Bún Mắm (Bún mắm)
Overview
Bún mắm is a strong, rich noodle soup from the Mekong Delta of southern Vietnam, built on mắm, fermented fish. Fermented linh or sặc fish is simmered in water and strained to make a dark, pungent broth, which is cooked with lemongrass, garlic and shallots. Slices of pork belly, prawns, squid and fish are added along with soft pieces of aubergine. The soup is poured over rice vermicelli noodles, and each bowl is served with a big plate of herbs and vegetables such as water spinach, banana blossom, bean sprouts and water lilies, with lime and chilli. It is sometimes called Vietnamese gumbo.
History
Bún mắm comes from the Mekong Delta provinces such as Sóc Trăng and Châu Đốc, where fish fermented in salt has long been an important food, and Khmer cooking has also shaped it. People from the delta brought it to Saigon, where it is now a well-known street dish. Its smell is strong, and people tend either to love it or to avoid it.
Main ingredients
Rice vermicelli, fermented fish (mắm), pork belly, prawns, squid, aubergine. The soup is built on fermented fish broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Pork soups · Fish and seafood soups · Noodle soups · More soups from Vietnam
Recipe
Method
- 115 min
Simmer the fermented fish in 1 l water for 15 minutes, then strain and keep the broth.
- 220 min
Fry the lemongrass, garlic and shallots, add the pork and the fish broth with 1 l more water and simmer for 20 minutes.
- 310 min
Add the aubergine and cook for 10 minutes.
- 43 min
Add the prawns and squid and cook for 3 minutes.
- 5
Pour over the cooked noodles and serve with the herbs and vegetables.
- ✓
Serve. About 1h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
