Photo by collect on the internet |
The broth is made from fish bones, so it is an essential element that makes the taste of the dish special. Traditionally, rice vermicelli used for bun ca sua sticks together into small round pieces and each fibre of the rice noodle will be separated when put into the boiling broth, allowing diners to feel their softness. The jelly fish have a crunchy and crispy texture.
Bun ca Ninh Hoa eatery, just in front of Lan Ong Alley across Dam Market in the city’s center, is one of the most famous places for those wishing to have a bowl of Nha Trang-style bun ca sua early in the morning.
For breakfast, guests should come to the restaurant before it is close at 9 a.m.
If you want to discover other wonderful places in the Central of Vietnam, here we offers some best tours in the Central as references to help you to have great time in Vietnam.