Bun Mam Recipe

Name: Bun Mam Recipe
Ingredients: Fermented fish sauce (mam) 1/2 cup, use high-quality, authentic; Pork bones 2 pounds, blanched; Shrimp heads and shells 1 cup, roasted; Water 8 cups, for broth base; 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 ¼ 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; Fresh Thai basil leaves: ½ cup; Mint leaves: ¼ cup; Culantro leaves: ¼ cup; Lime wedges: 2-3, for squeezing; Thinly sliced shallots: 2 tablespoons; Fresh red chilies: sliced or whole; Roasted peanuts: crushed, 2 tablespoons; Fried garlic or shallots: 2 tablespoons; Hoisin sauce or chili paste: optional for added heat

gluttonlv.com

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...

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Ingredients

Fermented fish sauce (mam) 1/2 cup, use high-quality, authentic
Pork bones 2 pounds, blanched
Shrimp heads and shells 1 cup, roasted
Water 8 cups, for broth base
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 ¼ 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
Fresh Thai basil leaves: ½ cup
Mint leaves: ¼ cup
Culantro leaves: ¼ cup
Lime wedges: 2-3, for squeezing
Thinly sliced shallots: 2 tablespoons
Fresh red chilies: sliced or whole
Roasted peanuts: crushed, 2 tablespoons
Fried garlic or shallots: 2 tablespoons
Hoisin sauce or chili paste: optional for added heat