Vegetarian Bún Mắm (Vietnamese Fermented Noodle Soup)

Name: Vegetarian Bún Mắm (Vietnamese Fermented Noodle Soup)
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: 170 grams black fermented soybean paste (about 6 ounces); 100 grams white fermented tofu (about 3.5 ounces); Broth ingredients: green cabbage, napa cabbage, carrots, daikon radish, green onions (1); Add to the broth with fermented paste: eggplant, king oyster mushrooms, shiitake mushrooms (2); Vegetables: shredded water spinach, shredded banana blossom, bitter herbs, garlic chives, bean sprouts, mixed fresh herbs, water lily stems; Minced lemongrass

Bắp Bao @cook_24549235

Irresistibly delicious

Bắp Bao @cook_24549235

Irresistibly delicious

Saved

Ingredients

1 hour

Serves 5 servings

170 gramsblack fermented soybean paste (about 6 ounces)
100 gramswhite fermented tofu (about 3.5 ounces)
Broth ingredients: green cabbage, napa cabbage, carrots, daikon radish, green onions (1)
Add to the broth with fermented paste: eggplant, king oyster mushrooms, shiitake mushrooms (2)
Vegetables: shredded water spinach, shredded banana blossom, bitter herbs, garlic chives, bean sprouts, mixed fresh herbs, water lily stems
Minced lemongrass

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Steps

1 hour

1

Cut and wash all ingredients in group (1), then simmer in water for 1 hour to make a light, sweet broth.
2

While the broth is simmering, blend the fermented tofu and black fermented soybean paste in a blender until smooth.
3

Heat a pan with a little oil, add green onions and minced lemongrass, and sauté until fragrant and golden. Add the blended fermented tofu and soybean paste mixture, and stir-fry until aromatic.
4

After simmering group (1) for 1 hour, remove the solids and keep the broth. Add the stir-fried fermented mixture to the broth, bring to a boil, then add group (2) (eggplant and mushrooms). Bring to a boil again, season to taste, and finish.
5

Wash all vegetables thoroughly and keep each type separate.