Buzz
With bun mam nem featuring crispy roasted pork, it looks eye-catching and stands out amidst the white color of the vermicelli and the fresh green hues of finely chopped vegetables in the style of Central Vietnamese cuisine. The piece of pork, with its golden and crispy skin, adds a delightful crunch. However, what truly sets apart this humble dish is the bowl of accompanying mam nem sauce.
Mam nem is a renowned fish sauce in Central Vietnam. Typically made from anchovies, mackerel, or sardines... Fresh fish is cleaned, salted in a specific ratio, and then placed in a tightly sealed jar. Depending on the weather and temperature, the sauce can mature in about 7 to 9 days, resulting in a slightly soft texture and a distinct aroma.
Simple Preparation Method
Creating the iconic bun mam nem, Da Nang style, is not difficult as the ingredients are readily available and easy to find. However, the crucial step lies in preparing the mam sauce. To have a delicious bowl of bun mam nem, the sauce must be exceptional before considering the additional accompanying components. Start by choosing high-quality, pure fish sauce with a fragrant aroma. Elevating the allure of mam nem requires the artistry of sauce preparation.
Authentic shrimp paste is finely ground and mixed with water. Then, add finely chopped herbs, crushed garlic, ground chili, sugar, MSG, and squeeze a bit of lime into the mixture. This completes the process of preparing the shrimp paste, and the finished product is praised for its rich, salty, spicy, and fragrant taste that captivates diners.
To make the vermicelli with shrimp paste bowl appealing to customers, the owner often layers a bed of fresh vegetables including lettuce, basil, bean sprouts, and cucumber at the bottom of the bowl. First, arrange the raw vegetables at the bottom of the bowl, then place the vermicelli on top to fit the bowl perfectly. Next, add essential accompaniments such as roasted pork, fermented pork roll, meatloaf, and cucumber. A properly prepared Danang-style vermicelli bowl not only includes vermicelli and roasted pork but also features finely chopped herbs typical of the Central region, sprinkled on top along with a handful of roasted peanuts. When eating, diners just need to evenly spread the shrimp paste on top, mix all the ingredients together, and savor the blend of flavors. The pungency of the shrimp paste disappears amidst the gentle aroma of basil leaves, mint leaves, the softness of the vermicelli strands blending seamlessly with the crispiness of the shrimp paste, and the crunchiness of the roasted pork, complemented by the mild sourness of the fermented pork roll.
Carrying the rich culture of the Central Vietnamese people, a bowl of vermicelli with shrimp paste is often very flavorful, with a characteristic tongue-tingling spiciness that delights many diners. How can you not be delighted when the sweetness of vermicelli, meat, the refreshing taste of pineapple, the fragrance of raw vegetables, the spiciness of chili, the pungency of garlic, and the sourness of lime combine with the distinctive shrimp paste flavor to create an enticing dish.
Recommended Dining Spots
In Da Nang, craving for delicious bún mắm nêm leads people to the culinary hub along Trần Kế Xương Street. Here, more than a dozen eateries serving bún mắm align side by side, catering to patrons from 6 in the morning until 10 at night.
Apart from the addresses in the Trần Kế Xương area (Vân eatery, Tâm eatery, Tân eatery, etc.), admirers of this dish also pocket the location of bún mắm nêm by Mrs. Thuyên on the boulevard considered the fashion capital of Da Nang – K424/03 Lê Duẩn, with prices ranging from 15,000 to 25,000 dong per bowl.
Bún mắm nêm – the delectable dish of Da Nang, simple yet reflecting the nature and people of the Central region. Bún mắm seems to embody the soul of the people of Da Nang, placing within it the essence that, even with just one taste, you grasp the sincere warmth of the locals here – unassuming yet incredibly friendly, embracing the steps of every traveler.
