Vietnamese Fermented Fish Noodle Soup (Bún Mắm) Recipe
A flavorful and aromatic noodle soup made with fermented fish, a specialty of Vietnamese cuisine.
Equipment
- Large pot
- Strainer
- Knife
- Cutting board
Ingredients
Soup Base
- 2 cups Fermented fish sauce
- 6 cups Water
- 1 lb Pork belly sliced
- 1 lb Shrimp peeled and deveined
- 1 lb Catfish fillets cut into chunks
- 1 cup Eggplant sliced
- 1 cup Pineapple cubed
- 1 cup Okra sliced
- 1 tablespoon Sugar
- 1 teaspoon Salt
Noodles and Garnishes
- 1 lb Rice vermicelli noodles cooked according to package instructions
- 1 cup Bean sprouts
- 1 cup Herbs such as mint, basil, and cilantro
- 1 cup Lettuce shredded
- 1 unit Lime cut into wedges
- 1 unit Chili sliced
Instructions
- 1. In a large pot, combine the fermented fish sauce and water. Bring to a boil.
- 2. Add the pork belly and cook until tender, about 20 minutes.
- 3. Add the shrimp, catfish, eggplant, pineapple, and okra. Cook for another 10-15 minutes until the seafood is cooked through.
- 4. Season with sugar and salt. Adjust the seasoning to taste.
- 5. To serve, place a portion of cooked rice vermicelli noodles in a bowl. Ladle the soup over the noodles, ensuring each bowl gets a mix of pork, shrimp, catfish, and vegetables.
- 6. Garnish with bean sprouts, herbs, shredded lettuce, lime wedges, and sliced chili. Serve immediately.
Notes
This dish is best enjoyed fresh. Adjust the amount of fermented fish sauce to your taste preference.
Nutrition
CALORIES: 350kcalCARBOHYDRATES: 45gPROTEIN: 25gFAT: 10gSATURATED FAT: 3gCHOLESTEROL: 150mgSODIUM: 2000mgPOTASSIUM: 600mgFIBER: 5gSUGAR: 8gVITAMIN A: 500IUVITAMIN C: 30mgCALCIUM: 100mgIRON: 3mg
Tried this recipe?Let us know how it was!