A Cambodian creation, fish noodle dishes are popular in An Giang Province. Its broth is spiced up with fermented moustached danio fish sauce andmắm ruốc, a special sauce made from a small variety of shrimp, which give it a rich flavor. 

Bún Mắm is another delta specialty that originated in Cambodia. It is cooked with sauce made from moustached danio or snakeskin gourami.

Bún Kèn is a common dish at family meals in Kiên Giang Province. It only requires three ingredients: vermicelli, snakehead fish and fresh herbs.

The fish, after being cooked, is minced and added to a pan with lemongrass, chilli and garlic, and stir fried until it is dry and fluffy.

There are still many kinds of soup noodles in the delta such as bún dà in Kiên Giang Province’s Rạch Giá City, bún nước lèo in Sóc Trăng Province, and bún sương in Trà Vinh Province. — VNS