Fermented-fish noodles Bún mắm
Bún mắm is rice noodles in a fermented-fish broth that looks brown and still runs clear, with a sweet fish taste. It comes with roast pork and balut, and often shrimp, fish cake, and pork.
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Search on KlookFromA Mekong bowl adapted from a Cambodian soup made with prohok
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Taste
The mắm turns the broth brown, but it stays clear, with a sweet fish taste.
How to enjoy it
Eat it with roast pork and balut. Many bowls also add shrimp, fish cake, and pork.
The herbs are water-spinach tips, banana blossom, beansprouts, and fish mint.
Where to try it
Inside Chợ Châu Đốc, and at breakfast along the Hậu landing. Many Mekong towns serve it too.