The name “ken” comes from the Khmer language, referring to dishes made with coconut milk. Unlike Bun Ken in Ha Tien or Chau Doc, which often uses snakehead fish, the Phu Quoc version is made with longtail tuna or silver-banded fish—two types of fish native to this coastal region.
The dish includes fresh vermicelli noodles served with a broth made from ground fish mixed with coconut milk, creating a rich and flavorful taste. When served, Bun Ken is typically accompanied by bean sprouts, aromatic herbs, shredded green papaya, and thinly sliced cucumber—all blending together for a memorable culinary experience.
Bun Ken Phu Quoc not only reflects the abundance of local ingredients but also showcases the creativity in preparation, contributing to the island’s distinctive cuisine.
