Among the many hidden treasures of Vietnamese cuisine, Bun Song Da Nang stands out as a rare seasonal delicacy you’ll only find along the Cu De River in the Lien Chieu District of Da Nang. Known for its peculiar appearance and refreshing texture, this dish is deeply rooted in the life and rhythm of the local fishing communities.
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🏞️ What Is “Bun Song” and Where Does It Come From?
The name Bun Song literally means “river noodles,” and it originates from the Cu De River, also known as the Truong Dinh River, located in the northwestern region of Da Nang. The river flows from Hoa Bac Commune (in Hoa Vang District) down to the estuary at Nam O Beach.
Every year, between February and March (lunar calendar), local residents in Xom Van Village (in Hoa Hiep Bac Ward) take to the river in boats to search for a special kind of aquatic creature that lays long, noodle-like egg strands. These egg strands are what locals call “Bun Song“.
🐚 The Strange Creature Behind the Dish
This soft-bodied creature, referred to as the “Bun Mother,” appears only in clean, clear waters and reproduces during the night. When spawning, it lays curled ribbons of pale green eggs, about the size of a hand. These egg clusters resemble egg noodles and are collected by hand from the riverbed.
The mother creature itself has a bumpy soft body, covered in blue spots, orange-yellow legs, and secretes a dark purple ink when threatened.
🧂 Harvesting and Preserving Bun Song
Initially overlooked, Bun Song Da Nang has now gained popularity due to its economic value and unique taste. The egg strands are most delicious and crunchy when freshly laid, appearing light green in color. If left too long, they turn yellow and lose their freshness.
After harvesting, the eggs are washed thoroughly in seawater, then in freshwater, and soaked in brine to preserve their quality until they are sold in markets or online.
🥗 How to Prepare and Enjoy Bun Song
Raw Bun Song has a fishy odor, so it’s essential to wash it 5–6 times, then blanch briefly in boiling water for about a minute. Once drained, it can be used in several refreshing local dishes.
One of the most beloved is Bun Song salad (Goi Bun Song), made with herbs, boiled shrimp, pork, peanuts, and lime juice. The result is a cool, crunchy, and slightly sweet dish, perfect for hot summer days.
🍲 Other Ways to Cook Bun Song
Besides salad, locals also use Bun Song in:
- Bun Song soup with tuna
- Bun Song rice noodle soup (bánh canh)
- Wrapped in herbs and rice paper
- Stir-fried or added to seafood hotpot
This seasonal delicacy is often sold at Nam O Market, or through online vendors during the peak months. Prices range from 50,000 to 120,000 VND/kg, depending on quality and availability.
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If you’re planning a culinary trip to Central Vietnam, don’t miss the chance to taste Bun Song Da Nang, a truly local experience found nowhere else in the world.
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