Vietnamese National Dishes

Bún quậy: Phú Quốc Stirred Seafood Noodle Soup

Fresh rice vermicelli, shrimp-and-white-fish paste, squid and clear broth, with a kumquat dipping sauce each diner stirs to taste.

Vietnamese National Dishes
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Wide view: Bún quậy, Phú Quốc seafood noodles with shrimp and fish paste, squid and a personal kumquat dip.
Bún quậy, Phú Quốc seafood noodles with shrimp and fish paste, squid and a personal kumquat dip.
Yield 4 servings
Cook time 50 minutes
Passive time 0 minutes
Total time 80 minutes
Calories About 440 kcal per serving
Ingredients ↓
Overview

Bún quậy: Phú Quốc Stirred Seafood Noodle Soup

Bún quậy is a Phú Quốc seafood noodle soup served with fresh rice vermicelli. In this home version, a thin layer of shrimp and white-fish paste cooks in each bowl when boiling broth is poured over and stirred through; squid is poached separately. Each diner mixes a kumquat, salt, sugar, pepper and chili dip. Vendors vary the seafood, noodles and broth, so this is one practical interpretation rather than a single definitive formula.

The bowl is built around fresh rice noodles and a light seafood broth. A ground seafood paste is spread inside the serving bowl, then boiling broth is poured over it and stirred through; this visible stirring gives the dish its distinctive preparation ritual. The cook also handles the noodles and seafood at the counter, while each diner mixes a sharp, salty, slightly sweet kumquat dip to personal taste.

Phú Quốc versions vary by shop: shrimp and fish paste, squid, fish cake, herbs, scallions and pepper may appear in different combinations. This home recipe uses shrimp and mild white fish in the paste, squid cooked separately, and a clear fish-frame broth. Freshly pressed noodles are a signature of some local preparation; purchased fresh bún makes the method practical in a home kitchen. The recipe is one coherent version, not a claim that every vendor follows the same formula.

Practical

Practical

  • Keys to successKeep the broth boiling when it meets the thin seafood paste, then verify that the thickest paste portion reaches 63°C. Keep raw seafood cold and separate from cooked noodles, herbs and serving utensils. Prepare each bowl just before eating so the noodles stay springy.
Ingredients

Ingredients

Clear fish broth

  • 2.2 L water After straining, add water as needed to bring the broth to 2 L.
  • 600 g mild white-fish frames, rinsed
  • 20 g dried shrimp, rinsed
  • 150 g yellow onion, halved
  • 25 g ginger, sliced
  • 20 ml fish sauce
  • 8 g granulated sugar
  • Up to 3 g fine salt, added only after tasting
  • Water as needed to top up the strained broth to 2 L

Seafood paste

  • 250 g raw peeled and deveined shrimp, kept chilled
  • 250 g boneless mild white-fish fillet, kept chilled and cut into pieces
  • 3 g fine salt
  • 1 g ground white pepper
  • 30 g scallions, finely sliced; half for the paste and half for garnish

Noodles and toppings

  • 800 g fresh rice vermicelli (bún)
  • 300 g cleaned squid, cut into bite-size pieces
  • 80 g yellow onion, thinly sliced
  • 15 g fresh coriander leaves, washed and dried
  • 2 g ground black pepper

Individual kumquat dipping sauce

  • 60 ml kumquat or calamansi juice, strained
  • 4 g fine salt
  • 20 g granulated sugar
  • 2 g ground black pepper
  • 1 small red chili (about 5 g), finely minced; optional
Method

Method

Method

  1. Add the water, fish frames, rinsed dried shrimp, halved onion and sliced ginger to a stockpot. Bring to a boil, skim, then simmer gently for 35 minutes. Strain into a clean pot and discard the solids. Top up with water to 2 L if needed. Season with fish sauce and sugar; taste before adding salt. Keep boiling for service.

  2. Stir the kumquat juice, 4 g salt, sugar, pepper and optional minced chili until dissolved. Divide among four small dishes.

  3. Keep the shrimp and fish cold. Pulse them with 3 g salt, white pepper and half the scallions to a sticky, even paste. Refrigerate it while preparing the bowls. Wash and sanitize the processor and work surface.

  4. Prepare the fresh bún according to its package directions. Drain well and divide among four heatproof bowls. Spread one quarter of the paste thinly over the bottom and inner wall of each bowl. Add the sliced onion and remaining scallions.

  5. Poach the squid in the boiling broth for 1–2 minutes, until opaque and firm. Lift it out with a clean slotted spoon and divide it among the bowls. Check the thickest piece with a clean thermometer; it must reach at least 63°C.

  6. Working one bowl at a time, ladle boiling broth over the paste, stir immediately and cover for 2 minutes. With a clean thermometer, check the thickest paste portion in every bowl; each must reach at least 63°C. If any portion is cooler, simmer that portion with broth in a pan until it reaches 63°C. Use boiling broth and a clean ladle for every bowl.

  7. Finish with coriander and black pepper. Serve immediately with the individual dipping sauce; diners can dip seafood or add sauce to their own bowl.

  8. Refrigerate leftovers separately in shallow covered containers within 2 hours at or below 4°C. Use within 3 days and reheat once to 74°C throughout. Do not keep raw paste that has stood at room temperature.

Practical

Practical

Practical tips

Spread the seafood paste thinly for even cooking and thermometer access. Poach squid in batches so the broth stays hot. Serve the citrus sauce separately so each diner can adjust acidity and heat.

Troubleshooting

The paste is undercooked: Simmer it in a pan and verify 63°C in the thickest part. The broth is cloudy: Avoid a hard boil while simmering the stock and strain it carefully. The squid is tough: Shorten the poaching time; remove it as soon as it is opaque and firm.

Frequently asked questions

Is the dipping sauce the broth? No. Mix the sauce separately for dipping or seasoning at the table. Can I use dried noodles? Yes. Follow the package directions; the texture will differ from fresh bún. Can I make the broth ahead? Yes. Cool it promptly and refrigerate it. Make the seafood paste just before cooking.

How to serve

Serve the hot soup immediately with an individual kumquat dipping sauce. Finish with coriander and black pepper.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving sizeOne quarter of noodles, cooked seafood paste, squid, broth and aromatics; dipping sauce as consumed
  • Calories440 kcal
  • Carbohydrate58 g
  • Protein41 g
  • Fat3 g
  • Fibre2 g
  • Sodium1,450 mg; varies with fish sauce and dipping sauce consumed
Allergens and food safety

Allergens and food safety

Contains fish, crustaceans and molluscs. Keep raw seafood separate from cooked noodles and garnishes; cook the seafood paste to at least 63°C. Refrigerate leftovers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C. Check fish-sauce and stock labels. Also verify that the thickest squid piece reaches 63°C.

Closing

Closing

  • A light seafood noodle soup with a personal citrus dip mixed at the table.
  • Boiling broth and a thin paste layer are the key to even, safe cooking.
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