Bún Mắm Nêm (Classic Fermented Anchovy Noodle Soup)
Món truyền thống · Vietnamese
A classic and intensely flavorful Vietnamese noodle soup featuring a rich broth made from fermented anchovy paste (mắm nêm), served with rice vermicelli noodles, various meats, and fresh herbs.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Fermented anchovy paste (mắm nêm)1 cup
- Pork belly1 lb
- Shrimp1/2 lb
- Rice vermicelli noodles (bún)1 lb
- Lemongrass3 stalks
- Garlic5 cloves
- Shallots2
- Chili peppers2
- Pineapple1/4
- Eggplant1/2
- Fish sauce2 tbsp
- Sugar2 tbsp
- Water6 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh herbs (mint, basil, cilantro)2 cups
- Bean sprouts1 cup
- Lime wedges4
Các bước
- 1
Prepare the mắm nêm broth: Sauté minced garlic and shallots until fragrant. Add lemongrass stalks (bruised and cut into pieces), chili peppers, and fermented anchovy paste. Stir well and cook for 5 minutes. Add water, fish sauce, sugar, salt, and pepper. Bring to a simmer and cook for at least 30 minutes, allowing flavors to meld. Strain the broth to remove solids.
- 2
Prepare the meats: Boil pork belly until tender, then slice thinly. Peel and devein shrimp. Grill or pan-fry shrimp until cooked.
- 3
Prepare the vegetables: Slice eggplant and pineapple. Blanch eggplant slices briefly. Prepare fresh herbs and bean sprouts.
- 4
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 5
Assemble the bowls: Place a portion of noodles in each bowl. Ladle the hot mắm nêm broth over the noodles. Arrange slices of pork belly and shrimp on top. Garnish generously with fresh herbs, bean sprouts, pineapple slices, and eggplant. Serve immediately with lime wedges.
