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Bún Mắm
Mekong Delta — Mother recipe · en it
A fresh and flavorful dish from the Mekong Delta, featuring rice noodles and fish sauce.
📷 Blemo25 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 25 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 500g of rice vermicelli
- 200g of salted fish (or mackerel)
- 2 onions
- 1 chili pepper
- 1 red onion
- 200g of marinated vegetables (zucchini, bell peppers, onions)
- 100ml of coconut oil
- 100ml of soy sauce
- 50ml of water
- Salt to taste
- Pepper to taste
- Garlic chips to taste
Method
- Soak the rice vermicelli in cold water for 30 minutes, then rinse and drain.
- In a pan, sauté the coconut oil with the onions and chili pepper for 5 minutes.
- Add the salted fish and cook for 10 minutes, adding water if necessary.
- In another pot, cook the garlic chips and rice vermicelli in salted water for 3-5 minutes.
- In a bowl, mix the soy sauce, water, and chili pepper.
- Serve the vermicelli with the salted fish, marinated vegetables, and mixed sauce.
- Season with pepper and salt to taste.
The story
Bún Mắm originates from the Mekong Delta, where fishing is an integral part of the local culture. This dish has been prepared for generations as a way to utilize leftover fish and bycatch.
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