Discover Bún Gỏi Dà, Soc Trang’s iconic vermicelli salad! Explore its recipe, costs, top eateries, and sustainable food tours. Book with Legend Travel Group for a flavorful Mekong Delta adventure!
Capture the tangy essence of Bún Gỏi Dà’s culinary charm (Source: Internet)Soc Trang, a vibrant cultural hub in the Mekong Delta, now part of the expanded Can Tho City administrative region, is a culinary haven 230 km from Ho Chi Minh City. Known for its rich Khmer, Vietnamese, and Chinese heritage, Soc Trang attracts over 3 million visitors annually with its diverse cuisine. Bún Gỏi Dà, a refreshing vermicelli salad, is a beloved local dish, celebrated for its tangy broth, fresh herbs, and savory toppings. This Khmer-Vietnamese fusion, often enjoyed as a breakfast staple, reflects Soc Trang’s multicultural identity. Soc Trang’s commitment to sustainable tourism, through the “Mekong Green” initiative, ensures an eco-friendly dining experience. Legend Travel Group, a leading local tour operator, offers immersive food tours to savor Bún Gỏi Dà and explore Soc Trang’s gastronomic treasures. Contact us at WhatsApp: +84825862222 or email: sales@legendtravelgroup.com to book your culinary adventure!
Legend Travel Group specializes in authentic, sustainable Southeast Asian experiences across Vietnam, Cambodia, Laos, Thailand, and Myanmar. Our Soc Trang tours use eco-friendly transport—bicycles, electric boats, and eco-vans—guided by local experts who share the region’s culinary and cultural stories. Supporting communities in Soc Trang’s central ward and Vinh Chau, we align with Can Tho City’s vision to preserve its heritage. With transparent pricing, free cancellations up to 48 hours before departure, and 24/7 support, we ensure a seamless journey. Book our eco-tours via the links on this page and taste Soc Trang responsibly!
Vietnam’s administrative restructuring has merged Soc Trang and Hau Giang into Can Tho City, with Can Tho as the administrative hub. District-level units are now wards or communes, making Can Tho City Vietnam’s largest by landmass. Enhanced by sustainable infrastructure—cycling paths, electric buses, and a VND800 billion flood mitigation project—Soc Trang’s markets and eateries are easily accessible, perfect for culinary exploration.
Photograph the cultural allure of Bún Gỏi Dà’s heritage (Source: Internet)Bún Gỏi Dà, translating to “vermicelli salad” in Vietnamese, is a signature Soc Trang dish, often likened to a deconstructed spring roll in a bowl. “Bún” refers to rice vermicelli, “gỏi” to salad, and “dà” to eating, reflecting its fresh, mixed nature. The dish features tender rice vermicelli topped with shrimp, pork, roasted peanuts, and herbs like basil, mint, and bean sprouts, all tossed in a tangy broth made with tamarind, fermented soybean sauce, and fish sauce. Unlike other Vietnamese noodle soups, its light, sweet-sour broth makes it a refreshing breakfast or lunch option, especially in Soc Trang’s warm climate. Priced at $1–$2.50 (25,000–62,500 VND) per bowl, Bún Gỏi Dà is a crowd-pleaser, embodying the Khmer-Vietnamese culinary fusion of the Mekong Delta.
Bún Gỏi Dà originated in Soc Trang, evolving from traditional Vietnamese spring rolls (chả giò) and Khmer salads, with shared ingredients like rice vermicelli, shrimp, and herbs. During the 19th–20th centuries, Soc Trang’s Khmer and Vietnamese communities adapted the spring roll concept into a noodle dish, adding a tamarind-soybean broth for a distinctive tangy flavor. The dish’s clear, light broth, influenced by Khmer preferences for fresh, vibrant tastes, set it apart from heavier Vietnamese noodle soups like phở. Popularized at local markets and festivals like Ooc Om Bok, Bún Gỏi Dà became a breakfast staple, reflecting Soc Trang’s multicultural heritage. Today, it’s a culinary icon, served at eateries like Quán Cô Hằng and celebrated for its simplicity and bold flavors.
