Fermented Fish Soup with Vermicelli: A Bold Vietnamese Flavor Adventure 

Fermented Fish Soup with Vermicelli, known as Bún Mắm in Vietnamese, is a unique and flavorful dish that originates from the Mekong Delta region. This traditional soup combines a rich, savory broth made from fermented fish paste  which gives the dish its bold, signature flavor, with delicate vermicelli noodles. Typically served with a variety of fresh seafood, pork, and an array of fresh herbs and vegetables is a celebration of vibrant textures and tastes.

At Viet Kitchen, we’ll guide you through the steps of making an authentic Vietnamese Fermented Fish Soup with Vermicelli. With our recipe, you’ll be able to recreate the bold and vibrant flavors of Vietnam right in your own kitchen

Ingredients for Fermented Fish Soup with Vermicelli (Serves 4)

• Fermented fish paste : 2 tablespoons (can be adjusted for preference)
• Pork belly: 200g, sliced thin
• Shrimp: 200g, cleaned and peeled
• Squid: 150g, sliced into rings
• Vermicelli noodles: 400g, cooked according to package instructions
• Eggplant: 1 sliced
• Fresh herbs: a handful each of Thai basil, cilantro, and Vietnamese coriander
• Bean sprouts: 100g
• Lemongrass: 2 stalks, bruised and cut into sections
• Bird’s eye chili: 1-2, finely chopped (optional for spice)
• Lime wedges, fish sauce, and chili paste for serving

  

Instructions

1. Prepare the Broth:
   • In a large pot, bring water to a boil, then add the fermented fish paste and lemongrass. Let it simmer for 15-20 minutes to allow the paste to dissolve and infuse its flavors into the broth.
   • Strain the broth to remove any solid pieces, then return it to the pot.
2. Cook the Proteins:
   • Add the pork belly and eggplant to the broth and let it cook until tender, about 10-15 minutes.
   • Next, add the shrimp and squid, letting them cook until just done, which should take only a few minutes.
3. Assemble the Soup:
   • Place a portion of cooked vermicelli noodles into each bowl. Ladle the hot broth with shrimp, squid, pork, and eggplant over the noodles.
4. Serve with Fresh Herbs and Vegetables:
   • Top with fresh herbs, bean sprouts, and chopped chili for added flavor. Serve with lime wedges, fish sauce, and chili paste on the side for individual seasoning.

Additional Tips:

• Balancing the Flavor: If the fermented fish paste is too strong, add a bit more water or balance it with lime juice to create a milder broth.
• Variations: Feel free to add other proteins like fish fillets or even tofu for a different spin

FAQs about Fermented Fish Soup with Vermicelli

1. How can I adjust the intensity of the fermented fish flavor?
To control the strength of the fermented fish taste, start with a smaller amount of fermented fish paste and add more gradually. You can also dilute the flavor by adding more water or balancing it with lime juice to achieve your preferred taste.

2. Can I prepare the broth in advance?
Yes, you can prepare the broth a day ahead. Simply strain the broth, cool it, and store it in the refrigerator. Reheat it and add fresh ingredients like shrimp, squid, and pork belly just before serving.

3. What other proteins can I use in fermented fish soup with vermicelli?
If you prefer to mix up the proteins, you can add fish fillets, crab meat, or even tofu for a vegetarian-friendly option. Be sure to add seafood or other proteins at the end to avoid overcooking.

4. How do I keep the vegetables fresh when serving?
For the freshest taste, serve herbs and bean sprouts on the side so they can be added to the soup right before eating. Chilling these vegetables in ice water beforehand also keeps them crisp.

5. How can I reduce the fishy smell of fermented fish paste?
Simmering the broth with lemongrass, lime leaves, and fresh herbs can help reduce the fishy aroma. You can also add lime juice at the end to give it a fresh, citrusy note that balances the broth.

6. What are some good side dishes to serve with fermented fish soup with vermicelli?
This soup pairs well with crispy spring rolls, grilled meats, or fresh Vietnamese herbs for a more substantial meal.

7. How do I make the soup spicier?
To add spice, include bird’s eye chili or chili paste either in the broth or as a side condiment, allowing each person to adjust the heat to their preference.

8. Is it possible to make a vegetarian version of fermented fish soup with vermicelli?
Yes, you can replace the fermented fish paste with fermented soy sauce or miso paste for a similar depth of flavor. Substitute proteins with tofu and add mushrooms for an earthy taste.

Conclusion

Fish Soup is a dish that offers a truly authentic Vietnamese culinary experience with its deep, bold flavors and variety of fresh ingredients. It’s nutritious, with protein from seafood and pork and fiber from vegetables, and it showcases the complexity of Vietnamese cuisine in one bowl.
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