My Xuyen bun nuoc leo (rice vermicelli with sauce)

A bowl of bun nuoc leo has its own special taste because the way the sauce is processed. The sauce is made of coconut milk and salted trichogaster pectoralis flavour. The sauce pot must be transparent though it has salted trichogaster pectoralis flavour. The salty flavour and smell of salted trichogaster pectoralis adhered to the sweet flavour of coconut milk not sugar as some eateries often do now. This is also the secret of sauce pot for sousing on rice vermicelli. On the top surface of a bun nuoc leo bowl is spawn of ophiocephalus maculates which should not be integral in creating a fatty special taste and a nice yellow. Therefore, in dry season when ophiocephalus maculates have no spawn, bun nuoc leo bowl reduce its half delicious taste.