Bun Mam Nem, a vibrant and flavorful Vietnamese vermicelli noodle dish, is a culinary adventure waiting to happen. This iconic street food, bursting with the pungent aroma of fermented fish sauce and the satisfying crunch of fried spring rolls (nem), offers a complex tapestry of tastes and textures. Imagine succulent pork belly, crisp vegetables, and fresh herbs mingling harmoniously with the rich, umami-laden broth – a symphony of flavors that will tantalize your taste buds. It’s a dish that perfectly encapsulates the essence of Vietnamese cuisine: a balance of sweet, sour, salty, and spicy, all beautifully interwoven.
Beyond its incredible taste, Bun Mam Nem is surprisingly accessible to home cooks. This seemingly complex dish is easier to prepare than you might think, thanks to our detailed, step-by-step guide. Ready to embark on this culinary journey and create your own authentic bowl of Bun Mam Nem? Let's get started!
Tools Needed
- knife
- scissors
- blender
- pot
- ladle
- spatula
Ingredients
- Pork leg: 400g
- Pork belly: 400g
- Vermicelli noodles
- Eggplant: 400g
- Fish sauce: 4 bottles
- Cucumber
- Herbs (basil, fish mint)
- Pre-mixed fish sauce: 290g
- Pineapple: 500g
- Chili peppers: 5-6
- Lemon: 1
- Garlic: 1 bulb
- Shallots: 4
- Sugar
- Salt
- Cooking oil
- Vinegar
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Cut in half, remove seeds, and mince finely.
- Cut in half, remove the hard core, and blend with 1/2 cup of water until smooth.
- Finely chop.
- Cut off corners, cut into slices, and soak in salt water to prevent blackening.
- Mix pork leg and belly with salt, lemon juice, and massage for 3-4 minutes. Clean thoroughly.
Step 2. Make the Fish Sauce
- Heat cooking oil in a pot, sauté minced garlic and chili until fragrant. Add blended pineapple and cook until it boils strongly, stirring well. Add sugar, stir until dissolved. Remove from heat and add the pre-mixed fish sauce, remaining garlic and chili. Stir well and let cool completely.
Step 3. Cook and Prepare the Pork
- Boil pork in water with salt, vinegar, and shallots until cooked through (about 20 minutes). Cool in ice water.
- Slice the boiled pork leg and belly into pieces.
Step 4. Assemble the Bun Mam Nem
- Add vermicelli noodles to a bowl. Add water spinach, herbs, basil, coriander, sliced eggplant, pork, and cucumber. Pour fish sauce over the noodles, mixing gently.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- For a longer-lasting fish sauce, cook the pineapple and chili mixture thoroughly.
- Soaking the boiled pork in ice water will make it crispier.
- Don't overcook the pork, or it will become soft.
- Use any type of vermicelli noodles you prefer.
- Cut the pork into pieces that are not too thick or too thin for optimal texture.
- Don't let the noodles dry out too much when adding fish sauce.
Nutrition
- N/A
FAQs
1. Can I make the Bun Mam Nem ahead of time?
While some components like the nem can be prepped in advance, it's best to assemble and serve the Bun Mam Nem immediately before eating for optimal freshness and texture. The vermicelli noodles can get soggy if left too long.
2. What can I substitute for the fish sauce if I don't like it or have an allergy?
Substituting the fish sauce is tricky as it contributes a unique umami flavor. You can try a combination of soy sauce and a little shrimp paste for a similar savory depth, but the flavor will be noticeably different.
So there you have it – your own delicious bowl of Bun Mam Nem! This vibrant and flavorful dish is a testament to the beauty of Vietnamese cuisine, and with a little practice, it will become a staple in your kitchen. Enjoy the rewarding experience of creating this authentic taste of Vietnam at home!