Rice Noodle Soup With Fermented Fish Paste (Bun Mam) is a specialty food of Mekong Delta. It’s considered as the soul of Mekong Delta because it has become a familiar food in this region for a long time. Mother Nature gives this region lots of shrimp, fish in river, ponds, lakes and paddy fields as well as various fresh vegetables. Most of ingredients to make this noodle soup (shrimp, pork, fish and vegetables) are easily found in gardens of families living in this region. A hot bowl of Bun Mam reminds a Mekong Delta person, who lives far from hometown and study or work in other regions of the country about his family, especially his mother who used to cook this food for him.
The key ingredient which makes Bun Mam different from other Vietnamese noodle soup is fermented fish. This kind of food is similar to durian fruit with stinking smell and strange flavor, fermented fish is a challenge for any person eating for the first time. If you love eating fermented fish for the first time, it will make you addicted. Most of Vietnamese people love this food, they use it cook a wide range of delicious dishes such as braised pork with fermented fish, hot pot with fermented fish, steamed pork and egg pie with fermented fish… It needs some steps to cook Bun Mam’s broth which must be clean, smelling and flavorful. Fermented fish is cooked in water until it becomes tender, then a strainer is used to remove fish bone from the mix, the remain is called fermented fish paste. The broth is cooked from pork bone, eggplants, fermented fish paste, shallots, lemon grass, chili (optional). It must brown, clean and has a special smell from fermented fish.
Rice Noodle Soup With Fermented Fish Paste
Rice Noodle Soup With Fermented Fish Paste
Rice Noodle Soup With Fermented Fish Paste
Noodles of Bun Mam is cylindrical and thicker than noodles of other kinds of Vietnamese noodle such as Noodle Soup with Meat Ball, Noodles with Grilled Pork, Nha Trang Noodle Soup with Fish Pie, Chau Doc Noodle Soup with Fish … This thick noodles are also used to make famous Hue beef noodle soup. This kind of Vietnamese noodle soups served with many toppings: shrimp, squid, roasted pork, snake fish meat, meat ball, crab pie, eggplant, chopped green onion and coriander, crispy deep-fried onion.
Various fresh vegetables such as knotgrass, yellow velvetleaf, water lily stem, shredded morning glory, shredded banana blossom… couldn’t be missed to add flavor to Noodle Soup With Fermented Fish Paste. Tamarind Dipping Sauce is served so that dinners can dip toppings and tuck in. Chopsticks are used to tuck in noodles and spoon is used to eat broth. It’s worth every bite.
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