Khmer fish broth · Sóc Trăng
Bún Nước Lèo
Photo: SauceSupreme / Wikimedia Commons · CC BY 2.0
The broth's key flavour is mắm bò hóc, a Khmer fermented fish paste, balanced with lemongrass and ngải bún, a small yellow root related to turmeric.
Rice vermicelli in a fermented-fish broth with snakehead fish, shrimp and roast pork, topped with bean sprouts, water spinach and banana flower, from market stalls across the delta.
Why it's made this way: A Khmer dish centred on Sóc Trăng; the Vietnam Records Organisation put it in its Top 100 Vietnamese specialities in 2021 and it gained an Asian record listing in 2023.
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Part of World of Street Food — 3422 dishes from 118 countries.
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