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Bún Mắm
Recipe by Tommy Pham
Crispy pork and perfectly poached prawns combined with a deeply complex broth make for a traditional Vietnamese dish that truly packs a punch.
- Steps
- Ingredients
Ingredients
Fermented Fish Broth
Crispy Pork Belly
Banana Blossom
Poached Eggplant
Rice Noodles
Poached Prawns
Garnishes
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Steps
- Preheat oven to 180C.
- For the Fermented Fish Broth, place all ingredients (except the oil, 3 stalks chopped lemongrass and chillies) into a large saucepan and bring to the boil. Reduce the heat to medium and bring to a simmer.
- Place the oil, remaining lemongrass and chillies into a food processor and process to a paste.
- Transfer the paste to small frypan and cook over medium heat until golden. Add the paste to the broth then simmer over medium heat for 50 minutes. Strain the broth into a large saucepan and set aside.
- For the Crispy Pork Belly, place the pork belly portions onto a wire rack and place into a deep tray. Pour the salt over the pork skin in an even layer. Pour water into the tray.
- Roast the pork belly for 40-50 minutes, depending on its thickness. Carefully remove the salt layer and discard.
- Increase the oven temperature to 250C and cook until the skin has crisped and meat is tender, about 30-40 minutes. Switch to fan grill function if required to ensure skin is crisp, taking care to avoid burning the skin. Remove from the oven and set aside to rest for at least 10 minutes.
- Roughly chop pork belly into bite sized pieces when ready to serve.
- For the Banana Blossom, place the water, salt and lime juice into a mixing bowl and mix until salt is completely dissolved.
- Trim the banana blossom finely shred the softer parts of the blossom. Soak in the prepared lime water for 30 minutes. Drain well and set aside.
- For the Poached Eggplant, dissolve the salt in water in a large mixing bowl. Add the eggplant and use a bowl or plate to weigh the eggplant down. Allow to soak for 30 minutes then drain well.
- Return the strained broth to a simmer. Poach the eggplant in the simmering broth and cook for approximately 15 minutes or until tender.
- Bring a large wide saucepan of water to a rolling boil over high heat.
- For the Rice Noodles, place 1 cup rice starch and water into the bowl of a stand mixer. Using the paddle attachment, mix on low speed until slightly combined.
- Add the remaining ingredients to the bowl and mix on medium speed until well combined.
- Place the rice noodle mixture into a potato ricer with fitted with a fine attachment. Add the mixture and firmly and evenly push the rice noodles into the pot of boiling water (dipping and shaking the ricer into the water at the end). Trim the noodles away from the ricer with a sharp knife.
- Boil the noodles until al dente, about 6 minutes.
- Drain the noodles and rinse with cold water until cool. Drain well then toss through some grapeseed oil. Set aside.
- For the Poached Prawns, place the prawns, 6 at a time, into the boiling broth and poach for 90 seconds.
- Remove the prawns and transfer to the serving bowls.
- Mix the water celery, shiso, mint, and coriander together in a large mixing bowl.
- To serve, place a portion of noodles into the serving bowls. Add eggplant, pork belly, banana blossom and chives to each bowl.
- Place a big handful of the mixed herbs into the center of each bowl and top with a few slices of chilli.
- Pour in the hot broth and serve with lime wedges.
