Bún mắm nêm: Đà Nẵng's bold fermented anchovy noodles
This is the dish Đà Nẵng locals miss most when they move away – and the one that tests a visitor’s courage.
Bún mắm nêm is a Đà Nẵng street favourite: rice noodles with boiled and roast pork, pork roll, herbs and green papaya or jackfruit, tossed in mắm nêm – a fermented anchovy sauce with pineapple, garlic and chilli. It usually costs 25,000–40,000 VND. Order with “Cho tôi một tô bún mắm nêm”.
At a glance
How to order
“Cho tôi một tô bún mắm nêm.”
One bowl of bún mắm nêm. Say ít mắm for less sauce if it’s your first time.
How to eat it
It’s not a soup. Mix everything from the bottom up so each noodle is coated in sauce, add chilli and herbs, and eat it at room temperature.
Not the same as bún mắm
Don’t confuse it with bún mắm from the Mekong Delta, which is a hot soup made with fermented fish broth. Đà Nẵng’s version is a cool, mixed noodle bowl.
Questions travellers ask
What is mắm nêm?
A thick fermented anchovy sauce, mixed with pineapple, garlic, chilli and sugar.
How much does bún mắm nêm cost?
Around 25,000–40,000 VND a bowl.
Is bún mắm nêm a soup?
No. It’s a mixed noodle bowl with sauce, not broth.
Does it smell strong?
Yes – fermented anchovy is pungent. The pineapple and lime make it much milder to eat than to smell.
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 Spotted something out of date?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.
