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Bún Mắm
Vietnamese Fermented Fish Noodle Soup
A rich and pungent noodle soup from the Mekong Delta, featuring a deeply savory broth made from fermented fish, tender pork belly, fresh shrimp, and a medley of vibrant herbs. This dish is a true representation of bold Vietnamese flavors.
🧂 材料
- 200 g Fermented fish paste (mắm ruốc)(Look for high-quality mắm ruốc specifically for cooking. It's intensely savory and pungent.)
- 300 g Pork belly(Cut into bite-sized pieces.)
- 2 Asian eggplant (or Chinese eggplant)(Cut into 1-inch thick rounds or half-moons.)
- 500 g Fresh rice vermicelli noodles(Or dried vermicelli, prepared according to package instructions.)
- 200 g Medium shrimp(Peeled and deveined.)
- 2.5 liters Water or unsalted chicken/pork broth(For the soup base.)
- 2 Lemongrass stalks(Bruised and cut into 2-inch pieces.)
- 4 cloves Garlic(Minced.)
- 2 Shallots(Minced.)
- 1-2 Chili peppers (e.g., bird's eye)(Optional, for heat, sliced.)
- 2 tbsp Fish sauce(To taste, for seasoning.)
- 1 tsp Sugar(To balance flavors.)
- generous amount Fresh herbs for serving(Such as mint, Thai basil, cilantro, culantro (ngo gai), bean sprouts.)
- for serving Lime wedges
👨🍳 作り方
- 1
Prepare the fermented fish base: In a medium bowl, combine the fermented fish paste with about 1 cup (240ml) of warm water. Stir well to dissolve the paste. Strain the mixture through a fine-mesh sieve into a large pot, pressing down on the solids to extract as much liquid as possible. Discard any solids left in the sieve. This step helps to remove impurities and create a cleaner broth.
⏱️ 15 minutes - 2
Start the broth: Add the bruised lemongrass stalks and the 2.5 liters of water (or broth) to the pot with the strained fermented fish liquid. Bring to a gentle simmer over medium heat. Do not boil vigorously at this stage, as it can make the broth cloudy. Simmer for 30 minutes to infuse the lemongrass flavor.
⏱️ 30 minutes - 3
Cook the pork belly: Add the pork belly pieces to the simmering broth. Continue to simmer gently for about 45 minutes, or until the pork belly is tender. Skim off any scum that rises to the surface during this time for a clearer broth.
⏱️ 45 minutes - 4
Prepare aromatics and vegetables: While the pork cooks, sauté the minced garlic and shallots in a little oil in a separate small pan until fragrant. Add this mixture to the main broth pot. Add the cut eggplant to the broth and simmer for about 10-15 minutes, or until tender but not mushy.
⏱️ 15 minutes - 5
Add shrimp and season: Add the peeled and deveined shrimp to the simmering broth. Cook for just 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp. Stir in the fish sauce and sugar. Taste the broth and adjust seasoning as needed – it should be deeply savory with a hint of sweetness.
⏱️ 5 minutes - 6
Prepare noodles and herbs: While the soup finishes, prepare the rice vermicelli noodles according to package directions. Wash and arrange the fresh herbs and bean sprouts on serving plates or in bowls. Slice chili peppers if using.
⏱️ 10 minutes - 7
Assemble and serve: Ladle the hot broth, pork belly, eggplant, and shrimp into individual bowls over a generous portion of rice vermicelli noodles. Garnish with fresh herbs, chili slices (if desired), and serve immediately with lime wedges on the side for squeezing.
⏱️ 5 minutes
💡 プロのコツ
- ✓The key to Bún Mắm is the quality and type of fermented fish paste (mắm ruốc). Use one specifically intended for cooking soups for the best flavor profile.
- ✓The broth is intentionally pungent and savory; it's an acquired taste but incredibly delicious once you appreciate its depth.
- ✓Don't overcook the shrimp; they should be just pink and tender.
- ✓Serve with a variety of fresh herbs to cut through the richness of the broth and add freshness.
✨ アレンジアイデア
このレシピを独自にアレンジするためのヒント
- Add other seafood like squid or fish fillets for a more elaborate version.
- For a milder flavor, reduce the amount of fermented fish paste or rinse it briefly before dissolving.
- Some variations include adding pieces of roasted duck or pork ribs.