Bun Mam - One of Sai Gon specialties

Hanoi is famous for pho, bun thang or Hai Phong is famous for Banh da cua, spicy bread, Saigon is known for dishes such as mixed rice paper, noodles, and especially bun mam. So what's special about Bun Mam? Please follow our article to learn about it.

This dish originated from Cambodia then spread to the Southwest region and became a specialty dish of the West and popular of the South. Bun Mam in Vietnam is cooked with Linh fish sauce or Sac fish instead of Bu Hoc fish sauces as originated in Cambodia. Therefore, when introduced to our country, Mam Mam has brought a completely different flavor, bringing a unique characteristic of the West.

The special broth is stewed from Linh fish and Sac fish for a long time. These are the 2 typical fish types only found in the Western provinces. The cook will add a rich seasoning to suit the taste and taste of the customers.

Bun Mam

In the past, bun mam was prepared very simply for fast meals. The fish sauce was harvested, filtered out the clear water, seasoned with salt, sugar, and lemongrass to boil and distill the most fragrant and clear broth. But later, to meet the needs of diverse and rich cuisine, people add pieces of fish, shrimp, squid, or roast pork.

Bun Mam is also served with raw vegetables such as chopped spinach, banana, bean sprouts or lettuce, etc.