Experience Soc Trang Tours with sustainable dining (Source: Internet)Crafting Bún Gỏi Dà requires fresh ingredients and a delicate balance of flavors. Here’s a traditional recipe for 4–6 servings, adapted from Soc Trang’s culinary experts:
Prepare the Broth:
Simmer 500 g pork bones in 2 liters of water for 1 hour, skimming foam for clarity. Add 1 tbsp tamarind paste, 2 tbsp fermented soybean sauce (tương hột), 2 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt. Cook for 15 minutes, strain, and keep warm.
Optionally, add 1 tsp minced garlic sautéed in 1 tbsp oil for aroma.
Prepare the Toppings:
Boil 200 g shrimp (tép đất) for 3–5 minutes, peel, and devein.
Boil 200 g pork belly for 20 minutes, slice thinly.
Toast 50 g peanuts, crush coarsely.
Blanch 200 g bean sprouts for 30 seconds; drain.
Chop 100 g mixed herbs (basil, mint, Vietnamese coriander), 50 g scallions, and 50 g lettuce.
Slice 1 cucumber thinly for crunch.
Cook Vermicelli:
Boil 600 g fresh rice vermicelli (bún tươi) for 6–8 minutes until tender but chewy. Rinse under cold water; drain.
Assemble:
Place a portion of vermicelli in a bowl. Top with shrimp, pork, bean sprouts, herbs, cucumber, scallions, and peanuts.
Pour 150–200 mL warm broth over toppings, ensuring a light coating.
Serve:
Offer a side of fish sauce with 1 tsp minced chili, 1 tsp lime juice, and 1 tsp sugar for dipping. Add pickled carrots (10 g) for tanginess.
Cooking Classes: Learn Bún Gỏi Dà in Soc Trang workshops, costing $25–$45 (625,000–1,125,000 VND), often including market visits for fresh ingredients.
Tip: Use fresh tamarind for authentic sourness and balance soybean sauce to avoid overpowering the broth. Mix thoroughly before eating to blend flavors.
A bustling hub where vendors serve fresh Bún Gỏi Dà, ideal for breakfast or lunch, with vibrant herb displays.
Cost: $1–$2 (25,000–50,000 VND/bowl).
Hours: 6:00 AM–6:00 PM daily.
Tip: Visit early for the freshest ingredients. Included in our Soc Trang Foodie Tour ($50–$70).
This morning market, 30 km from downtown, offers Bún Gỏi Dà from food boats, blending culinary and riverine experiences.
Cost: $1.50–$2.50 (37,500–62,500 VND/bowl); boat rental $10–$20/hour (250,000–500,000 VND).
Hours: 4:00 AM–8:00 AM daily.
Tip: Arrive at 5:00 AM for peak vibrancy. Included in our Mekong River Adventure ($60–$80).
Quán Cô Hằng (13 Nguyễn Văn Hữu, Ward 1): Renowned for generous toppings and tangy broth, rated 4.3/5. Open 6:00 AM–8:00 PM; $1–$2 (25,000–50,000 VND). Contact: +84 299 382 1234.
Quán 148 (148 Nguyễn Huệ, Ward 2): Popular for fresh herbs, rated 4.0/5. Open 7:00 AM–7:00 PM; $1–$2.50 (25,000–62,500 VND).
Quán Minh Phát (50 Lê Hồng Phong, Ward 3): Known for balanced flavors, rated 4.2/5. Open 6:00 AM–9:00 PM; $1–$2 (25,000–50,000 VND). Tip: Request extra herbs for a vibrant bowl; pair with iced tea ($0.50 or 12,500 VND).
Savor Bún Gỏi Dà at Ooc Om Bok Festival (October–November, lunar calendar) or Tet (January–February, lunar calendar), where food stalls near Bạch Đằng Square serve hearty portions.
