Bun Mam (Vietnamese Fermented Fish Noodle Soup)

🛒 Ingredients

• Rice Vermicelli Noodles (cooked) 200 g · 280 kcal
• Pork Belly (thinly sliced) 50 g · 250 kcal
• Shrimp (peeled, deveined) 50 g · 48 kcal
• Squid (cleaned, cut) 50 g · 45 kcal
• Snakehead Fish Fillet (or other firm white fish) 50 g · 60 kcal
• Fermented Fish Paste (Mam Ruoc or Mam Ca Linh) 30 g · 30 kcal
• Eggplant (sliced) 50 g · 12 kcal
• Pineapple (fresh, diced) 30 g · 15 kcal
• Lemongrass (minced) 10 g · 10 kcal
• Garlic (minced) 10 g · 15 kcal
• Fresh Chili (sliced, for broth) 5 g · 2 kcal
• Vegetable Oil 10 g · 90 kcal
• Water Spinach (blanched) 30 g · 5 kcal
• Banana Blossom (shredded) 30 g · 10 kcal
• Bean Sprouts 30 g · 10 kcal
• Fresh Herbs (e.g., mint, perilla, cilantro) 20 g · 8 kcal

👨‍🍳 Instructions

1. Dissolve the fermented fish paste in about 1 liter of hot water, then strain the liquid through a fine-mesh sieve to remove solids. Set aside the pungent broth.
2. Heat vegetable oil in a large pot, then sauté minced lemongrass, garlic, and sliced chili until fragrant. This forms the aromatic base for the broth.
3. Pour in the strained fermented fish paste liquid, add sliced eggplant and pineapple. Bring the broth to a simmer and cook until the eggplant is tender.
4. Season the broth with fish sauce and a touch of sugar to balance the flavors, tasting and adjusting as needed. The broth should be rich and pungent.
5. Add the pork belly, shrimp, squid, and fish fillet to the simmering broth. Cook until all proteins are tender and fully cooked through.
6. Meanwhile, cook the rice vermicelli noodles according to package instructions. Blanch water spinach briefly until bright green, then drain.
7. To serve, place a portion of cooked rice vermicelli noodles in a large bowl. Arrange the cooked pork belly, shrimp, squid, fish, eggplant, and pineapple on top of the noodles.
8. Ladle the hot, aromatic broth generously over the ingredients in the bowl. Ensure all components are submerged in the flavorful liquid.
9. Garnish with fresh water spinach, shredded banana blossom, bean sprouts, and a medley of fresh herbs like mint, perilla, and cilantro. Serve immediately.