|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 back to Vietnam on university vacations
– is what I am eating while writing this post (home-made)
As the name suggests, the exquisiteness of this dish depends mostly on its anchovy fish sauce. Originally Bun mam is accompanied with boiled pork, and other alternatives include roasted pork (my favourite) or nem chua (fermented pork roll). Of course it can’t go without the special chilli jam which is a trademark of the central region. It is very easy to make a bowl of Bun mam, but not as easy to make a good one.
|With roasted pork and cha|
|With roasted pork and nem chua|
Where: Quan 110 – 110 Huynh Thuc Khang
How much: 25,000VND as of Dec 19, 2011