Soup
The Best Vietnamese Fermented Fish Soup (Bún Mắm) | Simple
Vietnamese fermented fish soup, known as “Bún mắm,” is a distinctive and flavorful dish from the culinary repertoire of Vietnam, particularly popular in the southern regions. This traditional soup combines the rich umami of fermented fish with a variety of fresh and vibrant ingredients, creating a harmonious blend of tastes and aromas. The base of the soup is a broth made from fermented fish or shrimp, which imparts a deep, pungent flavor that is balanced with the addition of tamarind, garlic, and chili.
The broth is typically served with thick rice noodles and is garnished with an assortment of herbs, vegetables, and sometimes additional proteins like pork or seafood, making it a hearty and satisfying meal. Bún mắm is not only a testament to the complexity of Vietnamese cuisine but also a beloved comfort food that reflects the local culture’s affinity for fermentation and bold flavors.
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How to Make Vietnamese Fermented Fish Soup?
The key to achieving Bún Mắm’s authentic taste is the mắm – fermented fish or shrimp paste. This gives the soup its distinctive deep, funky flavor.
Bún Mắm has a complex blend of tastes – the umami savoriness of the fermented broth, complemented by sour and spicy notes. The myriad of textures and flavors come together in a satisfying symphony.
Ingredients and Preparation
To make authentic Bún Mắm, you need:
Broth
- Beef bones
- Pork bones
- Fermented fish liquor
- Shrimp paste
- Fish sauce
- Sugar
- Salt
Simmer the bones for several hours to make a rich bone broth. Mix in the fermented fish liquor, shrimp paste, fish sauce, sugar and salt.
Lemongrass Blend
- Lemongrass
- Garlic
- Shallots
- Fresh chilies
- Lime juice
- Fish sauce
- Sugar
Mince the lemongrass, garlic, shallots and chilies. Marinate in lime juice, fish sauce and sugar.
Toppings and Noodles
- Thin rice vermicelli noodles
- Cooked pork shoulder
- Cha lua (Vietnamese sausage)
- Pork cracklings
- Roasted peanuts
- Fresh herbs
- Bean sprouts
- Lime wedges
Soak noodles in hot water until softened. Slice pork shoulder and sausage. Roughly chop peanuts and herbs.
Stuffed Chili
- Fresh red chilies
- Pork mince
- Wood ear mushrooms
- Glass noodles
Make a stuffing with the mince, mushrooms and noodles. Stuff into halved chilies.
Garnish
- Fried shallots
- Chopped scallions
- Chopped cilantro
- Chopped mint
- Lime wedges
Cooking Process
Follow these steps to prepare authentic Bún Mắm:
- Make the broth: Simmer bones for 5 hours. Strain and reserve broth. Mix in fermented liquor, shrimp paste and seasonings.
- Prepare the lemongrass blend: Pound lemongrass, garlic, shallots and chilies into a paste. Marinate in lime juice, fish sauce and sugar.
- Cook the squid: Score squid tubes in crosshatch pattern. Quickly stir-fry in a hot pan with oil, pepper and salt.
- Make stuffed chilies: Combine pork, mushrooms and noodles. Stuff mixture into halved chilies. Pan-fry until cooked through.
- Cook noodles: Soak noodles in hot water for 5-10 minutes until pliable. Drain and set aside.
- Assemble bowls: Place noodles, pork shoulder, sausage, peanuts, herbs and bean sprouts in bowls.
- Ladle hot broth over each bowl to wilt herbs and noodles.
- Garnish with fried shallots, scallions, cilantro, mint and lime wedges. Enjoy!
Serving and Presentation
Serve Bún Mắm family-style in large bowls for sharing. Sprinkle garnishes over the top just before eating, so they stay crisp.
Squeeze lime juice over noodles before mixing everything together well. The complex medley of tastes and textures is part of the experience.
Expert Tips for Best Results
- Use young coconuts for a creamy, full-bodied broth. Mature coconuts can taste bitter.
- Don’t overcook the squid, or it will become rubbery. Cook just 1-2 minutes until opaque.
- Getting the balance right between sweet, sour, salty and spicy is key. Adjust seasonings carefully.
- Resist adding too many herbs, or they will overwhelm the broth. Use a light hand.
Dietary Adaptations
Bún Mắm can be adapted for various diets:
- Vegetarian: Substitute mushrooms for the bone broth. Use soy sauce instead of fish sauce. Replace pork with extra tofu and mushrooms.
- Vegan: Use a mushroom broth. Omit fish sauce, pork shoulder and sausage. Increase tofu.
- Gluten-free: Substitute rice noodles for the wheat noodles. Check sauces for gluten.
- Low-carb: Serve over a bed of mixed greens instead of noodles.
Nutritional Information Of Vietnamese Fermented Fish Soup
Bún Mắm is a nutritious bowl. Key nutrients include:
- Protein: From the pork, sausage, peanuts and tofu. Helps you feel full.
- Fiber: The many vegetables provide fiber for digestion and heart health.
- Vitamin C: Herbs like mint and cilantro have high Vitamin C content. Boosts immunity.
- Iron: Spinach and mushrooms provide plant-based iron. Helps blood circulation.
So this soup makes for a balanced, energizing meal. The fermented foods add gut-healthy probiotics too!
Historical and Cultural Significance
Bún Mắm originated in the Mekong Delta, where locals heavily relied on the river for fish and transportation. Fermented fish became a staple flavoring.
