An In-depth Look at Bún Mắm Creation

Fact: Around the 1970s, bún mắm spread to Saigon, where it gradually became a popular dish among the southerners.

#33 in Vietnam

Bún Mắm: Basic Information

Pronunciation

/boon mum/

Alternative Name(s)

Dish Type

Noodle soups

Course

Main Course

Mealtime

Breakfast, Lunch, Dinner

Popular Variations

Varies based on ingredients

Bún Mắm: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Mekong Delta

Associated Region

Unspecified

Bún Mắm: Ingredients and Preparation

Main Ingredients

Rice noodles, shrimp, fish paste, squid, roasted pork, vegetables (e.g., shredded morning glory, water lily stem, glinus, shredded banana flower, bean sprouts, or houttuynia cordata)

Main Cooking Method

Simmering and boiling

Preparation Process

Bún mắm is made by simmering a fermented fish or shrimp paste with herbs and spices, which is then served over rice vermicelli noodles and topped with an assortment of meats, seafood, and fresh herbs.

Bún Mắm: A Deep Dive

Cultural Significance

A specialty in the Mekong Delta in the southwest region of Vietnam

Taste

Savory, salty

Texture

Soft vermicelli with various textures from seafood and other toppings

Aroma

A strong smell of fish paste

Color

Dark

Serving Style

In a bowl

Serving Temperature

Hot

Accompaniment

Fresh vegetables

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

480 calories, according to data of MyFitnessPal for 1 bowl of Bún Mắm.

Popularity

Vietnam

Popular Similar Dishes

Bún Nước Lèo

Popular Dining Area

Restaurants and street food stalls in Southwest of Vietnam and Saigon.

Bún mắm is a Vietnamese noodle soup with a bold and thick broth, given the name Vietnamese gumbo.

In terms of meaning, the word bún refers to the rice noodles only, while the mắm is the defining feature that creates a rich, dark broth.

Inspired by Cambodia, bún mắm has become a traditional specialty in the Mekong Delta in the southwest region.

In Vietnam, locals employ a fish paste made of Siamese mud carp or trichogaster pectoralis, the two types of fish that are abundant in this region.

In the past, bún mắm was a local street food made using simple ingredients for serving as a quick meal.

Usually, Vietnamese will dissolve the thick fish paste and strain it until it is clear. Nowadays, bún mắm comes with extra toppings like fish pieces, shrimp, squid, and even roasted pork.

As for the vegetables, locals like adding shredded morning glory, water lily stem, glinus, shredded banana flower, bean sprouts, or houttuynia cordata.

Don’t forget to dive into the pros and cons of eating bún mắm before learning about the common concerns that people often have about it.

Key Points

Bún mắm is a Vietnamese noodle soup with a thick broth made from fermented fish paste.
Bún mắm is inspired by Cambodia and is a specialty of the southwest region of Vietnam.
Bún mắm has various toppings, such as fish, shrimp, squid, and roasted pork, and is served with fresh vegetables.

Bún Mắm Images

Pros and Cons of Eating Bún Mắm

To enjoy bún mắm, you should be aware of the advantages and disadvantages that others often face when consuming it to prepare yourself:

Pros

Nutritional Value: The dish combines various ingredients like fish, shrimp, and squid, offering a good source of protein.
Vegetable Intake: The inclusion of various vegetables like morning glory, water lily stem, and banana flower ensures a balanced meal with vitamins and minerals.
Rich Flavor Profile: Bún mắm offers a bold and thick broth, providing a unique and hearty taste experience.

Cons

Strong Aroma: The strong fish paste is off-putting for some.
Sodium Content: The fish paste and added toppings potentially result in a high sodium content, which might not be ideal for those watching their salt intake.

While understanding the benefits and potential drawbacks of Bún mắm is crucial, many also have common queries about this dish. Let’s address some of these concerns.

Bún Mắm FAQs

No, traditional bún mắm isn’t overly spicy, but you can adjust the heat level by adding chilies or chili sauce.

Yes. In Vietnam, people make a vegetarian version by omitting all the meat components, even the mắm part, for a broth that is made using coconut water or vegetables.

You can dilute the broth with a bit of water or add lime juice to cut through the strong fishy taste. Some also add fresh herbs to balance the flavors.

Yes, with the global popularity of Vietnamese cuisine, some Vietnamese restaurants worldwide offer bún mắm on their menu.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.