Papaken, 36, is a Japanese content creator who has lived in Hanoi for about three years.

On his YouTube channel with hundreds of thousand of followers, Papaken frequently posts videos about his travel and culinary experiences across various Vietnamese provinces.

In a recent video about a trip to Quy Nhon with his two children, Papaken highlighted local dishes he enjoyed, such as banh xeo (crispy Vietnamese pancake) and goi ca trich (herring salad). 

Among them, bun tom (shrimp noodle soup) and bun ram (crab noodle soup) stood out, earning high praise from all three, who said they wished these dishes were available in Hanoi.

Papaken and his children visited a modest eatery on Tran An Tu Street in Quy Nhon to try the dishes. He ordered bun tom, while his children had bun ram.

When the food arrived, Papaken was curious about bun ram, unsure of its ingredients as it resembled “meat or crab paste.” 

“It looks so delicious,” he said.

For the bun tom, he noted the broth’s thick, smooth texture and light sweetness, paired with small noodles that he liked. “The broth is quite like porridge, and the shrimp has a hint of pepper, making it slightly spicy. Personally, I found the flavor a bit mild,” he said.

Papaken added fish sauce, chili paste, pepper, and herbs, noting a significant improvement. “After adjusting the seasoning, the bun tom became tastier, and the fresh herbs added a crisp, refreshing touch. I could eat two servings!” he said.

He also tried bun ram, praising its fresh flavor, likening the broth to “ramen soup” (a popular Japanese noodle dish) and expressing a desire for it to be available in Hanoi. His son, Kaikun, preferred bun ram after trying bun tom, repeatedly saying “so delicious” and comparing its rich crab paste to bun rieu he had eaten before.

The Japanese expat was surprised by the low price of these QuyNhon specialties, at just VND17,000 per bowl. “The serving is a bit small but perfect for breakfast. Three bowls only cost VND54,000,” he said.

Huu Hoang, the eatery’s owner, explained that bun tom and bun ram are signature dishes tied to the Tra O Lagoon (Chau Truc Lagoon) in Phu My District, Binh Dinh Province. Over time, these dishes have become more widely known and sold in Quy Nhon City and other areas of the province.

Hoang said both dishes use fresh shrimp and crabs from Tra O Lagoon, prepared simply with minimal seasoning and basic accompaniments. 

Thao Trinh