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Bún Mắm – Fermented Fish Soup with Rice Noodles
More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes
Bún Mắm – Fermented Fish Soup with Rice Noodles
Laura Chen
4
20 minutes
60 minutes
600
Vietnamese
Soup
Bún mắm is a robust Vietnamese soup made with fermented fish paste, which gives it a deep, salty umami flavor. It is served with shrimp, pork and fresh vegetables and paired with rice noodles.
Ingredients
Ingredients
- 100 g fermented fish paste (mắm)
- 1 liter water
- 200 g rice noodles
- 200 g shrimp (peeled and deveined)
- 200 g pork belly (cut into thin slices)
- 1 eggplant (cut into slices)
- 1 tsp sugar
- 1 tsp fish sauce
- 1 tbsp vegetable oil
- 2 garlic cloves (minced)
- 1 scallion (chopped)
- 100 g bean sprouts
- 1 bunch cilantro.
Instructions
- Bring the fermented fish paste to a boil with 500 ml water in a pot, then strain and keep the liquid.
- Heat the vegetable oil in a second pot and fry the garlic in it.
- Add the prepared fish broth and the remaining water.
- Add the sugar, fish sauce and pork belly and simmer for 20 minutes.
- Add the shrimp and eggplant and cook for another 10 minutes.
- Cook the rice noodles according to the package instructions and divide them among bowls.
- Pour the soup over the noodles and garnish with bean sprouts, scallions and cilantro.
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More recipes: Vietnamese Recipes · Asian Soups · All Asian Recipes