Often referred to as "Mekong in a Bowl," what separates Bun Mam from other Vietnamese noodle dishes is the broth. The broth is pungent, robust, bold, murky... Flavoured with the secret ingredient: fermented fish. The taste is packed with umami flavours, and it is very rarely found in North American Vietnamese restaurants due to its pungent smell. The dish includes vermicelli , eggplant, shrimp, , pork belly and fish. It originated from southern Vietnam, from the Mekong Delta and has become a staple in road-side dining in Vietnam.