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Vietnam · Phú Quốc · Seafood noodles

Bún Quậy Phú Quốc — Stirred Seafood Noodle Soup

Bún quậy is a Phú Quốc specialty: shrimp and fish paste are spread inside the bowl and stirred with piping-hot broth. Fresh noodles, optional squid and a bright calamansi dipping sauce complete this home-style version.

Bun quay Phu Quoc shrimp and fish seafood noodle soup

AI-generated image when available; recipe not independently kitchen-tested.

Prep: 25 minCook: 25 minServes: 4

Ingredients

  • 300 g peeled raw shrimp, minced to a paste
  • 250 g boneless white fish, minced to a paste
  • 150 g cleaned squid rings (optional)
  • 400 g fresh rice noodles (bún)
  • 1.5 L light seafood broth or water
  • 3 scallions, chopped
  • 2 garlic cloves, minced
  • 1 tbsp neutral oil
  • 2 tbsp fish sauce, divided
  • 2 tbsp calamansi or lime juice
  • 1 tsp sugar
  • 1 tsp salt, divided
  • Black pepper and fresh chili to taste

How to make bún quậy

  1. Mix minced shrimp and minced fish separately with a little salt and pepper until sticky; keep chilled.
  2. Make the dipping sauce by stirring calamansi or lime juice with 1 tablespoon fish sauce, sugar, sliced chili and some scallion greens.
  3. Gently fry garlic and scallion whites in oil for about 1 minute. Add broth and bring to a full boil.
  4. Spread a thin layer of shrimp paste and fish paste along the inside of four heatproof serving bowls, a characteristic Phú Quốc bún quậy technique.
  5. Ladle boiling broth into the bowls and stir vigorously with chopsticks to loosen the seafood paste. For safety, transfer any undercooked paste and broth to the pot and simmer until the seafood reaches 145°F (63°C).
  6. If using squid, simmer in the pot until opaque and cooked. Blanch the noodles separately according to package directions.
  7. Divide noodles among the bowls, pour over fully cooked seafood and broth, and garnish with scallions and pepper. Serve hot with dipping sauce.

Tips and food safety

Calamansi adds a distinctive citrus note; lime is a substitute. Pouring boiling broth over raw seafood may not cook it completely: check and simmer further to 145°F (63°C). Refrigerate leftovers within 2 hours.