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Discover Fermented Fish Noodle Soup: A Vietnamese Delight

Fermented Fish Noodle Soup – known as Bún Mắm in Vietnamese – is a beloved dish originating from the Mekong Delta in Southern Vietnam. Its distinctive, bold flavor comes from the use of fermented fish paste (mắm), which gives the broth a deep, savory, and slightly pungent taste. This dish is often complemented with fresh seafood such as shrimp, squid, or fish fillets, along with pork belly and crispy pork skin. The broth, rich with umami, is served with rice vermicelli noodles, fresh herbs, and a variety of vegetables like water spinach and banana blossoms.

At Viet Kitchen, we’ll walk you through how to make an authentic Bún Mắm right at home. With our step-by-step recipe, you’ll enjoy the rustic, earthy flavors of Southern Vietnam in your own kitchen.

How to Make Fermented Fish Noodle Soup

Ingredients (Serves 4):

Fermented fish paste (mắm cá linh or mắm cá sặc): 100g
Rice vermicelli noodles: 400g
Pork belly: 200g, sliced thin
Shrimp: 200g, peeled and deveined
Squid: 200g, cleaned and sliced into rings
Fish fillets: 200g, sliced
Crispy pork skin (optional): 100g
Eggplant: 1, sliced
Lemongrass: 3 stalks, bruised
Garlic and shallots: 4 cloves, minced
Fresh herbs: Thai basil, cilantro, and perilla
Chili paste: 1 tablespoon (optional)
Salt, sugar, and fish sauce to taste

Detailed Instructions:

Prepare the Broth:
- Fermented Fish Paste Base: In a pot, boil the fermented fish paste with water until it dissolves completely. Strain the liquid to remove any bones or solid remnants, keeping the broth clear.
- Add Aromatics: Sauté the lemongrass, garlic, and shallots in a pan until fragrant. Add this to the strained broth for a rich, aromatic base.
- Simmer: Let the broth simmer on low heat, adding salt, sugar, and fish sauce to adjust the flavor.
Prepare the Ingredients:
- Pork and Seafood: Parboil the pork belly slices in water for a few minutes until tender. Set aside. Do the same for the shrimp, squid, and fish fillets.
- Eggplant: Lightly fry the sliced eggplant until golden and soft. Set aside.
Assemble the Soup:
- Cook the Noodles: Boil the rice vermicelli noodles according to the package instructions. Drain and divide into serving bowls.
- Add Toppings: Place the pork belly, shrimp, squid, fish fillets, eggplant, and crispy pork skin on top of the noodles.
- Serve the Broth: Pour the hot fermented fish broth over the noodles and toppings.
Garnish and Enjoy:
- Garnish each bowl with fresh herbs like Thai basil, cilantro, and perilla. Add chili paste for extra heat if desired. Serve immediately and enjoy the bold, savory flavors of Bún Mắm.

Additional Tips:

Adjusting the Intensity: If the flavor of fermented fish paste is too strong for your taste, dilute the broth with water or chicken stock to create a milder version.
Vegetable Variations: Traditional Bún Mắm can include water spinach, banana blossoms, and bean sprouts for added texture and freshness.
Crispy Pork Skin Alternative: If crispy pork skin is unavailable, fried tofu can be used as a crunchy alternative.

Advantages and Disadvantages of Fermented Fish Noodle Soup

Advantages: Bún Mắm is a dish full of bold, complex flavors that showcase the rich culinary traditions of Southern Vietnam. It’s highly customizable, allowing for various seafood and vegetables based on availability and preference.

Disadvantages: The pungent smell of fermented fish paste might be too intense for those unfamiliar with it. Additionally, sourcing authentic fermented fish paste can be challenging outside of Vietnam.

Popular Variations of Fermented Fish Noodle Soup

Bún Mắm Chay: A vegetarian version made with fermented tofu and vegetables, offering the same rich broth without the seafood.
Bún Mắm Lẩu: A hotpot variation where diners cook the ingredients at the table, creating a communal and interactive dining experience.
Bún Mắm Hải Sản: A seafood-heavy version, featuring an abundance of shrimp, crab, and squid.

5 Famous Fermented Fish Noodle Soup Spots in Vietnam:

Bún Mắm Bà Ba – 44 Lê Thánh Tôn, Cần Thơ
Bún Mắm 173 – 173 Võ Văn Tần, Hồ Chí Minh City
Bún Mắm Quán Cô Ba – 15/12 Trần Phú, Sóc Trăng
Bún Mắm Phú Quốc – 52 Nguyễn Trãi, Phú Quốc
Bún Mắm Nguyễn Thượng Hiền – 14 Nguyễn Thượng Hiền, Hồ Chí Minh City

Enjoying Fermented Fish Noodle Soup in Vietnam

If you’re lucky enough to visit Vietnam, sampling Bún Mắm in the Mekong Delta or Southern regions is a must. The rich broth, fresh seafood, and fragrant herbs come together to create a uniquely bold and savory meal that truly represents the flavors of Southern Vietnamese cuisine.

Frequently Asked Questions (FAQ) about Fermented Fish Noodle Soup

What makes Fermented Fish Noodle Soup unique?
- The use of fermented fish paste gives Bún Mắm its distinct, rich umami flavor, making it a standout dish in Vietnamese cuisine.
Can Bún Mắm be made vegetarian?
- Yes, a vegetarian version can be made using fermented tofu instead of fish paste.
Is Bún Mắm spicy?
- The broth is typically savory, but you can add chili paste or fresh chilies to adjust the spice level to your liking.
How do I reduce the strong smell of the fermented fish paste?
- Diluting the broth with more water or stock can help tone down the intensity of the fermented fish paste.
Can I prepare Bún Mắm in advance?
- Yes, the broth and other ingredients can be prepared ahead of time. Assemble the soup fresh just before serving to maintain the texture of the noodles and seafood.

Conclusion about Fermented Fish Noodle Soup

Bún Mắm is a bold and flavorful dish that highlights the deep culinary traditions of Southern Vietnam. With its savory broth, fresh seafood, and fragrant herbs, it’s a meal that’s both satisfying and unforgettable. Whether you’re a fan of strong flavors or looking to try something new, Bún Mắm offers a rich and authentic taste of Vietnam’s diverse cuisine.