adminThis summer, Viet Kitchen – the restaurant of Renaissance Riverside Hotel Saigon – unveils a story, gently told through dishes that capture the soul of Northern Vietnam.
Born from rice, the slender strands of bún have traveled with the Vietnamese across regions, becoming a cherished part of the nation’s culinary heritage. “The Story of Bún” unfolds as a sensory journey through Northern Vietnam – where the familiar feels refreshed, and simplicity is elevated through thoughtful craftsmanship.
The journey presents five signature bowls, beginning in Hanoi with Cold Snail Noodle (Bún Ốc Nguội). Unlike the more celebrated phở or miến, this quiet street-side delicacy holds a subtle charm, one that lingers deeply in the heart of those far from home. Its crystal-clear broth, delicately sweet, is lifted by a gentle tang of rice vinegar and a touch of chili oil- light, restrained, yet irresistibly evocative of summer.
From this refreshing beginning, the experience deepens with Duck Noodles (Bún Ngan) – a heartier composition that brings balance to the palate. A modest bowl enriched with the earthy aroma of dried bamboo shoots, a deeply savory Northern-style broth, and tender duck meat that delivers a natural sweetness. In Saigon, this dish may be familiar, but capturing its true Northern essence – the kind that soothes and lingers, is a rarer find.
The journey continues to Hai Phong, the city of flamboyant blossoms, with Anabas Fish Noodle Soup (Bún Cá Rô). While dill and tomato remain familiar notes, the highlight lies in the meticulously deboned fish, fried to a golden crisp and gently placed atop the noodles. Rustic yet bold, the flavors reflect the understated confidence of the port city – unpretentious, yet captivating from the very first taste.
Northern Bún journey would be complete without Thang Noodle (Bún Thang), a dish that embodies the refined, unhurried elegance of old Hanoi. Once created from the remnants of Tet feasts, it has evolved into a composition of remarkable precision. Delicately shredded chicken, pork, and egg are arranged alongside mushrooms and aromatic dried shrimp floss, all brought together in a pristine, clear broth. It is a bowl that invites you to slow down to savor, to appreciate, and to remember.
The experience concludes with Snail Noodle (Bún Ốc), a beloved signature of Viet Kitchen, fondly remembered from last summer. Returning this season, it retains its defining character: crisp, tender snails, a gently tangy broth, fresh herbs, and house-made chili oil. Rustic yet vibrant, it delivers a satisfying and memorable finale.
Each bowl carries its own identity, yet together they compose a harmonious narrative of heritage. “The Story of Bún” is served for lunch and dinner from April 20 to May 31 – an open invitation to slow down, escape the summer heat, and rediscover the quiet beauty of Vietnamese culinary traditions.