Bun mam

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

Chilli sauce
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Where: Quan 110 – 110 Huynh Thuc Khang 
How much: 25,000VND as of Dec 19, 2011
When: Morning

Post By Summer Le (139 Posts)

Summer created danangcuisine.com in 2010 to share her eating experience in her hometown Da Nang. Follow her on Instagram, Facebook and Youtube @danangcuisine for daily updates. If you're in Danang, sign up for her popular street food tours www.summer.com/foodtour

Website: → Summer's Danang Food Tour

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