Fermented Fish Noodle Soup, or Bún Mắm, is a traditional Vietnamese dish celebrated for its bold flavors and distinctive ingredients. This umami-rich soup combines fermented fish paste with noodles, shrimp, pork, and a variety of fresh herbs and vegetables. The cooking process involves simmering the broth, preparing the protein, and assembling a dish that offers a complex interplay of savory, sweet, sour, and spicy elements. This soup is an intriguing culinary experience for those who appreciate a blend of diverse textures and tastes in a single dish.

Ingredients

• 1 package fermented fish paste
• 8 cups chicken broth
• 1 pound shrimp, peeled and deveined
• 1 pound pork belly, sliced
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup cilantro, chopped
• 1/4 cup green onions, sliced
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil

Instructions

1. In a large pot, heat the vegetable oil over medium heat until it shimmers.
2. Add the sliced pork belly and cook until browned, about 5 minutes.
3. Pour in the chicken broth and bring it to a simmer.
4. Stir in the fermented fish paste, fish sauce, and brown sugar. Mix well to combine.
5. Add the shrimp to the pot and cook until they are pink and cooked through, about 3 minutes.
6. While the shrimp cooks, prepare the rice noodles according to the package instructions and set them aside.
7. To serve, divide the cooked noodles among bowls and ladle the hot soup over the top.
8. Garnish each bowl with bean sprouts, cilantro, and green onions.

Keywords: Noodle Soup, Herbs, Umami, Savory, Soup

Spice Rack: Fish Sauce, Sriracha, Lemongrass, Shrimp Paste

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