Entree: Vietnam – Mekong Delta – Bun Mam (Fermented-fish based Mekong-Delta noodle soup with rice vermicelli, seafood, pork and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 8 cups (1.9 L) water
- 1 lb (450 g) catfish or basa fillets, cut into 1-inch pieces
- 8 oz (225 g) raw shrimp, peeled and deveined
- 8 oz (225 g) pork belly, sliced thinly
- 3 tbsp (45 ml) fermented fish paste (mắm cá)
- 2 tbsp (30 ml) fish sauce (nước mắm)
- 1 tbsp (15 ml) vegetable oil
- 1 medium shallot, thinly sliced (about 1/2 cup / 50 g)
- 2 cloves garlic, minced
- 1 small pineapple, peeled and cut into bite-size chunks (about 1 1/2 cups / 225 g)
- 8 oz (225 g) dried rice vermicelli (bún)
- 1 cup (100 g) bean sprouts, rinsed
- 1 cup (30 g) Thai basil leaves
- 1 cup (30 g) cilantro leaves with stems
- 1/2 cup (15 g) rau răm or mint, roughly chopped (if available)
- 2 limes, cut into wedges
- 2 small red chilies, thinly sliced (adjust to taste)
- 2 tbsp (30 g) fried shallots for garnish
- 1/2 tsp (2.5 g) sugar (optional, to balance)
- Salt as needed

Instructions

1. Make a simple stock: in a large pot, heat oil over medium. Add shallot and garlic and cook until fragrant, about 1–2 minutes. Add water and bring to a simmer.
2. Add fermented fish paste and fish sauce to the simmering water, stirring to dissolve. Taste and add 1/2 tsp (2.5 g) sugar if the broth is too sharply salty; adjust salt carefully because mắm is strong.
3. Add pork belly slices to the broth and simmer gently 10 minutes to render flavor and soften.
4. Add pineapple chunks and continue simmering 5 minutes to release sweet acidity into the broth.
5. Add catfish pieces and shrimp to the pot and simmer until seafood is just cooked through, about 4–6 minutes. Taste and adjust seasoning with additional fish sauce or salt if needed.
6. Meanwhile, prepare the rice vermicelli according to package directions: soak or briefly boil until tender, then drain and divide among 4 bowls.
7. Arrange bean sprouts, Thai basil, cilantro, mint and sliced chilies across the bowls over the vermicelli.
8. Ladle the hot broth with pork, seafood and pineapple over the noodles and herbs. Sprinkle fried shallots on top and serve immediately with lime wedges to squeeze over each bowl.