Bún mắm phan bội châu

Before taking my most recent trip khổng lồ Saigon, I didn’t know just how many different types of Vietnamese noodle soups existed.

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And even after eating numerous different types of soup, with many diverse flavors, I’ve barely scratched the surface of the variety và possibility of what’s available in Vietnam.

Along with pho and bun rieu, another noodle soup dish I didn’t want to miss, a dish that’s specifically available in the south of Vietnam, is bun mam (bún mắm), noodles in a dark murky broth, flavored with fermented fish sauce.

Vietnam bun mam (bún mắm)What is bun mam (bún mắm)?

Bun mam is kind of lượt thích a seafood noodle stew.

The noodles included are usually rice vermicelli, và the ones I had in my bowl were kind of rounder and slightly chewier than the noodles I had, for instance in bowls of pho, which were more silky & soft.

Also, unlike pho that has a thin clear broth usually prepared by boiling bones and meat with herbs, the soup stock used for bun mam has a far different look and taste.

The broth is flavored, most importantly with fermented fish sauce.

Helen’s recipe uses both mam ca linh and mam ca sac, which I’m not totally sure what the difference is, but they are two different types of fermented fish sauce used in the recipe.

Along with the noodles & broth, bun mam wouldn’t be complete without a huge collection of seafood, pork, eggplant, và chives, arranged on top.

Bún Mắm Phan Bội Châu – my bowl of noodlesBún Mắm Phan Bội Châu

Walking around Saigon, you will most definitely see a sign every now & then, often down a friendly & fascinating alley, that reads “bún mắm.”

One day my wife & I were wandering around Benh Thanh Market, & I remembered I had read about a bun mam restaurant that both Mark from Sticky Rice Hanoi and Jodi from Legal Nomads had recommended called Bún Mắm Phan Bội Châu.

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Here’s a post about it in Vietnamese.

The restaurant, located immediately across the street from the eastern entrance of the market (Phan Bội Châu street), is pretty hard to lớn miss, and in a very convenient, easy khổng lồ stop position.

Being in the area, we jumped at an open table & I sat down lớn have my very first bowl of southern Vietnamese bun mam.

The pile of shredded veggies & herbs is a must

The first thing you get: shredded vegetables.

It just wouldn’t be right to eat a Vietnamese noodle dish without being accompanied by an overflowing plate of shredded vegetables & herbs – to lớn me that’s the major reason I ate noodles.

While sometimes the vegetables are served lightly blanched, for this bowl of bun mam, they served everything raw – which I actually prefer, because it preserves the crispness of the fresh vegetables.

This particular plate included shredded banana flower, water morning glory, & then an assortment of basil and lettuce, & a few other herbs.

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These chilies were one of the reasons I looked forward lớn eating noodles

Along with all the fresh herbs, another thing I loved about slurping down bowls of Vietnamese street food noodles, was the bowl of sliced green chilies nearly always available for the taking.

These chilies don’t look too hot, but time & time again, I was pleasantly surprised just how spicy they were. Though they might looks like banana peppers, they have some marvelous heat to them.

If you showroom a bunch to you bowl of noodles, you’ll definitely come away sweating.

For myself, I think part of the reason I ate bowls of noodles in Vietnam was for these chilies.

The chives and garlic added a nice touch

The bowl of bun mam was served in a beautiful fashion, neatly arranged, the dark broth cradling a bounty of colorful contrasting ingredients.

The broth was rich & dark, & while I loved the flavor of the fermented fish sauce, which had a noticeably familiar taste lớn Thai pla ra, it was also very sweet, which wasn’t my preference.

But the the toppings, the chives & fried garlic, were wonderful.

Although the shrimp và fish were food, nothing was as good as the eggplant

As good as all the little goodies, lượt thích the shrimp & slices of pork belly were, the absolute best bite in my bowl of bun mam was the eggplant.

The eggplant was unbelievably tender and just saturated with flavor. If I could, I would have ordered an entire bowl of just the eggplant from the bun mam.

Overall, while I did enjoy the flavor of bun mam, this particular bowl was too sweet for me, and given the choice I would go for this bowl of noodles over bun mam just about every day.

Outside of Bún Mắm Phan Bội ChâuConclusion

Bun mam (bún mắm) is yet another widely available noodle soup dish you’ll discover in southern Vietnam.

The dish includes rice vermicelli noodles, which are slightly chewy và round in shape, submerged in a dark colored fermented fish sauce broth, all decorated with a variety of seafood, slices of pork belly, eggplant, và a bunch of fresh herbs & vegetables to go on top.

When I was in Saigon I tried the bun mam from a restaurant called Bún Mắm Phan Bội Châu, located right across the street from Ben Thanh market.

As a lover of fish và fishy things, I enjoyed the flavor of the soup & the set of ingredients. However, although it was good, this particular bowl of bun mam was too sweet for me.

This was the only chance I had lớn try bun mam in Saigon, so I didn’t get to lớn compare it to lớn another bowl, but overall, I liked the flavor, but it was too sweet. Is it usually this sweet? I’m not sure.

Other than that, bun mam is a wonderful dish, & it’s something you’ve got to lớn try when you’re in Saigon.

Address: 22 Phan Bội Châu, it’s literally located right across the street from Ben Thanh marketOpen hours: I believe they are mở cửa from about 6 am – 7 pm daily. Go in the middle of the day khổng lồ be on the safe side.

Price: 65,000 VND ($3) per bowl, this is an expensive bowl, but it’s due to lớn its prime location & the serving is of pretty decent size

Here the map: Scroll down until you find “Bún Mắm Phan Bội Châu,” then click on it, và it should highlight the position on the map.

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Suvro

6 years ago

I went to my favorite Vietnam Restaurant in San Gabriel (suburb of Los Angeles, close to my work in Pasadena, CA) –http://www.yelp.com/biz/vietnam-restaurant-san-gabriel

They said they don’t make this Bun Mam because it it too stinky for their customer base! I was a bit surprised because a large part of their customer base is Vietnamese folks!

I bought some fermented anchovy sauce khổng lồ make Mam Nem with pineapple. I tasted it straight off the bottle, & it seems a bit too strong. If this is what is flavoring the Bun Mam, I can understand why the restaurant is reluctant lớn put this on their menu!