Name: Vietnamese Fermented Fish & Seafood Vermicelli Soup Recipe (Bun Mam)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Vietnamese
Ingredients: 1 jar fermented fish (Mắm cá sặc); 2 tablespoons minced garlic; 2 tablespoons minced lemongrass (tender white bottom parts only); 2 whole lemon grass stalks (smashed); 2 tablespoons minced shallots; 1/2 lb sliced pork belly (optional); 3-4 eggplants (cut into bite size pieces then soak in salted water for 15 minutes); 1 lb white fish fillets (cut into bite size piece); 1 lb shrimp (peel and devein); 1 lb squid (cut into bite-size pieces); 2 teaspoons salt; 1 tablespoon chicken bouillon powder; Vegetable platter (bean sprouts, garlic chives, perilla, sliced red chilis and limes); 1 package vermicelli noodles (cook per package instructions)

Description

This dish features rice vermicelli noodles, eggplant, shrimp, squid, pork belly, and flaky white fish, served with a platter of crunchy vegetables, herbs, lime, and chilies. Its standout feature is the broth: murky, salty, and infused with fermented fish, a quintessential Vietnamese flavor.

Ingredients

Units Scale

1 jar fermented fish (Mắm cá sặc)
2 tablespoons minced garlic
2 tablespoons minced lemongrass (tender white bottom parts only)
2 whole lemon grass stalks (smashed)
2 tablespoons minced shallots
1/2 lb sliced pork belly (optional)
3-4 eggplants (cut into bite size pieces then soak in salted water for 15 minutes)
1 lb white fish fillets (cut into bite size piece)
1 lb shrimp (peel and devein)
1 lb squid (cut into bite-size pieces)
2 teaspoons salt
1 tablespoon chicken bouillon powder
Vegetable platter (bean sprouts, garlic chives, perilla, sliced red chilis and limes)
1 package vermicelli noodles (cook per package instructions)

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Instructions

Prepare the fermented fish broth: Fill a small pot with 1 liter water (about 4 cups) and bring to a boil. Add in the whole jar of fermented fish and cook for 5 minutes until the fish fermented fish is completely dissolved. Scoop out any foam that floats to the top and discard. Pour the liquid through a fine-sieve strainer. Discard the tiny bones in the strainer and set aside the liquid.
Sauté the aromatics: In a large stock pot, heat vegetable oil. Add minced garlic, shallot and lemon grass. Saute until fragrant. Add 3 liters water. Pour in the fermented fish broth and bring pot to a boil. Add pork belly (optional), eggplant and bruised lemon grass stalks. Cook for 30 minutes on a low simmer.
Cook the seafood: Add fish in a metal basket and lower the basket directly in the broth to cook. Remove fish and set aside. Do the same for shrimp and squid.
Season the broth: Season broth with salt and chicken/pork/mushroom stock powder.
Garnish and serve: To serve, add handful of vermicelli noodles into bowl, ladle on hot broth, then add seafood toppings. Serve with a plentiful platters of Vietnamese herbs, lime wedges and red chili.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Simmer
Cuisine: Vietnamese