Bun Mam Recipe
Bun Mam is a vibrant Vietnamese noodle soup that bursts with bold flavors and rich aromas. Originating from the Mekong Delta, this dish highlights fermented fish broth that gives it a unique tangy...
Ingredients
- Fermented fish sauce (mam) 1/2 cup
- Pork bones 2 pounds, Blanched
- Shrimp heads and shells 1 cup, Roasted
- Water 8 cups
- Lemongrass stalks 3 stalks, Bruised
- Garlic cloves 5 cloves, Crushed
- Shallots 3 medium, Sliced
- Palm sugar 2 tablespoons, Adjust to taste
- Tamarind paste 2 tablespoons, Dissolved in 1/4 cup warm water
- Fish sauce 3 tablespoons, For balanced saltiness
- Chili peppers 2-3, Sliced, optional
- Fresh ginger 1-inch piece, Smashed
- Rice vermicelli noodles: 12 oz, soaked or cooked according to package directions
- Shrimp: 8 large, peeled and deveined
- Squid: 8 oz, cleaned and sliced into rings
- Fish fillets (preferably snakehead or catfish): 1 cup, cut into bite-sized pieces
- Puff tofu: 4 pieces, fried golden
- Bean sprouts: 1 cup, fresh and rinsed
- Okra: 6-8 pieces, sliced
- Pineapple chunks: ½ cup, adds subtle sweetness
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