Bun Mam

Name: Bun Mam
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 400g rice vermicelli; 200g fermented fish (mắm cá linh or cá sặc); 3 stalks lemongrass, bruised; 300g roast or boiled pork belly; Prawns, squid and white fish; 1 aubergine, in chunks; Bean sprouts, water spinach, banana blossom and herbs

Bún mắm/boon MUM/

Also known as: Bun Mam Mien Tay, Mekong Fermented Fish Noodle Soup

About this dish

A pungent, rich noodle soup made with fermented fish broth, loaded with pork belly, seafood, aubergine and herbs.

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Ingredients

🍜400g rice vermicelli

🐟200g fermented fish (mắm cá linh or cá sặc)

🌿3 stalks lemongrass, bruised

🐖300g roast or boiled pork belly

🦐Prawns, squid and white fish

🍆1 aubergine, in chunks

🌿Bean sprouts, water spinach, banana blossom and herbs

Method

Serves 2

Simmer the fermented fish in water, then strain out the bones.

Add the strained liquid to a pork or chicken stock with lemongrass and simmer.

Add the aubergine and cook until soft, then the seafood until just done.

Put the vermicelli and sliced pork belly in bowls.

Ladle over the hot soup and serve with a big plate of raw vegetables and herbs.

✓ What Makes it Authentic

Bún mắm is a Mekong Delta speciality, made with Khmer-influenced fermented fish paste (mắm cá linh or cá sặc).

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