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Name: Authentic Bun Mam (Vietnamese Fermented Fish Noodle Soup)
Prep time: 45 min
Cook time: 120 min
Yield: 4
Cuisine: Vietnam
Ingredients: *For the Broth:**; 4 liters water; 500g pork bones (neck or trotters); 200g pork belly, skin-on; 150g fermented fish paste (mam), preferably mam ruoc or mam ca linh; 100g rock sugar; 3 tablespoons fish sauce; 1 large yellow onion, peeled and halved; 1 whole head garlic, unpeeled, charred; 4 stalks lemongrass, bruised; *For the Soup Base Aromatics:**; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 shallot, minced; 2 teaspoons turmeric powder; *Seafood and Meat:**; 200g medium shrimp, peeled and deveined; 200g squid, cleaned and sliced into rings; 200g fish fillets (mackerel or catfish), cut into chunks; 200g pork shoulder, thinly sliced; *Vegetables:**; 1 cup water spinach (rau muong), stems trimmed; 1 cup bean sprouts; 1 medium banana blossom, thinly sliced and soaked in water with vinegar; 1 eggplant, sliced into rounds and fried until golden; 200g okra, trimmed and halved lengthwise; *To Assemble:**; 800g dried rice vermicelli noodles (bun), thin variety; 1 bunch culantro (ngò gai), chopped; 1 bunch Thai basil (ngò ôm), chopped

Bun Mam

🇻🇳 Vietnam

Southern

Vietnamese fermented fish noodle soup with various seafood and vegetables.

soup

noodles

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