Buzz
Unlike the famed Bun Bo, or the intricate dishes of the royal court, Hue's Bun Mam Nem is simply authentic, much like the people of Hue themselves, yet it holds an irresistible allure that's hard to resist!
Savor the addictive taste of Hue's Bun Mam Nem, a culinary treat that keeps diners coming back for more.
How to Prepare Bun Mam Nem
Mam Nem is a staple along the coastal regions of Central Vietnam, with virtually every province producing its own version of this beloved condiment. However, the preparation methods vary from region to region, resulting in a diverse array of dishes that complement Mam Nem.
For the people of Hue, crafting the perfect Mam Nem is an art form in itself. It's about achieving a harmonious balance of flavors—bold yet not overpowering, flavorful yet not overly salty or sweet—to appeal to a wide range of palates while emanating an enticing aroma.
The key to Hue's renowned Bun Mam Nem lies in using authentic Mam Nem, specially crafted by locals. This fermented fish paste is blended with pineapple juice, a dash of sugar, and seasoning. Garlic, chili, and lime juice are then added to enhance the rich flavor and aroma.
After preparing the Mam Nem, pork is boiled and thinly sliced. Tofu is fried until golden brown and diced, while Vietnamese sausage is cut into thin strips.
Hue's Bun Mam Nem is incomplete without fresh greens. A medley of lettuce, herbs, banana flowers, and cucumbers is served alongside. Crushed and toasted peanuts are sprinkled atop the bowl of Bun Mam Nem for added texture and flavor.
Layered with fresh greens, vermicelli noodles, meat, sausage, tofu, bean sprouts, and topped with peanuts, a splash of Mam Nem is drizzled over the bowl before mixing. The sweet taste of meat, sausage, and tofu blends with the refreshing flavor of herbs, the crunchiness of peanuts, the spiciness of chili, the pungency of garlic, the sourness of lime, and the freshness of greens, creating an irresistible dish that lingers in memory long after it's eaten.
Authentic Hue's Bun Mam Nem
Visitors to Hue will find that every eatery in the city serves up two bowls of noodles, a brimming bowl of Mam Nem, and a plate of fresh greens, including thinly sliced banana flowers, tender lettuce, fragrant herbs, and crisp bean sprouts.
A bowl of noodles begins with a bed of fresh greens, followed by a layer of fresh vermicelli, thinly sliced meat, pink and tender, thin white fat, and a few crispy slices of pig's ear. It's up to the diner to pour the Mam Nem, but beware, its spicy kick might catch you off guard.
Hue's Mam Nem differs greatly from all other fish sauces. Its scent is not overpowering but rather delicate. The flavor leans towards a rich sweetness with a hint of gentle saltiness, once you've tried it, you might just get addicted.
While Mam Nem is already delicious, the process to transform it into the perfect topping for noodles requires meticulous preparation. Each noodle vendor has their own secret, but typically, Mam Nem is simmered with turmeric, finely chopped pineapple, and spicy chili. This process enhances its flavor, giving it a glossy reddish-brown color and a tantalizing aroma that's impossible to resist.
Nowadays, to please customers from all over, Hue's Bun Mam Nem isn't as spicy as it used to be. Instead, vendors place a dish of chili paste on the table, allowing diners to adjust the spice level themselves. And it's not just thinly sliced meat and pig's ears anymore, the bowl of Bun Mam Nem is more diverse with pork belly, Vietnamese sausage, sour fermented pork rolls, and more, allowing customers to customize to their heart's content.
As per Mytour
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Reference: Mytour Travel Guide
MytourMay 5, 2022
