What is Bun Mam?
According to wikipedia, "Bun Mam a fermented thick Vietnamese vermicelli soup" also known as "Vietnamese Gumbo". I hardly understand the definition but as far as I know, it's a kind of fermented noodle soup.
Bun Mam is composed of fermented fish paste (which I didn't know I'd love) and fermented shrimp paste (Vietnamese: Mắm tôm). Better yet, it's also made with a good deal of seafood. I actually am not fond of seafood (beside oyster, praise the lord!) because I think it doesn't smell like actual food, but somehow when mixed Bun Mam soup, it becomes perfectly seasoned to the point that I eat it all every time. Also, Bun Mam wouldn't be complete without pork, eggplant and tons of fresh vegetable on top.
The origin
In Vietnam, Bun Mam is one of the specialties in the Mekong Delta (some people call it "Mekong in a bowl") but hardly do people know it actually comes from Cambodia and was localized when it came to Vietnam.
Why the hype?
You may wonder why I love Bun Mam so much. The reasons lie in my personal references and the distinctness of the dish itself.
My mother was born in Cambodia. She has loved Bun Mam since she was just a little girl and somehow her keenness for the dish just rubbed off on me as I grew up. My first experience with Bun Mam was strangely awesome. In fact, I never knew Bun Mam existed until way into my teenage years. Before that, Pho and Bun Moc were my whole noodle soup world. I never thought any kind of noodle soup would top them until Bun Mam came along. To be honest, I didn't like the smell at first because it can be quite revolting. But then, I tried it, I loved it, and loved it even more as I get older for the taste is so unique.
Of course I can be biased. My grandmother, who is a great cook in the family, makes amazing Bun Mam. I've enjoyed some Bum Mam at quite a few authentic restaurants but whenever I drop by Grandma's and taste hers, it just never gets better than that. It feels like home: warm, gentle and full of loving care. "Home is where the heart is", they say.
Also, most foreigners have grown used to the smell and taste of Pho, which is nothing like that of Bun Mam. The later is more salty and have a bit of a bitter aftertaste. But give it a try! You may love it just like I do.
Of course I can be biased. My grandmother, who is a great cook in the family, makes amazing Bun Mam. I've enjoyed some Bum Mam at quite a few authentic restaurants but whenever I drop by Grandma's and taste hers, it just never gets better than that. It feels like home: warm, gentle and full of loving care. "Home is where the heart is", they say.
Why underrated?
I know some people who adore Bun Mam, and some who loathe it.The main reason is that the fish taste is too intense for them, thus, underrated. So, if you can't bear the taste of fish paste, or even shrimp paste, it may disappoint you.Also, most foreigners have grown used to the smell and taste of Pho, which is nothing like that of Bun Mam. The later is more salty and have a bit of a bitter aftertaste. But give it a try! You may love it just like I do.
Restaurant recommendation
I love Bun Mam 444 (369 Lê Quang Định Street, Bình Thạnh District). It's a family restaurant that offers reasonable price and authentic Bun Mam. But really, I'd welcome you to have Bun Mam at my grandma's with me for a homely atmosphere.
Thanks for reading.
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