Bun Mam Thit Quay in Da Nang

Bun Mam Thit Quay (vermicelli noodle with fish sauce and roasted pork), a famous and easy Da Nang cuisine, has become a memorable dish for many visitors to this beach city.

Bun mam is made from vermicelli, pork or roasted pork, unripe papaya, peanuts, greens, and anchovy fish sauce, of course. The exquisite quality of this dish is largely dependent on its anchovy sauce, as its name suggests.


Bun Mam Thit Quay is made of rice vermicelli, roasted pork, and a delicious anchovy fish sauce. For an aromatic and sweet flavor, this particular sauce is frequently combined with fresh diced pineapple. Chilli sauce is frequently used by those who enjoy spicy foods.

This delectable recipe requires a variety of veggies, including thinly sliced, unripe papaya, salad, and fragrant herbs.


In the combination of white noodle and green vegetable for roasted pork Bun Mam, yellow and crunchy meat is noteworthy. Your mouth will be satisfied by thick pork. Mam Nem, on the other hand, is the most significant component in this dish (kind of fish sauce). Mam Nem is a form of fish sauce used in this dish, but it is made straight from sea fish after being stored in a tightly sealed jar for at least 7-9 days. The length of time is determined by the climate. In contrast to fish sauce, which must be boiled and filtered before use. Although Mam Nem can be eaten after 9 days, the cook frequently adds spices to give it extra flavor.

Bun Mam is a salty and spicy dish that represents the Central Vietnamese people's traditional taste. A lovely meal is created by combining sweet noodle, pork and pineapple, delicious vegetable, hot chile, caustic garlic, and sour lime. While eating it, the eaters will produce a hissing sound.

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