Authentic Bún Mắm | Vietnamese Fermented Fish Noodle Soup
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4 people
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Course
Main Course
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Cuisine
Vietnamese
Authentic Bún Mắm | Vietnamese Fermented Fish Noodle Soup
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Bún Mắm, short for Bún Mắm Miền Tây, is a rich and flavorful noodle soup from Vietnam’s Mekong Delta. Beloved by locals in Southern Vietnam, this hearty dish is still relatively unknown outside the country. Though making Bún Mắm is straightforward, achieving its authentic taste requires some insider tips from the region.
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Ingredients
Broth
- ½ cup salted dorab fish 150g) (adjust to taste). If using only one type of Mắm, use 1 cup (300g, aka Mắm Cá Linh
- ½ cup salted gourami fish 150g) (adjust to your taste, aka Mắm Cá Sặc
- ¼ pineapple
- 4 cup coconut water (1 liter) – can substitute with water and a bit more sugar.
- 8 cup water (2 liter)
- 5 talks lemongrass
- 1 small bunch fingerroot aka krachai, ngải bún
- 1 tbsp lemongrass minced
- 1 tbsp shallot minced
- 3 tbsp granulated sugar (season to taste)
- ½ tbsp MSG (optional)
Protein
- ⅔ pound fish paste 300g) - see Note 1 for substitutes, frozen
- ½ tbsp chicken powder (if the fish paste is not pre-seasoned).
- ½ tbsp shallot minced or white part of a green onion
- 6 red goat horn chili
- neutral cooking oil for frying, generic cooking oil
- ½ pound Shrimp
- ½ pound squid (cleaned and sliced)
- ½ pound pork belly crispy roasted or plain
- ½ pound fish fillet optional, catfish or red tilapia
Veggies & Other Accompaniments
- 1 package rice noodles bun style
- water spinach or substitutes like red cabbage, banana blossoms, etc, shredded
- 1 eggplant (cut into big chunks)
Instructions
Broth
- Heat some cooking oil in a pot. Sauté minced lemongrass and shallots until fragrant. Add the fermented fish and stir-fry for 3 minutes.
- Pour in 4 cups (1 liter) of water. Simmer for about 15 minutes until the fish meat dissolves from the bones. Strain the broth to remove solids, then return it to the pot.
- Lightly crush the lemongrass stalks and finger roots.
- Add the lemongrass, finger roots, and pineapple to the broth, followed by 4 cups of coconut water and 4 cups of water. Let it simmer on low heat for an additional hour.
- Ten minutes before serving, add eggplant slices to the broth. Adjust the flavor with sugar and MSG to taste.
Protein
- Season the fish paste with minced shallots and chicken powder (if it’s not pre-seasoned).
- Remove the stems and seeds from the red chilies using scissors. Stuff the fish paste into the chilies, or shape the fish paste into patties if you prefer.
- Fry the stuffed chilies or fish patties until golden brown, starting with the side covered in fish paste. Set them aside.
- Clean the squid and slice it into rings. Clean the shrimp, too.
- In a separate pot, blanch the squid, shrimp, and fish fillets (if using) until just cooked. Peel the shrimp, leaving the tails on for a more appealing presentation. Set aside the blanched seafood.
- (Optional) Add the seafood blanching water to the main broth for added flavor.
- Chop the crispy pork belly. If using plain pork belly, stir-fry it with minced lemongrass and fish sauce before adding it to the broth.
Assemble & Enjoy
- Cook and drain the rice noodles according to the package instructions. Wash and drain the vegetables.
- Place a portion of rice noodles in a serving bowl. Top with shrimp, squid, fish, and pork belly. Ladle the hot broth over the noodles.
- Serve with fresh veggies on the side and enjoy!
Notes
- Check Asian markets for frozen Vietnamese fish paste. The top choices are Bronze Featherback Paste, followed by Pangasius Fish Paste. Alternatively, you can buy pre-made Vietnamese-branded fried fish cakes.
- Check Asian markets for frozen Vietnamese fish paste. The top choices are Bronze Featherback Paste, followed by Pangasius Fish Paste. Alternatively, you can buy pre-made Vietnamese-branded fried fish cakes.
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