Bún mắm

Name: Bún mắm
Ingredients: 10.5 oz snakehead fish or mud carp (about 300 grams); 10.5 oz fresh squid (about 300 grams); 10.5 oz shrimp (about 300 grams); 7 oz pork belly (about 200 grams); 1.1 lbs catfish (about 500 grams); Lemongrass stalks, plus minced lemongrass, onion, garlic, and chili; Large mild chili peppers; 1 pineapple; Herbs and vegetables: bean sprouts, garlic chives, bitter herbs, fish mint, Vietnamese coriander, pennywort, water spinach, cucumber, bitter melon, eggplant, okra

Trần Thuỷ Thanh Trúc @TiffanyTran

Bún mắm

Trần Thuỷ Thanh Trúc @TiffanyTran

Saved

Ingredients

10.5 ozsnakehead fish or mud carp (about 300 grams)
10.5 ozfresh squid (about 300 grams)
10.5 ozshrimp (about 300 grams)
7 ozpork belly (about 200 grams)
1.1 lbscatfish (about 500 grams)
Lemongrass stalks, plus minced lemongrass, onion, garlic, and chili
Large mild chili peppers
1pineapple
Herbs and vegetables: bean sprouts, garlic chives, bitter herbs, fish mint, Vietnamese coriander, pennywort, water spinach, cucumber, bitter melon, eggplant, okra

Saved

Steps

1

Add about 2 cups water (500 ml) to the fish and bring to a boil. Let cool, then strain the broth.
2

After cleaning the squid and shrimp, boil them for about 5 minutes. Reserve the boiling liquid.
3

Sauté minced lemongrass, garlic, onion, and chili for about 3 minutes. Add sliced pork belly and stir-fry together. When just cooked, add fermented fish sauce and the reserved shrimp and squid broth. Then add pineapple and lemongrass stalks.
4

When the broth boils, skim off any foam and add the fish. Season with a little sugar and seasoning powder to taste. Adjust seasoning as desired.
5

Before serving, add eggplant, bitter melon, and okra. Enjoy!