Bún kèn, also known as trumpet rice noodle soup, is a dish of Cambodian origin that is a specialty of Phú Quốc. The name originates from the Mekong Delta Khmer people's term "ken" when referring to dishes cooked with coconut milk.
This labor-intensive dish is usually not made at home, because getting the texture for the fish curry right and pounding the fish in a mortar can take hours of work. The rice vermicelli at the base of the dish is used to counterbalance and creates a chewy texture. Snakehead fish is usually used due to the brittle nature of its meat and lack of odor.[1][2][3][4][5][6][7][8][9][10][11]