Bold Bun Mam with Fermented Fish and Eggplant
An unapologetically funky and deeply savory noodle soup from the Mekong Delta, built on a fermented fish broth that is pungent, sweet, and utterly addictive. Loaded with shrimp, pork, eggplant, and a riot of fresh herbs over thick rice noodles, bun mam is Vietnamese comfort food for the adventurous palate.
Ingredients
- 3 tablespoons fermented fish paste (mam ca) or fermented anchovy paste
- 6 cups pork or chicken broth
- 8 oz pork belly, sliced thin
- 8 oz large shrimp, shell on
+ 12 more ingredients
Instructions
Dissolve the fermented fish paste in 1 cup of the broth, stirring and mashing until smooth. Strain through a fine-mesh sieve to remove any bones or coarse bits.
Heat vegetable oil in a large pot over medium heat. Fry the garlic until golden, then add the lemongrass and cook for 1 minute until fragrant.
Add the pork belly slices and cook until lightly browned on both sides, about 3-4 minutes.
Pour in the remaining broth and the strained fermented fish liquid. Add sugar and bring to a boil, then reduce to a steady simmer.
Simmer for 20 minutes, skimming any foam that rises. Taste and adjust with fish sauce or sugar to balance the funky, sweet, and savory flavors.
Add the eggplant rounds and cook for 5 minutes until tender but not mushy.
Add the shrimp and cook for 3-4 minutes until pink and curled. Add diced pineapple if using.
Cook the rice noodles according to package directions, drain, and divide among large bowls.
Ladle the broth, pork, shrimp, and eggplant over the noodles. Top with water spinach, bean sprouts, and a generous handful of mixed fresh herbs.
Serve with lime wedges and sliced chili. Squeeze the lime over the bowl and stir everything together before eating.
Nutrition Estimate
Per serving • Estimated by Blinner AI