Mắm

Lower East Side, Manhattan, NY 📍 Maps

Mắm started as a pop-up during the pandemic, born from chef Jerald Head's obsession with Vietnamese food and his wife Nhung Dao's family recipes. It's a place that unapologetically serves Vietnamese food for Vietnamese people, aiming to recreate the authentic street food experience of Hanoi right in New York. Regulars know to embrace the low plastic stools and metal tables, often spilling onto the sidewalk on warm evenings, just like you would in Vietnam.

★ The Legend

Bún Đậu Mắm Tôm

This is the dish that put Mắm on the map, a Hanoi-style platter featuring house-made crispy tofu, sticky rice sausage, pork belly, blood sausage, and fresh herbs. It's all tied together by the intensely pungent mắm tôm, a fermented shrimp paste that chef Jerald Head describes as the 'soul' of Vietnamese cuisine, often smuggled directly from Vietnam.

◆ Fan Favorite

Ốc Bươu Nhồi Thịt

These stuffed snails with lemongrass and minced pork are a consistent crowd-pleaser, offering a unique and flavorful experience that many haven't encountered before. The snails are generously filled with juicy, bouncy pork and earthy wood ear mushrooms, making for a deeply satisfying bite.

◇ Hidden Gem

Tôm Chiên

Most first-timers gravitate towards the larger platters, but in-the-know diners always order the whole fried shrimp, crisp from head to tail. These modestly sized shrimp are tossed in a savory 'northern spice mix,' offering a perfect ratio of crackly, flavorful coating to sweet, bouncy flesh.

Insider Tip

Don't just show up expecting a table, especially on weekends. Mắm's menu is seasonal and often changes, with weekend specials that fill up fast. Check their Instagram for the most current menu and make a reservation on Resy to avoid a long wait, ensuring you get to try their rotating, harder-to-find dishes.

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Mắm