Bun Kien Giang (Kien Giang’s Vermicelli)

This special dish is named after Kien Giang province, which located in South Viet Nam about 113 miles from where I used to live (My Tho). Not sure where our uncle 9 learned this dish from but Bun Kien Giang is different, specially with Heo Quay (Roast Pig). The broth is quite savory when you add a bit of Mam Ruoc (fermented shrimp paste) into it. The best part of Bun Kien Giang is the finely cut young banana blossom (Bap Chuoi). Two thumbs up for uncle 9. This is my first time having Bun Kien Giang and I am fiending for more.