Entree: Vietnam – Hoi An / Da Nang – Bun Mam (Fermented fish noodle soup with mixed seafood, pork, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 8 cups (1.9 L) fish stock or water
- 3 tbsp (45 ml) fermented fish paste (mam)
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) palm sugar or brown sugar
- 1 medium onion, sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 2 stalks lemongrass, bruised and halved (about 40 g)
- 1 lb (454 g) firm white fish fillets (e.g., snapper or cod), cut into 1- to 1.5-inch chunks
- 12 medium shrimp, approx. 10 oz (280 g), peeled and deveined
- 8 oz (225 g) squid, cleaned and cut into rings or slices
- 6 oz (170 g) pork belly, sliced thinly
- 8 oz (225 g) dried rice vermicelli (bún)
- 2 cups (200 g) bean sprouts, rinsed
- 1 cup (30 g) Thai basil leaves
- 1 cup (30 g) cilantro leaves
- 1/2 cup (15 g) sawtooth herb or culantro (ngò gai) if available
- 2 small bird’s eye chiles, thinly sliced (or to taste)
- 1/4 cup (30 g) fried shallots for garnish
- Lime wedges for serving
- Optional: 2 tbsp (30 ml) tamarind concentrate or 1 tbsp (15 ml) rice vinegar to brighten broth
- Salt and black pepper to taste

Instructions

1. Prepare the rice vermicelli according to package instructions (soak or briefly boil), drain and set aside.
2. In a large pot, heat vegetable oil over medium heat; add sliced onion, minced garlic, and bruised lemongrass and sauté until fragrant and translucent, about 4–5 minutes.
3. Add fermented fish paste to the pot and gently fry for 1 minute to bloom the flavor, then add fish stock or water, palm sugar, and fish sauce; bring to a simmer.
4. Reduce heat and simmer the broth 15–20 minutes to allow flavors to meld; skim any scum and taste, adjusting with additional fermented fish paste, fish sauce, or tamarind/vinegar for balance.
5. While broth simmers, briefly sear pork belly slices in a small skillet until lightly browned and set aside; the pork will finish cooking in the broth.
6. Add potatoes if using (optional) or add pork belly to the simmering broth and cook 5 minutes, then add firm fish chunks and squid; simmer gently until fish and squid are nearly cooked through, about 4–5 minutes.
7. Add shrimp and simmer until shrimp are just pink and opaque, about 2–3 minutes; season the broth with salt and pepper and adjust acidity with lime or tamarind if desired.
8. To serve, divide prepared rice vermicelli among bowls, top with a portion of the cooked seafood and pork, ladle hot broth over the noodles, and garnish with bean sprouts, Thai basil, cilantro, sawtooth herb, fried shallots, and sliced chiles. Serve with lime wedges on the side.