Bún Mắm, or Fermented Fish Noodle Soup is one of the signature dishes of the people of Central Vietnam, a region where people’s lifestyle is closely intertwined with rivers. It is distinguished by its rich variety of toppings. The broth embodies the the river, while the fish, shrimp, and meats reflect the abundance of nature. Fresh herbs represent tranquility and serenity, bringing balance to the dish. From the land to the water, all elements of the Mekong Delta converge in a single bowl of Bún Mắm. This harmonious blend captures the essence of the region’s heritage, evoking the spirit of early settlers who shaped the land and its culinary traditions.
Ingredients (Serves 2–3)
- Roasted pork: 200 g
- Red tilapia fish: 1 fish (800 g)
- fFsh cake: 200 g
- Shrimp: 400 g
- Squid: 300 g
- Fermented snakehead fish sauce: 300 g
- Eggplant: 2
- Pineapple: 1/2
- Chili: 3
- Shallots: 2 bulbs
- Lemongrass: 3 stalks
- Horn chili: 5
- Scallions: 3 stalks
- Chives: 20 g
- Fresh herbs for serving: a small amount (bean sprouts / bitter greens / water mimosa / taro leaves / banana flower)
- Fresh rice vermicelli: 500 g
- Fish sauce: 1/2 teaspoon
- Cooking oil: 7 tablespoons
- Seasonings: salt, seasoning powder, ground pepper, sugar
Instruction:
Step 1: Prepare Ingredients
Trim the lemongrass by removing the dry leaves and root, rinse thoroughly, and set aside one stalk to finely chop. Peel and rinse the shallots; cut one in half and finely chop the other. For the scallions, remove the yellow leaves and roots, rinse, separate the white parts, and chop the green leaves. Wash the horn chilies, cut them lengthwise, and remove the seeds carefully. Wash the other chilies and finely chop them. Peel and wash the pineapple, then cut into chunks. Wash the eggplants and cut into bite-sized pieces.
Clean the red tilapia thoroughly, remove the innards, scales, and fins. Cut the fish into three sections and reserve the head and tail for another dish; for Bún Mắm, only the middle section is used. Remove the bones and rinse well, then cut into bite-sized pieces. For the squid, peel off the skin and rinse thoroughly. Cut the roasted pork into pieces about half a finger’s thickness.
Step 2: Cook the Fish Sauce Base
Place a pot on the stove with about 500 ml of water. Add 300 g of snakehead fish sauce and mash the fish solids while cooking until they break down. For extra fragrance, add one chopped shallot and one stalk of lemongrass.
Step 3: Make the Chili Fish Cake
Place the chopped scallions into a bowl with the fish cake and mix evenly. Transfer the fish cake mixture into a plastic bag, season with 1 teaspoon seasoning powder, 1/2 teaspoon sugar, 1/2 teaspoon ground pepper, and 1 teaspoon cooking oil. Knead thoroughly to ensure the seasoning is well absorbed, then add 1/2 teaspoon fish sauce and mix again. Spoon the fish cake mixture into the prepared chilies. Heat about 3 tablespoons of oil in a pan and fry the stuffed chilies until golden on both sides, then remove and drain excess oil.
Step 4: Boil Shrimp, Squid, and Fish
Boil water with 1/2 teaspoon salt. When boiling, add the squid and cook for 2 minutes. Then add the shrimp and cook for an additional 5 minutes. Remove shrimp and squid and set aside. Finally, boil the red tilapia pieces for about 4 minutes and remove carefully.
Step 5: Make the Soup Broth
In a large pot, add about 2 liters of water. After cooking the fish sauce for 30 minutes, strain out the solids and pour the remaining fish sauce into the pot. Add the pineapple chunks and simmer for about 1 hour.
Strain the water used to boil shrimp, squid, and fish and add it to the broth. In a pan, heat 3 tablespoons of oil and sauté the chopped lemongrass for 1 minute, then add the finely chopped chili and cook for another 3 minutes. Add this mixture to the broth. Season with 1 tablespoon sugar, and 1 tablespoon seasoning powder. Add the eggplant and simmer for another 10 minutes. Adjust seasoning to taste and add a small amount of chives for extra fragrance.
Step 6: Assemble and Serve
Place a portion of fresh rice vermicelli in a bowl. Arrange the cooked shrimp, squid, and fish on top and pour in the hot broth. Add roasted pork and chili fish cake, then top with a little bitter greens for garnish. Mix gently and enjoy. The finished Bún Mắm has a clear, beautiful broth with a rich, balanced flavor from the combination of fresh ingredients. The sweetness from seafood and the aromatic roasted pork, combined with the chili fish cakes and herbs, creates a dish that’s visually appealing and delicious. Serve with tamarind sauce on the side to enhance the flavors.
Serve in a bowl and enjoy!