Vietnamese Fermented Fish Noodle Soup

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A signature noodle soup from Vietnam's Mekong Delta, this bold dish is built on pungent fermented fish broth balanced with tamarind, caramelized sugar, and fresh seafood. Pork belly, shrimp, and squid are layered over rice vermicelli and flooded with the tangy, umami-rich broth, then finished with an abundance of fresh herbs.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 7 gSugar
• 32 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 130 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fermented fish broth

• 1/2 cup fermented fish (mam ca sac or mam ca linh)
• 8 cups water
• 3 tbsp granulated sugar
• 2 tbsp tamarind paste
• 1 large yellow onion, halved
• 4 cloves garlic, smashed
• 1 tbsp vegetable oil
• 1 tsp salt, plus more to taste

For the proteins

• 300 g pork belly, cut into bite-sized pieces
• 200 g large shrimp, peeled and deveined
• 200 g fresh squid, cleaned and scored

For the vegetables

• 1 Asian eggplant, cut into chunks
• 100 g okra, trimmed
• 2 ripe tomatoes, wedged
• 2 small shallots, thinly sliced

For serving

• 400 g dried rice vermicelli (bún)
• 2 cups fresh bean sprouts, rinsed
• 1 cup Thai basil leaves
• 1 cup Vietnamese mint (húng lủi)
• 1/2 cup culantro (ngò gai), if available
• 1 lime, cut into wedges
• 2 Thai chilies, thinly sliced
• 2 scallions, chopped

Directions

1. Caramelize the sugar: heat oil in a heavy pot over medium heat, add the sugar, and cook until deep amber, about 3 minutes. Add garlic and shallots and stir 30 seconds until fragrant.
2. Build the broth: stir in the fermented fish paste, breaking it up with a wooden spoon, and cook 2 minutes to mellow the raw edge. Pour in the water, add the onion, and bring to a boil. Reduce heat and simmer 20 minutes, then strain the broth through a fine sieve, discarding solids.
3. Cook the pork: return the strained broth to a boil, add the pork belly, and simmer 15 to 20 minutes until the pork is tender and has rendered some fat into the broth.
4. Add the eggplant and okra to the pot and simmer 4 to 5 minutes until just tender. Season the broth with tamarind paste, salt, and a little extra sugar if needed; the goal is a bold, tangy, slightly sweet broth with a strong umami backbone.
5. Drop the shrimp and squid into the broth and poach 1 to 2 minutes, just until the shrimp curl and turn pink and the squid becomes opaque. Remove the seafood, pork, and vegetables with a slotted spoon and set aside.
6. Meanwhile, cook the rice vermicelli in a large pot of boiling water according to package directions, usually 3 to 5 minutes. Drain, rinse under cold water, and drain again.
7. Divide the cooked noodles among 4 large, deep bowls. Arrange the pork, shrimp, squid, eggplant, okra, and tomatoes on top of the noodles.
8. Ladle the hot broth over each bowl, sprinkle with scallions, and bring the bowls to the table alongside a platter of bean sprouts, Thai basil, mint, culantro, lime wedges, and sliced chilies. Each diner customizes their bowl to taste.

Cook’s Notes

• Source authentic mam ca from a Vietnamese or Southeast Asian market; mam ca sac (black fermented fish) is most common, while mam ca linh (from the famous linh fish of the Mekong) is prized when available.
• Strain the broth twice if you want a clearer soup, but the rustic, slightly cloudy version is traditional and carries more flavor.
• Taste the broth before seasoning: the saltiness and pungency of fermented fish varies widely between brands, so adjust tamarind, sugar, and salt at the end.
• Add a spoonful of Vietnamese shrimp paste (mam tom) to the dipping sauce plate for those who want an extra punch of funk.
• Leftover broth keeps refrigerated for up to 3 days and tastes even better the next day as the flavors meld; cook fresh noodles and proteins when reheating.

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