Bun Mam
A traditional Vietnamese noodle soup featuring anchovies, shrimp, and pork in a deeply savory broth. Served over rice vermicelli with fresh herbs and crispy accompaniments for a complete, aromatic meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
Ingredients
- 2 cups dried anchovies
- 3 whole shallots, halved
- 5 whole garlic cloves
- 8 cups water
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- ¾ pound pork ribs
- 1 pound rice vermicelli
- ¾ pound fresh shrimp, medium
- ½ cup fresh dill
- ½ cup fresh cilantro
- ¼ cup fresh mint leaves
- ¼ cup crispy fried shallots
- 2 whole lime wedges
Instructions
- 1
Rinse dried anchovies under cold water and drain. Char shallots and garlic in a dry skillet over medium-high heat for 3-4 minutes until fragrant, then peel.
- 2
Blanch pork ribs in boiling water for 2 minutes, drain, and rinse under cold water to remove impurities.
- 3
Bring a pot of salted water to boil and cook rice vermicelli according to package directions. Drain and divide among bowls.
- 4
In a large pot, bring 8 cups of fresh water to a boil. Add cleaned pork ribs, charred shallots, and garlic. Simmer for 15 minutes.
- 5
Add dried anchovies to the broth and simmer for 20 minutes, skimming any foam that rises to the surface.
- 6
Season with fish sauce and sugar. Strain broth through a fine sieve, discarding solids.
- 7
Return broth to pot and bring to a gentle simmer. Add shrimp and cook until pink and cooked through, about 3-4 minutes. Remove from heat.
- 8
Ladle hot broth and shrimp over vermicelli noodles in each bowl.
- 9
Top with fresh dill, cilantro, mint, and crispy fried shallots. Serve with lime wedges on the side for squeezing.
Tools you’ll need
- large pot (8-quart)
- fine sieve
- 12-inch skillet
- wooden spoon
- tongs
- ladle
- bowls
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