Name: Mekong Delta Fermented Fish Noodle Soup (Bún mắm miền Tây)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: Vietnam
Ingredients: 500 g boneless pork shoulder, whole or in two large pieces; 2 L cold water; 75 g fermented cá linh fish paste (mắm cá linh); 75 g fermented cá sặc fish paste (mắm cá sặc); 1.2 L water, for dissolving the fish pastes; 400 ml fresh coconut water; 200 g fresh pineapple, peeled and cut into chunks; 2 lemongrass stalks, bruised; 20 g garlic, lightly crushed; 80 g shallots, peeled and halved; 10 g granulated sugar; 400 g boneless firm white fish fillet, cut into 4 cm chunks; 200 g raw shrimp, peeled and deveined; 200 g cleaned squid, cut into rings or bite-size pieces; 300 g Asian eggplant, cut into bite-size wedges; 300 g dried thick rice vermicelli (bún); 200 g bean sprouts, washed and drained; 150 g water spinach stems or water-lily stems, trimmed, washed and sliced lengthwise; 25 g rau răm (Vietnamese coriander) leaves, washed; 25 g Thai basil leaves, washed; 2 limes, cut into wedges; 5 g fresh red chili, thinly sliced (optional)

Mekong Delta fermented fish noodle soup. A bowl of Bún mắm miền Tây with fermented fish broth, pork, seafood, eggplant and fresh herbs. — A bowl of Bún mắm miền Tây with fermented fish broth, pork, seafood, eggplant and fresh herbs.

Yield 4 servings

Cook time About 90 minutes

Passive time 0 minutes

Total time About 2 hours

Calories About 760 kcal per serving

Ingredients ↓

Overview

Mekong Delta Fermented Fish Noodle Soup (Bún mắm miền Tây)

Bún mắm is known for its bold fermented-fish aroma and the way that intensity is balanced with sweet pork broth, fresh coconut water, pineapple and herbs. Across the Mekong Delta, the seafood, greens and aromatics vary by cook and locality. This home version combines cá linh and cá sặc fish pastes with pork shoulder broth, then serves the soup with firm white fish, shrimp, squid and eggplant. The broth is strained thoroughly so it is savory and aromatic without bits of paste.

Cook the paste mixture before tasting it, and season the finished broth cautiously: fermented pastes differ considerably in saltiness. Thick rice vermicelli makes a sturdy base for the generous toppings. Serve hot broth over the noodles, then let diners add bean sprouts, water stems, rau răm, Thai basil, lime and optional chili at the table.

Practical

Tips for successKeep the pork at a gentle simmer and skim the surface for a cleaner broth. Strain the simmered fish-paste liquid through a fine sieve lined with clean cloth to catch fine solids. Taste the broth only after the paste mixture has boiled; add no salt until you have checked the finished soup. Cook seafood in batches if the pot is crowded, and check the thickest pieces with a thermometer. Keep the herbs and crisp vegetables separate until serving so they stay fresh.

Ingredients

Pork broth and fermented-fish base

500 g boneless pork shoulder, whole or in two large pieces
2 L cold water
75 g fermented cá linh fish paste (mắm cá linh)
75 g fermented cá sặc fish paste (mắm cá sặc)
1.2 L water, for dissolving the fish pastes
400 ml fresh coconut water
200 g fresh pineapple, peeled and cut into chunks
2 lemongrass stalks, bruised
20 g garlic, lightly crushed
80 g shallots, peeled and halved
10 g granulated sugar

Proteins and vegetables

400 g boneless firm white fish fillet, cut into 4 cm chunks
200 g raw shrimp, peeled and deveined
200 g cleaned squid, cut into rings or bite-size pieces
300 g Asian eggplant, cut into bite-size wedges

Noodles and fresh accompaniments

300 g dried thick rice vermicelli (bún)
200 g bean sprouts, washed and drained
150 g water spinach stems or water-lily stems, trimmed, washed and sliced lengthwise
25 g rau răm (Vietnamese coriander) leaves, washed
25 g Thai basil leaves, washed
2 limes, cut into wedges
5 g fresh red chili, thinly sliced (optional)