Cost: $1.50–$2.50 (37,500–62,500 VND/bowl).
Tip: Enjoy during evening festival events for a lively atmosphere. Included in our Soc Trang Festival Tour ($70–$90).
Start your Soc Trang Travel with a zesty bite (Source: Internet)Morning Market Feast: Start your day at Soc Trang Central Market, savoring a bowl of Bún Gỏi Dà with fresh herbs and a side of fish sauce dip, perfect for breakfast.
Riverine Dining: Enjoy Bún Gỏi Dà at Nga Nam Floating Market from a boat, combining the dish’s tangy flavors with scenic river views.
Cooking Classes: Join workshops to master Bún Gỏi Dà, learning broth balancing and herb selection ($25–$45 or 625,000–1,125,000 VND).
Festival Sampling: Taste Bún Gỏi Dà at Ooc Om Bok, where vendors offer vibrant bowls amidst cultural performances, enhancing the festive vibe.
Sustainable Pairing: Pair Bún Gỏi Dà with local snacks like Bánh Pía ($1–$3 or 25,000–75,000 VND) from eco-conscious vendors, supporting sustainable practices.
Tip: Mix the broth thoroughly to coat the vermicelli evenly, and add chili to the dip for a spicy kick. Eat with chopsticks and a spoon for authenticity.
The dry season (November–April, 25–34°C or 77–93.2°F) is ideal for market visits and outdoor dining, with February–April offering pleasant weather, perfect for Bún Gỏi Dà’s refreshing qualities. The rainy season (May–October, 22–30°C or 71.6–86°F) provides fewer crowds and 15–25% discounts, though August–October flooding may limit rural market access. Ooc Om Bok Festival (October–November) and Tet (January–February) are peak times to enjoy Bún Gỏi Dà at festive stalls, with prices rising 10–20%. Visit eateries or markets early mornings (6:00 AM–9:00 AM) for the freshest bowls or midday (11:00 AM–2:00 PM) for lunch crowds. Check AccuWeather for weather updates.
Tip: Book tours 3–5 weeks in advance for festival seasons to secure spots. Visit Nga Nam Floating Market at dawn for a unique breakfast experience.
By Air: Fly to Can Tho International Airport (VCA), 60 km away, from Ho Chi Minh City ($70–$140 or 1,750,000–3,500,000 VND) or Hanoi ($100–$180 or 2,500,000–4,500,000 VND). Eco-van transfers to Soc Trang cost $15–$25 (375,000–625,000 VND).
By Bus: From Ho Chi Minh City (5–6 hours, $6–$15 or 150,000–375,000 VND) or Can Tho (1–1.5 hours, $3–$6 or 75,000–150,000 VND). Book via Baolau or Vexere.
By Private Transfer: Eco-vans from Can Tho or Ho Chi Minh City cost $50–$80 (1,250,000–2,000,000 VND) for 2–4 passengers, arranged through Legend Travel Group.
Tip: Book eco-van transfers via Legend Travel Group for sustainable travel. Download MyCanTho app for bus schedules.
Bún Gỏi Dà Costs:
Markets/Eateries: $1–$2.50 (25,000–62,500 VND/bowl).
Festival Stalls: $1.50–$2.50 (37,500–62,500 VND/bowl).
Cooking Classes: $25–$45 (625,000–1,125,000 VND).
Transport in Soc Trang:
Taxi/Grab (1–5 km): $2–$4 (50,000–100,000 VND).
Motorbike Rental: $5–$10/day (125,000–250,000 VND); fuel $1–$2/liter (25,000–50,000 VND).
River Boat: $10–$20/hour (250,000–500,000 VND, shared).
Bicycle Rental: $1–$2/day (25,000–50,000 VND).
Dining (Other Dishes):
Street Food (e.g., Bánh Cóng, Bánh Pía): $1–$5 (25,000–125,000 VND).
