Bún Mắm

Bún Mắm is a flavorful Vietnamese noodle soup made with a rich fermented fish broth, typically enjoyed for breakfast. This healthy dish combines fresh vegetables, herbs, and protein to create a balanced and satisfying meal.

Ingredients

• Rice vermicelli - 200 grams
• Fermented fish sauce - 60 ml
• Water - 1 liter
• Pork belly - 100 grams, thinly sliced
• Shrimp - 100 grams, peeled and deveined
• Mackerel fish - 100 grams, filleted
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Lemongrass - 1 stalk, crushed
• Tamarind paste - 1 tablespoon
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh herbs (Thai basil, mint) - 20 grams each
• Bean sprouts - 100 grams
• Lime - 1, cut into wedges
• Chili peppers - 1, sliced (optional)

Steps

1. In a pot, combine 1 liter of water, minced garlic, shallots, and crushed lemongrass. Bring to a boil.
2. Add the sliced pork belly and mackerel fillets to the boiling water, cooking for about 10 minutes until the meat is cooked through.
3. Stir in the fermented fish sauce, tamarind paste, sugar, and black pepper. Let the broth simmer for another 5 minutes.
4. Add the peeled shrimp and cook for an additional 3-4 minutes until they turn pink.
5. While the broth is simmering, cook the rice vermicelli according to package instructions, then drain and set aside.
6. To serve, place a portion of cooked vermicelli in a bowl, ladle the hot broth over it, and top with shrimp, pork, and mackerel.
7. Garnish with fresh herbs, bean sprouts, lime wedges, and sliced chili peppers if desired.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 1500 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Water: 0.7 L

Health Benefits

• Rich in protein from shrimp and pork, promoting muscle health.
• Contains fresh herbs and vegetables, providing vitamins and antioxidants.

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