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Bun Mam Recipe

NoodleSoup

Servings	Prep Time
3people	30minutes

Cook Time

1minutes

Servings	Prep Time
3people	30minutes

Cook Time

1minutes

Ingredients

200gram pork belly, thinly sliced
200gram shrimp, peeled and deveined
200gram squid, cleaned and sliced into rings
200gram fish fillet (such as catfish), sliced
500gram Fresh vermicelli noodles
1/2 pineapple, peeled and sliced
1 eggplant, sliced
1cup Bean sprouts
1 Bunch water spinach or other greens
1/2cup shredded banana blossom
Fresh herbs: mint, cilantro, Vietnamese coriander
2-3tbsp fermented anchovy fish sauce
2-3tbsp fermented mudfish sauce
2tbsp Sugar
1tbsp Cooking oil
Salt and pepper to taste
sliced chili peppers, lime wedges (Optional)

Instructions

Heat the cooking oil in a large pot over medium heat. Add the thinly sliced pork belly and stir-fry until it starts to brown and release its fat. Pour in about 2 liters of water (or enough to cover the ingredients) and bring it to a boil. Add the sliced pineapple and eggplant to the pot. Lower the heat and let it simmer gently for 15-20 minutes, until the pork is tender and the vegetables are cooked through.
While the broth is simmering, cook the vermicelli noodles in a separate pot according to the package instructions. Once cooked, drain the noodles and rinse them under cold water to prevent sticking. Divide the noodles evenly into serving bowls.
Add the shrimp, squid rings, and sliced fish fillet to the simmering broth (cook for 2-3 minutes until the seafood is just cooked through). Be careful not to overcook to maintain the delicate texture of the seafood.
Prepare a pot of boiling water. After that, blanch the bean sprouts, water spinach, and shredded banana blossom separately for about 1 minute each, then remove and drain well.
Season the broth with fermented anchovy fish sauce, fermented mudfish sauce, sugar, salt, and pepper to taste. Adjust the seasoning according to your preference for saltiness and depth of flavor.
Place a portion of cooked vermicelli noodles into each serving bowl. Add a generous amount of blanched vegetables (bean sprouts, water spinach, shredded banana blossom) on top of the noodles. Ladle the hot broth with seafood over the noodles and vegetables in each bowl. Garnish each bowl with fresh herbs such as mint, cilantro, and Vietnamese coriander. Serve immediately while hot, accompanied by optional sliced chili peppers and lime wedges on the side for additional flavor.