Bún Mắm with a Twist

Ingredients

• 250g (8.8 oz) rice vermicelli noodles 250g (8.8 oz) rice vermicelli noodles
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 200g (7 oz) protein of choice (shrimp, pork, chicken, tofu, etc.) 200g (7 oz) protein of choice (shrimp, pork, chicken, tofu, etc.)
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 bunch fresh herbs (Thai basil, mint, cilantro) 1 bunch fresh herbs (Thai basil, mint, cilantro)
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice vermicelli noodles according to package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the protein of choice to the pot and cook until fully cooked and slightly browned.
4. 4.
   In a separate bowl, combine the chicken or vegetable broth, fish sauce, soy sauce, tamarind paste, brown sugar, shrimp paste, ground turmeric, and ground chili powder. Mix well.
5. 5.
   Pour the broth mixture into the pot with the cooked protein. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld together.
6. 6.
   Divide the cooked rice vermicelli noodles among serving bowls. Ladle the hot broth and protein over the noodles.
7. 7.
   Top each bowl with bean sprouts, cucumber slices, fresh herbs, and green onions.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Rice Vermicelli Noodles — Cook the noodles according to the package instructions, but make sure not to overcook them as they can become mushy. Rinse them with cold water after cooking to prevent sticking.
• Shrimp Paste — If you're not a fan of the strong flavor of shrimp paste, you can reduce the amount or substitute it with fish sauce for a milder taste.
• Fresh Herbs — Feel free to adjust the amount and combination of herbs based on your personal preference. Thai basil, mint, and cilantro are commonly used in Bún Mắm, but you can experiment with other herbs like Vietnamese coriander or perilla leaves for added flavor.

Tips & Tricks

• For a vegetarian version, replace the protein with tofu or tempeh marinated in soy sauce and spices.
• If you prefer a spicier broth, increase the amount of ground chili powder or add fresh chili peppers.
• To add a tangy kick, squeeze some lime juice over the finished dish before serving.
• Customize your toppings by adding sliced red onions, crushed peanuts, or fried shallots for extra flavor and texture.
• Make a larger batch of the broth and freeze it in portions for quick and easy future meals.

Serving advice

Serve the Bún Mắm hot in individual bowls, allowing each person to customize their toppings according to their preferences. Provide lime wedges and extra herbs on the side for added freshness.

Presentation advice

To enhance the presentation, arrange the toppings in an organized manner on top of the noodles and broth. Garnish with a sprig of fresh herbs and a sprinkle of chili flakes for a pop of color.