Photograph of the finished Bun mam Mekong fermented fish noodle soup

Vietnam · Bún mắm

Bun mam Mekong fermented fish noodle soup

1 hr 30 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fermented fish paste (mam ca linh) Fermented fish paste (mam ca linh) 120 g
  • Photograph of Fresh rice noodles Fresh rice noodles 600 g
  • Photograph of Prawns Prawns 240 g
  • Photograph of Squid tubes Squid tubes 200 g
  • Photograph of Pork belly Pork belly 200 g
  • Photograph of Eggplant Eggplant 240 g
  • Photograph of Lemongrass Lemongrass 4 stalks
  • Photograph of Palm sugar Palm sugar 40 g
  • Photograph of Chilli Chilli 4
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Water spinach Water spinach 120 g
  • Photograph of Banana blossom Banana blossom 120 g

Method

  1. 1 Cook the fermented fish paste with 400 ml of water over low heat for 15 minutes until the fish meat dissolves, then strain to remove the bones, keeping only the fish sauce liquid.
  2. 2 Sauté dried shallots and chopped lemongrass until fragrant, then pour in filtered fish sauce, add water, season with palm sugar, and cook for 20 minutes.
  3. 3 Cut the eggplant into pieces, add them to the broth and cook for 10 minutes until tender but still intact.
  4. 4 Boil the shrimp and squid until just cooked, about 3 minutes, then slice the roasted pork belly into thin slices.
  5. 5 Blanch the rice noodles, arrange the shrimp, squid, and meat on top, pour in the hot broth, and serve with shredded water spinach, banana blossoms, and chili peppers.

With an appliance

  • Pressure cooker 1 hr

    Replace step 2: after sautéing the shallots, cook the filtered fish sauce with water and sugar under high pressure for 7 minutes, then release the pressure naturally for 8 minutes. The eggplant in step 3 and the seafood in step 4 should still be cooked with the lid open to prevent them from becoming mushy or tough.

Start cooking