If you have a chance to visit miền Tây (the Mekong Delta), make sure to try bún mắm, which is called fermented fish noodle soup in English. For those who want to learn Vietnamese, the name bún mắm literally breaks down like this: bún = noodles, mắm = fermented fish.
Bún mắm is a specialty of miền Tây, originally adapted from Cambodia. In the beginning, people often used mắm bồ hóc, but over time, it changed to fit local ingredients and tastes. Now, it’s usually made with mắm cá linh, cá sặc, or other types of fermented fish.
The cooking process isn’t too complicated, but every step is fascinating. The fermented fish is simmered until soft, then filtered for a clear broth. A bit of sugar, lemongrass, eggplant, and herbs are added before serving with noodles. Later, to make it richer and tastier, people started adding seafood like shrimp, squid, and crispy roasted pork belly.
Bún mắm is usually served with a wide range of local greens: shredded water spinach, water lily stems, bitter herbs, banana blossoms, kèo nèo, bean sprouts, and diếp cá. These rustic, simple ingredients are what give the dish its true Mekong countryside flavor.
And if you’re in Saigon, you can still find great places to enjoy bún mắm. Let’s go!