Bun Mam Nem is a unique delicacy that has become synonymous with Da Nang and is now widely available across the region. This mouth-watering dish is a must-try when visiting Da Nang and can also be easily recreated at home to impress your family and friends.
Below is an authentic recipe for Bun Mam Nem, a flavorful Vietnamese noodle dish:
Ingredients and method for preparing the fermented fish sauce:
– 4 tablespoons of Mam Nem (fermented anchovy sauce; for an enhanced flavor, opt for fermented mackerel sauce)
– 2 tablespoons of hot water
– ½ pineapple
– 2 tablespoons of sugar
– Garlic and chili to taste
Note: When mixing the fermented fish sauce, add the sugar last to adjust the sweetness according to the sourness of the pineapple.
Additional ingredients required:
– Pork belly or pig’s ear
– Young jackfruit, an essential ingredient to capture the authentic flavor of this dish
– Green papaya
– Fresh herbs including lettuce, young mustard greens, rice paddy herb, banana flower, bean sprouts, and a handful of basil
– Fried pork roll, sour fermented pork sausage, and optionally, roasted pork or beef sausage
Bun Mam Nem’s simplicity is reflected in its ingredients
Cooking instructions:
Step 1: Boil the meat
Boil the pork belly in boiling water for 15-20 minutes. Adding a touch of rice wine and a teaspoon of salt will enhance the flavor of the meat.
Once cooked, immerse the pork belly in cold water for 7-10 minutes before slicing it into thin pieces.
Step 2: Prepare and boil the young jackfruit
Peel the young jackfruit and rinse it thoroughly under running water with a few slices of lemon or a dash of vinegar to prevent discoloration.
Cut the jackfruit into chunks and boil them for about 7-10 minutes. Once cooked, immediately soak the jackfruit in cold water, then shred it gently.
Note: Before peeling the jackfruit, rub some cooking oil on your knife to make cleaning it afterward more manageable.
As for the jackfruit peel, thinly slice it and soak it in water with ½ teaspoon of salt to remove the sticky resin and maintain its crispness.
Step 3: Prepare the herbs and other accompaniments
Rinse the fresh herbs (lettuce, mustard greens, rice paddy herb, banana flower, bean sprouts, and basil) and ensure they are thoroughly dried.
Cut the fried pork roll and sour fermented pork sausage into bite-sized pieces.
One taste of Da Nang’s Bun Mam Nem will leave a lasting impression
Plating instructions:
Start by arranging the fresh herbs and bun (rice noodles) in a bowl. Then, carefully place the boiled meat, shredded young jackfruit, pork roll, sausage, and roasted pork (if using) on top.
To finish, add a dash of annatto oil for color, sprinkle with roasted peanuts and crispy shallots, and serve with the fermented fish sauce on the side.
Before digging in, be sure to mix all the ingredients in the bowl with the fermented fish sauce to create a harmonious blend of flavors.
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