Bún mắm: the Mekong Delta's fermented fish noodle soup
Rich, funky and full of seafood, bún mắm tastes of the Delta’s rivers and rice fields – it’s one of the South’s great bowls.
Bún mắm is a Mekong Delta noodle soup with a broth made from fermented fish, loaded with pork belly, shrimp, squid, fish and eggplant, and served with a big plate of fresh vegetables such as water lily stems. It usually costs 50,000–80,000 VND. Order with “Cho tôi một tô bún mắm”.
At a glance
How to order
“Cho tôi một tô bún mắm.”
One bowl of bún mắm. Say thêm rau for more greens.
How to eat it
Add the fresh vegetables to the hot broth a little at a time so they stay crunchy. Season with lime and chilli.
Not the same as bún mắm nêm
Bún mắm from the Delta is a hot soup. Bún mắm nêm from Đà Nẵng is a cool noodle bowl with a fermented anchovy dressing.
Questions travellers ask
What is the broth in bún mắm made from?
Fermented fish, simmered with lemongrass and other aromatics.
How much does bún mắm cost?
Around 50,000–80,000 VND a bowl.
Is bún mắm very strong?
It is savoury and funky, but less pungent to eat than it smells.
Where is bún mắm from?
The Mekong Delta in southern Vietnam.
Prices are typical ranges we’ve seen and change often; tourist areas can charge more. Spotted something out of date? Tell us and we’ll fix it. Last updated 2026-09-30.
