Even though bun mam originated in Cambodia, it has become a highlight of Central and Southern Vietnamese cuisine since the 1970s, thanks to its style, taste and ingredients. Foodies who consider themselves adventurers should not miss it. The main ingredients are vermicelli and crunchy roasted pork, topped with unripe jackfruit and anchovy fish sauce. The salty, sweet, spicy anchovy fish sauce made of pineapple, chilli and garlic is the hero. And with a full bowl of greens and young papaya, the flavor is balanced perfectly. Once you get over the smell of this “smell like hell, taste like heaven” sauce, you’ll find yourself craving this noodle salad for the unforeseeable future. To make good Bun mam, it all comes down to anchovy fish sauce. The sauce has to be rich, flavorful and spicy, while at the same time its pungent smell and taste needs to be toned down significantly by mixing with pineapple and lime juice. Also, the accompanied roasted pork should be crispy, juicy and tender. Ba Dong ticks all of these requirements perfectly. 

Danang Cuisine

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