Bún Mắm (Authentic Mekong Delta Fermented Fish Noodle Soup)
Món truyền thống · Vietnamese
A rich and complex noodle soup from the Mekong Delta, characterized by its pungent fermented fish broth, tender meats, and an abundance of fresh herbs and vegetables. This is the quintessential Bún Mắm experience.
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 fish paste (mắm cá lóc or mắm sặc)200g
- Pork belly300g
- Shrimp200g
- Squid150g
- Fish fillets (e.g., snakehead fish or catfish)200g
- Lemongrass stalks4 stalks
- Garlic cloves5 cloves
- Shallots2 shallots
- Chili peppers2-3
- Eggplant1 medium
- Bitter melon1 small
- Okra100g
- Tomatoes2 medium
- Rice vermicelli noodles (bún)500g
- Coconut milk200ml
- Water2 liters
- Saltto taste
- Sugarto taste
- Fish sauceto taste
- Fresh herbs (mint, basil, cilantro, perilla leaves)1 large bunch
- Bean sprouts200g
- Lime wedges4
Các bước
- 1
Prepare the broth base: Pound lemongrass, garlic, and shallots into a paste. Sauté the paste until fragrant. Add the fermented fish paste and sauté briefly.
- 2
In a large pot, combine the sautéed paste and fish paste with 2 liters of water. Bring to a boil, then simmer for at least 30 minutes to infuse flavors. Skim off any scum.
- 3
Prepare the meats: Boil pork belly until tender, then slice thinly. Clean and devein shrimp. Clean and slice squid. Cut fish fillets into bite-sized pieces.
- 4
Prepare the vegetables: Slice eggplant, bitter melon, and okra. Blanch bitter melon briefly to reduce bitterness. Slice tomatoes.
- 5
Add sliced tomatoes, eggplant, and okra to the simmering broth. Cook until vegetables are tender.
- 6
Add shrimp, squid, and fish fillets to the broth. Cook until just done. Season the broth with salt, sugar, and fish sauce to taste. Stir in coconut milk.
- 7
Cook rice vermicelli noodles according to package instructions. Drain and rinse.
- 8
To serve, place a portion of vermicelli noodles in a deep bowl. Ladle the hot broth with meats and vegetables over the noodles. Garnish with fresh herbs. Serve immediately with a side of bean sprouts, lime wedges, and chili peppers.
