Bún Kèn
The Vietnamese Island Dish You’ve Probably Never Heard Of—But Should
When they think of Vietnamese cuisine, most people immediately jump to Pho or Bánh Mì. But Vietnam’s culinary map is vast, and some of its best-kept secrets lie in less traveled regions. One of these hidden gems is Bún Kèn, a dish that embodies the rich cultural and culinary history of Phú Quốc Island, located in Miền Tây, or Southwest Vietnam.
Discovering Phú Quốc Island
Phú Quốc, often called the "Pearl Island" of Vietnam, is the country’s largest island, situated off the southwestern coast in the Gulf of Thailand. Known for its pristine beaches, lush forests, and thriving seafood industry, Phú Quốc is also famous for producing some of the world’s best fish sauce. With a history shaped by Khmer, Chinese, and Vietnamese influences, the island’s cuisine reflects this cultural melting pot, making it a fascinating destination for food lovers.
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The name Bún Kèn itself tells a story. “Bún” refers to the rice noodles that form the dish’s foundation. At the same time, “Kèn” is a Khmer term that signifies dishes made with coconut milk, hinting at the Cambodian influence embedded in this island specialty. Phú Quốc, known for its abundant seafood and cultural ties to neighboring regions, offers a cuisine as dynamic as its history.
Where to find the best Bún Kèn in Phú Quốc
If you ever find yourself on Phú Quốc Island, there’s no better place to try Bún Kèn than at Bún Kèn Út Lượm. This small, unassuming eatery is renowned among locals and visitors alike for serving up the most authentic version of this dish.
📍 Bún Kèn Út Lượm | 42 Đ. 30 Tháng 4, TT. Dương Đông, Phú Quốc, Kiên Giang, Vietnam
Here, the broth is intensely aromatic, the fish is perfectly cooked, and the balance of coconut richness and spice is unparalleled. If you’re a fan of discovering regional Vietnamese dishes, this spot should be on your list.
What Makes Bún Kèn Special?
At its heart, Bún Kèn is a coconut-based curry noodle dish featuring king mackerel, a fish prized for its rich, meaty texture. The fish is simmered in a fragrant broth infused with turmeric, lemongrass, and coconut milk, giving the dish its signature creamy consistency and slightly spicy aroma. It’s then topped with fresh herbs, shredded vegetables, and bean sprouts, creating a perfect balance of sweetness, spice, and umami—all hallmarks of Vietnamese cuisine.
More Than Just a Bowl of Noodles
Bún Kèn isn’t just about taste; it’s about place and memory. It reflects Phú Quốc’s identity—a place where the sea's bounty meets the influence of Khmer and Vietnamese cooking traditions. Eating it isn’t just about enjoying a meal; it’s about experiencing the cultural crossroads of an island shaped by migration, trade, and tradition.
A Taste of My Cookbook, The Memory of Taste
Bún Kèn is just one of the many dishes I highlight in my cookbook, The Memory of Taste, co-authored with Soleil Ho. In the book, we explore how food carries history, identity, and nostalgia—connecting us to flavors and the people and places that shaped them.
If you’re curious about Vietnamese cuisine beyond the usual suspects, The Memory of Taste is your guide to discovering the flavors that tell more profound, more personal stories. It’s available now, and I’d love for you to check it out.