Vietnamese

Bún Mắm (Fermented Fish Noodle Soup)

Name: Bún Mắm (Fermented Fish Noodle Soup)
Total time: 75 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 3 tbsp mắm cá linh or fermented anchovy (mắm nêm); 8 cups pork or chicken stock; 1 lb pork shoulder, cut into bite-size pieces; 1/2 lb shrimp, peeled and deveined; 1/2 lb roasted pork belly, sliced; 1 small eggplant, cut into chunks; 2 stalks lemongrass, bruised; 12 oz fresh thick rice vermicelli (bún); 2 cups water spinach, bean sprouts, and shredded banana blossom for serving

A bold, deeply savory Mekong Delta noodle soup built on fermented fish broth and loaded with shrimp, pork, and roasted pork belly.

75 minutes

Serves 5

Dinner

Contains common allergens

Fish Seafood Shellfish Wheat

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Instructions

6 steps

1
Simmer the fermented fish with 1 cup of the stock in a small pot for 10 minutes, then strain through a fine sieve, discarding solids, to make a clean, intensely savory base.

2
In a large pot, combine the remaining stock, the strained fish liquid, and the bruised lemongrass, then bring to a gentle simmer over medium heat.
3
Add the pork shoulder and cook for 25 minutes until tender, then add the eggplant and simmer 8 more minutes until soft.
4
Stir in the shrimp and cook just until pink and curled, about 3 minutes, then taste and adjust with a little sugar and fish sauce to balance the saltiness.
5
Blanch the fresh bún briefly in boiling water and divide among deep bowls, then top with the sliced roasted pork belly.
6
Ladle the hot broth with pork, shrimp, and eggplant over the noodles and serve with a heaping plate of water spinach, bean sprouts, and banana blossom for adding at the table.

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