Bún mắm

Bún mắm minangka sup bihun Vietnam sing difermentasi sing asring diarani " gumbo Vietnam." Vietweek May 18th 2012 print edition The market beyond the hedge "Not surprisingly, seasoned shoppers at Phung Hung delight in the fermented fiat of a soup so pungent, it makes bún riêu seem like a Cup-o-Noodles. Bún mắm allegedly came from the Mekong Delta province of Soc Trang, where Khmer, Chinese and Vietnamese communities have intermingled for centuries." Yellowdawn, T. H. Fermented Foods: Naturally Enzymatic Therapy. 2008. Page 277: "Fermented Shrimp and Fish Soup (Bún Mắm). Fermented shrimp paste or fish paste soup can be prepared and cooked at the same time or together."  Pengulas panganan Mike Sula nerangake, " Bun nuduhake bihun nasi sing dikukus, sing bisa uga entheng. Nanging kunci sup iki yaiku mam, kaya ing mam ca loc (tempel iwak fermentasi) utawa mam tom (pasta udang fermentasi), bubur ungu keruh sing dhewe minangka salah sawijining zat sing paling ambu ing sisih geni tannery iki . Nanging ditambahaké judiciously kanggo soups utawa nglakoake-goreng menehi unsur angel dipahami roso dibunderaké jero sing nempatno ing mam in umami . " 

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