Dish

Bún mắm Da Nang

Bun Mam Da Nang

Bún mắm Da Nang consists of vermicelli noodles in a hot broth made with fermented fish sauce, pork, and shrimp. The dish is typically topped with sliced pork, shrimp, and herbs. It can also be served with a side of bean sprouts and lime for added freshness. What sets this dish apart is the addition of mam nem, a fermented shrimp paste that gives the broth a unique umami flavor.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Noodle Dish

Origins and history

Bún mắm Da Nang originated in the city of Da Nang in Vietnam and is a popular dish in the region. The addition of mam nem to the broth gives it a distinct flavor that is unique to this dish.

Dietary considerations

This dish is not suitable for those with fish or shellfish allergies or who are vegan/vegetarian. It can be made gluten-free by using gluten-free vermicelli noodles and a gluten-free broth.

Variations

Variations of this dish include adding sliced squid or fish as a topping. Some recipes also call for adding tamarind or pineapple to the broth for added sweetness.

Presentation and garnishing

To enhance the presentation of this dish, serve it in a large bowl and garnish with a sprinkle of chopped peanuts and sliced chili peppers for added flavor and color.