Western fish sauce vermicelli - Rustic, delicious, rich flavor

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

Bun mam originated from Cambodia and was then brought to Vietnam. The broth in bun mam is made from fish sauce made from flexible fish or gourami fish, 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 love of simplicity, people in the West chose a neat name. Due to the heavy work in the fields, they need a salty dish to provide energy and have time to rest after a hard day's work.

Western fish sauce vermicelli has the appearance of the countryside and pure sentiments. It clearly shows people's daily lives. The broth of this dish not only has transportation and nutritional properties, but also shows the true identity of nature. The ingredients that make bun mam are related to those two big pictures.

Because living in a rural environment, Western vermicelli noodles blend perfectly with rustic things. Water spinach grows naturally in the meadows, water lilies bloom by the pond, sesbania flowers bloom on the beach, and bitter herbs grow wild... All these foods soften the salty flavor of the fish sauce and create characteristic cool sweet taste. That's why by just adding a little sugar, onions and lemongrass to the pot of fish sauce, people can enjoy bun mam immediately. When more convenient, people add fish, shrimp, squid and roasted pork to this dish, making it more delicious and nutritious.

Western fish sauce noodle soup is only truly delicious when the broth is delicious. To make the broth more delicious, people often combine two types of fish sauce called Linh or Choc fish. Vermicelli with fish sauce is often served with split water spinach, water lily, bitter herbs, banana ears, goom neo, bean sprouts and fish salad. However, in the homeland, people like to use vegetables available in the garden or by the pond. They can eat whatever they have on hand. Most importantly, when enjoying, 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 a hometown flavor and rich seasoning. Although originating from Cambodia, bun mam has been transformed and developed by the people of Southern Vietnam into a unique specialty of this land.

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