Vermicelli noodle fish sauce in Saigon

Bun mam (Vermicelli noodle fish sauce) is a robust and glorious Vietnamese soup, especially in Saigon and the south that is packed with contrasting textures, colors and flavors. The excellent combination among these elements: sour, dark, vibrant, Pungent, fishy, sweet, crunchy and silky, Bun mam challenges your taste buds. 




Bun mam is a typical southern Vietnamese dish, thought to have derived from Soc Trang Province, in the Mekong Delta. Locates at the south of Ho Chi Minh City (Saigon), this vast area is fertile, flat and flooded. A huge quantity of all Vietnam’s fish, vegetables, rice and fruit is grown here. A bowl of Bun mam is a great combination of all these products. This soup represents for the ‘Mekong in a bowl’ in many ways.

Bun mam is a truly southern Vietnamese dish, and just like most other noodle soups, you will find it at both portable street food stalls around town and sit down restaurants. Bold and confrontational is main feeling when enjoying a bowl of Bun mam – each texture and flavor is in a fight to dominate your taste bud. Such is the density of Bun mam, that diner will get something new you try it in each time.




The foundation of any bowl of Bun mam (vermicelli noodle fish sauce) is a dark colored broth prepared with fermented fish sauce, which may be almost same to some Thai dishes.

The fermented fish sauce makes the soup broth a balanced flavor, well rounded, and it is honestly not nearly as fishy as it may smell or sound.




Together with the broth, bun (rice vermicelli noodles) is poured into the bottom of the bowl, before the entire assortment of meats like prawns, pork and squid is all put on top of the noodles.

Lastly, one or two slices of eggplant, which soaks up all the broth, is another essential part of a bowl of Bun mam in the southern Vietnam.

Beside the glorious flavor of  fish, the broth of a bowl of Bun mam is often sweetened with sugar annd tamarind juice.

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