Authentic home cooking from Vietnam, with US measurements. 
Bún Mắm Nêm Đà Nẵng | Danang Noodles with Fermented Anchovy Sauce
I’ve lost count of how many times I’ve packed my bags and headed to Danang, but there’s just something irresistibly charming about the city. It’s not just the blue sea and white sand anymore—Danang is now a food lover’s paradise with so many local specialties. Every time I visit, I make sure to stop by Con Market to try all sorts of dishes: beef offal stew, mì quảng, bánh ram ít, bánh xèo, and pork belly with crispy skin. But no trip feels complete without a bowl of bún mắm nêm. After many food adventures in Danang, I’ve finally learned to make a bowl of mắm nêm that really captures the spirit of the city.
Bún Mắm Nêm Đà Nẵng | Danang Noodles with Fermented Anchovy Sauce
I’ve lost count of how many times I’ve packed my bags and headed to Danang, but there’s just something irresistibly charming about the city. It’s not just the blue sea and white sand anymore—Danang is now a food lover’s paradise with so many local specialties. Every time I visit, I make sure to stop by Con Market to try all sorts of dishes: beef offal stew, mì quảng, bánh ram ít, bánh xèo, and pork belly with crispy skin. But no trip feels complete without a bowl of bún mắm nêm. After many food adventures in Danang, I’ve finally learned to make a bowl of mắm nêm that really captures the spirit of the city.
Open in Cookpad AppSteps
- 1
Note: One of the keys to this dish is using good quality fermented anchovy sauce. If you can find fermented mackerel sauce, that’s even better. A good sauce should have a strong, distinctive aroma when you open the bottle. I usually use unblended anchovy sauce.
- 2
To make the dipping sauce:
- 4 tablespoons fermented anchovy sauce (or mackerel sauce if available)
- 2 tablespoons hot water
- 1/2 pineapple
- 2 tablespoons sugar
- Garlic and chili to taste
- 3
Tip: When making the sauce, add the sugar last. Depending on how sweet or sour your pineapple is, adjust the sugar to balance the flavor. Add the pineapple first, taste, then add sugar as needed.
- 4
Other ingredients:
Pork belly or pig’s ear
- Boil the pork belly in boiling water for 15–20 minutes.
- For extra flavor, add 1 cup white cooking wine and 1 teaspoon salt to the water.
- After boiling, soak the pork in cold water for 7–10 minutes, then slice thinly.
- 5
Young jackfruit:
This is an essential ingredient for the authentic experience. Peel off the green skin, then rinse the jackfruit in water with a few slices of lemon or a splash of vinegar to prevent browning.
- 6
Cut into pieces, then boil the jackfruit in boiling water for 7–10 minutes. Remove and soak in cold water, then shred into small pieces.
- 7
Green papaya:
Peel and thinly slice, then soak in water with 1/2 teaspoon salt to remove sap and keep it crisp.
- 8
Fresh herbs: lettuce, young mustard greens, cilantro, banana blossom, bean sprouts, and a little mint.
Slice Vietnamese pork sausage and fermented pork roll. If you like, you can also add beef sausage or roast pork for extra flavor.
- 9
To assemble: Place the fresh herbs and rice vermicelli noodles in a bowl. Arrange the sliced pork, young jackfruit, sausage, and roast pork on top. Add a little annatto oil, roasted peanuts, and fried shallots. Serve with the fermented anchovy sauce and enjoy!
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