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Bun mam is a noodle soup that uses the highly pungent mam, a fermented fish/shrimp paste as its base.
The dish was originally from Cambodia, where the broth was made from mam bo hoc – Cambodian fermented fish sauce. However, locals have substituted it with fish sauce.
The type of fish and fish sauce used varies by region. Spirit fish, gourami fish, or naked catfish are all common in the Mekong Delta, particularly in the commercial hub of Can Tho as well as in Tra Vinh, Soc Trang, Bac Lieu, and An Giang provinces, which are near to Cambodia.
To further enhance the flavor of the dish, shrimp, squids, and roasted pork are added. The soup is served with herbs including water lilies, banana flower, water spinach and a small bowl of dipping sauce with lemon juice and minced chili and lemongrass.
On a tour of the Mekong Delta, you can savor a bowl of bun mam in Chau Doc Market or street-side restaurants at the foot of Sam Mountain in An Giang near the Cambodian border.
Photo by Khanh Thien
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