The broth is cooked from pork bone, chicken bone, shrimp stock, daikon, dried shrimp, tamarind, onion, hoisin, and then seasoned with fermented shrimp sauce, salt and fish sauce. Annatto Oil is added later for color. Broth is thicken with corn starch.
Shrimp sausages: fresh shrimps, white parts of scallions, garlic, black pepper, and salt.
Garnishes: lime wedges, bean sprouts, red pepper, mints, Tía Tô.
Dipping sauce for shrimp sausage is made from hoisin sauce and hot sauce.
- Picture credit: Dac San Tra Vinh, http://i.ytimg.com/vi/yq7dkruHxR4/hqdefault.jpg
- Bun Suong Tra Vinh – Youtube, in Vietnamese. Vietnamese documentary Dac San Tra Vinh, shot at the famous Bun Suong at the noodle house in Tra Vinh. Pass 1/2 of the video to see how Bun Suong is cooked.