Vietnamese Fermented Fish Noodle Soup
Ingredients
- 400 gPork belly (thickly sliced)
- 12 pcShrimp (peeled)
- 1 pcEggplant (aubergine) (into batons)
- 3 pclemongrass (finely minced)
- 400 gVietnamese rice noodles (cooked)
- 3 pcGarlic (minced)
- 2 pcShallot (minced)
- 2 LMineral water
- 1 tbsppalm sugar
- 2 tbspPeanut oil
- 150 gFermented fish paste (Mắm cá linh or sặc) (fermented fish paste)
- 200 grendang paste (cleaned bitter herbs and banana blossoms)
Method
A dark, murky broth packed with a powerful umami punch. The eggplant turns into a flavor sponge, while tender pork belly and firm shrimp add texture to every bite.
- 1
In a saucepan, bring water to a boil. Add the mắm cá linh and boil for 10 minutes until the fish flesh is completely dissolved. Strain the liquid through a fine sieve to keep only the pure broth.
- 2
Finely mince the garlic, shallots, and lemongrass. In a large pot, heat the peanut oil and sauté this mixture until golden and fragrant.
- 3
Add the pork belly cut into thick slices. Brown the meat. Pour in the filtered broth. Add the eggplant cut into large sticks. Simmer over medium heat: the eggplant should become tender and soaked with juice.
- 4
Dip the shrimp into the simmering broth. They are ready when they become opaque and pink. Season with palm sugar. Arrange the rice noodles in large bowls with the bitter herbs and banana blossoms (rau đắng), then generously ladle the broth with the pork, shrimp, and eggplant.
Frequently asked questions
How do you get this dish right?
- Do not salt the broth: the fish paste is already extremely salty.
- The eggplant is ready when it changes color and becomes almost translucent in the center.
- Serve with a lime wedge to cut through the intensity of the fermented flavors.
How long does this dish keep?
The broth keeps for 3 days in the fridge. Reheat over low heat without boiling violently to avoid breaking the eggplants.
