.
Why it's made this way: Sold across Hai Phong as a local speciality, pairing the port city's fish with its signature chili sauce.
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Part of World of Street Food — 3422 dishes from 118 countries.
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