Bun mam is specifically a southern Vietnamese dish, especially in Sai Gon and just like most other noodle soups, you’ll find it at both sit down restaurants and portable street food stalls around town – though it’s not nearly as common to spot as some other noodle dishes on this blog.
The base of any bowl of bun mam (bún mắm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).
The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it’s honestly not nearly as fishy as it might sound or smell.
Along with the broth, bun, or rice vermicelli noodles, are loaded into the bottom of the bowl, before the entire assortment of meats like squid, prawns, and pork are all scattered on top of the noodles.
Finally, a slice or two of eggplant, which soaks up all the broth, is another essential component of a bowl of southern Vietnamese bun mam.
In addition to the glorious fish flavor, the broth of a bowl of bun mam is usually sweetened with tamarind juice and sugar.
Although bun mam was honestly a little too sweet of a flavor for me (I’d go with a bowl of bun rieu most of the time), it is widely popular, and it’s a Vietnamese food you definitely need to try when you’re in the city.
Where to try
Bún Mắm Phan Bội Châu
Address: 22 Phan Bội Châu, across from Ben Thanh market, Saigon
Open hours: Not sure exactly, but they are open for breakfast, lunch and throughout the afternoon
Price: 65,000 VND ($3) per bowl