Bún Mắm

Name: Bún Mắm
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese

Phở & Bún • Việt Nam

115

kcal

Protein

12g

Carbs

Fat

Data source: VietCalorie

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Về Bún Mắm

Fermented fish noodle soup from the Mekong Delta — rich and pungent with seafood

How to Make Bún Mắm (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Bún Mắm is a celebrated noodle soup from the Mekong Delta region of Vietnam, known for its deep umami flavors and aromatic broth. This authentic Vietnamese dish features a rich, fermented fish base balanced with fresh seafood, lean pork, and vibrant herbs. The harmony of ingredients creates a robust and savory experience, making every spoonful a journey through Vietnam’s culinary heritage. The soup’s signature comes from 'mắm', a fermented fish or shrimp paste that imparts a unique, pungent aroma and depth of flavor. Bún Mắm is often enjoyed as a hearty lunch or special family meal, offering a taste that is both bold and comforting. Its combination of rice vermicelli noodles, lean proteins, and a variety of fresh vegetables makes it an excellent choice for those seeking a satisfying yet health-conscious meal. Bún Mắm not only delights with its complex taste but also serves as a cultural bridge, representing the resourceful and flavor-forward cuisine of southern Vietnam. With the right balance of ingredients and mindful preparation, you can enjoy this beloved noodle soup at home while keeping it nutritious and light.

Diabetic-Friendly Weight Loss Kid-Friendly

Allergens: fish, shellfish, gluten

Ingredients(for 1 large noodle soup bowl (approx. 500ml broth, 100g noodles, toppings))

200g Rice vermicelli noodles (bún) (dried or fresh)
2 tbsp Fermented fish paste (mắm cá linh or mắm cá sặc) (can substitute with mắm nêm if unavailable)
100g Shrimp (peeled, deveined) (fresh)
80g Squid (cleaned, sliced) (fresh)
80g Lean pork belly (thinly sliced)
1 small Eggplant (cà tím) (cut into wedges)
1 cup Bean sprouts
1 cup Fresh herbs (Vietnamese mint, cilantro, scallion) (roughly chopped)
1 Chili pepper (thinly sliced, optional) - optional
2 Lime wedges (for serving) - optional
1 tbsp Fish sauce
2 cloves Garlic (minced)

Instructions

1
Soak the dried rice vermicelli noodles in hot water for 5-7 minutes until softened, then drain and set aside.
7 minutes
Do not over-soak noodles to preserve a springy texture.
2
In a medium pot, add 1 liter water and bring to a gentle boil. Add fermented fish paste (mắm) in a fine sieve or cheesecloth. Simmer for 5 minutes to infuse flavor, then remove solids.
7 minutes
Using a sieve or cheesecloth prevents cloudy broth.
3
Add eggplant wedges and cook for 4-5 minutes until softened. Skim off any foam to keep the broth clear.
5 minutes
Eggplant absorbs broth flavor and adds body.
4
Add lean pork belly slices to the broth and cook for 3 minutes. Then add shrimp and squid, simmering until just cooked through (2-3 minutes).
6 minutes
Avoid overcooking seafood for optimal tenderness.

Why This Dish is Healthy

This version of Bún Mắm is health-conscious because it uses lean proteins and plenty of fresh vegetables, while minimizing oil and sodium. The inclusion of herbs and vegetables provides antioxidants and micronutrients, supporting overall wellness. By controlling the quantity of noodles and using a clear, homemade broth, this dish is lighter and more suitable for calorie-conscious eaters, making it a smarter choice for a wholesome, nourishing meal.

Bún Mắm is a balanced Vietnamese noodle soup featuring lean protein from shrimp, squid, and pork, complex carbs from rice noodles, and dietary fiber and antioxidants from eggplant and fresh herbs. The broth, made from fermented fish, is rich in minerals such as calcium and phosphorus. The use of fresh vegetables, minimal oil, and a clear broth makes it lower in saturated fat compared to other noodle soups. This dish also delivers essential vitamins like vitamin C (from herbs and lime) and B vitamins (from pork and seafood).

Pro Tips

💡Use a fine sieve or cheesecloth when simmering fermented fish paste for a clear, aromatic broth.
💡Always add fresh herbs and lime at the table to preserve their vibrant flavors.
💡Do not overcook seafood; add them near the end for perfect tenderness.

Storage & Serving

Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat broth gently before serving and assemble with fresh noodles and herbs for best taste.

Best served: Lunch