So I wanted to figure out this dish called “Bun Nuoc Leo,” and the big question was, does it have “mam” or not? I’d heard things, you know, that it’s also called Fermented Fish Soup, so I was pretty sure it did. But hey, better safe than sorry, right?
First off, I dug around a bit to understand what “mam” actually is. Turns out, it’s fish sauce, which is basically fish or krill that’s been salted and left to ferment for a while, sometimes up to two years. It’s a big deal in East and Southeast Asian cooking.
Then I focused on “Bun Nuoc Leo.” I found out that the version from Tra Vinh is famous, and yeah, the broth is the star of the show. It’s made with a blend of, you guessed it, “mam.” That confirmed my hunch.
Digging Deeper
I wanted to see how people actually make it. I stumbled upon a recipe for the Soc Trang style of “Bun Nuoc Leo.” This one’s got rice vermicelli noodles, a savory broth, fish, and roast pork. Sounds delicious, right?
- Started by reading up on fish sauce production.
- Then, I looked into “Bun Nuoc Leo” specifically.
- Found that the Tra Vinh version uses “mam” in its broth.
- Checked out a recipe for the Soc Trang style to see the ingredients and process.
So, after all this digging, it’s clear that “Bun Nuoc Leo” does indeed have “mam.” It’s what gives the broth that special kick. Mystery solved! And I’m pretty stoked to try making it myself now. I mean, who wouldn’t want to slurp down some savory, fishy, delicious noodles?
