Bún mắm
 A bowl of bún mắm. |
|
| Origin | |
|---|---|
| Place of origin | Vietnam |
| Details | |
| Type | Soup |
| Main ingredient(s) | Shrimp, rice vermicelli |
bún mắm in Sóc Trăng
Bún mắm is a fermented thick Vietnamese vermicelli soup sometimes called "Vietnamese gumbo.[1][2]
References
- ^ Vietweek May 18th 2012 print edition The market beyond the hedge "Not surprisingly, seasoned shoppers at Phung Hung delight in the fermented fiat of a soup so pungent, it makes bún riêu seem like a Cup-o-Noodles. Bún mắm allegedly came from the Mekong Delta province of Soc Trang, where Khmer, Chinese and Vietnamese communities have intermingled for centuries."
- ^ T. H. Yellowdawn -Fermented Foods: Naturally Enzymatic Therapy - Page 277 2008 "Fermented Shrimp and Fish Soup (Bún Mắm). Fermented shrimp paste or fish paste soup can be prepared and cooked at the same time or together."
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