i know this is a fairly old post but I think I have an answer about the broths. They are made ahead of time, kept in the fridge and reheated for each new bowl of noodles. I see them ladle the bun mam broth from the fridge into a small pot when I order it, so that is why I am assuming this.
Bún Mắm Hà Tiên in San Jose is the king of Bun Mam and I think Mong Thu does a pretty good job.
The dish that most regulars get is the cold noodles plate with the fried shrimp cakes on the side the “Banh Uot Cha Lua”. My teeth can’t chew fried shrimp shells so it’s not for me… but if you can, try it out!
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