Pauline Nguyen, Luke Nguyen, Mark Jensen

Prawn, Pork and Anchovy Soup

Name: Prawn, Pork and Anchovy Soup (Bún Mắm)
Yield: Serves 8
Cuisine: Vietnamese
Ingredients: 25 g (1 oz) dried krachai (from Asian supermarkets); 450 g (1 lb) jar pickled gourami fish, drained (from Asian supermarkets); 500 ml (17 fl oz/2 cups) coconut juice; 500 g (1 lb 2 oz) pork belly; 4 litres (140 fl oz/16 cups) chicken stock; 16 cooked prawns (shrimp), peeled and deveined; 16 cooked prawns (shrimp), peeled and deveined; 125 ml (4 fl oz/½ cup) fermented anchovy sauce (Mam Nem Phu Quoc brand); 500 g (1 lb 2 oz) thick rice vermicelli, cooked as per packet instructions; 2 lemons, quartered; shrimp paste and chilli sauce, to serve; 1 small handful garlic chives, cut into 5 cm (2 in) lengths; 500 g (1 lb 2 oz) ling fillets, cut into 3 cm (1¼ in) pieces; 200 g (7 oz) bean sprouts; 1 bunch mint; 500 g (1 lb 2 oz) cabbage, sliced; 5 red bird’s eye chillies, sliced

Bún Mắm

Preparation info

Serves
8

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

25 g (1 oz) dried krachai (from Asian supermarkets)
500 g (1

Asia
Vietnam
South East Asia
Soup
Gluten-free

Method

Soak the dried krachai in hot water for 1 hour. Place the pork belly in a saucepan and cover with 1 litre (35 fl oz/4 cups