Over time, French colonial influence added baguettes as the noodles. Vietnamese cooks innovated the complex broth and array of herbs and vegetables.
Bún Mắm is considered everyday homestyle food. It captures the essence of Vietnamese cuisine – the balance of salty, sour, sweet and spicy.
Storage and Reheating
Store unused broth in an airtight container for up to 3 days. The noodles soak up liquid over time, so add more broth when reheating if needed.
Reheat the broth gently – high heat can cause the shrimp paste to become bitter. Microwave noodles with a damp paper towel to restore texture.
Adjust any seasonings after reheating. Add extra lime juice, fish sauce, or chili to taste. Garnish with fresh herbs and crispy onions.
Enjoy this Vietnamese comfort food classic – the “gumbo” of the East. The intricately flavored broth and bountiful toppings make Bún Mắm a cherished taste of Vietnam.
Ingredients
- For the Broth:
- 1 jar (around 16 oz) Mam tép (fermented shrimp paste) or Mắm cá linh (fermented mudfish paste)
- 8 cups Water
- 1-2 lbs Pork belly, cut into bite-sized pieces
- 1 whole Yellow onion, peeled and quartered
- 3-4 cloves Garlic, peeled and smashed
- 1 inch Piece of ginger, peeled and thinly sliced
- 2-3 stalks Lemongrass, white part only, bruised
- 1 tbsp Sugar
- 1 tsp Fish Sauce (optional)
- Salt to taste
- Vegetable Oil for sauteing (optional)
- For the Accompaniments:
- 1 package (around 14oz) Bun mam (thick rice vermicelli noodles)
- ½ lb Shrimp, peeled and deveined (optional)
- ½ lb Squid, cleaned and sliced (optional)
- ½ lb Mussels or clams, rinsed and debearded (optional)
- 1 cup Bean sprouts
- 1 cup Fresh herbs (combination of mint, cilantro, and Vietnamese coriander (rau răm), chopped)
- 1 banana blossom (thinly sliced, optional) or 1 cup shredded banana flower core
- 1 small green papaya (julienned, optional)
- Scallions (thinly sliced, for garnish)
- Lime wedges
- Roasted peanuts (chopped, for garnish)
- Sriracha or Chili sauce (optional)
Instructions
- Prepare the Broth (Optional Soaking):
- You can optionally soak the fermented fish paste (mam tép or mắm cá linh) in 2 cups of water for 2-3 hours to mellow the flavor. Strain the soaking liquid and reserve for later.
- Sauté the Aromatics (Optional):
- In a large pot or dutch oven, heat a tablespoon of vegetable oil over medium heat (optional step, adds depth of flavor). Add the onion, garlic, and ginger. Sauté for 2-3 minutes, or until softened and fragrant.
- Simmer the Broth:
- Add the water (along with reserved soaking liquid, if using) and pork belly to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the pork belly is almost tender.
- Add Fish Paste and Seasonings:
- Add the fermented fish paste to the pot. Stir well to combine and break it down.
- Increase heat slightly and bring to a simmer. Simmer for another 15-20 minutes, allowing the flavors to develop.
- Season the broth with sugar, fish sauce (optional), and salt to taste. Be mindful of the saltiness as the fermented fish paste already packs a punch.
- Cook the Seafood (Optional):
- If using shrimp, squid, mussels, or clams, add them to the simmering broth in the last 5-7 minutes of cooking, or until just cooked through. Avoid overcooking the seafood to prevent them from becoming tough.
- Prepare the Accompaniments:
- Cook the rice vermicelli noodles (bún mam) according to package instructions. Drain and rinse under cold water to prevent sticking.
- Prepare the bean sprouts, fresh herbs, banana blossom (if using), and green papaya (if using) by thinly slicing or julienning.
- Assemble and Serve:
- Divide the cooked rice vermicelli noodles among serving bowls.
- Ladle the hot broth with fish and pork belly over the noodles.
- Arrange the cooked seafood (if using), bean sprouts, fresh herbs, banana blossom (if using), and green papaya (if using) on top.
- Garnish with chopped roasted peanuts and scallions.
- Serve with lime wedges and sriracha or chili sauce on the side for individual customization.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a little water if needed to thin the consistency.
- The aroma of fermented fish paste can be strong. You can open windows for ventilation while cooking.
- Feel free to adjust the amount of fermented fish paste to your preference. Start with a smaller amount and gradually add more to achieve the desired level of flavor intensity.
- You can substitute other types of seafood like fish or crab in this recipe.
Nutrition Facts
Vietnamese Fermented Fish Soup (Bún Mắm)
Serves: 4-6 servings
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Amount Per Serving: 1 bowl
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|---|---|---|
| Calories | 500-800 kcal | |
| % Daily Value* | ||
| Total Fat 20-30 g | 30.8% | |
| Saturated Fat 5-10 g | 25% | |
| Trans Fat 0 g | ||
| Cholesterol 150-250 mg | 50% | |
| Sodium 800-1400 mg | 33.3% | |
| Total Carbohydrate 50-70 g | 16.7% | |
| Dietary Fiber 5-10 g | 20% | |
| Sugars 5-10 g | ||
| Protein 30-50 g | ||
| Vitamin A negligible | Vitamin C 20-30 mg | |
| Calcium 70-100 mg | Iron 4-8 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me