Sometimes called as “Vietnamese gumbo” or bun nuoc leo, bún mắm is a barmy thick Vietnamese vermicelli soup, the mixture of some different kinds of soft noodles that is cooked differently in each province in the Mekong Delta based on their own recipe, their signature mắm. Indochina holidays Vietnam
Bún mắm is a healthy Vietnamese soup that combines with contrasting flavors, skills and colors. Sharply strong tasted, fishy, sweet, acid tasted, dark, vibrant, silky and crunchy are all flavors bun mam brings to your taste burgeons. There is no doubt about the flavor of bun mam: vivid and contrasting – each flavor and texture is in a fight to govern your gustation. With the high density you will explore something new each time you try bun mam. South Vietnam travel tours
Fermented fish whose blend is rich and savory flavors entirely improving the stunning taste of bun mam is the main ingredient that bun mam principally based on. Bun mam is originally used as one of the favorite dishes of the indigenous Khmer. Using Mam Bồ Hóc (one unique kind of fermented fish) as the major ingredient to make a heady and rich broth, bun mam is widely known throughout Soc Trang. Similarly, the Hoa and Viet prefer Mam Sac, a rather heady fermented fish, as another ingredient in order to remain the integrant taste of bun mam.
The process of making bun mam is rather complex. Firstly, fermented fish is boiled in permeable water in a pot until its flesh is totally disintegrated, then carefully filtered it through a hard sieve to create savory and strong liquor. This liquor is an essential component of bun mam. Next, chicken bones (pork bones also used as the substitution) are cooked in a long time to produce the mixture of chicken broth and coconut juice which is vital to create a soupy mixture. During this process, various lightly-crushed lemongrasses and ngai bun which are the associate ingredients to produce exactly the original taste of Nuoc Leo are also added. Besides, subtracting the air bubbles is a dominant step to create a clear broth. Consequently, the flavorsome combination of the savory liquor of fermented fish, sweetness of chicken broth, sharply strong flavor of lemongrasses, and tasty essence of krachai specialize the oblige stock, called “Nuoc Leo”. The standard sauce is to be pure and brown.
Tasting bun mam is also another stunning art. If you want it to be more flavorous, adding a bit more salt or sugar to meet the preferred flavor is necessary. Next, turn off the heat and wait the broth cooling down until appearing a deposition of sediment below and enjoy the stunning dish after pouring the broth into another pot without sediment and heating it one more time.
For winter time or in drizzly weather, having a bowl full of Bun Nuoc Leo, fat in coconut juice, savory broth, hot with chili, pungent with lemongrass and Krachai, coming with deep-fried Ca Loc fillet and fresh raw vegetables and crispy roasted pork is the most amazing thing.
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