Bun Mam (Vermicelli with Pickled Fish Broth)

Since this is my first foodblog, I am going to introduce to you my all time favorite Bun Mam. This is one of my brother-in-law’s specialties. The best part of Bun Mam is the rich fish broth. It is so heavy and spicy that you will need a whole lot of mixed vegetables to go with it. I love to have Bun Mam in the winter time especially when it is freezing outside. Just pop in a Cai Luong (Vietnamese Opera) CD, have bowl of hot Bun Mam and take some shots of Ruou Nep (sticky rice brew), you’ll be in heaven.

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