Fermented fish noodle soup (bún mắm) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Sóc trăng province Servings: Serves 4
Vietnam Region / Locale: Sóc trăng province Servings: Serves 4Bún Mắm is a bold and aromatic noodle soup hailing from the Southern region of Vietnam, especially popular in the Mekong Delta. This dish is renowned for its distinct and complex flavors that are both intensely savory and subtly sweet, thanks to the use of fermented fish paste. Traditionally, it incorporates rice vermicelli noodles and a variety of fresh seafood or pork, which makes it both hearty and satisfying. Bún Mắm is a perfect representation of Vietnamese cuisine’s ability to harmonize contrasting flavors into one delightful bowl.
Ingredients
- Fermented fish paste – 4 tablespoons / 60 g
- Water – 6 cups / 1.4 L
- Rice vermicelli noodles – 400 g / 14 oz
- Shrimp – 200 g / 7 oz, peeled and deveined
- Pork belly – 200 g / 7 oz, sliced
- Eggplants – 2, medium-sized, sliced
- Bean sprouts – 200 g / 7 oz
- Garlic – 4 cloves, minced
- Shallots – 2, minced
- Lemongrass – 2 stalks, finely chopped
- Fish sauce – 2 tablespoons / 30 ml
- Sugar – 1 tablespoon / 12 g
- Fresh herbs – Coriander and mint, for garnish
- Lime wedges – For serving
Instructions
- In a large pot, bring water to a boil and add the fermented fish paste. Stir until dissolved.
- Add lemongrass, garlic, shallots, and sugar to the broth. Simmer for 20 minutes to let the flavors meld.
- Strain the broth to remove any sediment, then return to the pot.
- Add pork belly and eggplants to the broth and simmer until eggplants are tender, about 15 minutes.
- In the last 5 minutes of cooking, add shrimp to the broth and cook until they are just done.
- Meanwhile, cook the rice vermicelli noodles according to package instructions.
- Divide the noodles between bowls and ladle the broth with pork, shrimp, and eggplants over them.
- Top with bean sprouts, fresh herbs, and serve with lime wedges.
Substitutions
- Fermented fish paste -> Fish sauce or anchovy paste
- Pork belly -> Chicken thighs or tofu for a vegetarian option
- Shrimp -> Scallops or a firm white fish
- Rice vermicelli noodles -> Soba or rice noodles
Enhancements in the Next Evolution
- Enhance the aroma by toasting the lemongrass before adding it to the broth.
- Marinate the shrimp with a little garlic and fish sauce before adding them to the soup for more depth of flavor.
- Incorporate a hint of chili for a spicier variant of the soup.
- Use homemade chicken or pork stock instead of water for richer flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
