Western vermicelli with fish sauce - Rustic, delicious, rich flavor

Bun mam is a favorite dish in Southern Vietnam, especially in the Southwest region, which is famous for its rich fish and shrimp sauce. With rivers and a location close to the sea, people have created dishes related to shrimp and fish.

Bun mam originated in Cambodia and was later introduced to Vietnam. The broth in bun mam is made from linh fish sauce or sac fish sauce, which are popular fish in the West, especially in Tra Vinh and Soc Trang provinces.

This dish is named after the two main ingredients, fish sauce and vermicelli, but the importance of vegetables and other side dishes cannot be ignored. With a rustic spirit and a love of simplicity, the people of the West chose a concise name. Due to the hard work in the fields, they needed a savory dish to provide energy and have time to rest after a hard day's work.

Bun mam from the West carries the appearance of the countryside and the simple sentiment. It clearly shows the daily life of the people. The broth of this dish not only has the function of transportation and nutrition, but also shows the true identity of nature. The ingredients that make up bun mam are related to those two big pictures.

Because of the rural environment, Bun Mam in the West blends perfectly with rustic things. Morning glory grows naturally in the grasslands, lotus flowers bloom by the pond, sesbania flowers bloom by the beach, and wild bitter herbs grow... All of these foods soften the salty taste of the fish sauce and create a characteristic sweet and cool flavor. That is why just by adding a little sugar, onion and lemongrass to the fish sauce pot, people can enjoy Bun Mam immediately. When conditions are better, people add fish, shrimp, squid and roast pork to this dish, making it more delicious and nutritious.

The Western Bun Mam dish is only truly delicious when the broth is really delicious. To make the broth more delicious, people often combine two types of fish sauce, linh fish sauce or sac fish sauce. Bun Mam is often served with split morning glory, water lily, bitter vegetables, banana blossom, water mimosa, bean sprouts and fish mint. However, in the homeland, people prefer to use vegetables available in the garden, by the pond, whatever is on hand is enough to eat. The most important thing is that when enjoying it, they feel happy and full.

Around the 1970s, Bun Mam was introduced in Saigon and quickly became a favorite dish of many people. Because it has the flavor of the homeland and the rich seasoning. Although originating from Cambodia, Bun Mam has been transformed by the people of Southern Vietnam and developed into a specialty of this land.

Thank you for choosing iguide.ai to accompany your exciting experience!