First off, most food shops sell these 3 kinds of “banh” together. In the central region, the name “banh” is applied to many kinds of food made from fine powder except for noodles. Before got boiled in a big pot, Banh nam and banh bot loc is wrapped in banana leaves, while banh beo is poured and boiled in small bowls. These 3 are served...
|Dried noodle with anchovy fish sauce – Bún mắm|
Bun mam is made out of vermicelli, pork or roasted pork, vegetables, unripe jackfruit, roasted peanuts and, of course, anchovy fish sauce.
To me, Bun mam:
– is the simplest yet most addictive dish of Danang
– has been haunting me during my four years in Japan
– was what I ate every morning every time I went...
|Anchovy fish sauce – Mắm nêm|
Before introducing other dishes of Danang, I feel the urge to write a post about this very special kind of fish sauce that plays a significant role on Danang cuisine – Mam nem.
Mam nem, alternatively mam cai, is a very unique local sauce of the central region. It is made from fermented anchovy sauce (cá cơm), pineapple,...