Friday, July 8, 2011
Bun nuoc leo (Fermented fish soup with vemicelli rice noodle)
Bun nuoc leo or 'Bun mam' as I call it, is a recipe request made by Lyn, a very supportive follower and dear friend. Althought, I have devoured many Bun mam during my life time and seen my mum, aunties and others make it. I have never actually attempted at making it myself. Bun mam is an acquired taste, it's made from fermented fish called 'Man ca sac' which is infuse into the broth. Be warned when making this, 'man ca sac' has a very strong aroma or smell, which ever way you want to call it. I would suggest you make this soup outdoors and preferably the night before when the neighbours are asleep and their doors and windows are shut. Like many Vietnamese, we grow up eating this and welcome it, when ever and where ever we can get it. I love the aroma and flavour of this fish broth, it's a soup like no other. And to test it out, I had some friends over for dinner and to my surprise and joy wanted seconds. And you know it's pretty good when people come back for a second helping.
1 jar mam ca sac (Vietnamese fermented gourami fish sauce)
3 lemongrass stalks, cut into 5cm long and bruised
1 large chunk of galangal, cut into 1/2 cm slice
10 kaffar lime leaves
4 lt chicken stock
1 cup of sugar
2 tbsp fish sauce
1 tsp man ruoc (optional)
2 tbsp veg oil
1 tsp turmeric powder
1/2 cup lemongrass, minced
1 tbsp garlic, minced
1 kg egg plant
1/2 kg ling fish, cut into 1 cm thick slices
1/2 kg prawns, peeled and deveined
1/2 lkg roast pork, cut into 1 cm thick slices
1 bag Vietnamese rice vermicelli noodles
Flat-leaf chives, cut into 2-inch sections
1. Empty one jar of mam ca sac into a small saucepan with 1 litre of water and bring to the boil. Then lower heat to a simmer and let it simmer for 30 mins.
2. Pour the chicken stock into a large stock pot and strain the man ca sac stock into it as well.
3. Add the lemongrass, galangal and kaffar lime leave and simmer for an hour. Strain any impurities than rises to the surface.
4. Season with sugar, fish sauce and mam ruoc.
5. Add the oil to a frying pan on medium heat, saute the lemongrass and garlic with the turmeric powder until fragrant. Then add it to the fish stock.
6. Cut the eggplant into large chunks and add to fish broth 30 mins prior to serving.
7. Bring fish broth to the boil, using a noodle strainer cook the fish in the broth and set aside. Followed by the prawns and set aside.
8. Taste and test for seasoning, add little more sugar or fish sauce to your liking.
8.Cook the vermicelli noodles according to the manufacturer's instructions.
1. Add couple of prawns, fish and roast pork into a noodle strainer, followed by the vermicelli noodles.
2. Bring the fish broth to boil and lower the meats and noodles into the fish broth for 30 seconds or just enough to reheat the noodles.
3. Strain and put into a large soup bowl, top up with the fish broth and some eggplants.
4. Enjoy with a squeeze of lemon and accompaniments.
Posted by Anthony Huynh at 11:32 PM