Bun Mam - a popular dish of Western people

Bun Mam is famous for being a delicious and rich specialty in the West Vietnam. If you travel to that place, this is an indispensable dish when exploring the cuisine here.

Why is the Bun Mam so attractive?

Referring to the "Bun Mam", everyone cannot help but crave it because of the delicious and special flavor of this dish. Bun Mam is a famous specialty in the Southwestern region for many generations, originating from Cambodia.

When Bun Mam was introduced to the West (Vietnam), it was modified and created to suit the cuisine and taste of the people here. Instead of cooking with sauce like Cambodian, people in the West cook them with spirit fish or choke fish sauce and many other types of fish in the West. However, Bun Mam dish still retains its delicious taste and attracts customers from all over the world.

Bun Mam is most memorable in the broth. The broth is cooked from spirit fish or choke fish sauce or the typical species of fish in the waterways to have a rustic taste. Spirit fish sauce is processed very meticulously and carefully by the people here, after the fish is cleaned, put in a jar and squeezed for about 10 minutes, then take it out and soaked in salt, 3 weeks later then sweeten it with sugar.

Bun Mam (Source Internet)

After about half a month, the spirit fish sauce is cooked, sweet, greasy, and fishy-free will be brought out to cook Bun Mam. The broth of Bun Mam in addition to the rich and greasy flavor of the fish is also the combination with the sweet and fragrant flavor of snakehead to create a captivating taste.

In the past, Bun Mam was made very simply and popularly for fast meals. The fish sauce was taken out, filtered to get liquid, seasoned with salt, sugar and onions, boiled lemongrass and squeezed the fragrant and pure broth. But later on, to meet the diverse and rich culinary needs, people added pieces of fish, shrimp, squid or roast pork. Creating noodle soup with more "colors" and more attractive. Enjoying Bun Mam in the right way is to eat with typical vegetables of the West such as spinach, water lily, fish lettuce, chives , raw bean sprouts, split morning glory, shaved banana flowers ... These vegetables make up the delicious and rich flavor of the noodle bowl.

However, the accompanying vegetables are added in a moderate amount so that customers can focus on enjoying the excellent broth of Bun Mam. And an indispensable factor for the perfect Bun Mam dish is "tamarind juice". Tamarind juice creates a sour taste that is very attractive for vermicelli and also to dipping with shrimp, squid and pork in the bowl.

Looking at Bun Mam with full color and aroma is enough to make diners fall in love. With a white color of crunchy vermicelli strands; The smooth yellow color of the broth and roast pork, the ruddy color of the shrimp, the fresh green of the vegetables and the attractive aroma are sure to make even the most discerning diners. It must be admitted that bun Mam is a dish that has a culinary art.