Bun Mam (Noodle soup with fish sauce)
Bun Mam is the must-try dish for you and your friends when visting the Western Vietnam. It is different from Da Nang's noodle soup, dried noodle, Southern Bun Mam are hot with many ingredients and broth. Fish sauce is commonly made from snakehead fish, after cooking, it is filtered to make soup, then add some additive food or lemongrass.
Bun Mam is really eye-catching dish with piece of fish, shrimp, squid and pigs, which are enough to neutralize all flavor. Tasty noodle bowl must be full of vegetables, water lily, banana flower.
Lau Mam (Fish sauce hotpot)
Lau Mam (fish sauce hotpot) is a special and plentiful version of noodle soup. On cold rainy days or when visitors come to their house, Westerners often cook this dish to entertain their guests as a folk song, full of love.
The broth is seasoned with sugar, spices; a little of coconut milk added is the secret for a more fatty, scented and viscid hotpot sauce. Red chili and chopped citronella are dispensable parts for a fragrant taste. Fresh fish meat, water crab meat, snails, eel, slices of pork, shrimp accompanied with various kinds of vegetables, such as eggplant, bitter melon, water dropwort, “Dien Dien” flower, bean sprouts, water lily, straw mushroom will be dipped into the boiled sauce until well-done.
Mam Kho (Stew pork and dried shrimp dip)
Mam Kho is fish sauce braised in a clay pot with chunks of pork belly and dried shrimp. This savory dipping sauce is served with vegetables such as carrots, broccoli, daikon, and okra, simply boiled and cut into bite size pieces.
Compared to Bun Mam and Lau Mam, the sauce is more special. It is often eaten with hot rice and vegetables to neutralize the taste as well as help us feel the smell from fish, shrimp in Mam Kho.
Mam Chung (Vietnamese meatloaf)
Mam Chung, in short, is the Vietnamese meatloaf. It is a steamed or baked Vietnamese dish made of ground pork, chicken or crab, mixed with wood ear mushrooms, thin vermicelli noodles, eggs and Vietnamese ingredient, fermented fish. It is a salty dish to be eaten with steamed white rice and fresh slices of cucumber. All mixed up to each other creating special taste in each dish. After steaming, the dish will drain but still retain the moisture and soft. A little bit sweet and salty and spicy, sometimes the salty egg is added to increase the odor for the dish.