Bún mắm

Bún mắm, often referred to as "Vietnamese gumbo" is a hearty and flavorful vermicelli soup that delights the palate with its rich taste. The name "bún mắm" fuses two essential components: "bún" which denotes steamed rice vermicelli, and "mắm" the fermented fish or shrimp paste that imparts the soup's deep, umami-rich essence.

In the United States, bún mắm can be found in Vietnamese restaurants, especially in cities with significant Vietnamese communities such as Chicago, Boston, and Oakland. Food critics frequently praise its unique and intricate flavors. The soup typically features an array of ingredients like eggplant, shrimp, squid, fish, and vermicelli noodles, often served with a side of bean sprouts, cilantro, mint, and jalapeños to add freshness and spice.

Despite its delectable taste, bún mắm can be somewhat scarce in certain locales, such as the San Francisco Bay Area. Nevertheless, establishments like Bun Mam Soc Trang in Oakland have garnered acclaim for their outstanding rendition of this dish. They encapsulate the essence of the Mekong Delta with ingredients such as shrimp, catfish, pork, and vermicelli noodles. The broth in bún mắm is particularly notable, celebrated for its nuanced complexity and refined flavor, solidifying its status as a must-try in Vietnamese cuisine.