Method

Put the pork in a stockpot with 2 L cold water. Bring slowly to a simmer, skim the foam, and simmer until fork-tender and at least 71.1°C / 160°F at the thickest point, about 45–55 minutes depending on the shape. Transfer the pork to a clean plate to rest. Strain and reserve the broth; measure 1.5 L for the soup base.
Meanwhile, combine both fish pastes with 1.2 L water in a separate saucepan. Bring to a gentle simmer and cook for 15 minutes, stirring to dissolve the paste. Strain through a fine sieve lined with clean cheesecloth. Discard the solids and keep the liquid. Do not taste the unboiled mixture.
Combine the measured 1.5 L pork broth, strained fish-paste liquid, coconut water, pineapple, lemongrass, garlic, shallots and sugar in the stockpot. Simmer gently for 15–20 minutes. Remove the lemongrass and shallots. Taste carefully and add no salt unless truly needed; the pastes may already be very salty.
Add the eggplant and simmer for 10–12 minutes until tender but still holding its shape. Thinly slice the rested pork.
Cook the rice vermicelli according to its package directions. Drain and divide among four deep bowls. Wash and drain the bean sprouts, water stems and herbs; prepare the limes and optional chili.
Bring the broth to a gentle boil. Add the fish chunks and cook until opaque and 63°C / 145°F at the center. Cook in batches if needed. Add the shrimp and squid and cook just until opaque and firm, checking thick pieces to 63°C / 145°F. Avoid prolonged boiling. Use clean tools for cooked seafood, separate from those used for raw seafood.
Top each bowl with sliced pork, cooked fish, shrimp, squid and eggplant. Ladle over hot broth. Serve with bean sprouts, water stems, rau răm, Thai basil, lime and optional chili. Refrigerate leftovers within 2 hours at or below 4°C / 40°F and use within 3 days. Cool cooked noodles separately and promptly; reheat broth and proteins until steaming hot.

Practical

Practical guidance

Water spinach stems and water-lily stems are both used as crisp soup accompaniments; use either one or a mix. The aroma of fermented fish is pronounced. A thorough strain and the fresh lime, herbs and pineapple make the bowl more balanced, but do not remove its defining character. Fish-paste salt levels vary by brand. Do not add salt before tasting the fully simmered broth. Keep the soup base hot while cooking seafood. If cooking in batches, return the broth to a boil between batches. Keep raw pork and seafood chilled until needed and use separate clean tools for herbs, noodles and cooked toppings.

Troubleshooting

Broth tastes too salty: Add a little hot water or unsalted pork broth and taste again; serve extra lime and herbs to balance each bowl. Broth smells harsh: Check that the fish-paste liquid was simmered and strained well; give the finished soup a few more minutes at a gentle simmer. Seafood turns tough: Add it only when the broth is ready and remove each piece as soon as it reaches a safe temperature. Eggplant falls apart: Cut larger wedges and simmer only until tender; lift them out while finishing the other ingredients.

Frequently asked questions

What does bún mắm taste like? It is savory, aromatic and distinctly fermented, balanced here with pork broth, coconut water, pineapple, lime and fresh herbs. The fermented aroma is part of the dish. Can I use only one type of fermented fish paste? The recipe uses cá linh and cá sặc for a layered broth. A single paste can work if that is what you can find, but its flavor and salt level will differ; taste the cooked broth before seasoning. Can I prepare the broth ahead? You can make and chill the strained broth base a day ahead. Reheat it to a boil, then cook the seafood just before serving so it stays tender.

Nutrition per serving

These rounded estimates divide the listed ingredients among four servings. Sodium varies widely with the fermented pastes; pork fat trim and noodle brands also change the values. This is an estimate, not laboratory analysis.

Nutrition per serving

Serving sizeAbout 800–950 g including noodles, broth, pork, seafood, eggplant and fresh accompaniments
CaloriesAbout 760 kcal
CarbohydrateAbout 78 g
ProteinAbout 52 g
FatAbout 24 g
FibreAbout 7 g
SodiumAbout 2,200 mg

Allergens and food safety

Contains fish, crustaceans (shrimp) and molluscs (squid). Check packaged fish pastes for additional allergens and cross-contact warnings. Keep raw pork and seafood separate from ready-to-eat herbs, cooked noodles and cooked toppings. Wash hands, tools and surfaces after handling raw ingredients. Boil the fermented-fish paste mixture before tasting or using it; do not taste it raw. Cook pork to at least 71.1°C / 160°F at the thickest point. Cook fish, shrimp and squid to 63°C / 145°F. Refrigerate leftovers within 2 hours at or below 4°C / 40°F and use within 3 days. Cool noodles promptly in a separate container and reheat broth and proteins until steaming hot.

Enjoy

Put the herbs, sprouts, water stems, lime and chili on the table so everyone can finish the bowl to taste.
Spoon the hot broth over the noodles just before serving, then add the fresh vegetables for a crisp contrast.

Mekong Delta Fermented Fish Noodle Soup (Bún mắm miền Tây)

Practical

Ingredients

Pork broth and fermented-fish base

Proteins and vegetables

Noodles and fresh accompaniments

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Nutrition per serving

Allergens and food safety

Enjoy

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