Bún Mắm (Fermented Fish Noodle Soup)
A bold, deeply savory Mekong Delta noodle soup built on fermented fish broth and loaded with shrimp, pork, and roasted pork belly.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Bún Mắm (Fermented Fish Noodle Soup) to your week, check it against your household's allergens, and build the shopping list automatically.