Bun Mam

Name: Bun Mam
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1.5 L fermented fish broth; 400 g rice vermicelli; 200 g shrimp; 200 g pork; 1 handful herbs; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Bun Mam is a deeply rooted dish from the Mekong Delta, where the rivers weave through lush landscapes and the markets brim with local produce. This home-style version reflects the way families in the region savor it, with ingredients measured by feel and instinct rather than scales and timers. It's a meal often shared, embodying the communal spirit of Vietnamese dining.

The dish is a bold interplay of flavors and textures. The fermented fish broth brings a rich, umami depth that is balanced by the freshness of herbs and the tender chew of rice vermicelli. Generous chunks of pork and shrimp add heartiness, with salt adjusted to coax out the perfect harmony. It's a comforting bowl that speaks of abundance and tradition.

Ingredients

1.5 Lfermented fish broth
400 grice vermicelli
200 gshrimp
200 gpork
1 handfulherbs
to tastefine sea salt

Method

In a large pot, pour in 1.5 L of fermented fish broth and bring it to a gentle simmer over medium heat. This will be the base of your Bun Mam, so allow the broth to gently bubble and release its aroma without boiling too vigorously, which can lead to a cloudy broth.
While the broth is simmering, prepare the pork by slicing it into thin, bite-sized pieces. Add the pork to the simmering broth first, as it requires more time to cook through. Stir occasionally and let the pork cook until it turns opaque and tender, which should take about 5-7 minutes.
Next, add the 200 g of shrimp to the pot. The shrimp will cook quickly, so watch for them to turn pink and firm up, which indicates they are done. This should take about 2-3 minutes, ensuring they remain tender and juicy.
In a separate pot, bring water to a boil and cook 400 g of rice vermicelli according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
Check the broth and meat for seasoning. Add fine sea salt to taste, keeping in mind that the fermented fish broth is already salty. Adjust gradually, tasting as you go, until the flavors are balanced and to your liking.
To serve, place a portion of rice vermicelli in each bowl and ladle the hot broth with pork and shrimp over the top. Finish with a handful of fresh herbs, such as Thai basil or cilantro, to add a burst of freshness and aroma. Serve immediately, allowing everyone to mix the ingredients as they wish.