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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Bún mắm ： ウィキペディア英語版 Bún mắm ''Bún mắm'' is a fermented thick Vietnamese vermicelli soup sometimes called "Vietnamese gumbo."〔Vietweek May 18th 2012 print edition (The market beyond the hedge ) "Not surprisingly, seasoned shoppers at Phung Hung delight in the fermented fiat of a soup so pungent, it makes bún riêu seem like a Cup-o-Noodles. Bún mắm allegedly came from the Mekong Delta province of Soc Trang, where Khmer, Chinese and Vietnamese communities have intermingled for centuries."〕〔Yellowdawn, T. H. ''Fermented Foods: Naturally Enzymatic Therapy''. 2008. Page 277: "Fermented Shrimp and Fish Soup (Bún Mắm). Fermented shrimp paste or fish paste soup can be prepared and cooked at the same time or together."〕 == Etymology == Food reviewer Mike Sula explains, "''Bun'' refers to the steamed rice vermicelli, which can be a bit mushy. But the key to this soup is the ''mam'', as in ''mam ca loc'' (fermented fish paste) or ''mam tom'' (fermented shrimp paste), a murky purple slurry that on its own is one of the most odoriferous substances this side of a tannery fire. But added judiciously to soups or stir-fries it provides the elusive element of deep rounded flavor that puts the ''mam'' in ''umami''." 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bún mắm」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.