Vietnam

Bún Mắm

Name: Bún Mắm
Total time: 90 min
Yield: 4
Cuisine: Vietnam
Ingredients: 100 g Fermented fish paste (mắm); 400 g Rice noodles (bún); 300 g Shrimp & squid; 200 g Pork belly; some of each Eggplant & lemongrass; some of each Herbs & bean sprouts

Robust fermented-fish noodle soup from the Mekong Delta

Bún mắm is an intense noodle soup from the Mekong Delta whose broth is built on fermented fish paste (mắm).

It is generously topped with shrimp, squid, pork belly and eggplant and served with abundant herbs.

Servings4

Time90 min

LevelAdvanced

Ingredients

Fermented fish paste (mắm)100 g
Rice noodles (bún)400 g
Shrimp & squid300 g
Pork belly200 g
Eggplant & lemongrasssome of each
Herbs & bean sproutssome of each

★ = available authentic in the Asia Boutique

Preparation

Dissolve the fish paste in water and strain.
Simmer with lemongrass into an aromatic broth.
Cook the pork belly, shrimp and squid.
Let the eggplant soften in the broth.
Put noodles in bowls, ladle broth and toppings over.

Make it original

Fermented fish paste for bún mắm is in the Asia Boutique.

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