Bun mam is a sturdy Vietnamese soup that’s filled with contrasting flavours, textures and hues. Pungent, fishy, candy, bitter, darkish, vibrant, silky and crunchy, it is a soup that challenges your style buds.
Bun mam is a southern Vietnamese dish, thought to have originated in Soc Trang Province, within the Mekong Delta. This huge space, to the south of Saigon, is flat, flooded and fertile. A big amount of all Vietnam’s rice, fish, fruit and vegetables are grown right here. A bowl of bún mắm is an effective cross-section of all this produce: in some ways, this soup represents the ‘Mekong in a bowl’.
Bun mam is particularly a southern Vietnamese dish, and similar to most different noodle soups, you’ll discover it at each sit down eating places and transportable road meals stalls round city. There’s nothing delicate about bun mam: it’s daring and confrontational – every flavour and texture is in a struggle to dominate your palate. Such is the density of bún mắm, that you simply’ll uncover one thing new every time you strive it.
The bottom of any bowl of bun mam (bún mắm) is a darkish coloured broth ready with fermented fish sauce (which I imagine is much like Thai pla ra).
The fermented fish sauce provides the soup broth a effectively rounded, balanced taste, and it’s actually not almost as fishy as it'd sound or odor.
Together with the broth, bun, or rice vermicelli noodles, are loaded into the underside of the bowl, earlier than the complete assortment of meats like squid, prawns, and pork are all scattered on prime of the noodles.
Lastly, a slice or two of eggplant, which soaks up all of the broth, is one other important part of a bowl of southern Vietnamese bun mam.
Along with the fantastic fish taste, the broth of a bowl of bun mam is normally sweetened with tamarind juice and sugar.