Restaurants: $3–$12 (75,000–300,000 VND).
Drinks: $0.50–$3 (12,500–75,000 VND).
Accommodation (Soc Trang Central Ward):
Hostels/Guesthouses: $10–$25/night (250,000–625,000 VND).
Hotels: $30–$100/night (750,000–2,500,000 VND).
Resorts: $120–$300/night (3,000,000–7,500,000 VND).
Total Daily Cost (Excluding Tours):
Budget: $15–$40 (Bún Gỏi Dà, street food, bike rental).
Mid-range: $40–$70 (restaurants, taxi, hotel).
Luxury: $70–$110 (upscale dining, resort, private boat).
Tip: Use ATMs in Soc Trang Central Ward; carry VND for market stalls. Bargain gently for bulk food purchases.
Book Early: Reserve flights, hotels, and tours 3–5 weeks in advance via Legend Travel Group (+84 938 987 654) or Klook for peak seasons or festivals.
Navigation: Download offline maps (Maps.me) or MyCanTho app. Central wards are walkable; use bikes or boats for rural markets like Nga Nam.
Sustainability: Choose bicycles or electric boats; buy Bún Gỏi Dà from vendors using local, sustainable ingredients; carry reusable utensils to align with Mekong Green initiatives.
Cultural Respect: Say “cảm ơn” (thank you); tip vendors or guides ($1–$2 or 25,000–50,000 VND); respect market etiquette by not handling food excessively.
Health Precautions: Apply mosquito repellent for morning market visits; stay hydrated; ensure food is freshly prepared at stalls.
Safety: Secure valuables in crowded markets; avoid flooded rural routes in August–October.
Savor Bún Gỏi Dà and Soc Trang’s culinary heritage with our sustainable tours:
Soc Trang Foodie Tour ($50–$70/person): Soc Trang Central Market, Nga Nam Floating Market, Bún Gỏi Dà tasting, cooking class. Includes eco-transfers and meals.
Mekong River Adventure ($60–$80/person): Nga Nam Floating Market, Hau River cruise, Bún Gỏi Dà vendors. Includes electric boat transfers and lunch.
Soc Trang Cultural Tour ($55–$75/person): Bún Gỏi Dà eateries, Kh’leang Pagoda, Khmer Museum. Includes bike rentals and snacks.
Soc Trang Festival Tour ($70–$90/person, October–November): Bún Gỏi Dà stalls, Ooc Om Bok Festival, Ngo boat races. Includes eco-transfers and dining.
Mekong Delta Explorer ($250–$400/person, 2–3 days): Bún Gỏi Dà, pagodas, markets, and eco-tours across Soc Trang. Includes all activities, meals, and eco-transfers.
Prices include English-speaking guides, eco-transfers, entrance fees, and meals/snacks. Enjoy 10% off for groups of 8+ or seasonal promotions. Book now via links around this page!
ún Gỏi Dà, Soc Trang’s refreshing culinary gem, is a vermicelli salad that blends Khmer and Vietnamese flavors with its tangy broth and fresh toppings. From bustling markets to festive stalls, this dish captivates with its vibrant taste and cultural roots. Legend Travel Group’s Soc Trang Tours guide you to savor Bún Gỏi Dà sustainably, ensuring a Soc Trang Travel experience that supports local artisans and preserves Soc Trang’s heritage. Don’t miss out—browse our featured tours and book your Bún Gỏi Dà adventure today to immerse yourself in the Mekong Delta’s gastronomic heart!
Ready to taste Bún Gỏi Dà in Soc Trang? Reserve your eco-friendly tour with Legend Travel Group and embark on a flavorful journey!
Author Bio: Written by Tony Bùi at Legend Travel Group, with over 20 years of experience in the travel industry, guiding 100,000+ travellers across Southeast Asia. This guide draws from firsthand insights and guest feedback from Legend Travel Group surveys.
Source: By Tony Bùi at Legend Travel Group.
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