Authentic Vietnamese Bún Mắm: A Flavorful Seafood Noodle Soup Recipe

Ingredients

1 pound of pork belly, thinly sliced
2 medium-sized catfish, filleted and cut into small chunks
1 cup of dried shrimp
1/2 cup of fermented fish paste
1 tablespoon tamarind paste
1 knob of galangal, sliced
4 lemongrass stalks, crushed
4 garlic cloves, minced
1 red chili, sliced
1 cup of aubergines (eggplants), cut into small pieces
2 cups of fresh rice noodles
1 handful of mint leaves
1 handful of perilla leaves
1 handful of bean sprouts
1 handful of rice paddy herb (ngo om)
1 lime, cut into wedges
Salt and pepper to taste
1 tablespoon of cooking oil

Steps and instructions

Begin by rinsing the dried shrimp in warm water. Afterwards, leave them to soak for about 15 minutes until they are soft. Once they are ready, drain the water.
Next, heat the cooking oil in a large pot over medium heat. Once the oil is hot, add the garlic and cook until it turns golden brown.
Add the pork belly slices to the pot, stirring frequently until they turn a nice brown color. This will take about 5-7 minutes.
Now, add the fermented fish paste, dried shrimp, tamarind paste, galangal, lemongrass, and chili to the pot. Stir well to mix everything together.
Fill the pot with about 2 liters of water, and bring the mixture to a boil. Once it is boiling, reduce the heat and let it simmer for about 30 minutes.
After 30 minutes, add the catfish chunks and aubergines to the pot. Continue to simmer the soup for another 15 minutes, or until the fish is completely cooked. Season the broth with salt and pepper to taste.
While the soup is simmering, prepare the fresh rice noodles according to the package instructions. Once they are cooked, drain them and set aside.
To serve the dish, divide the noodles into individual bowls. Ladle the soup over the noodles, making sure to include the meat, fish, and aubergines. Top each bowl with mint leaves, perilla leaves, bean sprouts, and rice paddy herb.
Finally, serve the Bún Mắm with lime wedges on the side. Allow everyone to squeeze the lime into their soup according to their taste. Enjoy your meal!

Tools for making

Large pot - You will need a large pot to cook the soup and accommodate all the ingredients.
Knife and cutting board - These are essential tools for slicing the pork belly, cutting the catfish, and preparing the vegetables.
Cooking spoon - A cooking spoon will be used to stir the ingredients while cooking the soup.
Strainer - You will need a strainer to rinse and drain the dried shrimp.
Measuring spoon - A measuring spoon will be useful to accurately measure the tamarind paste.
Citrus squeezer - A citrus squeezer will come in handy for squeezing lime wedges into the soup.
Soup bowls - You will need soup bowls to serve the Bún Mắm.
Chopsticks or soup spoons - Chopsticks or soup spoons can be used to eat the Bún Mắm.

Recipe variations

Substitute the pork belly with chicken or beef for a different protein option.
For a vegetarian or vegan version, omit the meat and fish paste, and replace them with tofu or tempeh.
Add extra vegetables such as spinach, bok choy, or mushrooms to enhance the nutritional value.
Try using different types of noodles such as vermicelli noodles, udon noodles, or even spaghetti noodles.
Experiment with different spices and herbs like basil, cilantro, or Thai basil to add a unique flavor profile.
Add a spoonful of shrimp paste for a more intense and aromatic soup.
For a spicier kick, include more red chilies or add some chili paste or sriracha sauce to the broth.
Include additional seafood such as shrimp, squid, or clams to make it a seafood extravaganza.
For a healthier option, use brown rice noodles instead of white rice noodles.
If you prefer a thicker consistency, you can thicken the broth with a cornstarch slurry.

Recipe overview

Bún Mắm is a flavorful and traditional Vietnamese dish that has roots in the Mekong Delta region. This hearty soup combines fresh vegetables, succulent pork belly, tender catfish, and a unique blend of spices with a fermented fish base that gives it a distinct and complex flavor profile. While it may seem intricate, don't be overwhelmed - the process is quite straightforward and the end result is absolutely worth the effort. In this recipe, you will be guided through the process of creating Bún Mắm from scratch. By following these detailed steps, you will learn how to prepare the base broth, cook the meat and fish to perfection, and how to assemble the dish. To top it all off, a selection of fresh herbs and a squeeze of lime add a refreshing touch that perfectly balances out the rich flavors of the soup. Expect a delicious and satisfying dish that will transport your taste buds to the vibrant streets of Vietnam. Enjoy the process, and even more so, enjoy your homemade Bún Mắm!

Common questions

Can I use other types of meat instead of pork belly?
Yes, you can use other types of meat such as pork shoulder or chicken thighs as a substitute for pork belly in this recipe. Adjust the cooking time accordingly to ensure the meat is fully cooked.
Can I use other types of fish instead of catfish?
Certainly! While catfish is traditionally used in Bún Mắm, you can use other white fish varieties like tilapia or cod as well.
Can I use fresh shrimp instead of dried shrimp?
Yes, you can use fresh shrimp instead of dried shrimp. However, the flavor of the soup may be slightly different. If using fresh shrimp, add them towards the end of the cooking process to prevent overcooking.
Can I substitute fermented fish paste with fish sauce?
Fermented fish paste (mắm tôm) is an essential ingredient in Bún Mắm and provides a distinct flavor. While you can substitute it with fish sauce if necessary, the taste of the soup will be altered.
Can I make this recipe vegetarian or vegan?
To make a vegetarian version, you can omit the pork belly and fish. Instead, use vegetable broth as the base and add tofu or other plant-based protein sources. For a vegan version, ensure that all ingredients used are free from animal products.
Can I adjust the spiciness level?
Absolutely! If you prefer a milder soup, you can reduce the amount of chili or omit it altogether. Adjust the spiciness according to your personal preference.

Serving dishes and utensils

Large pot - Used for cooking the soup and simmering the ingredients.
Knife and cutting board - Essential for slicing the pork belly, preparing the garlic, chili, and aubergines, and filleting the catfish.
Strainer - Needed to drain the soaked dried shrimp and to strain the soup if desired.
Cooking spoon - Used for stirring and mixing the ingredients while cooking the soup.
Soup ladle - Necessary for serving the soup over the noodles and ingredients.
Bowls - Used for serving the individual portions of Bún Mắm.
Chopsticks - Commonly used utensils for eating the noodles and ingredients.
Lime squeezer - Optional tool for squeezing lime juice into the soup.

Origin stories

Bún Mắm hails from the culinary capital of Vietnam, Saigon. A melody of flavors that sings of the country's southern heritage, this dish is a true testament to Vietnam's rich culinary landscape. An intriguing aspect of Bún Mắm is its use of fermented fish paste, an ingredient that might make the uninitiated a tad nervous. However, once it bubbles and blends with a myriad of other ingredients, its pungency gives way to a beautifully complex broth. The secret lies in balancing the robust flavor of the fermented fish with the tartness of tamarind and the freshness of herbs. This soup is often considered a litmus test for the culinary prowess in Vietnamese households. A well-made pot of Bún Mắm, they say, speaks volumes about the cook's understanding of their Vietnamese roots. And so, every simmering pot of Bún Mắm is not just a meal in the making, it's a culinary journey through the heartlands of Vietnam.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.